Research and Development News

Nestlé strengthens Nespresso with CHF 300 million investment in Switzerland

Thu, 03 May 2012 11:00:00 -0400

CONSUMER DEMAND: Nespresso is to increase coffee capsule production and create 400 new jobs.

Nestlé is strengthening its premium portioned coffee brand Nespresso by investing CHF 300 million to meet growing consumer demand worldwide.

The company is to build a new factory in Romont in the Swiss canton of Fribourg to increase coffee capsule production.

Nespresso’s third production site will boost employment in the region, creating 400 new direct jobs in the long term.

It is the latest multi-million Swiss Franc investment that Nestlé has made in Nespresso in the last three years.

CHF 300 million was invested to build Nespresso’s second production and distribution centre in Avenches, Switzerland, in 2009.

"Long term development"

“For Nespresso, today marks a strategic investment in its long-term business development,” said Patrice Bula, Executive Vice President for Nestlé, responsible for the Strategic Business Units, Marketing, Sales and Nespresso.

“Some 25 years after creating the portioned coffee segment, the third Nespresso production centre will provide the capacity needed to sustain growth in Europe and develop our brand globally,” he added.

Further expansion

Construction of the factory is due to begin before the end of the year. It will be operational by 2015.

The factory will be one of three Nespresso production sites in Switzerland.

In addition to Avenches, Nestlé opened its first Nespresso production centre in Orbe.

Strengthening capabilities

Nespresso has continued to grow since it was launched by Nestlé over a quarter of a century ago.

Last year, Nespresso achieved sales of more than CHF 3 billion and growth of about 20%.

Strengthening its capabilities in emerging and developed markets, it has recently opened boutiques in Doha in the state of Qatar, Seoul in South Korea and Innsbruck in Austria.

There will be over 300 Nespresso boutiques worldwide by the end of 2012.

Renewable energy

As part of Nestlé’s continued effort to construct more environmentally friendly buildings worldwide, the new factory in Romont will use renewable energy produced by its coffee roasting technology to heat the building.

This is one example of how the company is using its unique sustainable platform Nespresso Ecolaboration to reduce its environmental impact.

The initiative was launched in 2009 with a commitment to source high quality sustainable coffee, increase capsule collection recycling capacity and reduce its carbon footprint.

“Quality and innovation”

“Nespresso is a Swiss company. We have a reputation for quality and innovation in our home market and worldwide,” said Daniel Lagger, Director of Operations for Nestlé Nespresso S.A.

“Our new investment reinforces this.”

Investing in Switzerland

Other parts of the Nestlé group are investing in Swiss facilities.

Cereal Partners Worldwide, a joint venture between Nestlé and General Mills, invested CHF 50 million in 2009 in a new innovation centre in Orbe dedicated to develop nutritious breakfast cereals.

In the same year Nestlé invested CHF 25 million in a new Chocolate Centre of Excellence in Broc.

In 2008 the company invested CHF 180 million over three years in its Nestlé Nutrition production site in Konolfingen.

“In the last ten years, Nestlé has invested over CHF 3.3 billion and created more than 3,000 jobs in Switzerland,” said Eugenio Simioni, Market Head for Nestlé Switzerland S.A.

“We have four new inaugurations already scheduled in Switzerland by the end of 2012,” he added.

Sports enthusiasts can meet their match with new Milo mobile app

Mon, 30 Apr 2012 00:00:00 -0400

DIGITALLY ENGAGED: Users can set up a profile to find other people with the same sports interests.

Sports enthusiasts in Singapore can use a new Nestlé iPhone application to organise a game of their favourite sport.

‘Milo Match-Up’, from Nestlé’s Milo beverage brand, helps to connect people who would like to arrange a sports game but who are having difficulty finding other players.

The app enables users to find people with the same sports interests and skill levels, set up teams, or simply get their friends together for a match.

Digital engagement

“There are already a number of mobile apps that help you measure your exercise performance, but we believe this is the first that actually helps you organise sports activities,” said Lay Kwan Goh, Nestlé’s Senior Brand Manager for Milo in Singapore.

“100% of Singaporeans own a mobile and more than two thirds own a Smartphone, so an app is a really practical format for a sports planner.

“We’re a small population, but we’re very digitally engaged,” she added.

Connecting people

Milo Match-Up is designed for anyone in Singapore over the age of 15 who has an iPhone and who wants to play sport regularly.

It is one of a number of innovative mobile applications Nestlé has created to help consumers around the world manage their nutrition, health and wellness.

These include Devenir Maman, which provides nutrition information and advice for expectant mothers in France, and the Jenny Craig app, which gives information about the calorie content of dishes at popular restaurants in the United States.

Watch the video to find out how Milo Match-Up works

ENCOURAGING SPORT: The app aims to help users organise sports games more easily.

To use Milo Match-Up, consumers first create a personal profile stating their sports preferences, ability level and availability to play games. The amount of personal information provided is optional.

They can then search for people who live in the same area who are interested in taking part in a game.

The app allows users to connect with others for post-match discussions, upload the match score and find out where they rank on the leader board.

It also allows users to notify teammates about training sessions and challenge other teams to a game.

Energy drink

The app is the latest initiative from Milo to encourage everyone - particularly young people - to take part in sport.

The brand supports a number of nutrition and sports initiatives around the world, including the Milo-in-2-cricket programme for school children in Australia and the Milo Little Olympics for school children in the Philippines.

“Milo is a high energy beverage that is often drunk before or after taking part in exercise” continued Ms Goh.

“It has a very strong heritage in Singapore. Consumers of all ages associate it with their sports routines, past and present.”

Free to download

The Milo Match-Up app is currently only available in Singapore. The information it provides - such as the location of sports venues - is specific to the geographic area.

The app can be downloaded free from the iTunes app store in Singapore, for use on the iPhone.

Related information:
Nestlé Singapore website
Milo

Read more stories about Nestlé’s mobile apps:
Free mobile app from Nestlé encourages recycling in Singapore
Nestlé’s free mobile apps place brands in more hands
Nestlé app launched

Media enquiries
Tel: +41 21 924 2200
Email: Nestlé Corporate Media Relations

Nestlé joins research effort to further improve products’ environmental performance

Thu, 19 Apr 2012 00:00:00 -0400

PACKAGING RESEARCH: Nestlé scientists discuss the environmental performance of various materials.

Nestlé is joining a new research partnership between industry and academia that aims to improve the environmental performance of consumer products and services.

The company is the only global food and beverage manufacturer to join the ‘International Chair in Life Cycle Assessment’ unit at the Interuniversity Research Centre for the Life Cycle of Products, Processes and Services (CIRAIG) in Montreal, Canada.

Life cycle assessment is the most widely used scientific methodology for assessing products’ overall environmental impact.

CIRAIG is one of the largest research centres of its kind in the world. It generates new life cycle assessment knowledge, methods and tools, and shares these with its industry partners.

Nestlé is supporting its work with an investment of 500,000 Canadian dollars (almost CHF 460,000).

What is a life cycle assessment?

Life cycle assessments measure a product’s environmental impacts across the entire value chain: from ingredient sourcing to processing and manufacturing, its use by consumers and how its packaging is disposed of or reused.

Nestlé’s approach to using life cycle assessments in all its product categories has enabled it to systematically improve the environmental performance of many of its popular products and systems.

“This partnership will help us expand our knowledge of life cycle assessments,” said Nestlé scientist Urs Schenker.

“We use them when developing products to measure areas of environmental impacts, for example water use in agriculture, CO₂ emissions in manufacture, and the amount of energy used in distribution.”

OVERALL IMPACT: Evaluating a product’s environmental performance across the value chain.

Consumer communication

“The partnership will also help us to provide consumers with improved information about our products’ environmental performance, helping them make more informed decisions about what they buy,” added Mr Schenker.

“Online graphics such as the ones created by our Nescafé brand can help people understand the life cycle concept in an interesting and accessible way.”

Eco-design tools

As part of its product development process, Nestlé also conducts quicker versions of life cycle assessments using a selection of simple ‘eco-design’ tools.

One of these is the Packaging Impact Quick Evaluation Tool (PIQET), which can evaluate the environmental impact of packaging over its entire life cycle.

Such tools allow Nestlé to evaluate life cycle data early in the design stage, allowing the company to make modifications to improve products’ future environmental performance while they are still being developed.

Nestlé is currently developing a new eco-design tool which it plans to roll out later this year.

New Nescafé premium instant coffee uses micro-granules adapted to local tastes

Fri, 13 Apr 2012 09:00:00 -0400

FRESHLY BREWED TASTE: Nescafé premium instant coffee with micro-granules tailored for British, Mexican and Brazilian consumers.

Consumers worldwide can enjoy a new premium Nescafé that uses a blend of soluble and finely ground micro-granulated coffee designed to meet specific tastes in individual countries.

This month it has been launched in Brazil as Nescafé Duo Grão.

It was first launched to Japanese consumers as a luxury coffee called Nescafé Koumibaisen last year.

In the United Kingdom, it was launched as Nescafé Azera, and as Nescafé Molienda in Mexico.

The product aims to reach more consumers in more countries this year.

Different tastes

Nescafé asked researchers at the Nestlé Product Technology Centre in Orbe, Switzerland, to help them understand how to match its coffee to consumers’ taste preferences and habits.

The researchers found out that consumers in Mexico do not like bitter coffee, but prefer a smoother taste.

The Japanese like their coffee stronger and rich in aroma, while the British like a well-balanced coffee taste.

Brazilians prefer their coffee with a smooth but aromatic taste.

Tailoring the product

“From Brazil to Japan, we discovered that consumers have really diverse tastes,” explained Michael Briner, of the Beverage Strategic Business Unit at Nestlé.

“Lifestyle, consumption and daily patterns all made a difference so we used our coffee expertise and know-how to tailor the product to each country,” he added.

Determine different aromas

Nescafé selected a blend of Arabica and Robusta coffee beans to achieve specific tastes, choosing beans that provided a smoother or more bitter taste.

The beans are either lightly or deeply roasted to determine the different aromas.

The roasted beans are then ground down to micro-granules and blended together with soluble coffee to provide a unique and specifically crafted cup of coffee.

Related information
Nescafé website

Read more about Nescafé
Nestlé launches coffee machine for small businesses in Europe

Media enquiries
Tel: +41 21 924 2200
Email: Nestlé Corporate Media Relations

Nescafé premium instant coffee uses micro-granules adapted to local tastes&WT.rss_ev=av&WT.ti=RSS:New Nescafé premium instant coffee uses micro-granules adapted to local tastes" />

New Nespresso limited edition coffee draws on wine-making technique

Tue, 03 Apr 2012 09:00:00 -0400

CASTILLO VARIETY CHERRIES: Coffee beans at different stages of ripening leading to the proper maturation for Naora Limited Edition coffee.

Nestlé’s premium portioned coffee brand Nespresso has developed a technique similar to that used to produce fine wine, to create its new limited edition Grand Cru coffee Naora.

Specially selected Colombian Castillo coffee bean ‘cherries’ are left to mature on the plant until the last possible moment, giving them a distinct taste.

The ‘late harvest’ technique requires tight control of growing conditions to ensure the beans are picked when they have reached optimum maturity.

Even a few days delay past that point can affect the taste and mean the whole harvest is wasted.

Ability to over ripen

Nespresso has worked with the National Federation of Colombian Coffee Growers to perfect the technique which was heavily influenced by oenology, the study of wine.

Colombian Castillo coffee cherries were chosen for their ability to over ripen while still staying attached to the coffee plant.

Their maturity gives the Naora blend its distinctive blackcurrant and blueberry taste.

The ‘late harvesting’ technique means they can absorb the maximum amount of nutrients during growth which helps create a better aroma.

PERFECT TIMING: A refractometer measures sugar content of the Castillo coffee cherries to ensure the beans are harvested at the ideal maturation stage.

Approaching coffee like wine

Nespresso experts approach coffee tasting in the same way that sommeliers approach wine tasting.

The Nespresso Coffee Codex gives international chefs and sommeliers the information they need to match individual coffees with gourmet cuisine and enhance the dining experience for consumers.

It describes the sourcing process, from bean to cup, the art of coffee tasting, and how to match premium coffee with other food and beverages. It also provides insight from international sommeliers.

“We applied the vocabulary of wine tasting to the art of tasting coffee,” explained Giuseppe Vaccarini, co-author of the Codex and leading member of the Association International of Sommeliers.

“Not only does it reflect the parallels between the two fields, it also enables the sommelier to effectively identify and describe the characteristics of coffee needed to make ideal pairings with other food and beverages,” he added.

Unique blend

Naora is a one-off unique blend that joins Nespresso’s collection of 16 permanent Grand Cru coffees.

The company introduces a Limited Edition three times a year for a short period of time.

