Nestlé’s unveils new technology that reduces intrinsic sugars

Nestlé has introduced a new technology that lowers intrinsic sugars in key ingredients such as milk, malt and fruit juices.

The technology utilises an enzymatic process to reduce naturally occurring sugars in a variety of ingredients. Nestlé says that the process has minimal impact on the flavour and texture of the ingredients, which can be used in food preparations without the need to add sweeteners or bulking agents to replace the sugar content.

In the case of milk-based products, the patented sugar reduction process increases their prebiotic fibres, known to support good gut health.

Nestle  Chief Technology Officer Stefan Palzer commented on the new patented technology, saying: “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.“

The sugar reduction tech, which the food giant says is not only versatile, but also cost effective, was trialled in 2022 in cocoa and malt-based ready-to-drink beverages in Southeast Asia. It’s now been introduced in factory lines for cocoa and malt-based powdered beverages such as Milo in a number of countries across Asia, Africa, and Latin America.

Since 2021, the sugar reduction  technology has been applied to over 200,000 tons of cocoa and malt-based drinks, and will soon be used in other product categories such as dairy powders.