As consumers increasingly demand healthier products, Nestlé has been actively improving the ingredients in its offerings. However, the company remains cautious about altering the taste that consumers expect, as this could deter them from purchasing the product.
But now Nestlé has unveiled a groundbreaking technology that reduces the fat content in milk powder by up to 60% without compromising on quality, taste, or texture, the company announced in a press release.
The innovative process, based on the binding of larger milk protein clusters known as aggregates during the manufacturing of milk powders, allows Nestlé to produce protein aggregates large enough to replicate the size of fat droplets, ensuring a creamy mouthfeel without any sandiness.
This development is part of Nestlé’s broader strategy to enhance the nutritional value, affordability, and sustainability of its products. The company has also been working on reducing added sugars, sodium, and saturated fats while maintaining the desired taste and texture.
Currently, the new technology is being applied to Ninho Adulto, a popular milk powder in Brazil. Nestlé plans to extend this innovation to other dairy products in its portfolio and expand its use globally.
In 2023, Nestlé introduced a “breakthrough” sugar reduction technology for various product categories. This followed the company’s earlier effort to reduce sugar in its products, which included the launch and subsequent discontinuation of the Milkybar Wowsomes lower-sugar chocolate bar in the U.K. and Ireland.
Facing pressure to improve the nutritional profiles of their offerings, food manufacturers like Nestlé are striving to meet consumer demand for healthier options. Nestlé aims to increase sales of more nutritious products by 50% by 2030. According to its 2023 annual report, 38% of Nestlé’s net sales (excluding pet care and specialized nutrition) came from products considered “healthy.”