Related information
Nespresso website

Read more about Nestlé Nespresso
Nespresso News & Features
Ecolaboration, the Nespresso platform for sustainable innovation
Spotlight on machine innovation and technology at Nestlé

Media enquiries
Tel: +41 21 924 2200
Email: Nestlé Corporate Media Relations

Dark chocolate may help to reduce your stress levels

Wed, 28 Mar 2012 00:00:00 -0400

COMFORT FOOD: Scientists investigated how the properties of dark chocolate can affect your mood.

Eating a moderate amount of dark chocolate every day can help reduce the hormones in your body that make you feel stressed, according to a Nestlé study.

Scientists from the Nestlé Research Center (NRC) in Switzerland examined the biochemical basis for chocolate’s reputation as a comfort food.

Their research revealed that the chemical compounds contained in dark chocolate may improve the disposition of people who experience higher levels of stress.

Nestlé scientist Dr Sunil Kochhar, who led the study, explained the findings as part of his presentation “Cocoa and chocolate: The science of delight”, at the national meeting of the American Chemical Society (ACS) in California.

He also discussed the company’s research into how the taste and aroma of chocolate is produced after cocoa beans have been roasted, as well as how the processing of cocoa might be improved to naturally enhance its flavour.

Moderate consumption

The Nestlé study into dark chocolate’s effect on stress monitored 30 healthy adults for two weeks. Every day each participant was given 40g of dark chocolate - about four squares of a large bar.

They consumed half the chocolate in the morning and the other half in the afternoon.

Those participants who recorded higher levels of stress at the beginning of the study experienced a reduction in the chemical reactions in their bodies associated with stress.

The results showed the level of stress-related hormones reduced in all participants, including those who were not assessed as stressed at the start.

Chemical balance

“When you are stressed your body’s chemistry becomes unbalanced,” said Dr Kochhar. “In the long term this can be harmful to your health.

“We have found that eating a moderate amount of dark chocolate on a daily basis can help to balance the body chemistry of people who are stressed.

“It is possible to speculate that making dark chocolate part of a healthy balanced diet might lead to a chemical composition in the body that is better able to handle stress.”

INTENSE FLAVOUR: Dark chocolate contains a high concentration of cocoa solids rich in chemical compounds.

Cocoa rich

The dark chocolate used in the study was made of up to 75% cocoa solids. These are rich in chemical compounds that affect your metabolism, the chemical reactions that happen in your cells.

“Anxiety and stress can have considerable effects on people’s wellbeing, causing a variety of physical and emotional conditions, and sometimes leading to more serious health concerns,” Dr Kochhar continued.

“These results strongly support our ongoing research efforts to establish the impact of certain food ingredients on human metabolism, and how they affect our health.”

Emerging health benefits

The study, published in the Journal of Proteome Research, is one of several conducted by the Nestlé Research Center into the emerging health benefits of dark chocolate.

Nestlé scientists collaborated with experts from BASF, the world’s leading chemical company, and Berlin-based scientific organisation Metanomics GmbH on an earlier study. This examined the effects on microorganisms in the human gut associated with eating dark chocolate regularly.

The NRC has also collaborated with Loughborough University, a leading sports science institute in the United Kingdom, to investigate the use of dark chocolate as an effective snack alternative for active people.

Aroma and taste

At the ACS meeting, Dr Kochhar explained that Nestlé’s studies belong to only a tiny number worldwide dedicated to investigating the role of proteins in the flavour development of cocoa or chocolate.

Cocoa seeds undergo natural fermentation before they are turned into a key ingredient for chocolate making.

Nestlé scientists have developed a unique, synthetic process for fermenting cocoa beans which mimics their natural fermentation.

This has helped them identify a number of compounds that form when dry cocoa is stored, which are key to the chemical reactions that determine its aroma and flavour.

ACS

The American Chemical Society is the world’s largest scientific society, providing access to chemistry-related research through its multiple databases, peer-reviewed journals and scientific conferences.

Its spring national meeting takes place from 25 to 29 March 2012 in San Diego, California.

Dr Kochhar took part in the symposium “Cocoa: Science and Technology” on Wednesday 28 March.

He appeared alongside other international experts to discuss the potentially beneficial health effects derived from cocoa and other ingredients in chocolate.

Media enquiries
Tel: +41 21 924 2200
Email: Nestlé Corporate Media Relations

Nestlé helps address micronutrient deficiency in Africa with new Maggi cube

Tue, 27 Mar 2012 09:00:00 -0400

FORTIFIED SEASONING: Nestlé sells millions of Maggi cubes and tablets in Africa every day.

Millions of consumers across Central and West Africa will be able to increase their iron intake at low cost with a new range of fortified bouillon cubes and tablets from Nestlé.

The company is adding iron to its popular Maggi brand seasonings with the aim of helping to address one of the region’s most widespread micronutrient deficiencies.

Maggi bouillons are a staple part of many lower income consumers’ diets in Central and West Africa.

Already fortified with iodine, more than 100 million cubes and tablets were sold every day in the region in 2011.

Reducing micro-nutrient deficiency

Nestlé’s development of the iron-fortified Maggi bouillon is a continuation of its commitment to helping to reduce micronutrient deficiencies on a global scale.

Worldwide, through micronutrient fortification of food products, Nestlé provided 53 billion servings of iron, 102 billion servings of iodine, 35 billion servings of vitamin A and 14 billion servings of zinc in 2011.

Maggi bouillons can be bought in two formats - 4g cubes or 10g tablets - either individually or in packs. They are consumed in a variety of traditional dishes.

“If you look at the number of bouillon units Nestlé sells in this region every day, there is enormous potential for us to make a positive impact on local consumers’ diets,” said Maarten Geraets, Business Executive Manager for Maggi in Central and West Africa.

“The fortification of commonly consumed food products such as bouillon cubes, flour, and milk has been shown to help prevent micronutrient deficiencies. A single Maggi cube can serve two or more people,” he continued.

The company plans to roll out the new bouillon cubes across sub-Saharan Africa over the coming months, starting in Nigeria.

Appropriate fortification

Iron is part of the red blood cells, specifically the protein hemoglobin, which carry oxygen through the blood. Anaemia - the state of having too little hemoglobin in the blood - is mostly caused by a lack of iron in the diet.

In some countries in Central and West Africa up to 90% of children are anaemic. In Nigeria the problem affects more than three quarters of preschool-age children.

If you look at the number of bouillon units Nestlé sells in this region every day, there is enormous potential for us to make a positive impact on local consumers’ diets. Maarten Geraets, Business Executive Manager for Maggi, Central and West Africa

The consequences of long-term iron deficiency can include impaired mental development in children, decreased physical work capacity and impaired immune function.

Young children and pregnant women are particularly vulnerable to iron deficiency because they need higher levels of the mineral for growth.

Nestlé collaborates with scientists on a global and regional level to fortify appropriate food products according to local needs.

In Nigeria, Nestlé will support the launch of the iron-fortified Maggi cubes and tablets with communications activities to raise awareness locally about the health implications of micronutrient deficiency.

The company has produced simple educational materials such as pocket cards and fact sheets in Nigeria’s three main languages.

It will conduct a long-term evaluation of the impact of the Maggi bouillon's introduction to local consumers’ diets on their health status and quality of life.

Across Central and West Africa, Nestlé provides consumers with information to help them cook and eat nutritious food with fresh ingredients through its Maggi-branded activities in the region.

Related information
Nestlé Central and West Africa website
Maggi

Read more about Nestlé and micronutrient fortification
Nestlé drives nutrition with ‘Cooking Caravans’ in Africa
Nestlé’s new fortified milks provide added nutritional value in Brazil
Nestlé Nutrition Institute workshop focuses on micronutrient deficiencies

Media enquiries
Tel: +41 21 924 2200
Email: Nestlé Corporate Media Relations

Maggi cube&WT.rss_ev=av&WT.ti=RSS:Nestlé helps address micronutrient deficiency in Africa with new Maggi cube" />

Nestlé uses avalanche research to create better ice cream

Mon, 26 Mar 2012 00:00:00 -0400

SNOW PROPERTIES: Avalanche experts monitor the evolution of ice crystals in snow.

Nestlé is using the same specialised technology avalanche experts use to study snow to improve the quality of its ice cream.

The company’s scientists are working with the Institute for Snow and Avalanche Research in Switzerland (SLF) to examine the microscopic ice crystals found in both snow and ice cream.

Their research relies on the only x-ray tomography machine in the world that allows long-term observation of tiny particles in a substance at temperatures of zero to minus 20 degrees Celsius.

Experts at the SLF monitor the evolution of ice crystals in snow and how this affects its properties: key factors for understanding avalanche formation.

Ice crystals affect the properties of ice cream in a similar way, altering its texture and structure as they grow and change shape.

The collaboration aims to help Nestlé to solve a universal problem for all ice cream manufacturers: how to maintain the product’s original texture and structure for longer.

Unstable substance

“Ice cream is an inherently unstable substance,” said Dr Hans Jörg Limbach, a scientist at the Nestlé Research Center in Switzerland.

“As part of its natural ageing process, the ice will separate from the original ingredients such as cream and sugar.

“When you store ice cream in the freezer at home for a prolonged period, you will eventually see ice crystals begin to form in the product. This is water from the ice cream itself,” he added.

Improved product for consumers

Across the ice cream industry, consumer feedback about boxed ice cream that is stored in the freezer often relates to its texture and appearance.

“We know temperature variations are not good for ice cream quality,” Dr Limbach continued. “These variations can occur at different stages of the product’s transportation and storage.

“For example, most home freezers are set at minus 18 degrees Celsius, but the temperature doesn’t remain constant.

“It fluctuates by a couple of degrees in either direction, which causes parts of the ice cream to melt and then freeze again. The ice cream can sometimes become chewy due to loss of water or air, or icier and harder to scoop.

“At Nestlé we work extremely hard on our ice cream recipes to ensure their stability and quality under this kind of temperature variation, but we are always looking for ways to make them even more robust,” he added.

MICROSCOPIC PARTICLES: Nestlé scientist Cédric Dubois (left) studies the tiny particles found in ice cream.

Experts in low temperatures

The x-ray machine allows Nestlé to record the size and shape of ice crystals and air bubbles in ice cream under home-freezer conditions.

“It’s very difficult to examine material at around minus 20 degrees,” said Nestlé scientist Dr Cédric Dubois, who also works on the study.

“X-ray technology is normally used at room temperature, but this machine works within exactly the right range for frozen food.”

“Previously, we could not look inside ice cream without destroying the sample in the process. This method is non-invasive and does not disturb the product.”

Applying fundamental research

The study found that as some ice crystals grow in size they fuse together, creating bigger crystals which cause the texture of the ice cream to coarsen.

“We already know the growth of ice crystals in ice cream is triggered by a number of different factors,” added Dr Dubois.

“If we can identify the main mechanism, we can find better ways to slow it down.”

Follow-up study

Nestlé’s scientists’ findings have recently been published online in the journal Soft Matter.

A follow-up study is now underway with the SLF and a research group at the Paul Scherrer Institute in Switzerland. This will give the scientists access to technology that should enable them to examine even higher resolution images of the microscopic particles in ice cream.

Nestlé strengthens e-commerce leadership in Europe

Thu, 22 Mar 2012 09:00:00 -0400

PERSONALISED SELECTION: Via the website, consumers select the chocolates, pick the packaging and choose the box design.

Nestlé is strengthening its e-commerce offering in Europe, giving consumers a new way to buy customised chocolates in Spain.

Díselo con Chocolate, or “Say it with Chocolate”, builds on experience from other Nestlé e-commerce innovations Maison Cailler, BabyNes and Nespresso.

Consumers can use the new Spanish website to choose their own personalised selection of Nestlé Caja Roja praline chocolates.

They can further customise their purchase by picking their preferred packaging, choosing designs for inside and outside the box, and deciding on gift wrapping.

The praline chocolates are delivered to the consumer within 72 hours.

Growing consumer trend

“Innovation is a priority for Nestlé,” said Bernard Meunier, Chief Executive Officer for Nestlé Spain.

“The Díselo con Chocolate initiative illustrates the potential of a growing consumer trend towards customisation and buying products and services online.

“It is something that is unique and exclusive for Spanish customers,” he added.

Choosing the style

Consumers first choose either a tray or twisted wrapper assortment of freshly-made pralines, which are made at Nestlé’s factory in La Penilla de Cayón in Spain.

Praline assortments are from Nestlé Spain’s existing Caja Roja chocolate range.

Users then select the packaging style and size of the boxes which range from 180g to 900g. They personalise the outside of box by choosing pre-selected graphics.

Inside the box, users can select a ‘pop-up’ design, write their message and choose the style of gift wrapper.

Boosting e-commerce in Europe

Díselo con Chocolate is the latest boost to Nestlé’s e-commerce business in Europe.

The company’s luxury chocolate brand Maison Cailler launched in Switzerland and Liechenstein in January.

This is a unique profiling system that consumers can use to discover their ‘chocolate personality’ and share the result with their friends online.

Last year Nestlé launched BabyNes in Switzerland, the world’s first comprehensive nutrition system for infants and toddlers.

