We use our own and third-party cookies to optimize your experience on this site, including to maintain user sessions. Without these cookies our site will not function well. If you continue browsing our site we take that to mean that you understand and accept how we use the cookies. If you wish to decline our cookies we will redirect you to Google.
Already have an account? Sign in.

 Remember Me | Forgot Your Password?

Sugar-Related Innovation Could Help Sweeten Nestle’s Chocolate Sales

December 1, 2016: 12:00 AM EST
Swiss food company Nestlė SA may have found “the Holy Grail of food innovation,” according to a Bloomberg analyst: a way to reduce the sugar content in chocolate by as much as 40 percent. The innovation may give a much-needed boost to the firm’s sagging confectionery product line and provide a competitive edge over rivals Hershey, Mondelez, and Mars. Nestlė’s technology mavens aren’t saying much about the innovation, other than to suggest that the process is like making hollow sugar crystals that dissolve faster and stimulate the taste buds quickly. Shareholders shouldn’t expect a quick turnaround in the company’s chocolate sales, which so far this year are down 10 percent. ]
Andrea Felsted, "Nestle's Willy Wonka Moment", Bloomberg Gadfly, December 01, 2016, © Bloomberg L.P.
Domains
FOOD COMPANIES
Nestle
Geographies
Worldwide
EMEA
Europe
Switzerland
Categories
Companies, Organizations
Innovation & New Ideas
Market News
Products & Brands
Developed by Yuri Ingultsov Software Lab.