(CercleFinance.com) – Nestlé announces innovative technology which, using an enzymatic process, reduces the intrinsic sugar in ingredients such as malt, milk and fruit juices by up to 30%, with minimal impact on the taste and texture.
‘Ingredients with reduced sugar content are then used in recipes for various products. It is not necessary to add sweeteners or bulking agents to replace the volume of sugar eliminated, ”says the Swiss food group.
Since 2021, this sugar reduction technology has been applied to more than 200,000 tonnes of cocoa and malt beverages. The roll-out continues and other product categories such as dairy powders will follow.
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