A newly-discovered way to structure sugar differently means 40 percent less sugar can be used in chocolate without affecting the taste, according to Nestle.

The Swiss company said it is patenting its breakthrough and in 2018 will start using the new sugar in its products, BBC News reported.

This change in the structure of sugar makes it dissolve more quickly, which fools the taste buds and raises the sweetness, Nestle said.

Currently, milk chocolate is about 50 percent sugar while dark chocolate can range from having no sugar to being 40 percent sugar, BBC News reported.