Milo is also served locally in kopitiams and mamak stalls in versions such as " Milo Dinosaur" (a cup of Milo with an extra spoonful of undissolved Milo powder added on top of it), "Milo Godzilla" (a cup of Milo with ice cream and/or topped with whipped cream) "Neslo" (combined with Nescafé powdered coffee) and "Milo Mangkuk" (Iced Milo that is served with shaved ice inside a plastic bowl). Iced Milo is even available at fast food restaurants such as KFC and McDonald's. In Malaysia, as well as Brunei and some other parts of Asia, Milo with ice added is known as "Iced Milo" or "Milo Ais" in Malay Language (alternatively, "bing" or "peng", meaning ice in Cantonese and Hokkien respectively). Milo manufactured outside Australia is customised for local methods of preparation. A popular drink in Singapore, Malaysia and South American countries like Colombia Traditionally in Australia and New Zealand, Milo is served mixed with either hot or cold milk, or sprinkled on top. Milo is typically mixed with milk, hot water, or both, to produce a beverage. The new version of these drinks contain almond and soy milk, the two core ingredients – cocoa and malt – remain the same. Īs of 2021, Nestlé has launched dairy-free plant-based versions of Milo and other drinks under the brand. Īs of 2021, three other varieties are manufactured at the Australian plant: high protein, reduced sugar and a plant-based version. As of May 2015, this form is no longer manufactured. A higher malt content form also existed in Australia and was marketed in a brown-coloured can, which was usually only available in the 375 g size. However, as of 2021, this product is no longer available. In Australia, a version of Milo called Milo B-Smart was released in 2008, which had a finer texture, added B vitamins and iodine, and a different taste from the original Milo formula, and was marketed as a health food for children. The protomalt is composed of carbohydrates derived from barley and cassava. Since 2017, Nestle Philippines has produced Milo using its "protomalt" formulation. The high concentration of sugar, and the presence of maltodextrin, also raised whether the product should be marketed as a health product. A 2017 New York Times article found that Nestlé had been financing the society and vetting the articles before publication, leading to questions of scientific impartiality. In Southeast Asia, a nutrition research society based in Malaysia set up in 2014 suggested that Milo and similar products made children who consumed them "more likely to be physically active and spend less time in front of a computer or television". It also contains some theobromine, a xanthine alkaloid similar to caffeine, which is present in the cocoa used in the product. Milo is advertised as containing "Actigen-E" which is Nestlé's trademarked name for the vitamins in the Milo recipe. Milo is high in calcium, iron and the vitamins B 1, B 2, B 6, B 12. However, milk has a much lower GI of 30 to 33, so mixing Milo into a mug of milk yields an overall GI closer to 33. Milo dissolved in water has a glycemic index (GI) of 55. The New Zealand version of Milo is 46 per cent sugar. Most of the carbohydrate content is sugar. Carbohydrates can be used for energy by the body, which is the basis of Milo being marketed as an energy drink. It contains 1,680 kJ (402 kilocalories) in every 100 g of the powder, mostly from carbohydrates. Standard Milo consists of four main ingredients: malted barley, milk powder, sugar and cocoa. The recipe for the standard product has remained almost exactly the same since its creation in 1934, the only variation being in the added minerals and vitamins. Milo in Japan is manufactured using ingredients imported from Singapore. Nestlé Singapore states that Milo is produced locally at its factory in Jurong. Milo's composition and taste differ in some countries due to logistics limitations and personal preferences among different regions.Īs of 2021, the Smithtown factory, which produces the product for Australia and New Zealand, produces more than 13,000 tonnes of Milo a year. The thick opaque syrup is obtained from malted wheat or barley sourced from companies that produce these raw products. Milo is manufactured by evaporating the water content from a thick syrup at reduced pressure, using a vacuum dryer to reduce the mix to granular form.
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