Nestlé has achieved a significant breakthrough in the reduction of fat content in milk powder, slashing it by up to 60% while preserving quality, taste, and texture.
Nestlé’s commitment to enhancing the nutritional value, affordability, and sustainability of its products drives its research and development efforts. This breakthrough aligns with Nestlé’s goals of reducing added sugars, sodium, and saturated fat, while maintaining essential nutrients and the sensory experience consumers enjoy.
The innovative process revolves around controlled aggregation of milk proteins, mimicking the texture and mouthfeel of milk fat. This advancement not only reduces calorie levels compared to full-fat milk but also ensures a creamy consistency that consumers prefer.
Isabelle Bureau-Franz, Nestlé’s Head of R&D for the Nutrition Business, highlights the successful integration of this technology into the NinhoAdulto product in Brazil, where consumer preference for the enhanced creamy texture has been evident.
Laurent Alsteens, Global Category Head in Nestlé’s Nutrition Strategic Business Unit, emphasizes the transformative impact of this innovation on dairy products, enhancing consumer enjoyment without compromising health goals. The rollout of this technology across Nestlé’s Nido portfolio globally underscores its commitment to meeting evolving consumer expectations.
Nestlé continues to lead in R&D with various science-based solutions, from reducing intrinsic sugars in ingredients to enhancing chocolate creaminess through micro-aeration technology. These efforts reinforce Nestlé’s position at the forefront of innovation in the food and beverage industry.