Nestlé Research and Development News

Nestlé R&D Tours signed Cooperation Agreement with the Indonesian Coffee & Cocoa Research Institute

Sun, 15 Nov 2009 17:15:50 GMT

Jakarta, Indonesia November 15, 2009

The Cooperation Agreement between Nestlé Research & Development in Tours (Nestlé R&D Tours), France and the Indonesian Coffee & Cocoa Research Institute (ICCRI), Jember (East Java) to develop high quality Indonesian Robusta Coffee plantlets was signed today (15 November 2009) in Bali.

The cooperation that has been started in 1994 is expected to produce Robusta coffee plant with better yield and more resistance to drought and disease, while preserving the originality of Indonesian coffee.

Through the present cooperation agreement signed by the Head of Nestlé R&D Tours, Dr. Pierre Broun and the Director of ICCRI, Dr. Teguh Wahyudi, which is witnessed by the Minister of Agriculture of Republic of Indonesia, Ir. H. Suswono, MMA, Nestlé R&D Tours and ICCRI will perform the genetic mapping of Indonesian Robusta Coffee to ensure the quality of coffee plants that have been developed from the earlier cooperation. This effort has been fully supported by the Ministry of Agriculture of the Republic of Indonesia.

Based on the earlier cooperation agreement, Nestlé R&D Tours had granted the Somatic Embryogenesis (SE) technology to ICCRI to enable ICCRI to propagate coffee and cacao plantlets in large quantity in a shorter period of time. With the SE technology from Nestlé, since 2008 ICCRI has successfully produced 21.6 mio cacao plantlets. These have been planted across 10 (ten) provinces in Indonesia to revitalise cocoa plantations with plants that are more productive and resistant to disease. This will help the competitiveness of Indonesian farmers on the International markets.

Creating Shared Value

During this occasion, the Legal & Corporate Affairs Director of PT Nestlé Indonesia, Debora R. Tjandrakusuma stated, “What we are doing today is part of our business strategy to create shared value along our value chains. Creating Shared Value (CSV) is the key to Nestlé’s success. We believe that our long term success is dependent on our ability to create value along our value chain, be it our shareholders, employees, consumers, society and our stakeholders.”

“And we are pleased that with the SE technology granted from Nestlé, based on the partnership between Nestlé and ICCRI since 1994, ICCRI has supported the government in developing original Indonesian coffee and cocoa plantlets with better yield and resistant to disease in a shorter time.”

Nestlé Indonesia

Nestlé Indonesia is a subsidiary of Nestlé S.A. the world prominent foods and beverages producer, having its centre in Vevey, Switzerland, and has been operating since over 140 years, and well-known in nutrition, health and wellness.

Nestlé Indonesia with its 3 factories in Indonesia, produces milk, foods and beverages products under its well-known brands DANCOW, MILO, NESCAFÉ, CERELAC, KIT KAT, FOX’S, BEAR BRAND, NESTLÉ IDEAL etc.

Nestlé’s motto “Good Food Good Life” explains Nestlé’s commitment to continuously combine the science and technology and its famous brands for its products in fulfilling the human basic need for safe, quality, nutritious foods and beverages that are enjoyable to consume.

For further information, please contact:
Brata T. Hardjosubroto, Head of Public Relations Nestlé Indonesia
Tel: +62 21 7883 6000 ex 1512
Fax:+62 21 7883 6001
E-mail: Nestle.Indonesia@id.nestle.com

Nestlé and the National Centre for Agronomic Research in Côte d’Ivoire sign an agreement to cooperate in a new cocoa farming initiative

Tue, 03 Nov 2009 10:41:50 GMT

Adidjan, Côte d'Ivoire November 3, 2009 On 23rd October 2009 Nestlé signed a framework agreement for technical and scientific collaboration with the Ivorian National Centre for Agronomic Research (CNRA) on cocoa and coffee growing. The first objective of this collaboration is to accelerate the spread of cocoa varieties in the Côte d'Ivoire, which have been selected by the CNRA.

AGREEMENT: From left, Yo Tiemoko, General Director of CNRA (National Centre for Agronomic Research) and Mr Sérigne Diop, General Director of Nestlé R&D Abidjan, Côte d'Ivoire at the official ceremony.

This collaboration has two main components:
1. The generation of new cocoa trees by accelerated propagation. These trees will be more productive and they will be more tolerant to diseases, such as black pod.
2. On-the-farm cocoa assessment, as well as technical assistance to farmers. This will be done in collaboration with ANADER, the national agency for rural development.

The collaboration will be built around the cocoa varieties selected by the CNRA, and will use Nestlé’s longstanding expertise and know-how in accelerated propagation. This technique allows the production of large numbers of cocoa trees, without any genetic modification of the plants.

The scientific work will be done jointly by Nestlé and CNRA in Nestlé’s R&D Centre in Abidjan with the support of Nestlé’s R&D Centre in Tours, France, which specialises in plant sciences.

Once produced, the seedlings will be transferred to selected farmers in the Côte d'Ivoire. These farmers will receive technical assistance from the National Centre for Agronomic Research (CNRA) and ANADER for their implementation and field work.

ABIDJAN NESTLE R&D CENTRE: A Nestlé agronomist works on accelerated propagation in cocoa plantlets that are more productive and tolerant to disease.

In the spirit of Creating Shared Value, Nestlé will provide support to the Ivorian cocoa sector through the production and distribution of very productive and disease tolerant-trees to cocoa farmers.

This activity will benefit farmers who will be able to increase the productivity and profitability of their operations. With better incomes, they will be able to produce more sustainable, better quality cocoa. In return, Nestlé will benefit from a sustainable supply of high quality cocoa, giving consumers the benefits of chocolate made from excellent Ivorian cocoa.

This agreement will rely on Nestlé’s R&D Centre in Abidjan, which was inaugurated on April 29, 2009. R&D Abidjan is building a new laboratory for the production of cocoa trees using the technique of accelerated propagation. From 2012, this laboratory will produce 1 million plants per year.

6th Nestlé International Nutrition Symposium: Nutrition and Health Economics

Mon, 26 Oct 2009 13:21:06 GMT

Lausanne, Switzerland October 26, 2009

IN SESSION: Over 100 invited scientists and key opinion leaders attended the event held at the Nestlé Research Centre above Lausanne, Switzerland.

The Nestlé Research Center is today releasing a webcast of its 2009 International Nutrition Symposium, which was held at the Nestlé Research Centre, Lausanne, 22nd-23rd October 2009.

The 2009 Nestlé International Nutrition Symposium has once again brought leading scientists together from different academic disciplines, with different points of view, to engage in dialogue about a nutrition issue of global importance. This year the spotlight was on Health Economics, drawing together some of the world’s leading Health Economists with leading clinical and nutrition scientists from around the world.

During this two-day symposium, over 100 invited scientists and key opinion leaders discussed the relationship between social policies and health, as well as the impact of health on the economy.