Customers can use its website to track their baby’s growth and changing nutritional needs, choose the right product type, order capsules or source information professional nutritionists.

BabyNes offers 24-hour customer service via the website or its customer service hotline.

Nespresso, the company’s premium portioned coffee brand, has operated a highly successful online business model since 1998.

Consumers can buy capsules, machines and accessories at www.nespresso.com

Over a decade later Nespresso launched an app for its Club Members. They can read up on Nespresso news, search for their nearest boutique or stockist, and in certain European countries, locate recycling points for used capsules.

Nestlé strengthens research and development for fast-growing markets in Asia

Tue, 20 Mar 2012 00:00:00 -0400

NOODLE-MAKING TECHNOLOGY: The R&D centre serves fast-growing markets in the Asia-Pacific region.

Nestlé is strengthening its global research programme by expanding its research and development centre in Singapore

The centre, which serves fast-growing markets in the Asia-Pacific region, leads Nestlé’s expertise in micronutrient fortification and Popularly Positioned Products (PPPs).

PPPs are food and beverages that provide nutritional value at an affordable cost, in an appropriate size, for lower income consumers.

Those developed by the company’s experts in Singapore include Maggi Masala-ae-Magic, a spice mix for consumers in India fortified with iron, iodine, and vitamin A, and iron-fortified Maggi Sajian Leluarga noodles for families in Malaysia.

Nestlé’s investment of almost CHF 4 million (5.5 million Singapore dollars) in the centre will support product development in a number of categories including culinary, malt beverages and coffee mixes.

“Innovate in Asia, for Asia”

“We took an important step when we set up our research and development centre in Singapore in 1981,” said Paul Bulcke, Nestlé’s Chief Executive Officer. “It was then our first R&D Centre in Asia, and our response to fast economic growth in the region.

“Singapore’s strategic location...has made it an ideal base from which to drive our pan-Asian operations,” he continued.

“It is well-positioned to help us successfully innovate in Asia, for Asian consumers.”

Global network

Nestlé’s research and development centre in Singapore is part of the company’s global network of 32 R&D centres.

Its success led the company to establish two other R&D centres in Asia: in Shanghai in 2001 and in Beijing in 2008.

Products developed in Singapore are sold in 16 countries including India, Indonesia, Malaysia and Japan.

100 years celebration

Mr Bulcke was speaking at an event to mark Nestlé’s 100th anniversary in Singapore.

“We are deeply grateful for the trust Singaporeans have put in our brands throughout the years and look forward to the next 100 years of serving future generations of Singaporeans,” he said.

“Our in-depth knowledge of the local markets in which we operate is linked to our long-standing presence in these countries, as is the case here in Singapore.”

Household name

Nestlé began trading in Singapore 1912 as the Anglo-Swiss Condensed Milk Company, selling Milkmaid condensed milk.

Over the past century Nestlé has invested heavily in the country, setting up its most comprehensive network of operations in the Asia, Oceania and Africa region.

Today, Nestlé employs more than 600 people in Singapore. It operates one major factory, in Jurong, home to the company’s largest malt extract manufacturing plant in the world.

Related information:
Nestlé Singapore website
Nestlé Singapore 100 years website

Nestlé launches nutrition guide for cancer patients in Spain

Mon, 19 Mar 2012 00:00:00 -0400

NEW GUIDE: Diet and nutrition advice for oncology patients receiving chemotherapy and radiotherapy.

Nestlé Health Science has launched a new nutrition guide for patients undergoing cancer treatment in Spain.

The company collaborated with nutrition and cancer experts to publish the guide which provides diet and nutrition advice for oncology patients receiving chemotherapy and radiotherapy.

It aims to improve patients’ quality of life and reduce complications from medical treatment such as loss of muscle mass or an inability to fight infection.

Newly released

Copies of the publication will be available in public hospitals, private health centres and cancer associations in the Spanish region of Catalonia.

Nestlé Health Science in Spain worked with the guide’s author Clara Joaquim, a specialist doctor for the Clinical Nutrition and Diet Unit at the Germans Trias i Pujol Hospital in eastern Catalonia.

Nestlé Health Science

This nutrition approach for cancer patients supports Nestlé Health Science’s long-term vision and ambition to develop science-based personalised nutritional solutions.

The company, established last year, is a wholly-owned subsidiary of Nestlé.

Building on its core HealthCare Nutrition business, Nestlé Health Science offers nutritional solutions for people with specific dietary needs related to illnesses, disease states or special challenges of different life stages.

Nestlé Health Science has access to external scientific and technological know-how through Nestlé’s innovation network as well as a number of venture capital funds in which the group has interests.

Extend availability

Boi Ruiz, Catalonian Minister of Health, was joined by Walter Molhoek, Chief Executive Officer for Nestlé Health Science in Spain, at an event to launch the guide.

Mr Molhoek said that the aim was to extend it to other regions in Spain.

Consumers find an unfamiliar taste more enjoyable after looking at food that appeals to them

Thu, 15 Mar 2012 09:00:00 -0400

SENSORY RESEARCH: Participants found tastes more enjoyable after they had been shown pictures of high-calorie food

Simply looking at images of food that appeals to you can make something taste better, according to a new study by scientists at the Nestlé Research Center in Switzerland.

Their findings, published in the journal PLoS ONE, suggest that just looking at food produces brain activity that affects your perception of taste.

Participants in the study were shown images of foods with varying calorie content. They were then given an unfamiliar taste on their tongue using ‘electro-gustometry’.

This involved passing a gentle electric current through the tongue to create a unique and distinct metallic taste.

Those taking part in the study found the taste more enjoyable after they had been shown images of high-calorie foods like pizzas or pastries, than when they were shown images of low-calorie foods like watermelons or green beans.

Remarkable findings

“An individual’s evaluation of food before it is eaten is a crucial stage, not only for making nutritional choices but also affecting the experience of eating it,” said Dr Julie Hudry, the Nestlé scientist who led the study.

“Our work has yielded remarkable findings, which we will continue to build upon.”

The amount of calories in food was already known to be an important factor in determining people’s motivation to eat and the pleasure that a particular food brings.

Taste is the primary driver for food acceptance or rejection, but our work suggests other sensory cues can provide the brain with essential information prior to food ingestion. Dr Julie Hudry, Nestlé scientist

Earlier Nestlé research showed that the brain assesses the energy content of food less than a second after looking at it. But the effect of that assessment on taste was unclear.

Brain activity

The scientists’ measurements of electrical activity in the brain using ‘electroencephalography’, combined with the subjective data on which tastes the participants found the most enjoyable, led to the conclusion that looking at images of food influences subsequent taste perception.

“When eating, all our senses are stimulated simultaneously to create a unique perception of the food,” Dr Hudry continued.

“Taste is the primary driver for food acceptance or rejection, but our work suggests other sensory cues can provide the brain with essential information prior to food ingestion.”

Nestlé Research Center

The purpose of the Nestlé Research Center is to support the development of Nestlé products with scientific and technological expertise.

It works in close collaboration with a variety of external stakeholders, as well as Nestlé’s global network of R&D and Product Technology Centres.

Nestlé launches Annual Report 2011

Wed, 14 Mar 2012 00:00:00 -0400

Nestlé has launched its Annual Report 2011 (interactive version)

The 48-page document highlights the company’s performance in 2011 and outlines Nestlé’s ambitions for the future.

In a letter to shareholders, Peter Brabeck-Letmathe, Nestlé Chairman, illustrates the company’s long-term commitment.

“Regardless of the shorter-term challenges that a company faces every year, a core value at Nestlé is to deliver short-term performance whilst remaining focused on the longer term,” he said.

“We recognise that if we are going to build businesses that are successful today and sustainable tomorrow, we need to invest upstream and down to create value for our partners,” added Paul Bulcke, Nestlé Chief Executive Officer.

Full Annual Report pack:
2011 Annual Report {ResourceTypeAndSize=Common/NestleDocuments/Documents/Library/Documents/Annual_Reports/2011-Annual-Report-EN.pdf}
2011 Financial Statements {ResourceTypeAndSize=common/NestleDocuments/Documents/Library/Documents/Financial_Statements/2011-Financial-Statements-EN.pdf}
2011 Corporate Governance report {ResourceTypeAndSize=Common/NestleDocuments/Documents/Library/Documents/Corporate_Governance/Corp_Governance_Report_2011_EN.pdf}
2011 Creating Shared Value report {ResourceTypeAndSize=Common/NestleDocuments/Documents/Library/Documents/Corporate_Social_Responsibility/Nestle-CSV-Summary-Report-2011-EN.pdf}

These reports are also available in French and German in the Reports section.

Media enquiries
Tel: +41 21 924 2200
Email: Nestlé Corporate Media Relations

Nestlé accelerates research on diabetes

Tue, 13 Mar 2012 09:00:00 -0400

IMPROVING QUALITY OF LIFE: The Nestlé Institute of Health Sciences aims to help prevent or alleviate chronic diseases such as diabetes.

The Nestlé Institute of Health Sciences (NIHS) is developing an innovative research programme in diabetes.

The research is based on living models of cells of the human pancreas, which play a key role in the control of blood glucose. The NIHS is creating the models using stem cell technology, licensed from ViaCyte. The research does not involve any human embryos. Instead the NIHS will use stem cells created from human adult cells, using a pioneering method of reverse engineering.

NIHS will use the technology to study the biological mechanisms of blood glucose control at the molecular level, and to better understand how this goes wrong when people develop diabetes.

In the future, the NIHS will extend its use of this breakthrough technology to address other aspects of metabolic health, as well as gastrointestinal health and brain health. Our ultimate goal is to use the research to develop personalized nutrition solutions to help promote health and help prevent chronic diseases, such as diabetes.

Professor Emmanuel E Baetge, Head of the Nestlé Institute of Health Science, said: "The technology we are licensing from ViaCyte will not only provide a unique tool for modeling human diabetes in the laboratory – it will also extend and complement our current scientific capability, and supports the mission of the Nestlé Institute of Health Science to become a world leader in the area of personalised nutrition for health and chronic diseases."

Media enquiries
Tel: +41 21 924 2200
Email: Nestlé Corporate Media Relations

Nestlé develops young engineering talent in Nigeria

Fri, 09 Mar 2012 00:00:00 -0500

PRACTICAL EDUCATION: The students are studying for an internationally recognised qualification.

Nestlé is training the next generation of engineers in Nigeria, offering a select group of five the opportunity to gain international experience at its operations in Switzerland.

Their four-month scholarship will be partly sponsored by the Swiss government in a first-of-its-kind agreement between Switzerland and an African country.

The five students will be selected from a group of 16 currently studying for an engineering certificate at Nestlé’s new ‘Technical Training Center’ in Agbara, Nigeria.

Technological development

“We are committed to helping young people contribute to the technological development of Nigeria,” said Martin Woolnough, Nestlé Nigeria’s Chief Executive Officer.

“Our aim is to nurture local ability in science and engineering while widening our potential employee talent pool.”

We are committed to helping young people contribute to the technological development of Nigeria. Martin Woolnough, CEO of Nestlé Nigeria

Internationally recognised qualification

Nestlé opened the training centre at its factory in Agbara in 2011 to help local students and employees develop their skills in different areas of manufacturing engineering.

More than 1,000 young people applied for the current student training course, which offers the chance to study for an internationally recognised vocational qualification over 18 months.

The students who were selected are now being supported by Nestlé to achieve a ‘City and Guilds of London Technician Certificate’.

The company’s goal is for all the students to emerge from the course as multi-skilled technical operators, ready for productive employment.

Invaluable experience

MULTI-SKILLED: Nestlé’s goal is to prepare the students for productive employment.

“It’s a big opportunity,” continued Mr Woolnough.

“All students on the course will receive practical education, training, and an opportunity to use the kind of technical equipment they don’t necessarily have access to at college.

“They will gain invaluable experience working alongside our skilled engineers.”

The five students who go to Switzerland will be chosen at the end of the course on the basis of their performance over 18 months.

Multi-skill training

Nestlé’s Technical Training Center in Agbara is equipped with modern classrooms, a library and computer and technical drawing rooms.

Students attend the centre every day to either participate in lessons or gain hands-on experience in workshops or different production plants in the factory.

The course is led by a full-time coordinator, two part-time instructors who are also engineering lecturers at local universities, and four Nestlé engineers.

Nestlé partners with South African scientists

Tue, 06 Mar 2012 09:00:00 -0500

RESEARCH CAPABILITES: South African scientists will gain exposure to Nestlé’s expertise in nutrition.

Nestlé is entering into a new research partnership with the government of South Africa which it is hoped will contribute to the scientific development of the country and the continent as a whole.

The arrangement will offer South African scientists exposure to Nestlé’s extensive research capabilities, in particular the company’s expertise in nutrition, food science and food safety.

It will also allow Nestlé to better understand the nutrition needs of consumers in South Africa, and accelerate the development of products with an improved nutrition profile at the right price for consumers in emerging markets.

The partnership with South African scientists is being coordinated by the Council for Scientific and Industrial Research (CSIR), part of the government’s Department for Science and Technology (DST).

