Provided they're not just messing with us, Nestle may have just won Holiday Season 2016.

The Swiss company behind the Kit-Kat bar has announced that its scientists have figured out a way to reduce the amount of sugar in chocolate by 40 percent, thus giving you the perfect excuse to double-fist your Advent calendar and chocolate coins starting in 2018.

The world's largest food manufacturer (which actually bills itself as "the world's leading nutrition, health and wellness company") says its researchers have learned to structure sugar differently, reducing the amount needed to make chocolate without affecting the taste.

Of course, Nestle isn’t revealing exactly how this new process works. The arms race for healthy-processed-foods has continued to rage on in recent years, and the company likely doesn’t  want rival snack-makers like Monsanto and PepsiCo to reap the benefits. But according to Nestle's chief technology officer Stefan Catsicas, who spoke to Bloomberg this week, the process involves creating "hollow" sugar crystals, which dissolve quicker in order to stimulate our taste buds faster.

Catsicas likens this method to the way sugar distribution occurs in nature. “If you look with an electron microscope into an apple, that’s exactly what you see,” he says. “Real food in nature is not something smooth and homogeneous. It’s full of cavities, crests and densities. So by reproducing this variability, we are capable to restore the same sensation.”

According to BBC News, sugar content in chocolate varies from brand to brand, but it typically shakes out to about 40 percent for dark chocolate, 50 percent for milk and a whopping 60 percent for white chocolate—which nobody eats, anyway.

The company says it plans to phase in the new technology over time so as not to shock those same taste buds, which supposedly won't be able to tell the difference. Bloomberg notes that Nestle's sugar method has been tried, successfully, on salt.

“If it works for salt, I assume it could work for sugar,”  Joanne Slavin, a professor of food science and nutrition at the University of Minnesota, told Bloomberg.

We're keeping our fingers crossed.

[via BBC]