FOOD boffins say they’ve found a way to cut the sugar in snacks by 40 per cent - without changing the flavour.

Scientists have discovered they can add tasteless minerals to sugar molecules to send them straight to taste buds, in the same way drug molecules are added to ‘carriers’ which send them to the right part of the body.

Most sugar in cakes and biscuits goes straight to the stomach and doesn’t touch the taste buds.

The new invention will also make the sugar linger on the tongue for longer.

DouxMatok, an Israeli firm, has signed a deal with Europe’s biggest sugar producer, Sudzucker, and is in talks with British companies.

Chief executive Eran Baniel told The Times: “The deal for Europe includes the UK.

“We are working at making the adjustments to their recipes for a 40 per cent sugar reduction.

“I’d say we will see it on UK shelves by 2020.”

He said some chocolate bars are currently 55 per cent sugar, meaning the physical size of some treats could shrink.

The company is looking for healthy ingredients to bulk them out, but Mr Baniel warned this could raise prices by ten per cent.