Nestlé food magic will cut sugar in chocolate by 40 percent

On the left, sugar crystals appear in their current structure. With the Nestlé innovation, sugar crystals appear as shown on the right, allowing your tongue to taste the same level of sweetness while consuming less sugar.(Nestlé)

On the left, sugar crystals appear in their current structure. With the Nestlé innovation, sugar crystals appear as shown on the right, allowing your tongue to taste the same level of sweetness while consuming less sugar.(Nestlé)

Chocolate lovers on diets can rejoice; the food scientists at Nestlé just pulled off some serious Willy Wonka magic.

The company discovered a way to cut the sugar by 40 percent and keep chocolate just as sweet, Nestlé said in a statement Wednesday. The trick is restructuring the sugar so it dissolves faster and the tongue perceives the same amount of sweetness with less actual sugar

Nestlé is patenting its findings and will begin to use the faster-dissolving sugar in 2018. That means Butterfinger, 100 Grand, Crunch, Oh Henry!, Baby Ruth and Raisinets could soon be lower in sugar.

The U.S. Department of Agriculture's new food guidelines recommend people eat no more than 10 percent of their daily calories from sugar; that's about 12 teaspoons a day on a 2,000 calorie daily diet.

Nestlé  has pledged to reduce sugar in their chocolate. The company previosly pledged to remove artificial flavors and FDA-certified colors from all Nestlé chocolate candy.