Nestlé’s research and development teams have developed a method to reduce the natural fat in dairy ingredients by up to 60 per cent, to offer a healthier alternative product.
Developing new science-based solutions to enhance the nutritional value, affordability and sustainability of its products is a key pillar for Nestlé. This includes reducing added sugars, sodium and saturated fat, while providing positive nutrients and ensuring minimal impact on the taste and texture that consumers enjoy.
Nestlé has now found a way to reduce the fat present in milk powder by up to 60 per cent, without compromising on quality, taste and creamy texture.
The new fat reduction method is just one of the company’s existing, science-based solutions developed by its R&D experts. These include an enzymatic process to reduce intrinsic sugars in key ingredients, as well as a proprietary micro-aeration technology that increases the creaminess of chocolate while meeting consumer taste preferences.
Nestlé's head of R&D – nutrition business, Isabelle Bureau-Franz, said the new milk offers a creaminess and mouthfeel that is preferred by consumers.
“Leveraging our expertise in nutrition science and product development, we have successfully introduced this proprietary technology in Ninho Adulto in Brazil and reduced the level of milk fat in the product significantly,” said Bureau-Franz.
Ninho Adulto is a popular brand of powdered milk in Brazil.
Key to the breakthrough innovation is the controlled aggregation of milk proteins, where the size and texture of milk fat is mimicked by protein. This fat reduction leads to lower calorie levels compared to full-fat milk.
Nestlé global category head in the nutrition strategic business unit, Laurent Alsteens, said that the innovation marks an important milestone in the company’s approach to offer healthier options without compromising on the taste that consumers love.
“Ninho is a hugely popular brand in Brazil and our sustained innovation will ensure we continue to meet ever-evolving customer expectations,” said Alsteens.
“I am delighted that we are rolling out this technology across our Nido portfolio globally, which will help drive demand for this product offering.”
