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KitKats and Butterfingers Are About to Be 40% Healthier

by
author image Hillary Eaton
Hillary Eaton is a writer and editor living in Los Angeles whose work has appeared in VICE, Refinery29, LA Weekly and Complex. She loves writing about food, entertainment, travel and style.
KitKats and Butterfingers Are About to Be 40% Healthier
Get ready for healthier chocolate! Photo Credit Justin Sullivan/Getty Images News/Getty Images

If you’re a self-proclaimed chocoholic who fights cravings for the sake of your waistline, the struggle may soon be over. How is that possible? The chocolate gods have favored us with KitKats and Butterfingers that are about to contain 40 less sugar.

According to Bloomberg, Nestle has found a way to cut the sugar in its chocolate products by almost half. That includes beloved KitKats and Butterfingers, but also Crunch bars, 100 Grands, Baby Ruths, Goobers, Oh Henry! bars, Nips and Raisinets.

Nestle’s chief technology officer Stefan Catsicas explained that the delicious witchcraft comes in the form of a new process which can alter the structure of sugar and make it taste sweeter in smaller amounts, thereby needing less and less of it for candy to taste good.

The announcement comes at a time when world governments, health organizations and consumers have been pushing for healthier foods and beverages from big companies and higher taxes are being placed on sugar. So to see the world’s biggest food company take the lead on cutting down on sugar is a step in the right direction.

This is another step in the right direction for this food manufacturing giant. In 2015, Nestle announced it would cut artificial flavors and even FDA-certified food colors from its chocolate candy by 2016.

As for this sweet new breakthrough, Bloomberg reports that Nestle is seeking to patent its new sugar-reduction method and in the meantime is remaining very hush-hush about how exactly the process works. While Catsicas wouldn’t dive into details, he did say that these new crystals are “hollow,” which allows them to dissolve more quickly, stimulating the taste buds faster. The process mimics the complex sugar structures found in natural foods like apples by distributing the sugar in a less uniform way.

If you’re worried about how this new advancement will affect taste, Nestle’s says it plans to introduce the new technology slowly and over a long period of time, so that customers will adjust to the flavor without noticing it.

Casticas told Bloomberg the transformation would be akin to when he tried to cut down on sugar in his coffee and made a small reduction every week. Finally, after three months of doing so, he said he took his coffee unsweetened.

Either way, we’re looking forward to being able binge on KitKats with a little less guilt.

What Do YOU Think?

Would you eat reduced-sugar chocolate? Do you think it will taste the same? What do you do to fight a chocolate craving? Let us know in the comments!

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