On the first day the speakers were Julio Frenk, Harvard University, James J Heckman, Nobel Laureate (Economics), University of Chicago, Robert W Fogel, Nobel Laureate (Economics), University of Chicago, David Bloom, Harvard University, Sir Richard Feachem, University of California, San Francisco,.

On the second day, the speakers were Uwe E Reinhardt, Princeton University, Alan Maynard, University of York, Jan van Emelen, Independent Mutualities, Paul J Gertler, University of California, Berkeley, Peter C Smith Imperial College, London.

Nestlé speakers at the symposium included Paul Bulcke (CEO, Nestlé SA) and Werner Bauer, (CTO, Nestlé SA). Peter Brabeck (Chairman, Nestlé SA), gave a speech during the formal symposium dinner in which he voiced the take-home messages of many delegates.

Nestlé is committed to nutrition, health and wellness. Nestlé’s extensive network of 28 R&D Centres, world-wide provides innovative solutions for delivering nutrition and health benefits to consumers. In this way Nestlé R&D helps to create value through nutrition not only for the company but also for consumers. Therefore, the topic of Health Economics is fundamentally relevant and important to Nestlé.

The Nestlé International Nutrition Symposia are held annually, the present one being the 6th in the series, and attendance is by invitation only. However, in the spirit of sharing and openness, Nestlé makes the symposia freely available to the general public as soon as possible after the event.

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Visit our Events page for more details.

For more information please contact:
Nestlé Corporate Media Relations
+ 41 21 924 2200
E-mail

New screening tool identifies high prevalence of malnutrition in elderly

Mon, 19 Oct 2009 11:36:00 GMT

Vevey, Switzerland October 19, 2009

New shorter screening tool has been validated, which increases ease of use for clinicians
Vitamin D intake of 700-1000IU per day reduces falls by 19% in the elderly
Timing of protein intake after exercise could have an effect on muscle mass

At a symposium taking place at the ESPEN 2009 congress in Vienna at the end of August, experts gathered to highlight the important relationship between nutrition and functionality in the elderly. Chaired by Professor Cornel Sieber from University of Erlangen-Nürnberg, Germany, and President of the European Academy for Medicine of Ageing (EAMA), the symposium brought together leading experts who discussed the importance of an effective and flexible screening tool for the measurement of nutritional status, the impact of nutritional status on fall and fracture risk, and the role physical exercise plays in maintaining nutritional status. The aim of the interdisciplinary symposium was to strengthen the awareness of the importance of good nutritional status in the elderly and the impact it has on functionality.

Dr Juergen Bauer, Assistant Medical Director at the Department of Geriatric Medicine, University of Erlangen-Nürnberg, Germany, presented global data pooling of over 6000 elderly persons which showed the high prevalence of malnutrition and risk of malnutrition in the elderly. Prevalence in both hospital and rehabilitation settings was 86 and 91% respectively, as compared to nursing home and community settings with 67 and 38% respectively. ¹These data highlighted the importance of screening the elderly population for malnutrition. Dr. Bauer presented the new short form of the Mini Nutritional Assessment (MNA®-SF) tool, which this database strongly validated as a stand-alone tool. The new short form allows the identification of three nutritional status categories: well nourished, at risk and malnourished. ² Previously, the screening of nutritional status required the completion of the full MNA form, which took 10-15 minutes to complete versus 4 minutes for the new short form. Data were presented showing these three MNA-SF categories to be as valid as those from the full MNA form for assessment of nutritional status in the elderly.³ In clinical settings it can be difficult to get a valid height and weight thus to calculate body mass index (BMI), a necessary parameter for the MNA. To enhance the usefulness of the MNA-SF, the data showed that calf circumference (CC) could be used as a valid alternative to BMI when the latter is not available. Professor Cornel Sieber stated that the use of the MNA-SF allows the screening of nutritional status to become standard practice in the care of elderly.

Professor Heike Bischoff-Ferrari, Director at the Centre on Aging and Mobility, University of Zurich, Switzerland presented the results of a meta-analysis of randomised controlled trails, which showed that non-vertebral fracture prevention with Vitamin D is dose dependent. A dose greater than 480 IU per day reduces fractures by at least 20% for individuals aged 65 years and older.⁴ Non-vertebral fracture reduction was significant among community-dwelling older individuals (-29%) and hip fracture reduction was also significant for this group (-21%). Professor Bischoff-Ferrari noted that strategies for maintaining functionality must address strength and risk of fall and fracture reduction as well as focusing on bone strength. She also commented how the number of specific vitamin D (1,25-dihydroxyvitamin D3) receptors (VDRs) present in human muscle tissue decreases with age⁵ and hypothesised that the number of these receptors could correlate with muscle mass. In a recently published meta-analysis, Professor Bischoff-Ferrari and colleagues summarized the results of eight fall prevention trials to assess the effectiveness of vitamin D in preventing falls among older individuals (aged 65 or more). The pooled results showed that benefit from supplemental vitamin D on fall prevention depended on treatment dose, similar to the findings for non-vertebral fracture prevention with vitamin D. 700-1000 IU supplemental vitamin D per day reduced falls by 19% and up to 26% with vitamin D3. This effect was independent of age and type of dwelling. The effect was significant within two to five months of starting treatment and extended beyond 12 months.⁶

Both falls and non-vertebral/hip fractures occur frequently in elderly individuals and lead to substantial morbidity and mortality, as well as additional cost to the healthcare system.

The structure and composition of muscle were further discussed by Dr Luc van Loon, Associate Professor at the Department of Human Movement Sciences at Maastricht University Medical Centre. He noted that lean muscle mass generally contributes up to ~50% of total body weight in young adults but declines with aging to 25% when reaching an age of 75–80 years.⁷Furthermore, muscle characteristics change with aging, with a reduction in the number of muscle fibres, specific type 2 muscle fibre atrophy, and a decline in satellite cell content .^8-12Dr. van Loon added that the ingestion of protein after exercise reduces protein breakdown and stimulates muscle protein synthetic rate, a process which is believed to be impaired in the elderly. ¹³Van Loon et al are continuing their research efforts to identify factors responsible for anabolic resistance in ageing muscle and to define more effective nutrition and exercise interventional strategies to counteract the loss of muscle mass with aging.

“No therapy without diagnosis,” was how Professor Sieber summed up this thought-provoking educational session. He concluded that good nutritional status is a cornerstone for an adequate age-adjusted functionality, maintenance of independence and finally a higher quality of life.

The symposium was sponsored by the Nestlé Nutrition Institute and was a part of the ESPEN Conference programme.

