Nestlé Develops Breakthrough Method to Reduce Fat in Dairy Ingredients
Nestlé R&D teams have now found a way to reduce the fat present in milk powder by up to 60%, without compromising on quality, taste and creamy texture. 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. …