Nestlé Innovates with New Technology to Cut Milk Powder Fat by 60%
Source: The DairyNews
Nestlé, the world’s largest food company, has introduced a groundbreaking technology designed to significantly reduce the fat content in milk powder, achieving up to a 60% reduction. This innovation is part of Nestlé's ongoing strategy to enhance the nutritional profiles of its dairy offerings without compromising on taste or texture.
The new technology focuses on the controlled aggregation of milk proteins to replicate the size and texture of milk fat using protein, effectively lowering calorie content while maintaining the desired creamy consistency. This development aligns with increasing consumer demand for healthier dairy products that do not sacrifice flavor or creaminess.
Isabelle Bureau-Franz, head of R&D for Nestlé's nutrition business, showcased the application of this technology in Ninho Adulto, a well-received product in the Brazilian market. "Our new milk delivers on creaminess and mouthfeel and is preferred by consumers," she noted, emphasizing the positive consumer feedback.
Laurent Alsteens, global category head in Nestlé's nutrition strategic business unit, stated, "This marks an important milestone in our approach to offering healthier options without compromising on the taste that consumers love." Alsteens also revealed plans to expand the use of this fat reduction technology across the Nido brand globally, reflecting the company's commitment to meeting evolving health-centric consumer expectations.
This technology is part of a wider array of science-based innovations at Nestlé, including an enzymatic process to reduce intrinsic sugars in key ingredients and a proprietary micro-aeration technique that improves the creaminess of chocolate, catering to consumer preferences.
Isabelle Bureau-Franz, head of R&D for Nestlé's nutrition business, showcased the application of this technology in Ninho Adulto, a well-received product in the Brazilian market. "Our new milk delivers on creaminess and mouthfeel and is preferred by consumers," she noted, emphasizing the positive consumer feedback.
Laurent Alsteens, global category head in Nestlé's nutrition strategic business unit, stated, "This marks an important milestone in our approach to offering healthier options without compromising on the taste that consumers love." Alsteens also revealed plans to expand the use of this fat reduction technology across the Nido brand globally, reflecting the company's commitment to meeting evolving health-centric consumer expectations.
This technology is part of a wider array of science-based innovations at Nestlé, including an enzymatic process to reduce intrinsic sugars in key ingredients and a proprietary micro-aeration technique that improves the creaminess of chocolate, catering to consumer preferences.