References
1. Kaiser M.J et al. (2009) Clinical Nutrition
2.To view a copy of the MNA-SF, please go to http://www.mna-elderly.com/mna_forms.html
3. Kaiser M.J et al, (2009) J Nutr Health Aging; 13 (9): 782-8
4. Bischoff-Ferrari H.A. et al. (2009) Arch. Intern. Med., 169 (6), 551-561
5. Bischoff-Ferrari H.A. et al. (2004) Journal of Bone and Mineral Research, 19 (2), 265-269
6. Bischoff-Ferrari H. A et al (2009) BMJ, 339, b3692
7. Adapted from Short et al. (2000) Short KR, Nair KS. The effect of age on protein metabolism. Curr Opin Clin Nutr Metab Care 3: 39–44, 2000.
8. Kadi et al. (2004) Muscle Nerve, Jan;29(1):120-7
9. Kadi et al. (2005) Pflugers Arch. 451(2):319-27
10. Verdijk et al. (2007) Am J Physiol Endocrinol Metab, 292, E151-157
11. Verdijk et al. (2009) J Gerontol A Biol Sci Med Sci. vol. 64 (3) pp. 332-9
12. Verdijk et al. (2009) Am J Clin Nutr., 89(2):608-16
13. Koopman et al. (2009) Am. J. Clinical Nutrition, 90, 106-115

Contacts:: Nestlé Nutrition
Marie-Françoise Rütimeyer, Head of Communications
E-mail: marie-francoise.ruetimeyer@nestle.com
Tel: +41 21 924 40 92; College Hill
Dr Lynne Trowbridge/Holly Griffiths
Senior Account Director/Account Manager
E-mail: nestle@collegehill.com
Tel: +44 20 7866 7856

About Nestlé Nutrition Institute
The Nestlé Nutrition Institute (NNI) fosters "Science for Better Nutrition" because we are convinced that innovative, science-based nutrition can help enhance the quality of people's lives all over the world. The role of the NNI is to

contribute to proper nutrition information and education of healthcare providers
partner with the medical and scientific community by providing enhanced access to the latest knowledge in nutritional sciences to enable continual improvement to healthcare of people of all ages
foster the communication of sound nutrition research by helping to connect the Scientific Community with Nestlé Research.

For more information about the Nestlé Nutrition Institute, please consult the !!! Error when processing "TaggedAnchor" field value: Object reference not set to an instance of an object.

Nestlé Nutrition helps to enhance the quality of life by supporting health and providing care for people with special nutrition needs at every stage of life. Nestlé Nutrition is built around four core businesses: Infant Nutrition, HealthCare Nutrition, Performance Nutrition and Weight Management. For more information about Nestlé Nutrition, please consult !!! Error when processing "TaggedAnchor" field value: Object reference not set to an instance of an object.

About Nestlé HealthCare Nutrition
Nestlé HealthCare Nutrition, part of Nestlé Nutrition, makes a positive difference to the nutritional health, well-being and quality of life of patients through the development and delivery of innovative, medically recognized branded nutritional solutions. Our range of solutions helps to optimize the nutritional intake of patients whether their goal is to combat disease and/or recover better and faster or to stay healthy. Nestlé HealthCare Nutrition has worldwide headquarters in Gland (Switzerland).

Good nutritional status in the elderly contributes to maintaining functionality

Wed, 16 Sep 2009 07:57:18 GMT

Vevey, Switzerland September 16, 2009

Good nutritional status in the elderly contributes to maintaining functionality
Vitamin D levels greater than 480 IU/day significantly reduce fracture risk
Oral nutritional supplements have been demonstrated to reduce weight loss in the elderly, which is a risk factor for mortality

LIFELONG VITALITY: Leading experts at the World Congress of Gerontology and Geriatrics discuss the link between nutrition and functionality in later life.

At a recent symposium “Nutrition and Functionality” held at the 19th IAGG World Congress of Gerontology and Geriatrics in Paris in July, leading experts came together to discuss the link between nutrition and functionality in the elderly.

Dr. Luigi Ferrucci, Director of the Baltimore Longitudinal Study of Aging of the National Institute of Aging in the US discussed how micronutrients in the diet may play an important role in minimizing the negative effects of oxidative stress which ultimately lead to ageing and age-related disorders, such as a change in functionality¹.

Prof. Heike Bischoff-Ferrari from the University of Zurich highlighted the direct effect of Vitamin D on muscle strength resulting in fall and fracture reduction. Dr. David Thomas from St Louis University Hospital, Missouri, USA, showed the benefit of oral nutritional supplementation (ONS) in the elderly and malnourished. He showed that ONS has been shown to improve nutritional status with a positive outcome on morbidity and mortality.

Prof. Bischoff-Ferrari discussed a recent meta analysis of double-blind randomized controlled trials published in the Archives of Internal Medicine, where non-vertebral fracture reduction increased with a higher dose of Vitamin D. At the highest received dose (dose*adherence) non-vertebral fracture reduction was significant with 20% at any non-vertebral site and 18% at the hip. This benefit was significant in all sub-groups of the older population (-29% in community dwelling, and -15% in institutions)². Both falls and non-vertebral/hip fractures occur frequently in elderly individuals and lead to substantial morbidity and mortality, as well as additional cost to the healthcare system. It is estimated that beyond the age of 80 years, one of three women and one of six men will have sustained a hip fracture³.

The consequences of hip fractures are severe: 50% of older people have permanent functional disabilities, with 15-25% requiring long-term nursing home care, and 10-20% dying within one year ^4-7. Prof. Bischoff-Ferrari showed data demonstrating that in a population of hip fracture patients, 50% had severe Vitamin D deficiency and less than 5% reached desirable vitamin D levels needed for non-vertebral fracture prevention⁸.

The elderly are at high risk of Vitamin D deficiency due to a 4-fold reduction in the ability of the skin to produce Vitamin D, an avoidance of sun exposure, and institutionalization. It was also stressed that the normal diet does not provide adequate Vitamin D. Prof Heike Bischoff-Ferrari commented: “Vitamin D supplementation also reduced falls in several trials of institutionalized and community dwelling elderly ^9,10.

This additional benefit is important as falls are a great burden to functionality at old age and are the primary cause of hip fractures.” Widening the focus, Dr. David Thomas highlighted data on the benefits of oral nutritional supplementation when targeted to specific populations such as the elderly or malnourished¹¹. Studies have demonstrated that weight loss in the elderly is a particular risk factor for mortality. One meta-analysis has shown that supplementation leads to a 26% reduction in relative risk of death in a supplemented group compared to a non-supplemented group of elderly subjects at risk of malnutrition¹².

Dr. Thomas also highlighted data demonstrating that supplementation does not reduce or replace food intake, a very common misconception¹³. Dr. David Thomas also commented: “Weight loss in the elderly is a risk factor for mortality. The clearest benefits of weight gain, improved body composition and increased protein and micronutrient intake are achieved when oral nutritional supplements are targeted to the right populations.” Dr. Luigi Ferrucci highlighted the importance and interdependence of antioxidants in the body and their potential role in minimizing the deleterious effects of oxidative stress in the elderly.

It is believed that the damage due to oxidative stress ultimately leads to ageing and age-related disorders, such as a change in functionality ¹. Dr Ferrucci showed data from the In CHIANTI study, which showed an increase in knee and muscle strength with Vitamins E, C and beta-carotene supplementation^14-17. This demonstrates a link between low micronutrient intake and a decline in physical function. The symposium was sponsored by the Nestlé Nutrition Institute and was a part of the IAGG World Congress program.

