Nestlé sugar reduction technology reduces intrinsic sugar in ingredients
Nestlé has introduced a versatile and cost-effective sugar reduction technology that 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, the sugar reduction technology reduces intrinsic sugar in ingredients such as malt, milk, and fruit juices by up to 30%, with a minimal impact on taste and texture, according to Nestlé.
The sugar-reduced ingredients can be used in recipes for various products and, adds Nestlé, there is no need to add sweeteners or bulking agents to replace the volume of the eliminated sugar.
When the patented sugar reduction method is applied to milk-based products, it also increases prebiotic fibres.
Stefan Palzer, Nestlé chief technology officer says the new technology is a “true breakthrough”, as it enables the reduction of sugar without adding sweeteners at a minimal cost increase.
“In addition, our scientists discovered that the sugar reduction generates prebiotic fibres that support the microbiome, which is an additional benefit. We are now accelerating the global roll-out across formats and categories,” Palzer notes.
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.
Since 2021, the sugar reduction technology has been applied to over 200,000 tonnes of cocoa and malt-based beverages. The roll-out continues, and other product categories such as dairy powders will follow.
