Nestle has developed a versatile, cost-effective technology that can help reduce sugar in various product categories.
According to the F&B giant, the development of novel technologies such as this is part of its continuous efforts to improve the nutritional value of its products while supporting responsible consumption as part of a balanced diet.
A patented enzymatic process reduces intrinsic sugar in ingredients such as malt, milk, and fruit juices by up to 30 per cent, with minimal impact on taste and texture. Aside from sugar reduction, it can also produce low-lactose and skimmed milk-based products.
In addition, the products do not need additional sweeteners or bulking agents to replace the volume of the eliminated sugar.
Stefan Palzer, Nestle’s chief technology officer, says, sugar reduction across the company’s portfolio remains a top priority.
“We are now accelerating the global roll-out across formats and categories.”
The technology was first applied to cocoa and malt-based ready-to-drink beverages in Southeast Asia, and over the past year, Nestle has already launched it in factory lines in 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, and the roll-out will continue to other categories, such as dairy powders, soon.