References:
1) Harman D. (1956) J Gerontol, 11:298-300.
2) Bischoff-Ferrari, H.A. et al (2009) Arch. Intern. Med., 169 (6), 551-561
3) Birge, S.J.el al (1994) Clin. Geriatr. Med., 10, 589-609
4) Cummings, S.R. et al (1985) Epidemiol. Rev., 7, 178-208
5) Magaziner, J. et al (2000) J. Gerontol. A. Biol. Sci. Med. Sci., 55, M498-M507
6) Chrischilles, E.A. et al (1991) Arch. Intern. Med., 151, 2026-2032
7) Cummings, S.R. et al (1989) Arch. Intern. Med., 149, 2445-2448
8) Bischoff-Ferrari, H.A. et al (2008) Bone, 42 (3), 597-602
9) Bischoff-Ferrari, H.A. et al (2004) JAMA, 291(16), 1999-2006
10) Bischoff-Ferrari, H.A. et al (2006) Arch. Intern. Med., 166(4): 424-30
11) Milne, A.C. et al (2006) Ann Intern Med, 144, 37-48
12) Milne, A.C. et al (2009) Cochrane Database of Systematic Reviews, 2
13) Turic, A. et al (1998) J. Am. Diet. Assoc., 98, 1257-1459
14) Cesari M, et al. Am J Clin Nutr 2004;79:289-294.
15) Ble A, et al. J Gerontol A Biol Sci Med Sci 2006;61:278-283.
16) Bartali B, et al. JAMA 2008;299:308-315.
17) Lauretani F, et al. J Gerontol A Biol Sci Med Sci 2008;63A:376-383.

Contacts:: Nestlé Nutrition
Marie-Françoise Rütimeyer, Head of Communications
E-mail: marie-francoise.ruetimeyer@nestle.com
Tel: +41 21 924 40 92; College Hill
Dr Lynne Trowbridge/Holly Griffiths
Senior Account Director/Account Manager
E-mail: nestle@collegehill.com
Tel: +44 20 7866 7856

contribute to proper nutrition information and education of healthcare providers
partner with the medical and scientific community by providing enhanced access to the latest knowledge in nutritional sciences to enable continual improvement to healthcare of people of all ages
foster the communication of sound nutrition research by helping to connect the Scientific Community with Nestlé Research.

50 years of innovation at Orbe

Sat, 27 Jun 2009 16:08:55 GMT

Vevey, Switzerland June 27, 2009

How did a small Swiss town become home to four global billionaire brands?

CELEBRATING ITS 50TH ANNIVERSARY: The Centre in Orbe was inaugurated in 1959 under the name of Laboratoire Industriel d'Orbe (LINOR)

Have you ever given a second thought to the people who develop Nestlé products? Who are the technologists and engineers behind Nescafé, Nespresso or Nesquik? These people live in and around Orbe, a small Swiss town with fewer than 6,000 inhabitants.

On 27th June 2009, Nestlé celebrated the 50th anniversary of its research and development in Orbe by opening its doors to honoured guests, employees and their families, and retirees. The day was enjoyed by young and old, by guests from the canton of Vaud and employees. It was a chance for former directors of the Product Technology Centre to meet former colleagues as well as the new generation of scientists and engineers.

The celebration was opened with speeches from Werner Bauer, Nestlé’s Chief Technology Officer; Valerio Nannini, Director of PTC Orbe; and Roland Decorvet, Head of Nestlé Switzerland. After the speeches there was plenty of time to discover some of PTC Orbe’s achievements over the years. An exhibition illustrated the role of PTC Orbe in developing high quality food products and services for Nestlé’s consumers world-wide.

The day was enjoyed by everyone, young and not-so-young. It was also a wonderful occasion for former directors of R&D at Orbe to meet their old colleagues as well as the new generation of scientists and engineers.

About PTC Orbe
The Centre in Orbe was the first of Nestlé’s R&D Centres, being inaugurated in1959 under the name of Laboratoire Industriel d’Orbe (LINOR). Since then Nestlé R&D at Orbe has grown in size and importance. In 2007 Nestlé opened a second R&D facility, the Nestlé Professional Beverage Centre, on the same site.

Today, Orbe is the largest of Nestlé’s 26 Product Technology and R&D centres, world-wide. In total, over 500 hundred people work in R&D at Orbe in a variety of functions. The Centre has global technical leadership in coffee, powdered beverages, cereals, in-home delivery systems, and Nestlé Professional powdered beverages.

"The products developed at PTC Orbe represent about 15% of sales from Nestlé in the world, and a significant portion of its profit. Success then, but we have little time to rest on our laurels. In an economic environment that is increasingly competitive, we need to innovate constantly in order to best serve our customers, and anticipate their expectations." Valerio Nannini, Director of PTC Orbe

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More information: Speeches, background information and images

Media enquiries: Nestlé Research

Plant plastics collaboration first of its kind

Fri, 19 Jun 2009 08:35:00 GMT

Vevey, Switzerland June 19, 2009

Nestlé is teaming up with diverse industrial partners to sponsor research in bioplastics at the Ecole des Mines in Paris. This kind of multipartner collaboration in bioplastics is the first if its kind in the world of bioplastic sciences.

As part of its commitment to Sustainable Development and Creating Shared Value, Nestlé is co-funding a Chair in Bioplastics at Ecole des Mines de Paris, which includes 6 PhD theses. This research programme will study the properties of polymers derived from renewable resources, as well as their industrial application. The Ecole des Mines in Paris has a strong capability in understanding the physical and chemical properties of polymers as well as in polymer processing. Other industrial partners that are funding this Chair are Schneider Electric, PSA, Arkema and l’Oreal.

ROUNDTABLE DEBATE: Anne Roulin, Nestlé's Head of Global Packaging

The new Chair was launched at Ecole des Mines on Thursday 18 June 2009. The announcement was made during a Roundtable debate. Nestlé was represented in the debate by Dr Anne Roulin, Nestlé’s Head of Global Packaging.

“We consider that this is the beginning of a new era of Bioplastics. Today we are just at the start of a long journey in research and development, and a lot more scientific and technical work is required before we have materials that are truly adapted to food packaging needs and can be used on a large scale.”
Anne Roulin, Nestlé’s Head of Global Packaging.

In addition to a financial contribution of EUR 60,000 per year for 5 years, Nestlé will also bring its long experience in bioplastics and strong knowledge of packaging to this partnership.

Nestlé and Bioplastics

Nestlé is committed to continuously reducing the environmental impact of its products. Packaging materials derived from renewable resources like bioplastics are one way to reach this goal. Unlike petrochemical-based plastics which are derived from fossil fuels, the majority of bioplastics are made from renewable sources – plants, algae or other biomass.

