Nestlé combined cow’s milk with grain and sugar to produce a substitute for breast milk. Moreover, he and his friend Jean Balthasar Schnetzler, a scientist in human nutrition, removed the acid and the starch in wheat flour because they were difficult for babies to digest. Initially called "kindermehl," or "children flour," his product had an advantage over Liebig's "soup for infants" in that it was much easier to prepare, needing only to be boiled prior to feeding, and it soon proved to be a viable option for infants who were unable to breastfeed. People quickly recognized the value of the new product, and soon "Farine Lactée Henri Nestlé," "Henri Nestlé's Milk Flour" in French, was being sold in much of Europe. By the 1870s, "Nestlé's Infant Food," made with malt, cow's milk, sugar, and wheat flour, was selling in the US for $0.50 a bottle.