Nestlé Debuts Sugar Reduction Technology

Nestlé's new sugar reduction technology can be applied across different product categories, with benefits beyond sugar reduction. It can also be used to produce low lactose and skimmed milk-based products, while reducing total sugars.

Using an enzymatic process, it reduces intrinsic sugar in ingredients such as malt, milk, and fruit juices by up to 30%, with a minimal impact on taste and texture, the company said. The sugar-reduced ingredients are then used in recipes for various products. There is no need to add sweeteners or bulking agents to replace the volume of the eliminated sugar.

When the sugar reduction method is applied to milk-based products, it also increases prebiotic fibers. First clinical studies have shown that these fibers can support the growth of multiple types of beneficial bacteria leading to a favorable microbiome composition in healthy adults.

"Sugar reduction across our portfolio remains a top priority. This new technology is a true breakthrough, as we can reduce sugar without adding sweeteners while preserving a great taste, all at a minimal cost increase," said Stefan Palzer, Nestlé chief technology officer. "In addition, our scientists discovered that the sugar reduction generates prebiotic fibers that support the microbiome, which is an additional benefit. We are now accelerating the global roll-out across formats and categories."

Sugar reduction was first piloted in cocoa and malt-based ready-to-drink beverages in Southeast Asia and over the past year, Nestlé has already introduced it in factory lines for cocoa and malt-based powdered beverages such as Milo across several countries across Asia, Africa, and Latin America. Since 2021, the sugar reduction technology has been applied to over 200,000 tons of cocoa and malt-based beverages. The rollout will see other product categories such as dairy powders to follow.

The new sugar reduction technology complements a wide range of existing solutions which Nestlé has developed over the years in collaboration with external innovation partners and suppliers. This includes natural sweeteners, sweetness-enhancing or bitterness masking flavors, as well as natural bulking agents such as fibers, cereals, and tailor-made dairy and cocoa powders.