This new research programme complements Nestlé’s existing partnerships with material suppliers. Nestlé has already introduced bioplastic materials in selected products for a number of years. For example, Nestlé worked with the Indian Packaging supplier UFlex to introduce a PET film, in which 30% of the content is derived from molasses, a by-product of sugar. This is used in flexible sachets and pouches in India and some other countries in Asia in applications such as Maggi noodles, soups and sauces and Kit Kat. This material is a breakthrough as the PET film is also 15% thinner than the worldwide standard of 12 microns.

The introduction of other bioplastic materials is continuing whenever they meet Nestlé’s high standards of quality and safety to protect the product and where there is a true environmental benefit.

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For media enquiries: Nestlé Research

Julius Maggi Research Award 2009: Third European Workshop on Food Engineering and Technology

Fri, 29 May 2009 14:31:43 GMT

Vevey, Switzerland May 29, 2009

The Third European Workshop on Food Engineering and Technology
The Third European workshop on Food Engineering and Technology was held in the Royal Palace of Portici at the University of Naples, May 21 - 22, 2009. It was organised jointly by the Section on Food of the European Federation of Chemical Engineering (EFCE) in cooperation with the European Federation of Food Science and Technology (EFFoST) and the Faculty of Agriculture, University of Naples, Federico II.

The event brought together selected PhD students from across Europe who presented their work in a 2-day workshop. The first European workshop on Food Engineering and Technology was held in Berlin in May 2007, and the second was held a year later in May 2008 at Massy, Paris.

THE WINNERS AND THE JURY: (from left to right) Prof. Marc Hendrix (Belgium), Prof. Gilles Trystram (France), Prof. Brian McKenna (Ireland), Prof. Laura Piazza (Italy), Prof. Hilmar Schubert (Germany), Prof. Dietrich Knorr (Germany), Dan Goldman (first award winner, Israel), Giancarlo Addario (Italy), Markus Hartmann (PTC Singen), Prof. Paolo Masi (Italy), Robert Engel (third award winner, Germany), Kristel de Vleeschouwer (second award winner, Belgium), Prof. Victor Nedovic (Serbia).

The Julius Maggi Research Award
The Julius Maggi Research Award, sponsored by Nestlé’s Product Technology Centre in Singen, is a prize of 2,500 Euros. The winner and runner-up are also invited to spend a week at the Nestlé Research Center in Switzerland. The award is given to the PhD student whose work is considered by a panel of judges to be of practical importance to the food industry, as well as being of a high quality, and presented in a clear and convincing way.

This Year’s Winner
Dan Goldman, from the Department of Biotechnology & Food Engineering, Israel Institute of Technology, Haifa won this year’s award for his work on "An enzymatic process for producing fruit juice with reduced calorie content and prebiotic fibres". Dan’s research led to finding a new way that the calorie content of natural fruit juices can be reduced, and which can also help to enhance its nutritional value.

The judges were a panel of 10 experts on food technology and food engineering from across Europe, as well as Markus Hartmann, a Food Technology expert from Nestlé’s Product Technology Centre in Singen, Germany, who also presented the award.

“The Third European Workshop on Food Engineering and Technology in Massy was already a high level event. The 2009 workshop in Portici showed an even higher level. During the two days the audience was given a good overview of the current status of food engineering and technology. This event also serves as an opportunity to fill Nestlé's future recruitment needs. The award winner Dan Goldman showed in a brilliant way how it is possible to bring basic science to a concrete product.” Markus Hartmann, PTC Singen, Nestec Ltd.

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For media enquiries: Nestlé Research

For more information about the award: European Federation of Chemical Engineering website

Nestlé launches first research unit in Japan

Wed, 20 May 2009 10:25:14 GMT

Tokyo, Japan May 20, 2009

UNIVERSITY GATES: Nestlé’s collaboration with Tokyo University will provide the basis for developing products that will bring health benefits to consumers world-wide.

On May 20, 2009 Nestlé S.A. launched its first Japan-based research unit for fundamental scientific research. The research unit, part of Nestlé Science and Research in Switzerland, is based at the University of Tokyo, and focuses on fundamental research in nutrition and health.

This collaboration between Nestlé and the University of Tokyo is further strengthened by a new joint research programme, “Food for Life”. The programme was announced by Junichi Hamada, President of the University of Tokyo, and Peter van Bladeren, Head of Nestlé Science and Research and will begin on 1 June 2009. It will explore emerging research topics in health and nutrition for the 21st century, such as healthy ageing with special focus on mobility and cognitive performance. Through sharing knowledge and expertise, this research will provide the scientific basis for developing new products that will bring health benefits to consumers in Japan and world-wide.

Nestlé has committed around CHF 1 million over a period of three years for a Chair endowed by Nestlé. The research collaboration will also include the secondment of scientists from the Nestlé Research Center in Lausanne. Nestlé is the first nutrition, health and wellness company outside Asia to contribute to the academic programme of the University of Tokyo.

Nestlé’s new collaboration with the University of Tokyo further strengthens the company’s commitment to the advancement of nutrition research in Japan. For almost 20 years, the Nestlé Nutrition Council of Japan has constructed an extensive national research network by providing grants and support to promising researchers in the field of food science and nutrition. Nestlé has been present in Japan since 1913. Today, Nestlé Japan operates three factories and has a strong brand portfolio in coffee, chocolate and nutrition products as well as pet food.

Nestlé’s global R&D network comprises 27 Research, Development and Technology Centers, and employs around 5,000 people. Nestlé’s internal innovation capability is expanded through innovation partnerships with renowned companies and its 300 collaborations with external research bodies, including universities.

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For media enquiries: Nestlé Research

Sharing is winning: Nestlé open innovation model for creating new business opportunities

Tue, 17 Mar 2009 07:27:34 GMT

Vevey, Switzerland March 17, 2009

In Food Technology’s March cover story, Helmut Traitler, Head of Innovation Partnerships, and Sam Saguy, Visiting Professor from the Hebrew University of Jerusalem, give an elucidating account of Nestlé’s open innovation model. At the heart of Nestlé open innovation model is a “Sharing is Winning” mindset.

Nestlé’s strategy of open innovation
Throughout its 140 year history, Nestlé’s impressive internal R&D capability has been driving most of the company’s innovations. Nestlé’s internal network of 27 research, technology and development centres world-wide had a record spending of 2billion CHF in 2008.

More and more, however, the fast pace of scientific discovery combined with its increasing complexity, makes it impossible for any one company to have all the answers in-house. Partnerships bring many advantages. By exploring beyond the company’s traditional boundaries, partnerships can provide access to state-of-the-art knowledge, help to create innovative ideas and know-how, and they facilitate shared risk-taking. Nestlé’s external network comprises universities, venture capital, key suppliers and government bodies.

The open process
The co-creation process is not easy. The whole process requires leadership, trust building, goodwill creation, sharing and agreements - all are integral components of Nestlé’s open innovation model.

One example of how new ideas can be generated is IdeaStore™, a novel creative-problem-solving tool created by Helmut Traitler. IdeaStore™ brings together people from diverse disciplines in order to brainstorm and prioritise ideas – and identify one or two with the potential for commercial success.

