Nestlé has unveiled a new technology that reduces the fat content in milk powder by up to 60%, marking the latest step in the company's efforts to enhance the nutritional profile of its dairy products.

This innovation aligns with Nestlé's commitment to improving affordability, sustainability and nutritional value across its product range while maintaining the taste and texture that consumers expect.

The key to this development lies in the controlled aggregation of milk proteins, which allows the company to mimic the size and texture of milk fat using protein.

This new solution results in lower calorie levels compared to traditional full-fat milk, addressing consumer demands for healthier dairy options without sacrificing flavour or creaminess.

Isabelle Bureau-Franz, head of R&D for Nestlé's nutrition business, highlighted the successful implementation of this proprietary technology in Ninho Adulto, a popular product in Brazil. “Our new milk brings creaminess and mouthfeel and is preferred by consumers,” she stated.

Laurent Alsteens, global category head in Nestlé's nutrition strategic business unit, added: “This marks an important milestone in our approach to offering healthier options without compromising on the taste that consumers love”.

Alsteens also confirmed plans to roll out this technology across the Nido portfolio globally, aiming to meet evolving customer expectations and drive demand for these enhanced products.

Nestlé's fat reduction method is part of a broader strategy that includes various science-based solutions developed by its R&D teams.

Other innovations include an enzymatic process designed to reduce intrinsic sugars in key ingredients and proprietary micro-aeration technology that enhances the creaminess of chocolate while catering to consumer taste preferences.

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