Nestlé R&D teams have announced a way to help reduce the amount of milk powder fat by as much as 60% without compromising the product in terms of its taste, quality or creamy texture. The technological process works through the aggregation of milk proteins where the size and texture of milk fat is mimicked by protein, which will thus lead to lower calorie levels. The fat reduction method is one of a growing number of solutions that the brand is developing to help optimize its food business products further.
Nestlé Head of R&D for the Nutrition Business Isabelle Bureau-Franz spoke on the milk powder fat reduction process saying, "Leveraging our expertise in nutrition science and product development, we have successfully introduced this proprietary technology in Ninho Adulto in Brazil and reduced the level of milk fat in the product significantly. Our new milk brings creaminess and mouthfeel and is preferred by consumers."
Milk Fat-Reducing Technologies
Nestlé Has Developed a Way to Reduce Milk Powder Fat by 60%
Trend Themes
1. Protein-mimicking Technology - Using protein to mimic the texture and size of milk fat represents a breakthrough in dairy product innovation.
2. Calorie-reducing Ingredients - Innovations focused on significantly reducing calories without altering taste or texture underline a shift towards healthier food options.
3. Enhanced Food Texture Solutions - Technological advancements that maintain creamy textures while reducing fat content are revolutionizing food product development.
Industry Implications
1. Dairy Industry - The incorporation of fat-reducing technologies is prompting major shifts in the production and formulation of dairy products.
2. Nutrition Science - Advancements in nutrition science are leading to groundbreaking ways to enhance food health benefits without sacrificing consumer preferences.
3. Food Technology - Innovations in food technology, such as protein aggregation methods, are pivotal in creating healthier versions of popular food items.