
Morinaga Milk Industryin Japan uses a patent-pending technology to pasteurize its new lower-fat milk, which contains 60% less fat than regular milk. The process involves mixing steam and milk directly in order to instantly pasteurize the milk. As a result of this process, milk is not exposed to too much heat and it retains most of its original flavor, according to the company. The fat particles are also broken down into equal sizes for a milder taste.


Contributed by Felicia McClain, analyst, Global New Products Database (GNPD) Consulting Services, a division of Mintel International, a global research company. For more information call 312/932-0400, or visit www.gnpd.com.