Open vision and culture
Visionary leadership and an open mindset are essential. Open innovation can only be successful in a culture that welcomes new ideas, calculated risk taking, new competencies, and new ways of thinking about collaborations with external partners.

Consumer benefits
Coming up with new ideas that can be executed successfully requires a consumer-centric approach. In this way consumers not only benefit, but they also welcome innovation.

“True innovation is actually generated in a spirit of deep understanding of people’s needs, dreams, desires and hopes”.
Helmut Traitler, VP, Head of Innovation Partnerships, Nestec Ltd.

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For media enquiries: Nestlé Research
Full paper: Creating Successful Innovation Partnerships (pdf, 384 kb)
PDF kindly provided by Food Technology Magazine
For more information on Nestlé’s Open Innovation model listen to this BusinessWeek podcast

Company Preschools: Nestlé studies explore the nutrition, health and wellness benefits

Tue, 31 Mar 2009 15:02:05 GMT

Vers Chez les Blanc, Switzerland March 31, 2009 Nestlé’s Chief Technology Officer, Werner Bauer, gave the keynote presentation at a scientific event organised to share the findings from two studies to an invited audience of local government representatives, education professionals, parents and press.

The research answers two important questions:

How does a company preschool improve the social lives of its employees?
How does a company preschool help children to learn good food and nutrition habits?

Benefits for parents

Many people, especially women, face the problem of combining a family life with their careers. Resolving this problem, not only benefits women, but companies also benefit from the skills that women bring to the workforce.

Nestlé’s sociological study, based on 29 interviews, showed that proximity to a nursery and a parent’s workplace provides many benefits to employees, who can dedicate themselves more freely to their work life.

Nutrition benefits for children

Eating habits during childhood can have significant consequences on health and eating habits in the teenage years and even in adulthood. Therefore it is very important to encourage good nutrition and healthy eating habits in children from an early age.

Nestlé’s nutrition studies, based on evaluating the nutrient and sensory profiles of 15 consecutive meals, showed that a company preschool can make an important contribution to setting good eating habits from an early age.

Nestlé’s Preschool, La Case

Nestlé opened its preschool, La Case, in 1992, and further extended it in 2003 in response to a growing need for places. Today, 79 children are registered, coming from Nestlé employees and the local community of Vers-Chez-les Blanc.

Throughout Switzerland the demand for preschool places far exceeds the number of places available, and this problem is getting worse every year. Company preschools, such as La Case, help to meet this growing need for places.

“The advantages of having a well managed preschool are enjoyed by everyone – women themselves, partners, children, and the company”.
Werner Bauer, Executive Vice President and Chief Technology Officer, Nestlé SA

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For media enquiries: Nestlé Research

Nutritional Metabonomics: Nestlé and Imperial College London Expand Research Collaboration

Tue, 03 Feb 2009 18:52:54 GMT

Vevey, Switzerland February 3, 2009

Nutritional Metabonomics
Metabonomics is an holistic approach to detecting and quantifying metabolites in body fluids. These metabolites are the end-products of metabolic processes, which are influenced by a number of genetic and lifestyle factors, including food, and the gut microflora.

The pattern of metabolites that is measured is characteristic of an individual, or group of people of similar genetic background, and who share the same lifestyle. Nutritional metabonomics is therefore the molecular route to personalized nutrition.

The patterns of metabolites in body fluids are potential biomarkers for predicting individual responses to different foods and diets.

Nestlé and Imperial College
Nestlé Research Centre and Imperial College London already have a strategic partnership and joint research program in nutritional metabonomics. In a new agreement, signed in November 2008, this research programme will be expanded to include new studies on the role of the gut microflora in human health.

In particular, the collaboration will be expanded to study the ways that individual differences in the composition of human gut microflora influence metabolism. The investigators will also look into how microflora-induced changes in metabolism impact on mechanisms of body weight control.

Consumer benefits
This joint research will lay the groundwork for developing new nutritional approaches for weight management based on different metabolic signatures.

In this way, the expansion of Nestlé’s research alliance with Imperial College will help to pave the way towards personalised nutrition solutions for weight management.

“In the future, we can imagine having new nutritional products that help to optimise the composition of the gut microflora in favour of weight management”.
Sunil Kochhar, Nestlé Research Center

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For media enquiries: Nestlé Research
For more scientific information: Science In Action - Nutritional Metabonomics (pdf, 185 kb)

Scientific news

Digestive Comfort: Nestlé collaboration with Zhejiang University Hospital and the University Hospital Zürich

Wed, 21 Jan 2009 14:46:47 GMT

Vevey, Switzerland January 21, 2009

Digestive comfort
Genes, diet and lifestyle all affect digestive comfort. Healthy food choices and good digestion are building blocks of good health and well-being, and are associated with digestive comfort.

By contrast, digestive discomfort is a sign that the body is out of balance and unable to acquire the full benefits of the diet. This discomfort is manifested through digestive symptoms such as flatulence (passing gas), abdominal bloating, abdominal pain, and disturbed bowel movements (constipation or diarrhea).

Lactose intolerance
Lactose intolerance is a commonly cited cause of digestive discomfort. Lactose intolerance occurs when there is not enough of the enzyme lactase to digest lactose, which is a carbohydrate found in milk and dairy products. Lactase deficiency is prevalent in about 80% of the Chinese population. Therefore, it is not unusual for some Chinese consumers to experience stomach upset when they consume measurable amounts of milk and dairy products.

Nestlé collaborations
This new three-way collaboration will provide important insights about the genetic predisposition, as well as the causes of gastric discomfort in a Chinese population.

The research scientists will assess the amount of lactose in the diet of a general Chinese population, as well as in patients reporting symptoms of digestive discomfort. Researchers will additionally compare the effects of lactose intake in people predisposed to developing Irritable Bowel Syndrome – a condition characterized by digestive symptoms similar to lactose intolerance.

Using the data, scientists will identify members of the population most susceptible to gastric discomfort caused by lactose intolerance and Irritable Bowel Syndrome.

Consumer benefit
This study will lead to opportunities for developing nutritional solutions that are more personalised for aiding in the digestion of lactose, and enhancing gastric comfort.

“This project will lead to important avenues for new product development to help ensure digestive comfort in Chinese consumers.”
Irène Corthésy-Theulaz, Nestlé Research Centre.

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For media enquiries: Nestlé Research
For more scientific information: Science In Action - Digestive comfort (pdf, 666 kb)

Innovation in Probiotics: Nestlé Research solves the problem of probiotic fragility

Tue, 16 Dec 2008 10:00:00 GMT

Vevey, Switzerland December 16, 2008

Probiotic fragility
Probiotics are fragile. They are living bacteria, which have to be kept alive – not only in the body, but also in foods when they are consumed. This is essential to give consumers health and wellness benefits that probiotics provide. The problem is that it is difficult for probiotics to survive in the conditions of heat, humidity or exposure to oxygen that are characteristic of processing, food manufacturing as well as transport and storage.

