Nutritional Experts Devise Technique to Remove Fat from Milk

Developing new science-based solutions to enhance the nutritional value, affordability, and sustainability of its products is a key pillar for Nestlé. This includes reducing added sugars, sodium, and saturated fat while providing positive nutrients and ensuring minimal impact on the taste and texture that consumers enjoy. Nestlé R&D teams have now found a way to reduce the fat present in milk powder by up to 60% without compromising on quality, taste, and creamy texture. Key to this breakthrough innovation is the controlled aggregation of milk proteins, where the size and texture of milk fat are mimicked by protein. This fat reduction leads to lower calorie levels compared to full-fat milk.

Leveraging their expertise in nutrition science and product development, Nestlé successfully introduced this proprietary technology in NinhoAdulto in Brazil, significantly reducing the level of milk fat in the product. Isabelle Bureau-Franz, Nestlé’s Head of R&D for the Nutrition Business, explains that the new milk brings creaminess and mouthfeel, which consumers prefer. Laurent Alsteens, Global Category Head in Nestlé’s Nutrition Strategic Business Unit, adds that this innovation revolutionizes how consumers can enjoy dairy products while improving their experience. It marks an important milestone in Nestlé's approach to offering healthier options without compromising on the taste that consumers love. Ninho is a hugely popular brand in Brazil, and sustained innovation will ensure that Nestlé continues to meet ever-evolving customer expectations. The rollout of this technology across the Nido portfolio globally will help drive demand for this product offering.

Nestlé’s new fat reduction method is just one of many existing, science-based solutions developed by the company’s R&D experts. These include an enzymatic process to reduce intrinsic sugars in key ingredients and a proprietary micro-aeration technology that increases the creaminess of chocolate while also meeting consumer taste preferences.