LAUSANE, SWITZERLAND – Nestlé revealed July 18 that its R&D teams developed a method of reducing the fat present in milk powder by up to 60%, “without compromising on quality, taste and creamy texture.”

The international food and beverage manufacturer shared that controlled aggregation of milk proteins was key to the innovation, explaining that the size and texture of milk fat is mimicked by protein.

The process of reducing the fat content, Nestlé pointed out, results in 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,” said nutrition business head of R&D Isabelle Bureau-Franz. “Our new milk brings creaminess and mouthfeel and is preferred by consumers.”

The global category head for Nestlé's nutritious strategic business unit, Laurent Alsteens, said the fat-reducing innovation “revolutionizes” how consumers can enjoy the company’s dairy products.

“It marks an important milestone in our approach to offer healthier options without compromising on the taste that consumers love,” Alsteens said. “Ninho is a hugely popular brand in Brazil and our sustained innovation will ensure we continue to meet ever-evolving customer expectations.”

The company’s dairy brands include Carnation, Coffee-Mate and La Laitière.

The fat reduction method, Nestlé said, is one of its “many existing, science-based solutions developed by the company's R&D experts,” who also developed “an enzymatic process to reduce intrinsic sugars in key ingredients, as well as a proprietary micro-aeration technology that increases the creaminess of chocolate while also meeting consumer taste preferences.”