Proteins and their components such as peptides and amino acids are key nutrients essential for human health. They are crucial for growth and tissue repair across different life stages, from infancy to aging. Beyond their physiological benefits, proteins contribute to the texture of certain foods and can enhance some flavors during cooking.
With the rising trend of high-protein foods, we are witnessing a shift in consumer awareness about the nutritional benefits of high-quality protein.
At Nestlé, we have extensive science and technology expertise in this space, making us uniquely positioned to meet the growing demand for high-quality protein innovations. Our expertise is backed by a robust record of more than 270 patents related to proteins filed over the last decade.
Our team of over 300 R&D experts specialize in various protein sources, including dairy, plant, and microbial proteins. They research the ideal protein quality and quantity for different age groups and health conditions. They also study protein digestion and its physiological effects on the body, analyze how protein structures change during cooking and develop technologies to support its digestibility and reduce allergenicity. Our agricultural scientists also explore new high-protein plant varieties, with a lower carbon footprint.
As a company, we have firmly established ourselves in the protein segment across product categories, brands, formats, and geographies. Our broad portfolio of products includes infant formula, milk-based beverages, yogurts, ambient and frozen meals, pet food, medical nutrition solutions and more.
With our wide-ranging innovation capabilities, our leading brands and our route to market, we are driving differentiation and growth in the protein space.
Below, I will highlight a few examples that showcase our protein expertise for the development of protein-based innovations that deliver value for our consumers, and how we are exploring new segments such as weight management.
Improving the nutritional density of our products through protein-based solutions
We continuously improve the nutritional density of our products by reducing health sensitive nutrients while increasing positive nutrients. One of our key innovations includes a proprietary method that reduces fat in milk powders by up to 60%, while maintaining the quality, taste, and creamy texture that consumers enjoy. The novelty behind this technology is the controlled aggregation of caseins and whey proteins which are both naturally present in milk. Traditionally, reducing fat in liquids often results in reduced creaminess. Our innovative technology aggregates protein molecules until the size of fat droplets is reached, so that they interact with the palate in a way that closely resembles the experience of milk fat droplets, thereby delivering a creamy mouthfeel. The technology was successfully implemented in our Ninho milk powder range in Brazil and is being rolled out globally across different formats and brands.
We are also developing solutions to help combat iron deficiency through fortification. Many stable and highly bioavailable forms of iron often lead to fat oxidation, taste issues and have reduced bioavailability. In collaboration with an academic partner, we developed a groundbreaking protein-based iron fortification system that stabilizes highly bioavailable iron by forming a complex with the milk protein casein. This new source of iron is more compatible for fortifying dairy products with minimal impact on quality and taste and is up to three times more absorbed in the body compared to other sources of iron. This innovation resulted in the launch of affordable dairy-based beverages to support children’s iron needs such as Bunyad Iron+ in Pakistan, and Nutri Rindes Fuerza Mas in Mexico, with plans to roll out to other formats, brands, and geographies.
Combining the goodness of animal and plant proteins for affordability and sustainability
Due to food insecurity, millions of people worldwide struggle to meet their nutritional needs, including adequate protein intake. To help address this challenge, we are combining animal and plant proteins to deliver great-tasting, affordable, nutritious dairy-plant hybrid products with a high protein quality.
While plant proteins offer several benefits, they are less soluble than dairy proteins, may contain lower levels of essential amino acids, and can exhibit a beany taste and gritty texture when suspended in liquids. To address these challenges, our teams have developed a patented technology that allows us to blend, heat, and dry both protein types together. This enables us to produce nutritious and affordable dairy-plant hybrid beverages with an excellent taste and texture and reduced carbon emissions. Recent launches include Nido SoyPow in Nigeria, an instant powder made from a blend of milk and locally sourced soy, to provide essential nutrients in an affordable way.
We are also innovating plant-based, dehydrated meat alternatives that provide consumers with cost-effective, high-quality protein. In Chile, we launched Maggi Rindecarne, a plant-based protein recipe mix that can be combined with mincemeat to double protein servings affordably. In Central and West Africa, we launched Maggi Soya Chunks, dehydrated pieces of soy that have taste, texture, and functionality that is close to meat, making them versatile for dishes such as stews. Each pack provides enough protein for up to eight people, at a lower cost compared to animal protein.
Supporting weight loss and weight maintenance through our whey protein technology
People trying to lose or maintain weight often face nutritional challenges, particularly when taking medications like GLP-1 agonists, which can lead to decreased appetite but also a loss of lean muscle mass. We are developing solutions such as beverages with a high concentration of whey protein to help reduce the loss of muscle tissue during rapid weight loss therapies.
Whey protein is known for its high-quality and complete amino acid composition. However, when heated as a concentrated liquid, it tends to aggregate, resulting in increased viscosity, the formation of soft or strong gels, as well as astringency and off-flavors.
Our patented whey protein microgel technology allows us to effectively heat liquids containing high concentrations of whey protein, while ensuring a great taste and long shelf-life. This means that we can deliver the highest concentration of whey protein found in liquid products currently available on the market. Clinical trials have demonstrated various health benefits of beverages containing this new type of micellar whey protein such as the management of hunger and blood glucose.
Our product developers utilized this technology for the launch of Boost Pre-meal, a liquid shot to support people using GLP-1 receptor agonists or other weight loss medications to help them maintain the reduced weight. Designed to help manage hunger and the feeling of satisfaction when consumed before meals, the product will soon be available in the US as a limited-edition offering.
The technology is also leveraged for our Clinutren and Resource brands, which offer the highest whey protein content in ready-to-drink products on the market, to increase muscle mass synthesis and restore strength and energy during aging.
Leveraging protein science for clinically proven medical nutrition solutions
We also offer a range of products based on specialty proteins. These include infant formulas with highly hydrolyzed dairy proteins or amino acid blends to support infants with a severe cow’s milk allergy.
Our medical nutrition portfolio includes protein-based products for patients with inherited rare diseases. For example, our Vitalflo products provide a range of solutions for babies, children and adults managing Phenylketonuria (PKU), a medical condition that requires severely controlling protein intake.
Pioneering protein innovations of the future
Finally, we are also exploring emerging technologies such as precision fermentation for the development of animal-free dairy protein-based products. Our Orgain Better Whey protein powder, which was piloted earlier this year in the US, is a prime example of these efforts. It contains a precision-fermented whey protein isolate that is bioidentical to animal derived whey protein. Not only is it lactose-free and easier to digest, but its production is associated with a lower carbon footprint compared to animal derived dairy protein.
In conclusion, leveraging our longstanding protein expertise across our diverse portfolio is key to navigating the rapidly evolving high-protein market. It enables us to improve the nutritional density of our products, while offering more sustainable and affordable innovations. Additionally, as we develop novel innovations including high-protein foods and weight loss companions, we can differentiate through great-tasting, nutritious products with scientifically proven benefits.
