Nestlé cuts sugar in “key ingredients” and boosts fiber with new technology

14 Jul 2023 --- Nestlé has launched a new multifunctional sugar reduction technology that can slash up to 30% of intrinsic sugar in ingredients such as malt, milk and fruit juices. The solution also increases prebiotic fibers in milk-based products, which can improve gut health.

The technology can be applied across different product categories as it can also be used to manufacture low-lactose and skimmed milk-based products.

Nestlé uses an enzymatic process to produce its new ingredient, which does not affect the taste and texture of the products. It also eliminates the need for added sweeteners or bulking agents to replace the volume of the eliminated sugar. 

“Sugar reduction across our portfolio remains a top priority,” says Stefan Palzer, chief technology officer at Nestlé.

“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 sugar reduction generates prebiotic fibers that support the microbiome, which is an additional benefit.” 

The company is now accelerating the global roll-out of its solution “across formats and categories.”

The technology can slash up to 30% of intrinsic sugar in ingredients such as malt, milk and fruit juices.According to the business, first clinical studies show these fibers can support the growth of multiple types of beneficial bacteria, creating favorable microbiome composition in healthy adults.

Pilot projects
The technology was first tested in cocoa and malt-based ready-to-drink beverages in Southeast Asia and has since been expanded to cocoa and malt-based powdered drinks in several countries across Asia, Africa and Latin America.

Since 2021, the start of the tests, the technology has been applied to over 200,000 tons of cocoa and malt-based beverages. As the roll-out continues, other product categories, such as dairy powders, will follow.

“The new sugar reduction technology complements a wide range of existing solutions which Nestlé has developed over the years in collaboration with external innovation partners and suppliers,’ explains the business. 

“This includes natural sweeteners, sweetness-enhancing or bitterness masking flavors, as well as natural bulking agents such as fibers, cereals and tailor-made dairy and cocoa powders.”

In other sugar-related news, current acceptable daily intake level of aspartame has been reconfirmed through a risk assessment by the WHO and FAO Joint Expert Committee on Food Additives.

Edited by Marc Cervera