Nestlé has reportedly found a way to almost half the sugar content in its chocolate.
The company have announced that its researchers have found a way to restructure the sugar without altering the taste, using only natural ingredients and will start to use the new sugar in the range of products from 2018.
The method, which is currently being patented, makes the sugar dissolve faster which tricks the taste buds. Whereas normal sugar crystals only fully dissolve once they have been swallowed.
The developments come as the UK raise concerns about obesity and diabetes, and follows the sugar tax announcement in the 2016 budget.
Stefan Catsicas, chief technology officer for Nestlé said: "This truly ground-breaking research is inspired by nature and has the potential to reduce total sugar by up to 40% in our confectionery. "Our scientists have discovered a completely new way to use a traditional, natural ingredient."