(Ecofin Agency) - Less sugar but same taste. That is the goal which Swiss firm Nestlé aims at. The agrofood giant indeed announced that it discovered a process which reduces the sugar level in its chocolate bars by up to 40% without changing their taste.

Nestlé plans to start using the process in 2018, after getting it patented. Commenting the discovery, the firm said the new process helps “structure the sugar differently”.

Amid a global anti-sugar battle led by public health organizations, Nestlé’s discovery will obviously give it a strategic advantage over its rivals. The Swiss firm said it would provide information on the process next year.

In regards to the battle mentioned earlier, in South Africa for example, a tax will be imposed on soft drinks which local authorities believe to cause obesity that ravages the nation.

Aaron Akinocho