Nestlé has introduced a versatile and cost-effective sugar reduction technology that can be applied across different product categories, with benefits beyond sugar reduction. According to the company, 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 with 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. First clinical studies have shown that these fibres can support the growth of multiple types of beneficial bacteria leading to a favourable microbiome composition in healthy adults.
Said Stefan Palzer, Nestlé Chief Technology Officer: “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 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.”
The new sugar reduction technology complements a wide range of existing solutions which Nestlé has developed over the years in collaboration with external innovation partners and suppliers. This includes natural sweeteners, sweetness-enhancing or bitterness masking flavours, as well as natural bulking agents such as fibres, cereals and tailor-made dairy and cocoa powders. For more visit nestle.com
