Last week, we unveiled the country of manufacture of the different variants of MILO powder sold in Singapore.

What is the greatest difference among the three variants of MILO powder sold in Singapore?

Local recipe MILO powder made in Singapore is made with skimmed milk (where the milk fat component has been removed from whole milk) and contains added palm oil. Milk fat is the most expensive component in milk and in general the greater the fat content in milk, the more expensive the milk will be. Fat content in milk is important as it imparts desirable sensorial properties to the milk product.

Naturally, different formulations/recipes perform differently in the taste department and with good reason, differ in their regular retail prices as well. You get what you pay for. So which variant is ‘recommended’? It boils down to what matters more to you as a consumer, is it taste, affordability or product composition?

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