Nestle Has Quietly Developed an Enzymatic Sugar Reduction Process
Nestlé SA has unveiled a process that could help reduce sugar in some products, as well as providing other benefits, including prebiotic fibers.
The enzymatic process reduces intrinsic sugar in ingredients such as malt, milk and fruit juices by up to 30%, with minimal impact on taste and texture. “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,” the July 14 announcement said.
Although the announcement is new, Nestle apparently has been quietly using the process in select locations and applications since 2021.
When the patented process is applied to milk-based products, it also increases prebiotic fibers. Initial clinical studies have shown 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,” said Stefan Palzer, Nestlé’s chief technology officer. “We can reduce sugar without adding sweeteners while preserving a great taste, all at a minimal cost increase. 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."
The sugar reduction process was first piloted in cocoa and malt-based ready-to-drink beverages in Southeast Asia. Over the past year, Nestlé introduced it in factory lines for cocoa and malt-based powdered beverages such as Milo across several countries in Asia, Africa and Latin America. Since 2021, it’s been applied to over 200,000 tons of cocoa and malt-based beverages. The roll-out continues, and other product categories such as dairy powders will follow.
