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The world’s largest food company recently announced that it had reformulated sugar with the hopes of using 40% less sweetener in its candy and sweets, but there’s a catch.
Nestlé, the world’s largest food company, has been the focus of international scrutiny for its exploitation of freshwater resources, use of child slave labor, and severe environmental violations.
However, the corporate behemoth, which manages over 8,000 different brands, is making headlines for a different reason this week after announcing that they have “reformulated” sugar.
This “breakthrough” could allow them – and other food companies – to significantly reduce the amount of sugar in their products. Nestlé has said that they will be cutting sugar content by as much as 40% in some products once they begin introducing the new sweetener in 2018.
The “reinvented” sugar – dubbed “sugar lite” by the New York Times – would be used chiefly in candy products as, for still unknown reasons, it cannot be used to sweeten soda or other beverages.
However, Nestlé has released hardly any information about their discovery and how it was achieved.
To those who are wise to Nestlé’s past disregard for the safety of their products, this “explanation” clearly seems like smokes and mirrors as it essentially says nothing except that the structure of the new sugar is different.
Should the same company that knowingly sold lead-contaminated food in India be trusted to sell a modified sugar, especially if the process of its manufacture is a complete mystery?
How does the process work? Well, Nestle isn’t letting the world take a gander at the wizard behind the curtain just yet because the company is currently pursuing patents for it. The company would have preferred to wait to make the announcement until it had secured those patents, but the word was already on the street, so the company felt it had no choice.
Something that cannot be added to liquids..that normally can...makes me wonder just what the heck they did to the sugar molecule to change it.
“It is sugar, but it is assembled differently so it can disassemble easily in your mouth with less going into your gastrointestinal tract,”
Dr. Catsicas compared a normal crystal of sugar to a shoe box, where the box is made of sugar and everything inside it is also made of sugar. The new sugar, he said, will be processed to have the same sugar exterior — though it may be a globe instead of a box — to dissolve in the mouth.