Nestlé is championing a groundbreaking technology in the food and beverage industry, utilizing enzymatic processes to reduce intrinsic sugar in key ingredients without compromising taste and texture. This advancement comes as part of Nestlé’s ongoing commitment to sugar reduction across its product portfolio. By focusing on specific ingredients rather than overall formulations, this innovative sugar reduction technology can be applied across various product categories, eliminating the need for sweeteners or bulking agents.
According to Nestlé’s Chief Technology Officer Stefan Palzar, “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.” Moreover, Nestlé spokespersons explain that they are able to target sugars that are inherently present in raw materials like malt, milk, and fruit juices. For instance, this technology can effectively reduce lactose sugar in milk, resulting in low lactose and skimmed milk-based products while reducing total sugars. Additionally, the process converts the majority of naturally occurring lactose into dietary fibers, promoting a favorable microbiome composition in healthy adults.
This sugar reduction technology also extends its benefits to other ingredients. For malt beverages, the intrinsic sugar being reduced is maltose, while for fruit juices, it is sucrose. In the case of fruit juices, the technology allows for the creation of fructooligosaccharides (FOS), known for their prebiotic properties. Furthermore, Nestlé’s patented sugar reduction tech has demonstrated the ability to reduce intrinsic sugar in these ingredients by up to 30%.
Initially piloted in cocoa and malt-based ready-to-drink beverages, Nestlé plans to expand the application of its sugar reduction technology to other formats. The spokesperson mentioned, “Since the technology works so effectively in malt-based products, we chose to pilot it in cocoa and malt-based RTD beverages – a major category for Nestlé – in Southeast Asia, and then several countries in Asia, Africa and Latin America.” As part of this expansion, Nestlé intends to explore the integration of this technology into other product categories such as dairy powders.
Overall, Nestlé’s sugar reduction technology represents an important food and beverage industry trend, showcasing food manufacturing innovations aimed at addressing consumer trends towards healthier options, sustainable practices, and compliance with food and drink regulations. Furthermore, the company’s commitment to continually improve its food processing technology aligns with industry-wide efforts to optimize food distribution, enhance food and drink packaging, and employ effective food and drink marketing strategies.
