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Nestlé firma la rivoluzione dello zucchero

L'azienda ha brevettato un metodo per ridurne del 30% la presenza in latte, malto e succhi di frutta

Nestlé ha presentato una nuova tecnologia per la riduzione dello zucchero. La nuova tecnologia, versatile ed economica avrebbe, secondo la società, "un impatto minimo sul gusto e sulla consistenza": utilizzando un processo enzimatico, sarebbe in grado di ridurre fino al 30% lo zucchero intrinseco in ingredienti come latte, malto e succhi di frutta. Può essere applicata dunque a diverse categorie di...

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Roma, RM, Italia, 07/18/2023 11:36
EFA News - European Food Agency

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