Sharing scientific expertise

“We are delighted to have this opportunity to fund future research projects at the CSIR and to share expertise with the South African scientific community,” said Nandu Nandkishore, Nestlé’s Executive Vice President and Head of Zone Africa, Oceania, Asia and the Middle East.

“We expect the collaboration will help to provide the scientific basis for sound nutrition and food safety policies, as well as identify research needs for science-based regulations on food, nutrition and health.”

Importance of biodiversity

Some of the researchers taking part in the partnership will study how locally sourced ingredients can be used to create foods that provide health benefits.

JOINT VENTURE: Nandu Nandkishore, Nestlé’s Executive Vice President and Head of Zone Africa, Oceania, Asia and the Middle East announced the collaboration.

Part of Nestlé’s global research and development effort is directed towards discovering new bioactive ingredients.

Researchers also test how well these ingredients target different tissues in the body once ingested, as well as their effectiveness in helping to promote health.

The company recognises the importance of biodiversity and fully supports the principle of fair access to local ingredients and to the sharing of their benefits, as described in the Convention on Biological Diversity of 1993 and the more recent Nagoya Protocol of 2010 .

Developing the biosciences industry

“The joint venture will add value to our indigenous resources through exposure to modern technologies for developing new food products,” said Dr Sibusiso Sibisi, the CSIR’s Chief Executive Officer.

“New products developed through this collaboration will be manufactured in South Africa in compliance with international standards, leading to the development of new skills and ultimately the creation of new jobs in the biosciences industry,” he added.

Positive impact on consumers

The partnership was agreed after delegates from the CSIR, DST and other South African government departments visited the Nestlé Research Center in Switzerland.

The Nestlé Research Center is one of two centres for fundamental scientific research and innovation at Nestlé.

It supports all of the company’s product categories with scientific and technological expertise.

Related information:
Nestlé South Africa website
Nestlé Research Center website
Photos on Flickr

Read more stories about Nestlé’s scientific partnerships:
Nestlé strengthens scientific commitment to China with new laboratory partnership
Nestlé partners with King’s College London on food and gene research
Nestlé Research Center Announces Collaboration with EpiGen

Media enquiries
Tel: +41 21 924 2200
Email: Nestlé Corporate Media Relations

Nestlé removes all artificial ingredients from all its confectionery in the UK

Fri, 02 Mar 2012 00:00:00 -0500

ADDITIVE FREE: Nestlé has replaced all artificial ingredients in all its confectionery products in the UK.

Nestlé has become the first major confectionery manufacturer in the United Kingdom to remove all artificial ingredients from its entire confectionery range.

The company has now replaced artificial colours, flavours and preservatives with alternatives in all 79 confectionery products it sells in the country.

Carrot, hibiscus, radish, and lemon are just some of the natural ingredients Nestlé has used to provide colour or flavour in popular products such as Rolo and Smarties.

Responsible approach

“Pleasure is, and will always be, our priority for confectionery,” said Marcelo Melchior, Head of Nestlé’s Confectionery Strategic Business Unit.

“A responsible approach towards our product portfolio will help us to be recognised as offering the confectionery brands consumers feel best about purchasing.”

“Our achievement in the UK brings us one step closer to this,” he added.

A responsible approach towards our product portfolio will help us to be recognised as offering the confectionery brands consumers feel best about purchasing. Marcelo Melchior, Head of Nestlé’s Confectionery Strategic Business Unit

Consumer demand

Nestlé made the changes in response to consumer demand in the UK for fewer artificial ingredients in food.

According to consumer research, three quarters of British people look for products without artificial additives when buying confectionery.

Nestlé has already removed artificial ingredients from all its beverages in the UK, including Nesquik.

No compromise on taste

“This is a significant milestone,” said David Rennie, Managing Director of Nestlé Confectionery in the UK.

“We are proud to be the only major confectionery company in the country to be 100% free of artificial preservatives, flavours or colours across our entire portfolio.

“We’ve worked very hard with our suppliers to ensure we have not made any compromises on the quality and taste of all our products.”

Long-term commitment

Nestlé’s success is the result of a seven-year research and development programme that has led to more than 80 artificial ingredients being replaced with alternatives.

The work is part of the company’s long-term commitment to finding natural substitutes for artificial colours, flavours and preservatives in confectionery.

Similar initiatives are already underway in Canada and a number of other European markets.

Related information:
Nestlé UK website

Read more stories about Nestlé’s expertise in confectionery:
Nestlé extends global Product Technology Centre for confectionery
Quality Street celebrates 75 years of revolutionary confectionery
Nestlé’s new Maison Cailler brand creates chocolate haute couture

Nescafé Dolce Gusto expands in Europe

Fri, 24 Feb 2012 11:00:00 -0500

COFFEE SHOP-QUALITY AT HOME: The Nescafé Dolce Gusto system has grown phenomenally since it came to market in 2006.

Nestlé is strengthening one of its fastest growing businesses in Europe with a EUR 220 million (over CHF 265 million) investment.

The company is set to build a new Nescafé Dolce Gusto factory in Germany, the largest market for the brand worldwide.

Nescafé Dolce Gusto is Nestlé’s machine and capsule ‘coffee shop experience-at-home’ system for both hot and cold drinks. It offers nearly 30 coffee, Nesquik and Nestea varieties.

The factory, located in Schwerin, will create 450 jobs. With 12 new production lines, it will become operational by the end of 2013.

Located about 100km from Hamburg, the biggest European port for coffee imports, the factory aims to produce about two billion coffee capsules a year for export to the rest of Germany, Eastern Europe and Scandinavia.

‘Fastest growing businesses’

Nestlé made the announcement at an official ceremony at the Schwerin site.
Watch the webcast.

Erwin Sellering, German Minister for the state of Mecklenburg-Vorpommern, attended the event, along with Laurent Freixe, Nestlé’s Zone Director for Europe, and Gerhard Berssenbrügge, Chief Executive Officer of Nestlé Germany.

“This is one of our biggest investments in Europe and highlights our continuous investment in our capacity for innovation,” said Mr Freixe.

“Nescafé Dolce Gusto is the leader in the portioned coffee market in 20 countries. With a growth rate of over 50%, it is one of the fastest growing businesses for Nestlé in Europe,” he added.

This is one of our biggest investments in Europe and highlights our continuous investment in our capacity for innovation. Laurent Freixe, Nestlé Zone Director for Europe

Growth in Europe

The Schwerin site is the company’s third Nescafé Dolce Gusto factory.

Last year, Nestlé invested CHF 64 million in the Nescafé Dolce Gusto site at its Nescafé factory in Girona, near Barcelona, Spain.

The company’s first Nescafé Dolce Gusto factory, which opened in 2006 in Tutbury in the United Kingdom, is already running at full capacity. Last year Nestlé invested GBP 110 million in the site to triple production.

Investing in Germany

The Schwerin factory is Nestlé’s latest investment in Germany – the company’s fourth largest market globally.

Last year the company opened a new EUR 117 million factory in Biessenhofen dedicated to producing hypoallergenic infant formula.

EXPANDING THE BUSINESS: With 12 production lines, the Schwerin factory aims to produce about two billion coffee capsules a year

Nestlé invested EUR 35 million to extend its Erlenbacher frozen baked cakes and desserts factory in Erlenbacher.

The company also invested EUR 45 million to expand its Wagner pizza factory in the city of Otzenhausen.

“Our establishment of this new factory reflects more than just an important investment to expand our business. It illustrates deep trust in the country where we have had successful operations for over 110 years,” Mr Freixe added.

Renewable energy

In the company’s continued effort to construct more environmentally friendly buildings worldwide, the Scherwin factory will seek leadership in energy and environmental design (LEED) certification from the United States Green Building Council.

Nescafé Dolce Gusto worldwide

Launched in 2006 in Switzerland, Germany and the United Kingdom, Nescafé Dolce Gusto is now available in 56 countries worldwide, with 41 of these countries in Europe.

By 2013 the brand aims to generate sales of CHF 1 billion.

Nestlé launches coffee machine for small businesses in Europe

Tue, 07 Feb 2012 00:00:00 -0500

CAFÉ-STYLE COFFEE: A cappuccino at the touch of a button.

Nestlé has launched a new coffee machine designed to appeal to Europe’s millions of small businesses.

The Nescafé Alegria, which is being rolled out by the company’s ‘out-of-home’ food services business Nestlé Professional, is aimed at so-called ‘micro-enterprises’ of fewer than ten employees.

Micro-enterprises represent nine out of ten small to medium-sized enterprises in Europe, which in turn account for 99% of all businesses on the continent.

Nestlé says it has identified a gap in this market for a cost-effective system that allows small organisations to make a range of café-style coffees for their customers.

{VideoAnchorGUID=1_w0vngktc|See how Nescafé Alegria works - watch the video|PopUp}

“The days of a plain black coffee are over,” said Michiel Kernkamp, Nestlé Professional’s Head of Beverages. “Consumers want something more complex.

“It’s an advantage for small businesses like hairdressers, florists or car dealerships to be able to offer their clients a latte macchiato or cappuccino at the touch of a button.

“You simply place a cup of fresh milk on the machine and it steams it from above with a hot water jet,” he continued. “No milk passes through the system, so it’s very easy to clean.”

GAP IN THE MARKET: The machine is designed to appeal to small businesses.

Unique cartridge

The Nescafé Alegria uses single ‘cartridges’ that can be slotted into the machine to fill its coffee tank.

The cartridges contain a blend of soluble and finely ground roast coffee. A single cartridge contains 115g of coffee, enough to make up to 120 espresso cups or 40 cappuccino cups.

“No other coffee machine on the market works this way,” Mr Kernkamp added. “For a small company with a limited number of staff, it’s very economic and efficient.”

Japanese design

The design of the Nescafé Alegria is based on Nestlé’s highly successful Nescafé Barista home coffee machine.

Available in Japan only, Nescafé Barista was created by Nestlé’s research and development network and launched in 2009. More than 750,000 have been sold since then, making it the most popular coffee machine in the country.

To adapt the system for small businesses in Europe, Nestlé Professional increased the size of its water tank and renamed it to complement the existing Nescafé Alegria coffee machine range.

From ingredients to solutions

“Coffee machines for small businesses have typically been either too small for customers to handle during peak times, or too large, too expensive and too time-consuming to operate,” said Marc Caira, Chief Executive Officer of Nestlé Professional.

”The Nescafé Alegria machine is another great example of how our out-of-home business is evolving from ingredients to food and beverage solutions that provide the right balance of quality, accessibility, time and cost for businesses of all sizes.”

European roll out

The Nescafé Alegria machine has already been launched in five countries in Europe including the United Kingdom, Belgium, the Netherlands, Poland and Russia.

It can be bought online and from office suppliers and cash-and-carry stores.

Nestlé Professional plans to roll out the machine in other European countries later this year. The company may also launch it in Latin America and other parts of Asia.

Dietary prevention and management of allergies in childhood – An outlook into the future

Wed, 25 Jan 2012 00:00:00 -0500

Pediatric food allergy is becoming a concern in various parts of the world. At a recent Nestlé Nutrition Institute Satellite Symposium held during the XXII World Allergy Congress in Cancún, México, distinguished speakers discussed the diagnosis and treatment of severe cases of food allergy and reviewed recommendations on the dietary management of food and cow’s milk allergy in children.

The experts also introduced oral tolerance induction as an approach to treat food allergy.

Read the news release: New perspectives on dietary prevention and management of childhood allergies

Nestlé’s approach to packaging design aims to make its products easier to enjoy

Fri, 20 Jan 2012 00:00:00 -0500

SPECIAL GLOVES: Jacky Nordsvan, packaging specialist at Nestlé Australia, left, and Fergal Barry, of Arthritis Australia, right, simulate how arthritis restricts movement and strength.

Nestlé is adapting the packaging of some of its products to ensure consumers of all ages can use them without difficulty.

One approach, established by the University of Cambridge in the United Kingdom, is called 'Inclusive Design'.

Nestlé is the first food and beverage company to adopt this method following its partnership with the university in 2009.

Inclusive Design is a process which seeks to develop product design to meet the needs of more people.

Companies can use a number of specialist Inclusive Design tools to determine how they can make products easier to use.

‘Design philosophy’

“Nestlé is taking a lead role in the development of this design philosophy,” said David Wiggins, Head of Packaging at Nestlé UK.

“Inclusive Design allows us to move from good design to great design.

“It is about pioneering design that benefits all our consumers,” he added.

Nestlé also aims to make its products safe to use, maintains freshness, provides easy to understand instructions and minimises waste.

“Putting the consumer at the centre of packaging development means creating products and packaging that are easy to use regardless of age, disability or physical condition,” said Anne Roulin, Global Head of Packaging and Design at Nestlé.

Putting the consumer at the centre of packaging development means creating products and packaging that are easy to use regardless of age, disability or physical condition. Anne Roulin, Global Head of Packaging and Design at Nestlé

Special pair of gloves

In Australia, a special pair of gloves designed by researchers at the Georgia Tech Research Institute in Atlanta in the United States is helping Nestlé understand the impact of arthritis.

