The technology also increases prebiotic fibers in milk-based products
Nestlé, a global food and beverage company has introduced a versatile and cost-effective sugar reduction technology that reduces intrinsic sugars in key ingredients. The technology can be applied across different product categories, with benefits beyond sugar reduction. It can also be used to produce low lactose and skimmed milk-based products while reducing total sugars.
Using an enzymatic process, it reduces intrinsic sugar in ingredients such as malt, milk, and fruit juices by up to 30%, with a minimal impact on taste and texture. The sugar-reduced ingredients are then used in recipes for various products.
Stefan Palzer, Nestlé Chief Technology Officer says, “Sugar reduction across our portfolio remains a top priority. This new technology is a true breakthrough, as we can reduce sugar without adding sweeteners while preserving a great taste, all at a minimal cost increase. In addition, our scientists discovered that sugar reduction generates prebiotic fibers that support the microbiome, which is an additional benefit. We are now accelerating the global roll-out across formats and categories.”
The sugar reduction was first piloted in cocoa and malt-based ready-to-drink beverages in Southeast Asia and over the past year, Nestlé has already introduced it in factory lines for cocoa and malt-based powdered beverages such as Milo across several countries across Asia, Africa, and Latin America.
The development of novel technologies is part of Nestlé’s continuous efforts to improve the nutritional value of its products while supporting responsible consumption as part of a balanced diet.