Nestlé is heralding the know-how a ‘breakthrough’. Leveraging enzymatic processes, the Swiss meals large is decreasing intrinsic sugar in key elements with ‘minimal’ affect on style and texture.
“Sugar discount throughout our portfolio stays a high precedence. This new know-how is a real breakthrough, as we are able to scale back with out including sweeteners whereas preserving an incredible style, all at a minimal price enhance,” mentioned Nestlé chief know-how officer Stefan Palzar.
Focusing on elements, reasonably than total product formulations, the sugar discount tech may be utilized throughout totally different product classes. No sweeteners or bulking brokers must be added to exchange sugar quantity.
“We’re in a position to scale back sugars which might be intrinsically current in key uncooked supplies, resembling malt, milk and fruit juices,” defined a Nestlé spokesperson. To take one instance, the corporate can use the know-how to scale back lactose sugar in milk.
The know-how additionally produces advantages past sugar discount. In milk, nearly all of naturally occurring lactose is transformed into dietary fibres.
A small quantity of lactose, in addition to small quantities of easy sugars (glucose and galactose), are left behind. This implies the know-how can be utilized to supply low lactose and skimmed milk-based merchandise, whereas decreasing whole sugars
First medical research have proven that the dietary fibres (transformed from lactose) can assist the expansion of a number of varieties of helpful micro organism resulting in a beneficial microbiome composition in wholesome adults.
For malt drinks, the intrinsic sugar could be maltose, and for fruit juices, sucrose, the spokesperson defined. “In fruit juices, we are able to generate fructooligosaccharides (FOS), additionally identified for his or her prebiotic properties.”
The enzymatic course of can scale back intrinsic sugar in these elements by as much as 30%.
Nestlé’s patented sugar discount tech was first piloted in cocoa and malt-based ready-to-drink drinks, and the corporate has plans to increase its use throughout different codecs.
“For the reason that know-how works so successfully in malt-based merchandise, we selected to pilot it in cocoa and malt-based RTD drinks – a significant class for Nestlé – in Southeast Asia, after which a number of international locations in Asia, Africa and Latin America,” the spokesperson advised this publication.
“The rollout will proceed, and we’re exploring different product classes resembling dairy powders.”
