Nestlé trials technology that reduces intrinsic sugars in key ingredients

Nestlé has introduced a sugar-reduction technology that can be applied across different product categories, which is claimed to have benefits beyond sugar reduction. It can also be used to produce low-lactose and skimmed milk-based products, while reducing total sugars.

Designed to reduce intrinsic sugar in ingredients such as malt, milk and fruit juices by up to 30%, the technology uses an enzymatic process that has a minimal impact on taste and texture. The sugar-reduced ingredients are then used to create various products, without the need to add sweeteners or bulking agents to replace the volume of the eliminated sugar. When applied to milk-based products, the sugar reduction method also increases prebiotic fibres.

The technology was first piloted in cocoa and malt-based ready-to-drink beverages in Southeast Asia and has been introduced in factory lines for powdered beverages such as Milo in several countries across Asia, Africa and Latin America. Since 2021, it has been applied to over 200,000 tonnes of cocoa and malt-based beverages. Other product categories such as dairy powders will follow.

According to Stefan Palzer, Nestlé Chief Technology Officer, sugar reduction is a top priority for the company across its product portfolio.

“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 the sugar reduction generates prebiotic fibres that support the microbiome, which is an additional benefit. We are now accelerating the global rollout across formats and categories,” Palzer said.

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