Nestle Develops New Spray-Dried “Structured” Sugar

Swiss food and beverage giant Nestle said it has developed a new form of porous, “structured” sugar made with spray drying that allows the firm to lower the sugar contents of confectionery products by some 30%. The new form of sugar dissolves to provide a level of sweetness that is comparable with large amount of traditional sugar.

After developing the new form of sugar in 2016, Nestle announced the introduction of the world’s first candy product using the ingredient, Milkybar Wowsomes, on Tuesday. Milkybars containing the ingredient will be introduced to the UK and Ireland this spring.

“Researchers at Nestle changed the structure of sugar using only natural ingredients. They created an aerated, porous sugar that dissolves more quickly in the mouth. This allows someone to perceive the same sweetness as before while consuming less sugar,” the Swiss firm said in a press release.

Produced by spray drying a mix of milk powder, sugar, and water at a Nestle facility in Dalston, UK, the company said its new ingredient is only usable in dry products.

Nestle said it has filed several patent applications associated with the production technology for the sugar. Researchers at the firm’s sites in Lausanne and Konolfingen in Switzerland and at York in the UK took part in developing the ingredient.

“We are demonstrating how we can, and will, contribute to a healthier future and we take our public health responsibilities very seriously,” said Sefano Agostini, Nestle UK & Ireland chief executive officer, in a statement.

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