Nestlé, a leading global food and beverage company, has recently unveiled a groundbreaking technology that addresses the pressing issue of sugar reduction in various product categories. This innovative solution not only reduces sugar content but also offers additional benefits and maintains the taste and texture of the products. By employing an enzymatic process, Nestlé can effectively decrease intrinsic sugar in ingredients like malt, milk, and fruit juices by up to 30%, all while preserving the delightful flavors we love. The best part? No sweeteners or bulking agents are required to compensate for the removed sugar volume.

What sets this technology apart is its versatility. It can be applied to different product categories, including milk-based items, opening up a world of possibilities for healthier alternatives. When applied to milk-based products, this process not only reduces sugar but also increases the presence of prebiotic fibers. Preliminary clinical studies have shown that these fibers promote the growth of beneficial bacteria, leading to a more favorable microbiome composition in healthy adults.

Stefan Palzer, Nestlé’s Chief Technology Officer, emphasizes the significance of this breakthrough technology, stating, “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 fibers that support the microbiome, which is an additional benefit. We are now accelerating the global roll-out across formats and categories.”

Nestlé’s commitment to addressing the sugar reduction challenge is evident through its extensive implementation of this technology. The company first piloted the sugar reduction process in cocoa and malt-based ready-to-drink beverages in Southeast Asia. Over the past year, Nestlé has successfully incorporated the technology into its production lines for cocoa and malt-based powdered beverages, such as the popular brand Milo, in numerous countries across Asia, Africa, and Latin America. To date, over 200,000 tons of cocoa and malt-based beverages have benefited from the sugar reduction technology, with further expansion planned for other product categories like dairy powders.

The introduction of this innovative sugar reduction technology aligns with Nestlé’s ongoing commitment to improving the nutritional value of its products and promoting responsible consumption as part of a balanced diet. Nestlé has a long-standing history of collaborating with external innovation partners and suppliers to develop a wide range of solutions. These include natural sweeteners, flavors that enhance sweetness or mask bitterness, as well as natural bulking agents like fibers, cereals, and tailor-made dairy and cocoa powders.

As Nestlé continues to prioritize sugar reduction and explore novel technologies, consumers can anticipate a future where their favorite products offer both great taste and improved nutritional profiles. This groundbreaking sugar reduction technology represents a significant step forward in the company’s mission to provide healthier and more enjoyable food and beverages for people around the world.