Nestle has begun use of a sugar reduction technology designed to cut the sugar content in ingredients that are used in the development of a wide range of products.
The multinational states that the enzymatic processes can reduce the intrinsic sugar content in malt, milk and fruit juice by up to 30%. This takes place, Nestle adds, with a negligible impact on taste or texture and no requirement for the addition of sweeteners or bulking agents.
The technology can also be applied to create low lactose and skimmed milk-based products.
Nestle chief technology officer Stefan Palzer said that reducing sugar levels across its portfolio of products was 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,” Palzer added.
“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 technology was initially piloted in the development of cocoa and malt-based drinks for the southeast Asian market in 2021, with it currently used in the beverage production process across countries in Asia, Africa and Latin America.
Other product categories are now set to follow, including dairy powders. Nestle believes the technology also increases prebiotic fibres when applied to milk-based products.
Nestle adds the sugar reduction technology to its range of nutritional solutions, which includes natural sweeteners, sweetness-enhancing or bitterness masking flavours and bulking agents.
In other news, the World Health Organization (WHO) has not changed its guidance on aspartame usage following two reviews into the hazard and risk associated with consumption of the sweetener.