File this under really good news: Nestlé just announced that it has created a chocolate without any added sugar.
Well, at least no refined sugar. The Swiss company told Bloomberg that it's using a patented technique to turn the white pulp that covers cocoa beans into a powder that naturally contains sugar, thereby sweetening the chocolate.
This fall, Nestlé will start selling Kit Kat bars made with 70% dark chocolate—using this method—in Japan. (This new dark chocolate will have as much as 40% less sugar than most equivalent bars, the brand told Bloomberg.) According to Alexander von Maillot, head of Nestle’s confectionery business, the same process could be used to make milk or white chocolate in the future.
Until now, the pulp has never been used as a sweetener for chocolate, and usually it’s mostly thrown out. Because this will create less waste, the new chocolate is also being touted as more environmentally friendly than chocolate concocted using traditional methods.
Bear in mind that this isn't the first time we've justified our chocolate habit as "healthy." We were positively buzzing when a 2016 study from the University of Maine that found that eating chocolate is positively associated with cognitive performance. According to the study, more frequent chocolate consumption was significantly associated with improved memory, reasoning and reaction time. Researchers believe that the positive effects are caused by the role of chocolate's cocoa flavanols and methylxanthines in cognition.
Still, better for the environment and our waistlines? Surely this means we can eat two bars instead of one.