My wife's standard approach to any cake or confectionary recipe is to immediately half the listed quantity of sugar. Apparently this is common amongst pastry-chefs in catering and doesn't appear to affect the final result other than being a bit paler after cooking.
We even made half-sugar doughnuts recently which were still delicious ( no topping or filling needed ).
So I reckon Nestle will just produce a slightly less bulky confectionery, for the same price of course.
We even made half-sugar doughnuts recently which were still delicious ( no topping or filling needed ).
So I reckon Nestle will just produce a slightly less bulky confectionery, for the same price of course.