9/26/2023 0 Comments File juicer cost![]() Nestlé’s patented sugar reduction tech was first piloted in cocoa and malt-based ready-to-drink beverages, and the company has plans to expand its use across other formats. The enzymatic process can reduce intrinsic sugar in these ingredients by up to 30%. “In fruit juices, we can generate fructooligosaccharides (FOS), also known for their prebiotic properties.” This means the technology can be used to produce low lactose and skimmed milk-based products, while reducing total sugarsįirst clinical studies have shown that the dietary fibres (converted from lactose) can support the growth of multiple types of beneficial bacteria leading to a favourable microbiome composition in healthy adults.įor malt beverages, the intrinsic sugar would be maltose, and for fruit juices, sucrose, the spokesperson explained. In milk, the majority of naturally occurring lactose is converted into dietary fibres.Ī small amount of lactose, as well as small amounts of simple sugars (glucose and galactose), are left behind. The technology also produces benefits beyond sugar reduction. To take one example, the company can use the technology to reduce lactose sugar in milk. “We are able to reduce sugars that are intrinsically present in key raw materials, such as malt, milk and fruit juices,” explained a Nestlé spokesperson. No sweeteners or bulking agents need to be added to replace sugar volume. Targeting ingredients, rather than overall product formulations, the sugar reduction tech can be applied across different product categories. This new technology is a true breakthrough, as we can reduce without adding sweeteners while preserving a great taste, all at a minimal cost increase,” said Nestlé chief technology officer Stefan Palzar. “Sugar reduction across our portfolio remains a top priority. Leveraging enzymatic processes, the Swiss food giant is reducing intrinsic sugar in key ingredients with ‘minimal’ impact on taste and texture. ![]() Nestlé is heralding the technology a ‘breakthrough’.
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