Restructured sugar cuts usage in candy; Cold plasma hydrogenates soybean oil

Restructured sugar enables 40% less usage in candy
Nestlé scientists have discovered a method to restructure sugar, changing its shape from rectangular to hollow spheres. These spheres deliver sweetness on the tongue by maximizing their surface area relative to volume, which allows product formulators to use less sugar in candy products. “This truly groundbreaking research is inspired by nature and has the potential to reduce total sugar by up to 40% in our confectionery,” not…