Nestlé Innovates by enhancing Nutrition Without Compromising Taste

By DairyNews7x7•Published on July 25, 2024

Reducing Fat , sugar and fat

Nestlé is dedicated to developing science-based solutions to enhance the nutritional value, affordability, and sustainability of its products. This effort includes reducing added sugars, sodium, and saturated fat while ensuring products retain the taste and texture that consumers love.

Nestlé's R&D teams have achieved a breakthrough by reducing the fat content in milk powder by up to 60% without compromising quality, taste, or creamy texture. This innovation relies on the controlled aggregation of milk proteins to mimic the size and texture of milk fat, resulting in lower calorie levels compared to full-fat milk.

"Leveraging our expertise in nutrition science and product development, we have successfully introduced this proprietary technology in Ninho Adulto in Brazil, significantly reducing the level of milk fat in the product. Our new milk maintains creaminess and mouthfeel, and is preferred by consumers," explains Isabelle Bureau-Franz, Nestlé's Head of R&D for the Nutrition Business.

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Health and nutrition

Laurent Alsteens, Global Category Head in Nestlé's Nutrition Strategic Business Unit, adds: "This innovation revolutionizes the way our consumers enjoy dairy products, enhancing their experience. It marks a significant milestone in our approach to offer healthier options without compromising taste. Ninho is immensely popular in Brazil, and our continuous innovation ensures we meet evolving customer expectations. I'm thrilled that we're rolling out this technology globally across our Nido portfolio, which will drive demand for this product offering."

Nestlé's new fat reduction method is one of many science-based solutions developed by the company's R&D experts. These innovations include an enzymatic process to reduce intrinsic sugars in key ingredients and a proprietary micro-aeration technology that increases the creaminess of chocolate while meeting consumer taste preferences.