Nestlé said its R&D teams have found a way to reduce the fat present in milk powder by up to 60 per cent, without compromising on quality, taste and creamy texture.
The company said the technology, introduced in its Ninho Adulto brand in Brazil, will be rolled out across the Nido portfolio globally.
Key to this breakthrough innovation is the controlled aggregation of milk proteins, where the size and texture of milk fat is mimicked by protein. This fat reduction leads to lower calorie levels compared to full-fat milk.
“Leveraging our expertise in nutrition science and product development, we have successfully introduced this proprietary technology in Ninho Adulto in Brazil and reduced the level of milk fat in the product significantly. Our new milk brings creaminess and mouthfeel and is preferred by consumers," said Isabelle Bureau-Franz, Nestlé's head of R&D for the nutrition business.
Laurent Alsteens, global category head in Nestlé’s nutrition strategic business unit, added that the innovation marks an important milestone in the company’s approach to offer healthier options without compromising on the taste that consumers love.
“This innovation revolutionises the way our consumers can enjoy dairy products while improving their experience. I am delighted that we are rolling out this technology across our Nido portfolio globally, which will help drive demand for this product offering.”
Panel discussion at the relaunch of the SAITG on 3 March 2025
