Nestlé has developed a “cost-effective” sugar reduction technology that can be applied across different product categories, with benefits beyond sugar reduction. It can also be used to produce low lactose and skimmed milk-based products, while reducing total sugars.
Using an enzymatic process, it is said to reduce intrinsic sugar in ingredients such as malt, milk, and fruit juices by up to 30%, with a minimal impact on taste and texture. The sugar-reduced ingredients are then used in recipes for various products. There is no need to add sweeteners or bulking agents to replace the volume of the eliminated sugar.
When the sugar reduction method is applied to milk-based products, it also increases prebiotic fibres. Initial clinical studies have shown that these fibres can support the growth of multiple types of beneficial bacteria leading to a favourable microbiome composition in adults.
Stefan Palzer, Nestlé’s Chief Technology Officer, commented: “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 fibres that support the microbiome, which is an additional benefit. We are now accelerating the global roll-out across formats and categories.”
The sugar reduction technology has been tested in cocoa and malt-based ready-to-drink beverages in Southeast Asia, with roll-out to other product categories to follow.
