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Why, Yes, I WILL Have Another Crunch Bar
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Nestlé says it's found a way to cut sugar in chocolate by 40% without affecting the taste -- it involves a change in the structure of sugar that makes it dissolve faster and tricks you into thinking it's sweeter -- and this could be the most important scientific breakthrough ever, because chocolate. Now, if they could just work on low-cal pizza.... (HT "The Honeymooners") (BBC)
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