Nestlé, the world’s largest food and beverage company, has announced a Nestle sugar-reduction technology that can reduce the sugar content in ingredients by up to 30%. The technology, which uses an enzymatic process, has been piloted in cocoa and malt-based ready-to-drink beverages in Southeast Asia, and is now being rolled out to other product categories.
The new technology is a significant development for Nestlé, which has been under pressure from consumers and health organizations to reduce the sugar content in its products. In 2016, the company pledged to reduce sugar by 10% across its global portfolio by 2020.
The new technology could help Nestlé to achieve its sugar reduction goals. It is also a potential boon for the company’s bottom line, as consumers increasingly demand healthier food and beverage options.
How the Technology Works
The new sugar-reduction technology uses an enzymatic process to break down the natural sugars in ingredients such as malt, milk, and fruit juices. The enzymes are able to target specific sugar molecules, leaving behind the other nutrients in the ingredient.
The resulting ingredients have a similar taste and texture to the original ingredients, but with significantly less sugar. This means that they can be used in recipes for a variety of products, without the need for additional sweeteners or bulking agents.
Potential Applications
The new sugar-reduction technology has a wide range of potential applications. It could be used to reduce the sugar content in a variety of food and beverage products, including:
- Breakfast cereals
- Yogurt
- Juices
- Soft drinks
- Chocolate
- Ice cream
The technology could also be used to develop new products that are lower in sugar, but still have a great taste.
Impact on the Food Industry
The new sugar-reduction technology could have a significant impact on the food and beverage industry. It could lead to the development of new products that are lower in sugar, but still have a great taste. This could help to address the growing demand for healthier food and beverage options.
The technology could also put pressure on other food and beverage companies to reduce the sugar content in their products. This could lead to a more widespread shift towards healthier eating habits.
Summary
Nestlé’s new sugar-reduction technology is a significant development that could have a major impact on the food and beverage industry. The technology could help to reduce the sugar content in a variety of products, and could lead to the development of new, healthier food and beverage options.
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