Chobani is “secretly” cooking up a low-sugar plant-based food product. 

During research, we noticed their non-publication request, indicating a desire to keep the product innovation (US’121) hush-hush. 

This product contains water, sugar, enzymes, and a plant-based fiber mix, like oat flour, and uses enzymes like alpha-amylase, glucose oxidase, and cellulase in the mix. 

The end product has a sugar content within the range of 0 wt% and 0.4 wt%, making it fall under a zero sugar content label.

Other companies like Nestlé are also exploring enzymatic methods to reduce sugar content, particularly in cocoa and malt-based drinks. 

For instance, Nestlé has applied for over 10 patent families, focusing on using enzymes to reduce sugar content (eg. US’321).

While sugar reduction has been in the food industry’s limelight, there are new trends that will gain popularity this year. Find the trends and the companies who have started exploring them here- https://www.greyb.com/blog/food-beverage-trends/ 

For one, Nestlé is developing DNA-based nutrition and an AI system that assesses individual dietary needs against ADF diet standards.

On the other hand, LG Household & Health Care has developed a nutrient-rich, allergy-reducing liquid formula milk for infants and young children.

I believe DNA and AI-based nutrition systems could offer personalized nutrition and potentially decrease allergy incidents.