Nestlé develops technology to reduce fat in dairy products
Published: Thursday, Jul 18th 2024, 16:10
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Nestlé has invented a new technology to reduce the fat content of milk powder by 60 percent. The key to this "breakthrough innovation" is the controlled aggregation of milk proteins to mimic the size and texture of milk fat with proteins, the company announced on Thursday.
This reduction in fat leads to a lower calorie content compared to whole milk, without having to compromise on taste and consistency. According to Nestlé, the opposite is actually the case: "Our new milk is creamier and is preferred by consumers," says Isabelle Bureau-Franz, head of Nestlé's nutrition research department, in the press release.
Nestlé's research and development department has patented the technology and is reportedly the first to use it in its adult milk powder under the Ninho brand in Brazil. The technology is "an important milestone" in Nestlé's efforts to offer healthier options for its products. Nestlé is therefore actively researching methods to produce healthier foods.
For example, the company has also developed a technology to reduce the milk sugar content - i.e. the lactose - of milk powder. More recent inventions include a micro-aeration technology to increase the creaminess of chocolate or ice cream without adding fat or other substances to the product.
However, the company is also repeatedly criticized for unhealthy products. Most recently, for example, a test in which the organizations Public Eye and Ibfan examined various baby food products of the same brand or comparable Nestlé brands for their sugar content made headlines. The organizations came to the conclusion that Nestlé is more likely to add sugar to its baby food products in poorer regions than in richer countries such as Switzerland.
However, the company defended itself and stated that it had already reduced or was currently reducing the sugar content in many products. In addition, sugar-free variants are also available almost everywhere.
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