Nestle SA is making another attempt to lower their sugar content. According to the business, their new sugar-reduction technique may cut the amount of sugar in malt, milk, and fruit juices by as much as 30% through an enzymatic process. The resulting ingredients can be used in various formulations without the addition of sugar or fillers.
“Sugar reduction across our portfolio remains a top priority,” said Stefan Palzer, Nestle’s chief technology officer. “This cutting-edge technology is a major step forward since it allows us to reduce sugar without adding artificial sweeteners while maintaining a fantastic taste at a negligible cost premium.
Researchers in our lab found that cutting less on sugar also increases beneficial prebiotic fibers for the microbiome. The global deployment across all forms and categories is being sped up right now.
Nestle is working on new compounds
According to Nestle’s analysis of clinical trials, the consumption of foods rich in prebiotic fibers is associated with an improved microbiome composition in healthy adults.
The method was tested out initially on ready-to-drink beverages based on cocoa and malt in Southeast Asia, and over the course of the past year, The company as rolled it out across the rest of Asia, Africa, and Latin America with its Milo brand of cocoa and malt-based powdered beverages.
This is Nestle’s second widely-publicized effort to reduce sugar content in its products. The company said in 2016 that it had found a way to arrange sugar crystals in such a way that the same sensation of sweetness could be experienced by the tongue even when using a reduced-sugar chocolate mix. Sugar-reduced Milkybar Wowsomes were introduced by the company in 2018 in the UK and Ireland. According to Nestle, there were fewer than 37 grams of sugar per 100 grams in the bars, which is 30 percent less sugar than in comparable chocolate goods. The product line will be retired in 2020.
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