Nestlé: 'revolutionary' innovation for milk powder

(CercleFinance.com) - Nestlé reports that its R&D teams have found a way to reduce the fat content of milk powder by up to 60% 'without compromising quality, taste or creamy texture', the company claims.


The key to this innovation, billed as 'revolutionary', lies in the controlled aggregation of milk proteins, where the size and texture of milk fat is mimicked by proteins.

This fat reduction results in lower calorie levels than those of whole milk.

' By leveraging our expertise in nutrition science and product development, we were able to introduce this proprietary technology to Ninho Adulto in Brazil and significantly reduce the level of milk fat in the product', emphasizes Isabelle Bureau-Franz, Head of R&D for Nestlé's Nutrition business.


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