Nestlé Innovates Technology to Lower Fat Content in Dairy Products
Brief Overview:
Nestlé has introduced an innovative method that reduces the fat content in milk powder by up to 60%, while maintaining the quality, flavor, and creamy consistency, as stated by the food and beverage leader in a recent press release.
- This technology utilizes the binding of larger milk protein clusters known as aggregates during the typical processing of milk powders, as explained by a company spokesperson to Food Dive. This innovative method enables Nestlé to create protein aggregates that mimic the size of fat droplets, delivering a creamy mouthfeel without the undesirable sandiness.
Nestlé also highlighted its commitment to developing additional science-backed solutions aimed at boosting the nutritional benefits, affordability, and sustainability of its products. This includes efforts to reduce added sugars, sodium, and saturated fats while still ensuring positive nutrient delivery without altering taste and texture.
Insights:
As the demand for healthier options rises among consumers, Nestlé is proactively enhancing the ingredients in its product lines.
Nevertheless, the company approaches these changes cautiously. Enhancing an ingredient’s health benefits is essential, yet if the product no longer tastes like what customers remember, it could deter purchases or push consumers towards competitors. Currently, Nestlé’s new proprietary technology is exclusively utilized in Ninho Adulto, a popular milk powder in Brazil.
Nestlé aims to implement this technology across additional dairy offerings in its lineup and broaden its availability to other regions around the globe.
“This innovation transforms the dairy consumption experience for our customers while enriching their enjoyment,” stated Laurent Alsteens, global category head in Nestlé’s Nutrition Strategic Business Unit. “This represents a significant advancement in our mission to provide healthier choices without sacrificing the flavors consumers cherish.”
In 2023, Nestlé unveiled a groundbreaking sugar reduction technology that has the potential for application across various product lines. This announcement followed a seven-year period since the company first introduced a sugar reduction technology. Later, it launched Milkybar Wowsomes, a lower-sugar chocolate bar in the U.K. and Ireland, but phased them out two years later due to disappointing sales and distribution challenges.
Food companies, Nestlé included, are facing heightened scrutiny to enhance the nutritional quality of their offerings, as consumers increasingly prioritize healthier choices. Nestlé has pledged to raise the sales of nutritious foods by 50% by 2030. According to its 2023 annual report, the company estimated that 38% of its net sales, excluding pet care and specialized nutrition, were derived from products labeled as “healthy.”
Maria Sanchez completed her Bachelor’s degree in Plant Sciences from the University of California, Davis, in the USA. Her studies focused on plant genetics and biotechnology, with an emphasis on developing disease-resistant crop varieties. Maria has contributed to several research projects aimed at improving crop resilience to climate change and is now pursuing her Master’s degree in Plant Breeding.