GLOBAL – Nestlé’s research and development teams have unveiled a breakthrough technology to reduce fat content in milk powder by up to 60%.
This innovative technology is accomplished through a controlled aggregation of milk proteins, which effectively mimics the size and texture of milk fat. The result is a lower calorie milk product that maintains a creamy texture and mouthfeel similar to full-fat milk.
Isabelle Bureau-Franz, Nestlé’s head of R&D for the Nutrition Business, highlighted the success of this new technology.
“Leveraging our expertise in nutrition science and product development, we have successfully introduced this proprietary technology in Ninho Adulto in Brazil. The reduced fat level in our milk product has been well-received by consumers for its creaminess and overall taste,” he stated.
In addition, he noted that the innovation is part of a broader suite of advancements from Nestlé’s R&D teams. The company has also developed an enzymatic process designed to lower intrinsic sugars in key ingredients by up to 30%.
This technology, introduced last year, allows for sugar reduction in malt, milk, and fruit juices without the need for additional sweeteners or bulking agents.
The result is products that not only taste great but also provide prebiotic fibers beneficial to the microbiome, according to Stefan Palzer, Nestlé’s CTO.
“Sugar reduction across our portfolio remains a top priority. This new technology is a true breakthrough, allowing us to reduce sugar without sacrificing taste while keeping cost increases minimal. Additionally, the sugar reduction process generates prebiotic fibers that support the microbiome,” Palzer explained.
The company is now focused on accelerating the global rollout of this technology across various product formats and categories.
Nestlé’s advancements come in response to consumer demands for healthier, indulgent, and cost-effective options.
According to a recent report from the International Dairy Foods Association (IDFA), consumers are increasingly seeking dairy ingredients that combine health benefits with indulgence.
Dairy ingredients, ranging from basic dried forms to enzyme-modified concentrates, play a crucial role in meeting these demands. They enhance nutrition, functionality, flavor, and color in a wide array of food products.
Furthermore, the American Dairy Products Institute (ADPI) has set new standards for dairy ingredients to ensure quality and integrity.
In late 2023, ADPI published standards for two new dairy ingredients, reflecting ongoing efforts to maintain high industry standards and respond to evolving consumer preferences.
Nestlé’s recent fat and sugar reduction technology innovations underscore the company’s commitment to advancing dairy product formulations.
By enhancing nutritional profiles and meeting consumer expectations for taste and health benefits, Nestlé continues to lead the way in dairy product development.
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