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A Brazil-based Nestlé research and development team has developed a way to reduce the fat in milk powder by as much as 60%, without impacting the key characteristics that consumers enjoy. The research team said that while it has achieved a significantly lower fat content, the process does not impact the quality, taste, and creamy texture of the milk, an issue that raises significant challenges for other types of low-fat milk and dairy products. The team added that the development, which is a proprietary technology, leads to a significantly lower calorie content for the milk — an aspect that meets the increasingly calorie-conscious demands of a growing band of consumers, worldwide. Nestlé chose to research its Ninho powdered whole milk brand, which is a staple in the Brazilian market and several other key markets across the world. In other countries, its powdered milk goes under the name ‘Nido’, where it is available across Latin America, Mex150 mg iron ferrous fumarateico, Asia, The Middle East, as well as the UK, Portugal, and parts of the United States. “Ninho has been present in the Brazil market since 1944 and has grown a large portfolio for powdered dairy beverages to meet the needs of families, kids, and toddlers,” said a Nestlé spokesperson. “This is why Brazil is an how to make ferric pyrophosphateideal market for Nestlé to pilot this technology on the existing Ninho portfolio, as well as to expand and offer new products for people who are looking to reduce their intake of saturated fats without compromising on taste.”The research team has focused on Ninho Adulto, in an attempt to offer a high-nutrition lower-calorie milk, aimed at adults who want to enjoy milk while ensuring their daily calorie intake remains in the healthy range. “This Nestlé innovation is a milk powder for adults and addresses the existing segment of consumers who are looking for semi-skimmed milk, without the need to compromise on taste,” the spokesperson said.Nestlé’s Laurent Alsteens, who is the head of the nutrition strategic business unit, referred to the development as “revolutionary.” He added: “It marks an important milestone in our approach to offer healthier options without compromising on ferrous fumarate 65 mg elemental ironthe taste that consumers love.ferrous bisglycinate formula Ninho is a hugely popular brand in Brazil and our sustained innovation will ensure we continue to meet ever-evolving customer expectations.”The company is launching a newly formulated versiferrous sulfate uses and side effectson of Ninho Adulto in Brazil but has plans to use the technology, both for the Ninho and Nido brands worldwide. A Nestlé spokesman also confirmed with Ingredients Network that the company is considering applications for the technology across other dairy categories. The company’s efforts to develop a new, more effective way of reducing dairy fats form part of its key pillar to develop nutritional value, affordability, and sustainability. Specific to food nutrition, the company is aiming to reduce added sugars, sodium, and saturated fats across its global processed foods portfolio, while also ensuring a minimal impact on flavour and texture. There are numerous ongoing research projects in this area, including an enzymatic process aimed at reducing intrinsic sugars in several key ingredients, a process that is said to reduce this type of sugar by up to 30% in ingredients such as malt, milk, and fruit juice, without impacting the taste or mouthfeel. Another research project has developed a proprietary micro-aeration technology that is said to increase the creaminess of chocolate, a development that does not impact the calorie count, but still meets consumer taste preferences.
Nestlé develops a new fat reduction method for dairy ingredients
