Posted on 12/01/2016 8:56:29 AM PST by ConservativeStatement
Researchers at Nestle said they have found a new way to drastically cut sugar content in chocolate by up to 40%.
Nestle told Bloomberg that the process involves altering the structure of the sugar. Exactly how this works remains strictly secret, the company is still waiting to patent the process. But Nestle’s Chief Technology Officer, Stefan Catsicas, that essentially it creates “hollow” sugar crystals, which dissolve quickly in the mouth.
(Excerpt) Read more at fortune.com ...
Left-hand sugar redux? Wonder if it has the Olestra effect?
If it ain’t broke, don’t fix it.
How will it kill us this time?
Food scientists are very clever, but I am certain the changes will be detectable.
How? The new virus strain will be due to “Fox News being available in bar and restaurants around the country.” /sarcasm
Nestle has found a way to lose sales it seems.
Texas is in deep trouble!
EEEEWWWW!...................
What's a little bloating, gas, and anal leakage among friends ...
Why? HOW?
Izat like new Coke?
Holy Olestra, Batman!
nanotube sugar?
I scrutinized the ingredients on a box of Cheez-its, to affirm that they are a Kelloggs product. I might have been tempted to exempt Cheez-its from my personal boycott of Kelloggs; but I saw that they are also “Produced using genetic engineering. That did it!
These dumba$$es paid $400,000,000 for my company and gave it away because they screwed it up pretty bad
I was just given a Ghiradelli 100% cacao bar. I started munching on it before I read “premium baking bar”, “unsweetened chocolate”.
How does a hollowed out grain of sugar not melt while its mixed with the hot chocolate during production?
That’ll make hair grow on your chest! :)
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