Nestlé packaging experts used the gloves on five of the company’s most popular products to simulate the way the debilitating disease restricts an arthritis sufferer’s movement and strength.

As a result, Nestlé launched an Accessibility Benchmarking Scale last year with Arthritis Australia.

The scale allows packaging designers to predict how many people can use their packaging.

“Consumers want packaging that is easy to open and products that are easy to use,” said Fergal Barry, Arthritis Australia’s Strategic Partnerships Manager.

“But the challenge for manufacturers up to now has been to determine how well their packaging is performing. The scale challenges their perceptions,” he added.

‘Liberating’

The move by Nestlé Australia to redesign some of its packaging has been welcomed by arthritis sufferer Wendy Favorito, a 41-year-old speech pathologist from Sydney.

Since she was diagnosed with juvenile arthritis at the age of six, everyday tasks such as making her children’s lunches or opening bottles have been extremely difficult.

“Every day of my life I’ve struggled with packaging so this move by Arthritis Australia and Nestlé is really liberating – it will certainly give me more independence in my day-to-day life,” she said.

“If I can open a package easily then it’s certainly more appealing to buy, not just to me, but also the ageing population.”

‘Key brand asset’

Nestlé is already creating easy-to-use packaging as a result of its design process.

The Nescafé Gold packaging was redesigned last year to make the company’s coffee product easier to use with a new easy-to-hold jar, ‘click and lock’ screw cap and easy-peelable foil membrane.

“We wanted to develop a new Nescafé Gold jar, so gaining consumer insight was the first step,” explained Philippe Domansky, who led the jar redesign at Nestlé’s Product and Technology Centre in Orbe, Switzerland.

“Clearly consumers loved the shape of our existing jar; so it was a key brand asset we needed to keep.

“Our new jar design looks more modern, while maintaining the fundamental shape that says Nescafé Gold coffee,” he added.

BOOST: Before and after. Our new easy-to-grip bottle and easy-to-open cap, right.

Easy-to-use

Nescafé Gold is not the only Nestlé product that has had a design revamp.

In the United States, the company launched new packaging for its ready-to-drink brand Boost in February last year.

The complete nutritional drink range is targeted at elderly people who are malnourished or at risk of malnutrition.

To make it easier for such consumers to use the Boost product range, a global team of Nestlé experts worked together to redesign the packaging.

Improvements include an easy-to-grip bottle, easy-to-open cap without the inner seal and easy-to-handle multipack holders.

Watch how Boost has improved its packaging by using the slide tool.

Nestlé celebrates 100 years in India

Fri, 13 Jan 2012 00:00:00 -0500

LOCAL COMMUNITIES: Nestlé plays an active role in Indian society.

Nestlé is celebrating a century of deep engagement in a country which over that period has proven its potential to be one of Asia’s economic superpowers.

Nestlé’s first sales agents in India began work in Chennai and Kolkata in 1912.

Today, the company directly employs 6,000 people in India and more than half a million indirectly.

Its products are sold in more than 3.5 million outlets across the country.

Growth potential

Nestlé recorded sales of CHF 1.4 billion in India in 2010. Its most popular brands are Maggi, the country’s leader in instant noodles, and Nescafé instant coffee.

Nandu Nandkishore, Nestlé’s Executive Vice President and Zone Director for Asia, Oceania, Africa and the Middle East thinks there is much potential for further growth.

“India is a success story in the making,” he said. “It has a large, progressive population.

“Consumers trust our products for their high quality. Opportunities will continue to grow as more and more people want to buy nutritious, branded food and beverages.”

MOST POPULAR: Nescafé is the leading instant coffee in India.

Investment

Nestlé India has invested USD 500 million to increase its capacities over the last two years.

This includes CHF 70 million in a new manufacturing site in Nanjangud to produce Maggi products.

The construction of Nestlé’s eighth factory in Tahliwal, Himachal Pradesh, is progressing rapidly. Existing factory sites in Moga, Samalkha, Ponda and Bicholim are also being expanded.

Nestlé S.A. is investing CHF 50 million in a new research and development centre in Manesar, Haryana, which will become operational towards the end of 2012.

Scientific expertise

India faces significant nutritional challenges.

The majority of Indian women and children suffer from basic micronutrient deficiencies such as vitamin A, iron, iodine and zinc.

At the same time a large proportion of the population also suffers from non-communicable diseases such as obesity and diabetes.

Mr Nandkishore believes that tackling the double burden of under and over nutrition will make a positive impact on India’s productivity and that Nestlé has a role to play in this.

“Nestlé is an integral part of India,” he continued. “Our unmatched research and development capabilities have enabled us to create products which offer improved, affordable nutrition to consumers in all segments of Indian society.”

“With our expertise in science based nutrition, we can contribute significantly to improving Indian consumers’ health and wellbeing, as well as creating value for the economy.”

FIRST FACTORY: Nestlé built its manufacturing site in Moga in 1961.

Addressing micronutrient deficiency

Nestlé is helping to address micronutrient deficiency among lower income consumers in India and other emerging markets with its affordable, fortified ‘Popularly Positioned Products’ (PPP).

Nestlé’s PPPs are smaller or ‘daily-portion’ packs designed to be bought on a regular basis. They are manufactured locally, using local raw materials to minimise value chain costs.

PPP products in India include the iron-, iodine- and vitamin A-fortified Maggi Masala-ae-Magic spice mix and Maggi 2-Minute Noodles with added calcium and protein.

Nestlé India has a factory in Uttarakhand dedicated to PPP production. Nestlé S.A's new R&D centre in Manesar will also work predominately on PPPs.

Rural development

Nestlé built its first Indian factory in Moga in 1961, developing milk production in the region. The company now has seven factories in the country.

Over the years, Nestlé has helped to develop the area around that first factory, setting up milk collection points and training farmers to improve productivity and quality.

The company’s agronomists provide farmers with technical support to improve sustainable water management, including help with irrigation and rainwater harvesting.

Nestlé India has built more than 160 drinking water fountains in schools near its factory in Moga, providing about 65,000 students with access to clean water.

The company has also improved the sanitation facilities in girls’ schools close to the factory to encourage young women to continue with their education.

These efforts are part of what Nestlé calls ‘Creating Shared Value’, an approach to business that aims to create value for shareholders at the same time as for those communities where the company operates.

Nestlé celebrates 100 years in India

Wed, 04 Jan 2012 09:00:00 -0500

Nestlé is celebrating a century of deep engagement in a country which over that period has proven its potential to be one of Asia’s economic superpowers.

Nestlé’s first sales agents in India began work in Chennai and Kolkata in 1912.

Today, the company directly employs 6,000 people in India and more than half a million indirectly.

Its products are sold in more than 3.5 million outlets across the country.

Growth potential

Nestlé recorded sales of CHF 1.4 billion in India in 2010.

Nandu Nandkishore, the company’s Executive Vice President and Zone Director for Asia, Oceania, Africa and the Middle East believes there is much potential for further growth.

“India is a success story in the making,” he said. “It has a large, progressive population. With our expertise and research and development strength in science based nutrition, we can contribute significantly and create value for consumers and the economy.”

Mr Nandkishore thinks that the key to future success is Nestlé’s intimate understanding of Indian culture and what consumers want.

“Nestlé is an integral part of India and many consumers trust our brands for their high quality,” he continued. “Opportunities here will continue to grow as more and more people want to buy nutritious, branded food and beverages.”

Investment

Nestlé has stepped up its investments in India over the last three years, both in its manufacturing operations and in research and development.

Nestlé India invested CHF 70 million in a new factory in Nanjangud last year to produce Maggi products such as noodles.

Nestlé S.A. is investing CHF 50 million in a new research and development centre in Manesar, Haryana, which will become operational towards the end of 2012.

The construction of the company’s eighth factory in Tahliwal, Himachal Pradesh, is also progressing rapidly.

Nestlé India plans to invest in another factory in Gujarat to manufacture Maggi products and confectionery.

Leading brands

Nestlé’s most popular brands in India are Maggi, the country’s leader in instant noodles, and Nescafé instant coffee.

The company is helping to address micronutrient deficiency among lower income consumers in India and other emerging markets with its affordable, fortified 'Popularly Positioned Products' (PPPs).

Nestlé’s PPPs are smaller or ‘daily-portion’ packs designed to be bought on a regular basis. They are manufactured locally, using local raw materials to minimise value chain costs.

PPP products in India include the iron-, iodine- and vitamin A-fortified Maggi Masala-ae-Magic spice mix and Maggi 2-Minute noodles with added calcium and protein.

Nestlé has a factory in Uttarakhand dedicated to PPP production. The company’s new R&D centre in Manesar will also work predominately on PPPs.

Rural development

Nestlé built its first Indian factory in Moga in 1961. The company now has seven factories in the country.

Over the years, Nestlé has helped to develop the area around its first factory in Moga, setting up milk collection points and training farmers to improve productivity and quality.

The company’s agronomists provide farmers with technical support to improve sustainable water management, including help with irrigation and rainwater harvesting.

Nestlé India has built more than 160 drinking water fountains in schools near its factory in Moga, providing about 65,000 students with access to clean water.

The company has also improved the sanitation facilities in girls’ schools close to the factory to encourage young women to continue with their education.

Nestlé Health Science – pioneering personalised nutrition for Solar Impulse

Thu, 15 Dec 2011 00:00:00 -0500

Nestlé Health Science has announced the signing of a four-year partnership, as an official supplier, with Solar Impulse. Nestlé Health Science will provide science-based personalised nutrition for the Solar Impulse pilots during their round-the-world flight. This will be done in collaboration with the Nestlé Research Centre in Lausanne (Switzerland) whose scientists will assess the pilots’ individual nutritional needs and develop personalised dietary plans. The partnership will also take into consideration the specific environmental and living conditions in the cockpit.

In 2010, for the first time in history, Solar Impulse succeeded in flying day and night without fuel and demonstrated the huge potential of new technologies for saving energy and renewable forms of energy. In 2014, it aims to fly around the world only powered by solar energy.

Luis Cantarell, President and CEO of Nestlé Health Science said, “This partnership is a great fit as we have common ambitions that address major challenges to society. We are a pioneer in the making in the emerging field of personalised science-based nutritional solutions between food and Pharma. ”

Click here to read more about Nestlé Health Science – pioneering personalised nutrition for Solar Impulse

Nestlé Purina celebrates a decade of passion for pets

Mon, 12 Dec 2011 00:00:00 -0500

IMPROVING PETS' LIVES: Celebrating ten years of being passionate about pets.

Nestlé Purina PetCare is celebrating ten years of being passionate about pets.

The company has built a reputation for improving pets’ lives thanks to its expert ability to identify and meet the needs of dogs and cats, and their owners.

“Pet ownership should be a delight,” said Pat McGinnis, Chief Executive Officer of Nestlé Purina PetCare North America. “We want the pet and pet owner relationship to be a joyful thing.”

The ‘purity’ in Purina

Nestlé Purina was formed when Nestlé acquired the Ralston Purina pet care company in December 2001. It is the largest acquisition in Nestlé’s history.

Ralston Purina was founded in the United States in 1894. The name ‘Purina’ was based on the word ‘purity’ to reflect the company’s dedication to creating quality products.

Nestlé Purina is now one of the world’s largest pet food companies, with global sales of more than CHF 13 billion in 2010.

“The passion Nestlé Purina employees put into enriching the lives of pets and the people who love them is directly responsible for our position as one of the world’s leading and most innovative pet care businesses,” added Mr McGinnis.

“Our employees genuinely love animals. In many of our offices we encourage them to bring their dogs and cats to work.”

‘Billionaire’ brands

Nestlé Purina manufactures, markets and distributes food and treats for dogs and cats, as well as cat litter, for sale in more than 100 countries worldwide.

A total of five Nestlé Purina dog and cat food brands have become ‘billionaire’ brands in the last decade with annual sales of more than CHF 1 billion.

They are: Friskies, Purina Dog Chow, Beneful, Purina One and the Purina corporate brand.

Pet ownership should be a delight. We want the pet and pet owner relationship to be a joyful thing. Pat McGinnis, CEO of Nestlé Purina PetCare North America.

Nutritional breakthroughs

Nestlé Purina invests heavily in science to develop innovations that help dogs and cats live longer, healthier lives.

Its scientists made a nutritional breakthrough that can help improve brain function in ageing dogs.

This neuron-targeted nutrition helps to sustain the cognitive ability of older dogs, improving quality of life for them and their owners. It is used in Nestlé Purina product formulations for ageing dogs in the US and Europe.

The company’s specially formulated Purina Veterinary Diets range helps veterinarians manage the diet of dogs and cats with certain health problems.

Technological triumphs

Nestlé Purina’s strong understanding of how people relate to their pets has enabled it to creatively connect with consumers using technology.

