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Nestlé signs the sugar revolution

The company has patented a method to reduce by 30% the presence in milk, malt and fruit juices

Nestlé presented a new technology for reducing sugar. The new technology, versatile and economical, would, according to the company, "have a minimal impact on taste and texture": using an enzymatic process, it would be able to reduce up to 30% the intrinsic sugar in ingredients such as milk, malt and fruit juices. It can therefore be applied to different categories of products, with advantages that...

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EFA News - European Food Agency
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