Nestle develops method to reduce fat in dairy ingredients

Nestle’s R&D teams have found a way to reduce the fat present in milk powder by up to 60 per cent through a controlled aggregation of milk proteins, where the size and texture of milk fat is mimicked by protein. This fat reduction leads to lower calorie levels compared to full-fat milk.

“Leveraging our expertise in nutrition science and product development, we have successfully introduced this proprietary technology in Ninho Adulto in Brazil and reduced the level of milk fat in the product significantly. Our new milk brings creaminess and mouthfeel and is preferred by consumers,” explains Isabelle Bureau-Franz, Nestle’s head of R&D for the Nutrition Business.

Nestle’s new fat reduction method is just one of many solutions developed by the company’s R&D experts. These include an enzymatic process to reduce intrinsic sugars in key ingredients, as well as a proprietary micro-aeration technology that increases the creaminess of chocolate while also meeting consumer taste preferences.

Last year, Nestle introduced a sugar reduction technology that reduced intrinsic sugar in ingredients such as malt, milk, and fruit juices by up to 30 per cent.