Ready-to-drink teas, juice fusion drinks, and other beverages may benefit from a new sugar-reduction technology developed by Nestlé. The cost-effective process is a clinically proven enzymatic method that reduces intrinsic sugar in beverage ingredients, including milk and fruit juices, by up to 30%, with a minimal impact on taste and texture.
The sugar-reduced ingredients can be used in recipes for a wide variety of products. According to the company, there is no need to add sweeteners or bulking agents to replace the volume of sugar eliminated.
There are other benefits as well. Used in milk-based tea, the patented sugar reduction method increases prebiotic fibers. The first clinical studies have shown that these fibers can support the growth of beneficial bacteria leading, helping health adults attain a favorable microbiome composition.
“Sugar reduction across our portfolio remains a top priority," said Stefan Palzer, Nestlé's chief technology officer. "This new technology is a true breakthrough, as we can reduce sugar without adding sweeteners while preserving a great taste, all at a minimal cost increase. We are now accelerating the global roll-out across formats and categories.”
Nestlé has installed its sugar reduction technology in production lines for cocoa and malt-based ready-to-drink beverages, such as Milo, across Asia, Africa, and Latin America. Since 2021, the process has been applied in production of over 200 000 tons of cocoa and malt-based beverages. Nestlé will apply the technique in the manufacturing of dairy-based powders in the near future.