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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.
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