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Far percepire lo stesso grado di dolcezza usando una quantità nettamente inferiore di zucchero. L'idea, rivoluzionaria, sembra fattibile, almeno stando a quando emerge da una ricerca di Nestlé, che intende ora apportare le dovute modifiche ai suoi prodotti di pasticceria industriale.
Gli esperti della multinazionale sostengono che la nuova tecnologia messa a punto permette di ridurre il contenuto di dolcificante del 40%, mantenendo inalterato il sapore. I dettagli saranno condivisi dopo l'ottenimento del brevetto, mentre i primi prodotti dovrebbero raggiungere il mercato nel 2018.
La scoperta — sottolinea l'azienda svizzera con 335'000 dipendenti nel mondo e proprietaria di 2'000 marche — "rappresenta una significativa accelerazione nell'impegno preso globalmente di ridurre progressivamente lo zucchero nei nostri prodotti".
Ansa/px
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