It has produced a European TV commercial using high-pitched sounds to capture dogs’ attention, as well as a series of iPad games for cats.

The company has also developed a range of mobile applications for pet owners.

These include ‘Petcentric’, which locates ‘pet-friendly’ places in the US, and ‘Petometer’, which helps owners to maintain their dogs’ fitness.

More sustainable brands

Nestlé Purina’s efforts to develop smaller, denser kibbles for its premium dry cat food products in Europe have resulted in a considerable reduction in packaging.

In the United Kingdom, the company reduced cardboard packaging across the Go-Cat range by 10%, saving 195 tonnes of packaging per year.

The recycling initiative ‘Together We Can’ has encouraged consumers in the US and in the UK to recycle millions of empty dog and cat food cans.

Purina One Beyond, a recently launched dog and cat food range in the US, uses packaging made from at least 92% renewable materials.

Click here to watch a video about Purina One Beyond

Promoting responsible pet ownership

One of Nestlé Purina’s main priorities is to promote responsible pet ownership.

In the US, the company is the main sponsor of Adopt-a-pet.com, the largest non-profit web service in the US for placing abandoned animals in permanent homes.

Across Europe, in countries including Austria, Estonia, France, Germany, and Italy, the Purina corporate brand supports a number of pet care education programmes.

These are mainly aimed at primary school children, the potential pet owners of the future.

BEST IN SHOW: Celebrating at our world-class event centre in St Louis, Missouri.

Best in show

Nestlé Purina has extended its long involvement in top-level dog and cat shows by building its very own world-class event centre in St Louis, Missouri, in the US.

The multi-million dollar building near the company’s North American headquarters can accommodate thousands of dogs and cats, as well as their owners and handlers.

Click here to watch a video about the event centre opening

Best in the business

In recognition of its success, Nestlé Purina became the first consumer packaged goods company, and the first pet food manufacturer, to receive the Malcolm Baldrige National Quality Award in the United States in 2010.

The Baldrige Award is the only formal recognition of performance excellence given by the President of the United States to public and private organisations in the country.

Click here to watch the Malcolm Baldrige video about working life at Nestlé Purina

Nestlé Research Center Announces Collaboration with EpiGen

Tue, 22 Nov 2011 00:00:00 -0500

Lausanne, Switzerland

Nestlé Research Center in Switzerland, announces the creation of a research collaboration with the EpiGen Consortium, an international alliance of the world’s leading epigenetics researchers (AgResearch Limited and Auckland UniServices Limited, New Zealand; University of Southampton and Medical Research Council, Lifecourse Epidemiology Unit, United Kingdom; Singapore Institute for Clinical Sciences of the Agency for Science, Technology and Research (A*STAR), and National University of Singapore, Singapore).

The partnership brings together scientists from both the public and private sectors to improve human health through the application of epigenetic tools and technologies.

Nestlé Research Centre and Nestlé Nutrition will collaborate with EpiGen to undertake a research programme to understand and substantiate optimal nutrition for mothers during pregnancy and for infants to promote metabolic health throughout life. The ultimate goal of the programme is to make recommendations, supported by robust science, for the best maternal and infant nutrition strategies.

These studies will rely on epigenetics, the biology of understanding how gene function is regulated by environmental factors, such as maternal nutrition, during the very early stages of development. EpiGen will contribute its expertise in this emerging scientific field, while Nestlé scientists will contribute outstanding knowledge of maternal and infant nutrition.

Click here to read the full feature on Nestlé Research Center Announces Collaboration with EpiGen

Nestlé continues to drive its growth in Europe with EUR 10 million investment in Spain

Wed, 09 Nov 2011 00:00:00 -0500

NEW PRODUCTION LINE: Technology for making new types of chocolate.

Nestlé continues to drive its growth in Europe with a EUR 10 million (more than CHF 12 million) investment to produce different varieties of chocolate in Spain.

The company has installed a new production line for moulding chocolates at its factory in La Penilla de Cayón in the north of the country.

It is one of eight major investments Nestlé has made in its manufacturing operations in Europe this year, including CHF 45 million to extend a factory in Hungary and CHF 38 million to double pet food production in Russia.

Continued confidence in Spain

The investment in La Penilla is the second Nestlé has made in Spain this year, reflecting the company’s continued confidence in the Spanish market.

In March, Nestlé invested CHF 64 million to boost production at its Nescafé Dolce Gusto factory in Girona.

Thanks to sales of Nescafé Dolce Gusto, Nestlé Spain increased its exports by more than 40% in the first six months of 2011, despite the country’s tough economic conditions.

Investing in innovation

The new production line at Nestlé’s La Penilla factory is equipped with technology for making new types of chocolate with different shapes and textures.

“This investment reflects the importance Nestlé places on continuous innovation,” said Bernard Meunier, Vice President and Chief Executive Officer of Nestlé Spain, at an opening ceremony for the new production line.

Mr Meunier was joined by Ignacio Diego, President of the Cantabria Region; Gaston Gómez, Mayor of Santa María de Cayón; and other local officials.

BOOSTING OUTPUT: Annual chocolate production will increase to 7,000 tonnes.

Accelerating confectionery development

The investment in the new production line will expand the factory’s annual production of chocolate to 7,000 tonnes.

It confirms Nestlé’s commitment to accelerating confectionery development, following the company’s expansion of its Product Technology Centre for confectionery in the city of York in the United Kingdom in September.

First factory in Spain

Nestlé’s factory in La Penilla de Cayón was built in 1905. It was the company’s first manufacturing site in Spain.

Initially a factory for milk products, it began making chocolate in 1929. Today, it produces chocolates and confectionery, cocoa powder, and infant formula.

Around 40% of the factory’s annual production is exported to 45 countries worldwide.

The new production line takes Nestlé’s total investment in the factory to EUR 75 million (more than CHF 90 million) over the last five years.

Quality Street celebrates 75 years of revolutionary confectionery

Wed, 02 Nov 2011 00:00:00 -0400

REVOLUTIONARY: Quality Street changed the way chocolate was sold.

Nestlé is celebrating 75 years of its revolutionary confectionery assortment Quality Street in the United Kingdom this year.

Created by the Mackintosh business in Halifax, northern England, in 1936, Quality Street changed the way confectionery was manufactured and sold.

The brand used ground-breaking technology such as the world’s first twist-wrapping machine to make chocolate affordable for working families.

It is now the world’s number one selling boxed chocolate assortment; exported to 70 countries including Canada, Denmark and France.

Click here for images of Quality Street over the years

“The brand’s name itself was created as a pun on ‘quality sweet’”, explained Alex Hutchinson, heritage assistant for Nestlé UK.

“At the beginning of the 1930s, before Quality Street was invented, boxed chocolates were very expensive,” she continued. “Only wealthy people could afford them.

“They contained exotic ingredients from around the world and were sold in elaborate packaging that cost just as much as the contents.”

More affordable

In Halifax, the Mackintosh family business already produced best-selling toffees made from inexpensive local ingredients such as milk, sugar beet and eggs.

The company decided to make chocolate more affordable by using it to cover the toffees.

It packaged the sweets in brightly coloured tins, decorated inside with bunting and ribbons, and sold them at a reasonable price.

BYGONE ERA: The branding featured characters in old fashioned dress.

Nostalgic characters

The Quality Street branding featured two characters wearing old fashioned dress, known affectionately as Miss Sweetly and Major Quality.

“Mackintosh knew that in times of economic hardship and war, people crave nostalgia,” explained Miss Hutchinson.

“Britain was still feeling the effects of the economic crash at the beginning of the decade and power was shifting in Europe. Consumers wanted to be reminded of a more reliable, bygone era.”

Modern marketing

Quality Street may have been designed with nostalgia in mind, but it was promoted with what were then very modern marketing techniques.

“Mackintosh would frequently buy up the entire front page of national newspapers for its advertisements, which it had commissioned famous artists to illustrate,” continued Miss Hutchinson.

“The company was a big advocate of advertising,” she added. “In those days this was really unusual for a confectionery business.”

Multi-sensory experience

Quality Street was designed to be an entirely new, multi-sensory experience. Alex Hutchinson, heritage assistant for Nestlé UK

“Quality Street was designed to be an entirely new, multi-sensory experience,” explained Miss Hutchinson.

“By using a tin box, instead of a cardboard one, Mackintosh ensured the scents wafted out as soon as you opened it.

“The different textures, colours, shapes and sizes of the sweets made opening the tin and consuming its contents a noisy, vibrant experience that the whole family could enjoy.”

Tradition and innovation

Today, Quality Street is still produced in Halifax, where it continues to combine tradition with innovation.

The sweets are free from artificial colours, flavourings and preservatives, and since 2009, the packaging has been completely recyclable.

The coloured wrappers are biodegradable and can be composted with garden waste, while the foil wrappers and the tin container can be recycled in the same way as cans.

Limited edition

To mark the Quality Street anniversary, Nestlé has created a new chocolate bar.

Called ‘My Purple Bar’, the chocolate bar is based on the ‘Purple One’; the most popular sweet in the Quality Street assortment.

Each sweet contains a whole hazelnut, which is surrounded by caramel and coated with milk chocolate. The new bar is made of four Purple One sweets joined together.

Sweet success

6,000 Quality Street sweets are produced per minute, a total of 67 million every week
136,701 miles of foil are used per year to wrap the sweets; the equivalent distance of five times around the equator
15 million tins of Quality Street were sold in 2010; enough sweets to stretch to the moon and back when placed end to end

Nestlé has also created a collectable tin; designed to reflect Quality Street’s history and reputation for providing high quality but affordable confectionery.

“Quality Street’s enduring success lies in its cross-generational appeal,” said Miss Hutchinson. “Everyone can find something they like.”

Timeline

1890 John Mackintosh and his wife open a pastry cook’s shop in Halifax. They create a new kind of sweet by mixing hard toffee with runny American caramel.
1898 John Mackintosh builds the world’s first toffee factory in Halifax. Ten years later it mysteriously burns down.
1909 John buys an old carpet factory and converts it into new premises. Quality Street is still produced here today.
1936 Harold Mackintosh invents Quality Street after inheriting his father John’s business.
1939 – 1945 During the Second World War, production of Quality Street was reduced. The packaging colours were cut to two shades as paint was rationed.
1958 First television commercial for Quality Street in the United Kingdom. Since then there have been more than 100.
1969 Mackintosh merged with the Rowntree confectionery business in York, England.
1988 Nestlé acquires the company.

Related images

1936 Quality Street advertisement, front page of the Daily Mail newspaper

1970s Quality Street products

1970s Quality Street Christmas products

1977 Quality Street Christmas products

2011 Quality Street Limited Edition tin, British Royal Wedding

Nestlé marks a decade of pioneering research and development in China

Thu, 27 Oct 2011 09:00:00 -0400

PIONEERING RESEARCH: (L-R) Rebecca Lian, Head of R&D Shanghai and Johannes Baensch, Global Head of R&D, celebrate ten years of R&D Shanghai with Chinese school children.

Nestlé is celebrating ten years of nutrition and food science at its pioneering research and development centre in Shanghai, China.

The centre was the first of its kind in the country when it opened in November 2001.

It is part of Nestlé’s global research and development network; the largest in the food and beverage industry.

The centre specialises in the development of culinary products such as cooking sauces and seasonings; of products for Nestlé’s food business and for its ‘out-of-home’ business Nestlé Professional; and of ice cream.

It also supports the development of equipment and systems, including those for coffee and other beverage brands such as Nescafé Dolce Gusto.

Flavour release technology

The scientists at the centre have helped to make traditional Chinese flavours more accessible to consumers elsewhere in the Asia Pacific region, as well as in Europe.

They created a unique flavour release technology which is used in Maggi Magic Sarap seasonings in the Philippines and in Nestlé Professional’s Maggi gravy mixes and bouillon in the United Kingdom and other European countries.

The researchers also developed a new chicken bouillon concentrate using fresh chicken stock for the Totole brand, as well as a spicy Sichuan liquid seasoning for Nestlé Professional in China.

The seasoning uses authentic flavours including chilli extract and pepper unique to the Sichuan region.

TRADITIONAL TASTES: Products such as as Maggi Magic Sarap have made tradtional Chinese flavours more accessible.

World’s first peelable ice cream

The research and development centre helps to create Nestlé products for the Chinese market and for others around the world.

Its ice cream experts and engineers helped to make the world’s first peelable ice cream.

The ice cream, which has a jelly coating that can be peeled down like a banana skin, was launched this year in Thailand as Eskimo Monkey. It is now being rolled out worldwide through different brands.

Science-driven

Johannes Baensch, Nestlé’s Global Head of Research and Development, attended a ceremony to mark the tenth anniversary of the centre in Shanghai.

“Nestlé is a science-driven company,” Mr Baensch said.

“Our vision for the centre in Shanghai was for it to make advances in nutrition and food science, in collaboration with our own research and development network and with Chinese universities and research institutions,” he continued.

“Its accomplishments over the past ten years have exceeded our expectations.”

