Nestlé Australia launches plant-based version of cocoa malt Milo drink
11 Mar 2020 --- Nestlé Australia is introducing a plant-based version of its cocoa malt beverage, Milo, that was first introduced in 1934. The move comes as more consumers are including plant-based alternatives and ingredients in their diets. The new Milo replaces milk powder with soy and oats and the core ingredients are the same as the original Milo – malt, barley and cocoa, says the company.
According to Nestlé, the Milo development team made sure this latest version of Milo kept the same “unmistakable choc-malt taste and iconic crunch” that Australians have grown up with.
The product is also lower in sugar compared to original Milo and has a combination of vitamins and minerals to support effective energy release. The new Milo gives consumers an option for a plant-based alternative, alongside the original, reduced-sugar and extra protein versions.
Last April, Nestlé Australia debuted a version of Milo, made without cane sugar and with 30 percent less added sugar. After more than two years in development, the launch came in response to the changing nutritional needs.
More recently, people are looking to vary their diets with more plant-based options, including to lower their environmental footprint and for health reasons, according to Trevor Clayton, Head of the Dairy Business Unit at Nestlé. “We already have some great plant-based products and are now adding one of our biggest global brands with Milo. We’re continuing to make good on our promise to offer consumers food that is right for them and right for the planet,” he explains.
The new Milo follows on from other recent launches of plant-based beverages. Nestlé in Brazil introduced oat- and pea-based Ninho Forti + on shelves from last December onward, in a ready-to-drink (RTD) carton with a paper straw. The US saw the launch of Nesquik GoodNes in January, based on oat and pea protein with the chocolate milk flavor of Nesquik.
Nestlé is strengthening its focus in plant-based protein, as well as in dairy, to make sure the new beverages are high in nutritional value and still taste good. Globally, the company has around 300 R&D scientists, engineers and product developers located in eight R&D centers dedicated to plant-based products. This includes its center in Konolfingen, Switzerland, that specializes in dairy.
The need for plant-based dairy alternatives that offer strong nutritionals is rising, as more families are following a flexitarian diet that is lighter on meat and dairy products. Many consumers cite environmental reasons, as plant-based products are produced with lower emissions, land- and water usage.
The reduction of animal meat and dairy from diets continues to drive NPD this year, with Innova Market Insights pegging the “Plant-Based Revolution” as its No. 2 trend for 2020. The market researcher highlights a 59 percent average annual growth in global F&B launches with a “plant-based” claim (CAGR 2014 to 2019).
Nestlé has stepped up its focus on providing more nutritious options for children, with Nestlé for Healthier Kids program. Just last month, FoodIngredientsFirst reported that Nestlé and Carrefour were joining forces to help parents get their children to adopt a healthier and more sustainable diets, promoting daily consumption of fruits and vegetables.
The two focus areas are accelerating the healthy transformation of Nestlé's product portfolio in line with World Health Organization recommendations, and inspiring healthier eating with supportive programs and services.
By Elizabeth Green
