چاکلیٹ بناتے دوران کڑواہٹ دور کرنے کےلئے بہت زیادہ شکر شامل کرنا پڑتی ہے۔ (فوٹو: فائل)
جنیوا: سوئٹزرلینڈ میں دودھ کی مختلف مصنوعات تیار کرنے والی ایک مشہور کمپنی نے چاکلیٹ تیار کرتے دوران شکر ملانے کا ایک ایسا نیا طریقہ دریافت کرلیا ہے جس میں معمول سے 40 فیصد کم شکر کی ضرورت پڑتی ہے لیکن بننے والی چاکلیٹ ویسی ہی میٹھی ہوتی ہے جیسے اس میں شکر کی پوری مقدار ملا دی گئی ہو۔
ادارے نے اپنے دریافت کردہ اس طریقے کی تفصیلات کاروباری راز کے طور پر پوشیدہ رکھی ہوئی ہیں البتہ وہ جلد ہی اس کےلئے پیٹنٹ کی درخواست دائر کرے گا، جس کے بعد 2018 تک اس نئے طریقے پر تیار کردہ چاکلیٹ کے نئے برانڈز متعارف کروائے جائیں گے۔
امید ہے کہ اس نئے طریقے کی بدولت جہاں چاکلیٹ بنانے کی صنعت میں شکر کا استعمال کم ہوگا وہیں یہ چاکلیٹ نسبتاً مفید بھی ہوگی کیونکہ زیادہ شکر کے استعمال سے صحت کو بھی خطرات لاحق ہوجاتے ہیں۔ واضح رہے کہ چاکلیٹ بناتے دوران کڑواہٹ دور کرنے کےلئے بہت زیادہ شکر شامل کرنا پڑتی ہے۔
Nestle creates low-sugar chocolate that still tastes as sweet
File photo: Fabrice Coffrini/AFP Nestle has said it has discovered a way to cut the amount of sugar that goes into its Kit Kat, Butterfinger and other candy bars, but without affecting the taste. The Swiss food giant's scientists say a breakthrough will allow the company to cut sugar content by up to 40 percent. Sweetness of chocolate and other confectionery products will be unchanged.
"Our scientists have discovered a completely new way to use a traditional, natural ingredient," Nestle Chief Technology Officer Stefan Catsicas said in a statement late on Wednesday.
The researchers have found a way to "structure sugar differently," the company said, stressing that "even when much less is used in chocolate, your tongue perceives an almost identical sweetness to before."
The company said it was patenting its findings and would begin using the faster-dissolving sugar across a range of its confectionery products starting in 2018.
The announcement comes as food and beverage makers are under increasing pressure to provide healthier alternatives to sugar-laden products, which have in part been blamed for swelling obesity and diabetes rates around the globe.
Using less sugar also has potentially massive cost savings.
The World Health Organization has long said sugars should make up less than ten percent of a person's total daily energy intake, and now urges countries to lower the bar to five percent.
That would mean consuming no more than 25 grammes, or the equivalent of six teaspoons of sugar a day -- less than the ten teaspoons in your average can of soda.
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[h=1]Nestle Scientists Find Method to Cut Sugar in Chocolate by 40% [/h] Thomas Mulier November 30, 2016 1:00 PM EST
New process will be incorporated into products as soon as 2018
Development comes amid government pressure on sugar reduction
Stefan Catsicas. Source: Nestle SA Nestle SA says it found a way to reduce the amount of sugar in chocolate by as much as 40 percent, a discovery that may give the KitKat maker an edge as food producers face increasing pressure from governments, health advocates and shoppers to make products healthier.
The worlds largest food company has developed a process to alter the structure of sugar that makes it taste sweeter in smaller amounts, according to Chief Technology Officer Stefan Catsicas, who declined to specify what that involves. Nestle will start selling confectionery products made that way in 2018 and will gradually reduce their sugar content, he said in an interview.
Big food companies that also include Mondelez International Inc. and PepsiCo Inc. are scrambling to create healthier products to reduce their reliance on treats laden with sugar and salt. It comes as the U.K., Mexico and some U.S. cities implement sugar taxes to help fight childhood obesity and diabetes, which affects four times as many people now than in 1980. The World Health Organization has said increasing the price of sugary drinks by 20 percent would reduce consumption by a fifth.
We want people to get used to a different taste, a taste that would be more natural, Catsicas said. We really want to be the drivers of the solution. Nestle is seeking to patent the sugar-reduction process, which Catsicas wouldnt describe in detail, but likened to making sugar crystals that are hollow. The crystals dissolve more quickly, stimulating the taste buds faster, he said. Unprocessed food has complex structures, which Nestle is trying to mimic by distributing the sugar in a less uniform way.
If you look with an electron microscope into an apple, thats exactly what you see, said Nestles top researcher, days before the U.K. government shares details on its proposed sugar tax. Real food in nature is not something smooth and homogeneous. Its full of cavities, crests and densities. So by reproducing this variability, we are capable to restore the same sensation.
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To avoid any sudden change in the taste of its chocolate, the maker of the Butterfinger and Cailler brands plans to use the new technology to reduce sugar content gradually, according to Catsicas, a former biology professor and GlaxoSmithKline Plc executive. He compared the strategy to his own experience using less sugar in his coffee, making a small reduction each week. After three months, he took his coffee unsweetened.[h=3]Not Alone[/h]Nestle isnt alone in research on altering the consistency of sugar. Leatherhead Food Research, a U.K. institute whose 100 scientists consult for food companies, has been studying how to shrink the size of crystals or coat sugar around low-calorie ingredients. The approach has also been tried on salt. If it works for salt, I assume it could work for sugar, said Joanne Slavin, a professor of food science and nutrition at the University of Minnesota. Price is another complicating factor: if this new sugar is much more expensive than sugar, it will increase cost. An additional challenge is that less sugar can change the feel of a product in the mouth.
Nestle declined to say whether it will use the technology in other product categories, as its waiting for the patent to be published, a spokesman said. The potential 40 percent reduction isnt a formal target, and Nestle has yet to announce its 2017 goals for cutting sugar use.
The company has used a similar approach in ice cream, where it makes Dreyers with a slow-churned method that reduces fat by half and calories by a third. Its trying to apply the restructuring method to salt, Catsicas said, and may consider licensing the technology to other companies. I would have no problem with that, he said. If we can make a good business case, if we can get the returns that we deserve, then why not?
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