Nestle to produce low sugar chocolate

Molecular science may hold the key to us using less sugar. Nestlé says it has found a way to hollow out sugar molecules, meaning they dissolve faster for a better rush.

The world’s largest packaged foods group said that for the moment only some confectionery goods would benefit, but the technique cuts a whopping 40% off the sugar content.

Only natural ingredients are needed, and the products taste the same promise Nestlé.

The company is patenting its findings and says it will start rolling product out from 2018.

Salt has also previously been the subject of molecular design.