Nestlé Research solves the problem of probiotic fragility
Most research to date has been on the physiological effects and stability of probiotics in the gut. However, the critical point of probiotic stability in products has not been well addressed. Now, scientists at Nestlé’s Product Technology Centre in Konolfingen, and at the Nestlé Research Center in Lausanne, have developed a protection system combining processing technology and a blend of nutrients that protect probiotics during processing, transport and storage. This protection system works in a variety of products, including powders.

Probiotics and health
Several health benefits have been reported for probiotics. Depending on the strain, these include helping to improve digestion and immune function, as well as helping to defend against diarrhea. Diarrheal disorders in early childhood result in an estimated 1.8 million deaths world-wide, each year, mainly in developing countries¹. Probiotics help to protect against diarrhea in early life².

Consumer benefits
Nestlé’s breakthrough in keeping probiotics alive during processing means that its consumers around the world benefit from having a greater choice of product formats that contain viable probiotics. Finished products include infant formulas and growing up milks with probiotic strains that help to protect young children from diarrhea.

"This is a breakthrough in the processing of probiotics. The effect of probiotics on human health depends very much on the dose, and now, for the first time we have found a way to add probiotics in different product formats, and keep them viable throughout their shelf-life.”
Monica Fischer, Department Manager Applied Science and Analytical Support, Product Technology Centre, Konolfingen, Switzerland.

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For media enquiries: Nestlé Research
For more scientific information: Science In Action - Probiotics (pdf, 641kb)

¹ Bhutta Z (2008) Acute and Chronic Diarrhea, pp155-161 Koletzko B (ed) Pediatric Nutrition in Practice. Basel, Karger
² Chouraqui JP et al (2008) Assessment of the safety, tolerance, and protective effect against diarrhea of infant formulas containing mixtures of probiotics or probiotics and prebiotics in a randomized controlled trial. Am J Clin Nutr. 87:1365-73.

Nestlé scientists identify food-based molecules that help regulate starch digestion

Wed, 18 Jun 2008 10:09:20 GMT

Nestlé Research Centre, Lausanne, Switzerland June 18, 2008

Scientists at the Nestlé Research Center, Lausanne, Switzerland, utilized an innovative research strategy to identify compounds that may help regulate starch digestion. This original technique allows scientists to detect food-based molecules that can potentially inhibit human salivary α-amylase. The full article contribution is available on the Journal of Medicinal Chemistry website

Using the flavonoid family of natural antioxidant compounds, Nestlé researchers combined computer analyses of molecular structures with in vitro screenings to predict specific flavonoid molecules that can act as inhibitors of human salivary α-amylase.

A common clinical strategy for diabetic patients to manage sharp rises in blood glucose after eating is the use of pharmaceutical agents that inhibit specific starch-splitting enzymes to slow starch digestion. Nestlé scientists were interested in finding natural food-based compounds that can modulate this process, and to further understand the molecular mechanisms through which this interaction occurs.

Results of the study provided Nestlé researchers with insight into the interactions of flavonoids with salivary α-amylase and the mechanisms through which these molecules inhibit the salivary α-amylase enzyme to slow starch digestion.

“This is the first time that a combination of in vitro screenings and computer analysis was used to identify specific flavonoids that inhibit human salivary α-amylase. These findings bring us a step forward in the Nestlé Research commitment to offer practical nutrition solutions to help people manage their blood glucose,” said Nestlé scientist Dr. Chieh Jason Chou.

Knowledge gained from this study will lead to a better understanding about food-based compounds and their natural properties, to help Nestlé further the research and development of products with a positive impact on health and wellness.

Article Reference:
Lo Piparo E, Scheib H, Frei N, Williamson G, Grigorov M, Chou CJ. Flavonoids for controlling starch digestion: structural requirements for inhibiting human α-amylase. J Med Chem, published online ahead of print 29 May 2008. doi: 10.1021/jm800115x

About Nestlé Science and Research
Nestlé Science & Research, encompassing the Nestlé Research Center and its extensive network of external alliances, is a leading research entity in food, nutrition and life sciences. Based on Nestlé’s research emphasis, Nestlé Science & Research builds strategic alliances with the best scientific institutions in the world to bring a full breadth of knowledge to its nutrition, health and wellness research. A diverse staff of premier researchers from a broad range of scientific competencies together with external collaborators worldwide are central to fulfilling Nestlé’s vision of Good Food, Good Life. Learn more at the Nestlé Research Center website

For more scientific information, please contact:
Dr. Elena Lo Piparo
Nestlé Research Scientist
Elena.LoPiparo@rdls.nestle.com

Dr. Hengameh van der Kaaij
Nestlé Research Communication Group
Hengameh.vanderkaaij@rdls.nestle.com

Nestlé Science & Research collaborates with leading research institutions to link genetics with taste perception

Tue, 06 May 2008 16:08:18 GMT

Nestlé Research Center, Lausanne, Switzerland May 6, 2008

The Nestlé Research Center, Lausanne, Switzerland, is beginning a collaborative study with leading international brain research institutions, Alberto Santos Dumont Association for Science, Brazil, and the Brain Mind Institute of the Ecole Polytechnique Fédérale de Lausanne, Switzerland, to evaluate the influence of individual genetic make-up on taste sensitivity in humans. The project will be coordinated through the International Neuroscience Network Foundation, USA.

Human taste perception is determined by the type, structure and number of taste cells present in taste buds on the tongue. These cells are responsible for signalling taste information from the mouth to the brain. Taste sensitivity differs greatly among individuals - some cannot sense certain tastants, while others are very sensitive to these tastants. The differences in taste perceptions, ranging from non-detectable to strong, are the physiological manifestations (phenotype) of individuals’ unique genotypes.

The present joint study will explore links between individual genetic profiles and taste sensitivity in humans. Molecular-biological data collected from hundreds of ethnically-diverse individuals will provide researchers with information to compare genetic predisposition and metabolism with varying taste sensitivities across population groups. Scientists at the Nestlé Research Center and their partner institutions hope to expand this information for future studies exploring the connection between genetics, metabolism and taste perception.

“The collaboration between Nestlé Research and leading worldwide brain institutes will open a new dimension in sensory research, allowing Nestlé to provide a broad range of choices to meet personal taste and nutrition preferences,” said Peter van Bladeren, Head of Nestlé Science and Research.

The research findings will be used by Nestlé to develop food and beverage applications that satisfy specific consumer preferences that meet individual nutritional needs. Nestlé strives to develop a variety of products to meet consumer needs at all ages and stages of life.

