Low-Sugar Infant Cereals with Enhanced Flavor and Nutrition: Innovation by Nestlé

Low-sugar cereal-based foods for infants and young children are increasingly in demand as health-conscious consumers and regulators emphasize reducing sugar intake in early nutrition. However, achieving the delicate balance of nutrition and sensory appeal in these products presents significant challenges. Traditional methods of enhancing flavor and color rely on sugar precursors and intensive thermal processing, both of which are unsuitable for low-sugar formulations. Moreover, the use of commercial flavorings is often restricted in infant products due to regulatory standards and consumer preferences. As a result, low-sugar cereal-based products often fall short in terms of flavor and color, making them less appealing to consumers despite their nutritional benefits.

Nestlé’s innovation overcomes these limitations by incorporating roasted plant-based ingredients, such as cereal grains or leguminous seeds, into cereal-based compositions. This method avoids the use of added or hydrolyzed sugars while enhancing the products' organoleptic properties, creating naturally appealing flavors and colors.

Nestlé’s patented process involves roasting plant-based ingredients at temperatures ranging from 120°C to 220°C for a controlled duration. The roasted ingredients are then ground into flour and incorporated into cereal-based compositions. This mixture is processed through methods such as roller-drying, extrusion, or baking to form the final product.

The resulting cereal-based foods contain:

• Low sugar content: Less than 5g/100g, ensuring adherence to nutritional guidelines.

• Enhanced flavor profiles: The roasted ingredients generate desirable "toasty" and "roasty" notes through the formation of compounds such as Strecker aldehydes and 4-hydroxy-2,5-dimethyl-3(2/7)-furanone (HDMF).

• Natural color improvement: A key parameter (a* value) ensures the product's visual appeal aligns with consumer preferences.

This approach also aligns with consumer demand for clean-label, natural products. The "100% natural" process avoids artificial additives and extensive heat treatments, preserving essential nutrients like lysine and minimizing process contaminants. This innovation offers flexibility for manufacturers, allowing the use of a variety of plant-based ingredients to cater to different regional and demographic needs while supporting sustainability goals. This process not only ensures nutritional quality and safety but also creates a product that appeals to both parents and children.