Nestlé has released a brand new chocolate bar that contains 30 per cent less sugar than the original.

The confectionery giant’s latest product is made from a new type of sugar, which means they’re better for you while still tasting just as sweet.

The new treats are made from all natural ingredients, and contain no artificial sweeteners, preservatives, colours or flavourings shares The Mirror.

Milk is the main ingredient along with crispy oat cereal pieces.

The clever people at Nestlé have developed the bar after making a scientific breakthrough where they transformed the structure of sugar.

Inspired by candy floss, experts created aerated, porous particles of sugar that dissolve more quickly in the mouth.

This means it feels just as sweet as a traditional bar, even though there’s actually much less sugar.

Stefano Agostini, CEO of Nestlé UK and Ireland, said: “It is with great pride that the UK and Ireland becomes the first market in the world to use this exciting technology to create such a great tasting confectionery product.

“We announced earlier this month that we have taken out more than 60 billion calories and 2.6 billion teaspoons of sugar from across our food and drink portfolio in the last three years.

“A new product like Milkybar Wowsomes introduces greater choice and allows parents to treat their children with chocolate that tastes great but has less sugar.

“We are demonstrating how we can, and will, contribute to a healthier future and that we take our public health responsibilities very seriously.”

The product should hit the shelves in Aussie supermarkets later this year.

Nestlé General Manager Confectionery, Martin Brown, said that Nestlé was hoping to bring the chocolate bar to Australia and New Zealand later this year. “Nestlé researchers have discovered a way to change the structure of sugar using only natural ingredients, so it dissolves more quickly on your tongue. This ‘structured’ sugar delivers a sweet sensation more quickly than normal sugar. This allows us to use less total sugar in the product, while providing an almost identical sweet taste,” said Mr Brown.

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