Nestlé’s R&D teams have found a way to reduce the fat present in milk powder by up to 60% without compromising on taste and the creamy texture.
The key to the 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 technology has already been used to reduce the level of milk fat in its Ninho Adulto brand in Brazil.
Laurent Alsteens, Global Category Head in Nestlé’s Nutrition Strategic Business Unit, said: “This innovation revolutionises 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.”
