If you have a penchant for something sweet after dinner (or around 4 p.m. at work) but don’t want to OD on sugar, there are plenty of options—but they’re going to cost you a bit more than what’s laid out by the cash register. But as more people become wise to all the ways sugar affects the body, the food industry is being forced to come up with ways to make some changes.
One big change that’s happening in the candy aisle: Nestle is cutting sugar in its chocolate by a whopping 40 percent, according to the New York Times. Starting in 2018, its chocolate brands—which include Kit Kats, Butterfinger, and Crunch—will all start using a new recipe.
How exactly are they scaling back on the sparkly white stuff while making sure these big-time sellers maintain their taste? Food scientists have reportedly altered the sugar at a chemical level so that less is absorbed in the gut—it will dissolve right in your mouth. (Which, if it sounds too good to be true, well, we’re there with you.)
According to Food Dive, the candy industry as a whole is looking for ways to offer a cleaner label and use healthy ingredients, like Himalayan salt, fruit, and nuts. Mars, for example, made a pledge to replace all its artificial ingredients within five years—a bold move.
As delicious as those Hu Kitchen and Pure 7 chocolate bars are, having better-for-you options at a lower price point is a major step for the wellness world. And it shows the power of the consumer in a big way. Whether or not it’s truly a fix—rather than a marketing move—remains to be seen, er, tasted.
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