About Nestlé Science and Research
Nestlé Science & Research, encompassing the Nestlé Research Center and its extensive network of external alliances, is a leading research entity in food, nutrition and life sciences. Based on Nestlé’s research emphasis, Nestlé Science & Research builds strategic alliances with the best scientific institutions in the world to bring a full breadth of knowledge to its nutrition, health and wellness research. A diverse staff of premier researchers from a broad range of scientific competencies together with external collaborators worldwide are central to fulfilling Nestlé’s vision of Good Food, Good Life. Learn more at the Nestlé Research Center website

For more scientific information, please contact:
Dr Christoph Hartmann
Nestlé Research Center, Switzerland
Christoph.Hartmann@rdls.nestle.com

Dr Hengameh van der Kaaij
Nestlé Research Center
Communication Group, Switzerland
Hengameh.vanderkaaij@rdls.nestle.com

Nestlé researchers discover a new link between gut microbiota and glucose control

Thu, 08 May 2008 16:03:36 GMT

Nestlé Research Center, Lausanne, Switzerland May 8, 2008

Nestlé Researchers made a new and exciting discovery linking the composition of bacteria in the gut with blood glucose control. Studies at the Nestlé Research Center, Lausanne, Switzerland demonstrate that modulating gut microbiota improves the regulation of glycemic control and reverses the insulin resistance that occurs with obesity. The full article is available on the FASEB Journal website.

Obese, diabetic animal models were given antibiotics to appropriately modify their gut microflora. The robust benefit of the modulated microbiota was evidenced by significantly enhanced oral glucose tolerance, insulin sensitivity, restored hepatic glycogen storage and reduced hepatic fat accumulation. Additionally, results revealed that the modified gut microbiota influenced whole body glucose homeostasis, independent of food intake or obesity.

Gut microbial communities have been shown to play a critical role in the development of innate immunity, production of essential vitamins, and other biological processes. Nestlé scientists took this knowledge a step further to determine that the presence or absence of specific bacteria in the gut may modulate the systemic inflammation which contributes to insulin resistance and obesity.

“Our results strongly support the idea that modulating gut microbiota could be beneficial for improving glycemic control and insulin sensitivity,” said Nestlé Research scientist Dr. Chieh Jason Chou. “The next questions for Nestlé Research to answer are: Is there a gut microbiota profile that lowers the risk of obesity and diabetes development? And can we modulate gut microbiota accordingly, with food-based interventions, to improve metabolic regulation and glucose control?”

Nestlé will continue to work in this area to leverage the potential of gut microbiota regulation as an effective therapeutic strategy for managing type 2 diabetes.

Article Reference:
Membrez M, Blancher F, Jaquet M, Bibiloni R, Cani P, Burcelin R, Corthesy I, Macé K, Chou CJ. Gut microbiota modulation with norfloxacin and ampicillin enhances glucose tolerance in mice. FASEB Journal. 22, 2008. Published online March 7, 2008 ahead of print. doi:10.1096/fj.07-102723

About Nestlé Science and Research
Nestlé Science & Research, encompassing the Nestlé Research Center and its extensive network of external alliances, is a leading research entity in food, nutrition and life sciences. Based on Nestlé’s research emphasis, Nestlé Science & Research builds strategic alliances with the best scientific institutions in the world to bring a full breadth of knowledge to its nutrition, health and wellness research. A diverse staff of premier researchers from a broad range of scientific competencies together with external collaborators worldwide are central to fulfilling Nestlé’s vision of Good Food, Good Life.

Nestlé Research is very active in consumer health benefit areas, employing a multidisciplinary approach to science and research. Integrating diverse scientific disciplines and expertise ranging from biology, food technology, nutrigenomics and sociology, Nestlé strives to bring practical nutrition solutions to consumers. Learn more at the Nestlé Research Center website

For more scientific information:
Dr. Chieh Jason Chou
Nestlé Research Center
Switzerland
Chieh-Jason.Chou@rdls.nestle.com

Dr. Hengameh van der Kaaij
Nestlé Research Center Communication Group
Switzerland
Hengameh.vanderkaaij@rdls.nestle.com

Nestlé Research and GE collaborate to explore new frontiers in diagnostics for health and nutrition

Wed, 14 May 2008 15:59:16 GMT

Nestlé Research Center, Lausanne, Switzerland May 14, 2008

The Nestlé Research Center, Lausanne, Switzerland and GE Global Research, the General Electric Company’s (NYSE: GE) centralized research and development organization, announce an innovative collaboration to scientifically assess associations between body composition, metabolic status, diet and lifestyle habits.

This unique relationship brings together the dynamic competencies of the Nestlé Research Center, experts in metabolism, nutrition and health research, and GE’s extensive knowledge in diagnostic technologies. A primary goal of the collaboration is to gain a deeper understanding of the connection between body composition, metabolic profile and health.

GE Healthcare’s Lunar iDXA system, an innovative imaging technology, will be used by Nestlé scientists to measure subjects’ body fat, muscle and bone mineral density, extending beyond the limited measures of body mass index (BMI) and waist-hip-ratio. Researchers will study the correlations between lifestyle habits, body composition measurements and metabolic data to better understand the biological drivers of individuals’ metabolism and health.

“Through this collaboration with GE we have the opportunity to use cutting-edge diagnostic tools to increase our understanding of how nutrition and lifestyle choices impact body composition and metabolic health,” said Prof. Peter van Bladeren, Head of Nestlé Science and Research. “With this knowledge, Nestlé can continue to deliver science-based nutritional products to improve and enhance the quality of peoples’ lives.”

The results will provide direction for the development of non-invasive, rapid, precise and accurate assessment tools for clinicians to evaluate the impact of nutritional interventions on metabolic status and overall health. Additionally, this data will help researchers identify specific metabolic parameters that can potentially be improved via diet and lifestyle.

“In the face of a worldwide obesity epidemic, providing better tools to track the functional benefits of weight management, nutrition and lifestyle has become an international healthcare priority,” said Mark Little, Senior Vice President and Director, GE Global Research. “The use of GE’s diagnostic tools will provide Nestlé scientists with more information on how diet and lifestyle measures can be optimized to help people lead healthier lives and ultimately make healthcare systems more efficient by more effectively managing and treating obesity.”

Nestlé Research is very active in consumer health benefit areas, employing a multidisciplinary approach to science and research. Integrating diverse scientific disciplines and expertise ranging from biology, food technology, nutrigenomics and sociology, Nestlé strives to bring practical nutrition solutions to consumers. Learn more at the Nestlé Research Center website

About GE
GE (NYSE: GE) is Imagination at Work -- a diversified technology, media and financial services company focused on solving some of the world’s toughest problems. With products and services ranging from aircraft engines, power generation, water processing and security technology to medical imaging, business and consumer financing, and media content, GE serves customers in more than 100 countries and employs more than 300,000 people worldwide. For more information, visit the GE website

For more scientific information, please contact:
Nestlé Research Center
Dr. Serge Rezzi
Nestlé Research Scientist
Serge.Rezzi@rdls.nestle.com

Dr. Hengameh van der Kaaij
Nestlé Research Communication Group
Hengameh.vanderkaaij@rdls.nestle.com

GE Contact
Todd Alhart
Media Relations
+ 1 518 387 7914
alhart@research.ge.com