Nestlé R&D teams have found a way to reduce the fat present in milk powder by up to 60%, without compromising on quality, taste and creamy texture. Key to this 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.
The company says 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.
“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. Our new milk brings creaminess and mouthfeel and is preferred by consumers,” explains Isabelle Bureau-Franz, Nestlé’s head of R&D for the nutrition business.
Laurent Alsteens, global category head in Nestlé’s Nutrition Strategic Business Unit, adds, “This innovation revolutionizes the way our consumers can enjoy dairy products while improving their experience. It marks an important milestone in our 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. I am delighted that we are rolling out this technology across our Nido portfolio globally, which will help drive demand for this product offering.”
Nestlé’s new fat reduction method is just one of many existing, science-based solutions developed by the company’s 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 also meeting consumer taste preferences.
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An English-language food and beverage processing and packaging industry B2B platform in print and web, IndiFoodBev is in its third year of publication. It is said that the Indian food and beverage industries represent approximately US$ 900 billion in revenues which implies more than 20% of the country’s GDP. Eliminating the wastage on the farmside can help to deliver more protein to a higher number of the population apart from generating sizable exports. The savings in soil, seeds, water, fertilizer, energy and ultimately food and nutrition could be the most immense contribution that country is poised to make to the moderation of climate change.
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Naresh Khanna – 10 February 2025
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