Mr Baensch was joined by local Chinese government representatives and professors from Chinese universities and research institutes who work with the centre on long-term projects to develop nutrition and food science in China.

Healthy Kids

Teachers and children from a local primary school in Shanghai were also present at the event.

The children gave a demonstration of the cooking skills they have been learning as part of Nestlé’s Healthy Kids programme.

They also demonstrated their skills in the Chinese art of dough making; creating different types of foods and showing how they fit into a healthy, balanced diet.

Nestlé in China

More than seven million Nestlé products are sold in China every day
Nestlé has two research and development centres in China; one in Shanghai and one in Beijing
The company opened the world’s largest bouillon factory in Shanghai in 2009

In China, the Nestlé Healthy Kids programme is run in partnership with the Chinese Nutrition Society.

It aims to improve the nutrition, health and wellness of children aged from six to 12 years by promoting nutrition education, a balanced diet, and greater physical activity.

Nestlé International Nutrition Symposium

Mon, 24 Oct 2011 00:00:00 -0400

Nutrition and the Immune System

Nestlé Research Center
Lausanne, Switzerland

Over 150 scientists and key opinion leaders gathered at the Nestlé Research Centre on 20-21 October 2011 for the 8^th Nestlé International Nutrition Symposium.

During this symposium, the invited speakers and audience discussed the challenging topic of the increasing incidence of chronic inflammatory disorders and allergy/asthma.

These disorders are widely recognised as the result of a combination of environmental and individual risk factors, constituting a very significant health burden worldwide. Leading experts and key opinion leaders from around the world will gather to discuss advances in systemic and mucosal immunity, allergy, inflammation, and the role of specific nutrients in circumstances of immune suppression and inflammation.

The symposium sessions included “Systemic Immunity”, “Mucosal Immunity/Inflammation”, “Allergy” and “Dietary Modulation of the Immune System”.

On the first day the speakers were Rolf Zinkernagel, University of Zurich; Alexander Rudensky, Memorial Sloan-Kettering Cancer Center, New York; Antonio Lanzavecchia, Institute for Biomedical Research; Bellinzona; Ruslan M. Medzhitov, Howard Hughes Medical Institute, New Haven; Shimon Sakaguchi, Kyoto University; and Vijay Kuchroo, Harvard Medical School.

On the second day, the speakers were Erika von Mutius, Ludwig Maximilian University, Munich; Per Brandtzaeg, University of Oslo; Raif S. Geha, Children's Hospital, Boston; Juan B. Ochoa, University of Pittsburgh Medical Center; and Gökhan Hotamisigl, Harvard School of Public Health.

Nestlé speakers at the symposium were Werner Bauer, CTO, Nestlé SA and Luis Cantarell, CEO of Nestlé Health Science SA.

Watch the full coverage of the symposium
Nestlé International Nutrition Symposium
Related Links
Nutrition Symposium Flickr Photostream

Nestlé’s new Maison Cailler brand creates chocolate haute couture

Thu, 20 Oct 2011 07:15:00 -0400

TWELVE NEW RECIPES: Milk chocolate and raspberry is one of the 12 new varieties of Maison Cailler chocolate.

Nestlé has created a new luxury brand that delivers fresh chocolates, tailor-made for individual tastes.

Maison Cailler is a unique profiling system that consumers can use to discover their ‘chocolate personality’ and share the result with their friends online.

Within 48 hours of using the service, consumers will be sent a box of Maison Cailler chocolates that have been carefully selected to match their individual preferences.

“What we are offering is the perfect personalised chocolate,” says Cédric Lacroix, Director of Nestlé’s Chocolate Centre of Excellence in Broc, in the Gruyère region of Switzerland.

Personalised service

To determine someone’s chocolate personality, consumers first order a box of five ‘tasting’ chocolates from the Maison Cailler website, to send to a friend or relative, or themselves.

“Chocolate has certain attributes that people distinguish in different ways. It is like tasting wine,” Mr Lacroix explains.

Chocolate has certain attributes that people distinguish in different ways. It is like tasting wine. Cédric Lacroix, Director of Nestlé’s Chocolate Centre of Excellence in Broc, Switzerland.

“The first five chocolates arrive with a set of instructions, designed to help people to discover the pleasure of the tasting experience.”

The recipient tastes the chocolates which contain hints of milk, caramel, nut, fruit, flowers, vanilla and cocoa. Then they rate them online using a simple questionnaire.

This allows Maison Cailler to hand pick the perfect selection that suits their taste from an initial set of twelve different chocolates; all new recipes that have been developed for this luxury segment of the market.

Maison Cailler is the latest in a series of innovative personalised products and services from Nestlé’s global research and development network.

This year, in Switzerland, the company launched BabyNes; the world’s first comprehensive nutrition system for infants and toddlers. It followed the earlier launch of pioneering tea machine system Special T in France in 2010.

The ‘haute couture’ of chocolate

Maison Cailler chocolates are identical in shape and size and are either combined in five different assortments, or in boxes of one or two of the same varieties.

They will be made, packed and dispatched directly to consumers from Nestlé’s Cailler factory in Broc, which has been producing fine chocolate since 1898.

“We are offering superior quality chocolates, created using traditional techniques that the Cailler brand has developed over more than a century,” Mr Lacroix continues.

PERFECT PERSONALISED CHOCOLATE: Boxes of tailor made Maison Cailler chocolates will be handpicked to match people's individual preferences.

“Maison Cailler is the ‘haute couture’ of chocolate. It is the definition of luxury, inspired by the local Gruyère region and the quality of the ingredients you find here.

“The chocolates’ shape is based on the nearby Moléson mountain, while the packaging incorporates the Swiss art of paper cutting into its design,” he adds.

Presented in boxes of one to five layers, Maison Cailler chocolates are accompanied by a booklet explaining the characteristics of a particular chocolate personality.

The recipient can share this personality online through their personal Facebook profile and also through the Maison Cailler Facebook page.

E-commerce

“Maison Cailler is a response to the changing times we live in,” Mr Lacroix explains.

“People are looking for more personalised products and services, and they are increasingly purchasing these online.”

“We will be able to fine tune the Maison Cailler offering according to consumer feedback,” he continues.

“Although the five main chocolate personalities will never change, soon we will be able to identify nuances. The goal really is to be as personal as possible.”

People can register to set up a personal account on the Maison Cailler website; importing their Facebook contacts and logging the chocolate personalities of their friends.

They will also be able to post questions to the Maison Cailler team.

The Maison Cailler website, which works on all digital devices, will stream live footage from webcams in the chocolatiers’ kitchens; from the Moléson; and from the fields where the cows who provide the factory’s milk graze.

There will even be live footage from a cocoa farm in Ecuador.

“We are showing consumers that we are a real business, with real people, who work here every day making chocolate for them to enjoy,” adds Mr Lacroix.

DEFINITION OF LUXURY: Maison Cailler is inspired by the Gruyère region of Switzerland and the quality of ingredients that can be found there.

Luxurious locations to taste chocolate

In addition to online activity, Maison Cailler ‘profiling stations’ will be set up in a variety of luxurious locations around Switzerland, such as five star hotels.

The temporary booths will give people the opportunity to take the chocolate personality tests with a friend in relaxed and comfortable surroundings.

A new flagship store will open outside the existing Maison Cailler chocolate museum in Broc, where visitors will also be able to discover their chocolate personality.

Maison Cailler will launch at the beginning of 2012. The service will initially only be available in Switzerland and Liechtenstein.

A brief history of Cailler

François-Louis Cailler was born in 1796 in Vevey, Switzerland.

In 1819 he bought a small company that sold chocolate. In 1825, he began to make chocolate in Corsier, an industrial area of Vevey.

In 1832, he built his first big factory in the same town. He later built a second.

When François-Louis Cailler died in 1852, two of his sons took over the company and bought a new factory in Vevey.

In 1898, François-Louis Cailler’s grandson, Alexandre-Louis, built a chocolate factory in Broc, in the milk producing region of Gruyère.

The business merged with the chocolate makers Peter and Kohler in 1911.

In 1929, the company was bought by Nestlé. Today, the Cailler brand continues to produce chocolate at the factory in Broc according to the traditional recipes of its founder.

New PowerBar concept helps gym goers optimise their workout

Fri, 14 Oct 2011 00:00:00 -0400

FABIAN HAMBÜCHEN, WORLD GYMNASTICS CHAMPION, HIGH BARS: "Powerbar has developed a holistic concept that combines training, nutrition and sports nutrition."

A new nutrition and training concept from Nestlé’s PowerBar brand is helping men across Europe to optimise the time they spend at the gym.

Up to 12,000 people each month are registering online with the Training, Nutrition and Sports Nutrition websites to receive personalised training and nutrition plans.

They introduce subscribers to a new method of exercise known as undulated training.

Building strength

Undulated training is a way of building strength by varying repetitions of individual exercises on a regular basis, instead of doing the same number of repetitions each time.

“On Monday you might do ten repetitions, on Wednesday six, and on Friday three, so that your muscles constantly receive new stimuli,” explained Eric Zaltas, Global Head of Research and Development for Nestlé Performance Nutrition.

“Everyone is looking for ways to be more efficient,” he added. “We are trying to help people who already lead an active lifestyle to get better results in the same amount of time.”

'FEEL GOOD FACTOR'

A desire to lose weight only motivates people to go the gym for up to six months
Most people give up after three months unless they start to get a ‘buzz’ from their workout
People tend to continue if they have good personal experiences at the gym, such as someone telling them how to exercise more effectively

Source: London Metropolitan University

The plans are designed to be used in conjunction with a new range of specially formulated PowerBar powdered shakes, in chocolate and vanilla flavour.

Strategic nutrition

“It’s not the conventional approach taken by most people who go to the gym,” continued Mr Zaltas.

“We are providing consumers with the latest sports science knowledge and strategic nutrition in a way which no one else has done before.

“The products contain key ingredients, which when used in the right amount, at the right time, in conjunction with the right training; can help to change body composition and strength,” he added.

To receive a personalised plan, men first have to provide details such as their weight, age, height, and what they hope to achieve.

The programme calculates a training plan and a sports nutrition plan recommending which PowerBar products to use when. It also provides general nutrition advice.

Toned and well shaped

Andreas Petrik, Senior Brand Manager for Nestlé Performance Nutrition Europe, explained that the concept has been developed for “normal, active men.”

LOOKING FOR INSPIRATION: Power Shaping is aimed at women who already exercise regularly but would like to improve tone and strength in some areas.

“We have created this for people who want a toned and well shaped body,” he said.

“It’s not for professional athletes or bodybuilders.”

The products are available in Austria, Germany, the United Kingdom and other European countries.

They can be found at gyms, or at major supermarkets and health food retailers.

“The powdered shake format is popular for this kind of exercise because one tub of powder can be used to mix around 30 shakes,” added Mr Petrik.

“It’s much more efficient than buying the same amount of individually bottled drinks.”

Women's version

Training, Nutrition and Sports Nutrition has proved so popular that a version for women, called Power Shaping, has just been launched in Germany.

According to Mr Petrik, this is aimed at women who already exercise regularly but who are “looking for the inspiration to improve tone and strength in some areas.”

Power Shaping is currently only available in Germany, but PowerBar plans to roll it out in other European countries.

Related information
Powerbar United Kingdom
Powerbar Germany

Nestlé buildings worldwide go greener

Fri, 07 Oct 2011 00:00:00 -0400

LEADING EXAMPLE: Cereal Partners Worldwide Innovation Centre in Orbe, Switzerland.

Nestlé’s efforts to construct more environmentally friendly buildings for its operations are receiving international recognition.

An innovation centre built by Cereal Partners Worldwide (CPW SA) in Switzerland has been recognised as a leading example of sustainable design.

The firm, a joint venture between Nestlé and General Mills, has been awarded a platinum certification by the United States Green Building Council for the building in the Swiss city of Orbe.

It is the first time a Swiss building has won the highest level of certification the council awards to recognise leadership in energy and environmental design (LEED).

The centre uses water from melted alpine snow for its cooling systems, an innovation that helps reduce energy usage by a third.

More than 50,000 gallons of rainwater are collected and stored in tanks for irrigation and for use in sanitary facilities at the site.

Burned ground coffee waste produces steam to provide a back-up source of heating.

And more than half the building was constructed using locally-sourced recycl ed materials.

‘Pioneering achievement’

Nestlé and General Mills set up the joint venture CPW to produce and sell ready-to-eat breakfast cereals worldwide beyond the US and Canada.

The innovation centre is part of CPW’s global Research and Development network.

This pioneering achievement represents a best-in-class intersection of sustainability and innovation. Mayank Patel, Vice President for Research & Development, and Nutrition and Regulatory Affairs, at Cereal Partners Worldwide

It focuses on ideas to improve nutritional content, freshness, taste and texture for the firm's well-known breakfast cereal brands like Fitness, Cheerios and Nesquik.

“This pioneering achievement represents a best-in-class intersection of sustainability and innovation,” said Mayank Patel, Vice President for Research & Development, and Nutrition and Regulatory Affairs, at Cereal Partners Worldwide.

