Nestlé S.A., Vevey, has introduced a versatile and cost-effective sugar reduction technology that can be used in various product categories. The new technology can also be used to produce low-lactose and skimmed-milk-based products while reducing total sugars, the release said. Using an enzymatic process, the intrinsic sugar in ingredients such as malt, milk and fruit juices is reduced by up to 30 percent, with minimal impact on taste and texture. There is no need to add sweeteners or fillers to replace the volume of eliminated sugar.

The reduced-sugar ingredients are then used in recipes for various products. This was first trialled in Southeast Asia in cocoa and malt-based ready-to-drink beverages. In the past year, Nestlé has already rolled it out in several countries in cocoa and malt-based powdered beverage factory lines. Since 2021, the sugar reduction technology has already been used in over 200,000 tonnes of cocoa and malt beverages, according to the Group. The roll-out will continue and other product categories such as milk powder will follow. Stefan Palzer, Nestlé Chief Technology Officer says, "Sugar reduction across our portfolio remains a top priority. In addition, our scientists discovered that the sugar reduction generates prebiotic fibers that support the microbiome, which is an additional benefit."