“CPW is proud to be driving innovation in the global breakfast cereals category from Switzerland’s first LEED Platinum facility. This reflects General Mills and Nestlé’s shared commitment to environmental sustainability,” he added.

‘Prime example’

“Nestlé’s LEED certification demonstrates tremendous green building leadership,” continued Rick Fedrizzi, President and Chief Executive Officer of the US Green Building Council.

“The urgency of the Green Building Council’s mission has challenged the industry to move faster and reach further than ever before, and Nestlé serves as a prime example with just how much we can accomplish.”

GOING GREEN: Nestlé Waters North America headquarters in Stamford, Connecticut.

‘Feel good’

Switzerland isn’t the only place in the world where Nestlé is developing greener buildings.

In the United States, Nestlé Waters North America (NWNA) last month received the LEED Gold certification for its headquarters in Stamford, Connecticut.

It was the company’s tenth LEED-certified building in the country.

Energy-saving measures introduced include a low-energy lighting system, an employee shuttle to encourage the use of public transport, and using furniture, carpet and ceiling tiles made out of recycled materials.

“We feel good coming to work every day, being part of and showing visitors the innovative, green features of our office building,” said Kim Jeffery, President and Chief Executive Officer of NWNA.

‘Responsible corporate citizen’

Elsewhere in the US, Nestlé Purina PetCare is converting the sun’s rays into renewable energy at its Flagstaff pet food factory in Arizona.

The factory, which produces brands such as Purina One BeyOnd, has 1,900 solar panels on its rooftop.

RENEWABLE ENERGY: Nestlé Purina PetCare Flagstaff factory in Arizona, United States.

“Our solar array – the largest in the region for a private enterprise, shows this community, our consumers and our associates that Nestlé Purina is a leader in this area and a responsible corporate citizen,” said Bill Calloway, Flagstaff Factory Manager, for Nestlé Purina PetCare US.

“The renewable energy captured by the solar panels in one year is estimated to offset the annual greenhouse gas emission from 88 passenger vehicles,” added Tom Burke, Engineer and Project Manager, at the Flagstaff factory.

Sawdust and coconut shells

Currently, 21 Nescafé factories worldwide are using spent coffee grounds as renewable energy source.

The latest is the Cagayan de Oro Nescafé factory in the Philippines.

It uses a special boiler to recycle and burn spent coffee grounds, sawdust and coconut shells to produce renewable energy.

As a result, over two-thirds of its oil consumption has been reduced.

Fossil energy

In Africa, the Cerelac infant cereal production factory in Tema, Ghana, is equipped with the latest food processing technology.

This has helped reduce fossil energy consumption by around 15%.

Also, the new chillers at the factory use natural refrigerants to lower both emissions and production costs.

Read more about Nestlé's environmental initiatives
Nestlé launches bioplastic caps
Nestlé hits target of zero waste at UK factory
Nestlé uses solar energy to power ice cream factory

Nestlé Nutrition study reveals children are developing unhealthy eating habits earlier

Tue, 04 Oct 2011 00:00:00 -0400

ESTABLISHING GOOD HABITS: Eating patterns and preferences are formed in the early years of life.

American children as young as 12 months are developing unhealthy dietary patterns which may lead to obesity in later life, according to a study by Nestlé Nutrition.

The findings were presented at The Obesity Society’s annual scientific meeting in Orlando in the United States.

The research found that toddlers from the age of 12 months and up consumed one third of their daily calories from snacking between meals.

“We’re seeing poor eating habits starting early in life, and they mirror those of older children and adults,” said Dr Kathleen Reidy, Global Head of Nutrition Science, Baby Food, at Nestlé Nutrition.

“It’s important to establish the foundation for healthy diets early in life when eating habits and preferences are being formed.”

In the United States, 10% of young children aged between two and five are categorised as obese.

The study found that parents and guardians need better nutrition guidance to help young children develop healthy eating habits from 12 months upwards.

It is much easier to establish good habits when children are young rather than try to correct poor habits later. Dr Kathleen Reidy, Global Head of Nutrition Science, Baby Food, at Nestlé Nutrition

It showed that simple dietary changes can make significant improvements in the quality of children’s diets.

For example, parents should consider snacks as ‘mini-meals’ and offer healthy options such as fruits, vegetables, low fat yoghurt, and whole grain foods.

“It is much easier to establish good habits when children are young rather than try to correct poor habits later,” Dr Reidy continued.

“Parents need consistent messages about how to feed young children in a healthy way.

“If we can help educate parents on the impact that relatively simple dietary changes can have, we may be able to help prevent obesity and chronic disease in future generations.”

Largest ever study

The Nestlé Feeding Infants and Toddlers Study began in 2002.

More than 3,200 children are included in the survey. This makes it the largest, most comprehensive study of the diets and eating habits of infants, toddlers and pre-schoolers in the United States.

It was expanded in 2008 to find out whether the eating habits of young children in America had changed since 2002.

It has looked at the evolution of children’s diets from birth through to preschool, including sources of calories, key nutrients and snacking patterns.

The study was conducted by Mathematica Policy Research, a research organisation.

Related information:
Nestlé Nutrition website

More nutrition stories:
Nestlé Nutrition Institute workshop focuses on micronutrient deficiencies
Nestlé partners with King’s College London on food and gene research
Nestlé researchers explore the cognitive and mood benefits of decaffeinated coffee

Second International Nutrigenomics Symposium: “Diet, Genomics and Health”

Fri, 30 Sep 2011 00:00:00 -0400

Mexico City, Mexico

The goal is to strengthen and promote in Mexico, the development of a nutrigenomic platform which contributes to the population’s wellness.

NUTRIGENOMICS SYMPOSIUM: Peter Van Bladeren, Director Nestlé Research Center, Lausanne addresses participants at the opening ceremony of the “INMEGEN-Nestlé International Symposium on Nutrigenomics

The National Institute of Genomic Medicine (INMEGEN), Mexico’s leading body in the field of genomic medicine, and Nestlé, the world's leading Nutrition, Health and Wellness company, proudly announced one of the most outstanding academic programmes in genomics: The Second International Nutrigenomics Symposium: “Diet, Genomics and Health”, held from September 29^th to 30^th in Mexico City.

During this symposium, some of the world’s most recognized experts will talk about topics related to chronic conditions, such as obesity, diabetes mellitus type 2, high blood pressure and cancer. These conditions have a strong link to genetics. During the event, experts will discuss diet and how it has been known for many years to play a key role in the development of these chronic conditions, which affect a substantial and growing number of people in Mexico and worldwide, and which have high financial and social consequences. The importance of nutrigenomics research in identifying links between diet and human genetic variability, and thereafter in the development of nutrition-based strategies to prevent or to help manage these complex health conditions, will be discussed.

Researchers from INMEGEN and the Nestlé Research Center, in Switzerland, will participate in this symposium, together with other renowned leaders in the field.

“We are delighted to partner with INMEGEN, not only in hosting this symposium, but also in our nutrigenomics research programme. Nutrigenomics is paving the way for finding new biomarkers that will ultimately help consumers to optimize their diets for Nutrition, Health and Wellness”, informed Peter Van Bladeren, Director of the Nestlé Research Center.

Francisco Xavier Soberon Maneiro, Head of INMEGEN, said that “public-private efforts have a key role for scientific development in the country, and can lead to preventive medical practices”.

This symposium will allow the participants to learn more about the advances in nutrigenomics, and it will also provide the opportunity to establish collaborations and networking with other institutions. Furthermore, this symposium will serve as a source of inspiration for the younger audience, whose work is fundamental for developing nutrigenomics for the benefit of people worldwide.

The Second International Nutrigenomics Symposium: “Diet, Genomics and Health” will be inaugurated by Salomon Chertorivski Woldenberg, Minister of Health in Mexico, Xavier Soberon Maneiro, Director of INMEGEN, Juan Carlos Marroquin Cuesta, CEO of Nestlé Mexico, and Peter Van Bladeren, Director of the Nestlé Research Center.

For further information about the Nutrigenomics symposium, together with the programme, click onto the Nutrigenomica symposium website.

To read the news release in Spanish, visit the Nestlé Corporate website.

About National Institute of Genomic Medicine (INMEGEN) INMEGEN was created in 2004 as the eleventh National Health Institute. It is a national and international leader in scientific research of Mexican people´s genomic structure and their epidemiological needs. Its aim is to contribute to the achievement of a personalized medical practice, predictive, preventive and participative. INMEGEN is responsible of training researchers and students of excellence, in the main areas of genomic medicine, the publication of research work, the development of specialized services and the impulse of scientific and technological development in Mexico. All of the activities undertaken by the INMEGEN regarding Human Rights and the protection of personal information in the research and application of genomic medicine, focusing on the dignity and integrity of the people they help. For further information, please visit the INMEGEN website.

About Nestlé and Nestlé Mexico

Nestlé is a worldwide leader in Nutrition, Health and Wellness. It employs more than 280,000 people, has 443 factories in 81 countries, 29 R&D Centers worldwide, and its products are sold globally. For more information, visit the Nestlé Corporate website.

With more than 80 years in Mexico, Nestlé is also the leading Nutrition Company in Mexico, with the support of 29 global Research Centers, 14 factories and 16 distribution centers in Mexico, which create more than 6,500 direct jobs. Nestlé upholds its strategy of Creating Shared Value by generating tangible benefits for the Mexican people, promoting quality in its food-based products and basing its growth on the promotion of Nutrition, Health and Wellness with products designed for different stages of life and which help consumers to take care of themselves no matter their age. Visit the Nestlé Mexico website.

About the Nestlé Research Center The Nestlé Research Center is a leading research establishment in food, nutrition and life sciences. Based on Nestlé’s research emphasis, Nestlé Science & Research builds strategic alliances with leading scientific institutions in the world to bring a full breadth of knowledge to its nutrition, health and wellness research. Its researchers come from a broad range of scientific competencies who, together with external collaborators worldwide, are central to fulfilling Nestlé’s ambition to be recognized as the world’s leading Nutrition, Health and Wellness Company. Nestlé focuses on consumer health benefits, and has a multidisciplinary approach to science and research. This encompasses diverse scientific disciplines such as life sciences, food technology, nutrigenomics and sociology. Learn more about the Nestlé Research Center.

Nestlé Nutrition Institute symposium: 'The Family Meal: Reclaiming the dinner table'

Fri, 30 Sep 2011 00:00:00 -0400

San Diego, USA

The American Dietetic Association held their annual Food and Nutrition Conference in September, attracting over 6000 dietitians, nutritionists and health professionals. During the ADA conference, the Nestlé Nutrition Institute organized a satellite symposium on: 'The Family Meal: Reclaiming the Dinner Table'. The goal was to explore this complex issue from all angles — social epidemiology, the history of dining together in the US, and innovative culinary techniques and practice. If you did not have the chance to participate, watch our webinars by clicking on the Nestlé Nutrition Institue website link.

The NNI is the world’s largest private publisher of nutritional information - much of which is listed in Medline (the US National Library of Medicine's premier bibliographic database) as highly reliable life sciences reference literature.

The interactive NNI website now has more than 110,000 registered users, who can access a vast medical and scientific library, educational materials and e-learning tools.

Nestlé's CTO is honoured with the BioAlps Prize

Tue, 27 Sep 2011 00:00:00 -0400

Werner Bauer, Nestlé’s Executive Vice President and Chief Technology Officer, has been honoured with the prestigious BioAlps Award. The Award is given by BioAlps (the Lake Geneva Life Sciences Cluster) to thank and recognise people who have played a major role in giving Western Switzerland its high-standing international reputation in life sciences.

BIOALPS AWARD: Benoît Dubuis, left, presents the Award to Werner Bauer, right. The Award is a glass trophy that contains the DNA helix, the chemist’s serpent and a cog to symbolize both technologies in life sciences and the complex mechanisms of life itself.

Professor Patrick Aebischer, President of the École Polytechnique Fédérale de Lausanne (EPFL), gave the laudation for Werner Bauer, paying tribute to Mr Bauer’s outstanding career as well as his important contribution to life sciences, especially in Western Switzerland.

Benoît Dubuis, President of the BioAlps Association, presented the award to Mr Bauer at the tenth BioAlps Networking Day at the premises of Merck Sorono in Geneva.

Mr Bauer was delighted to be chosen for the award, both personally and in recognition of the excellent collaboration and networking there is in life sciences in Switzerland.

In accepting the award, Mr Bauer highlighted the importance of venture capital. “It is very important to have resources to explore new ideas and technologies. That's why Nestlé is involved in several venture capital funds, including Life Ventures, W. Health and Venture Incubator. I personally oversee our venture capital initiatives because I admire the power of innovation of start-up companies,” he said.

He closed his speech by saying, “having spent the first half of my career in academia, and the other in the business world, I am particularly pleased to receive this award because it honours the role of science in business.”

As CTO, Mr Bauer directs Nestlé’s innovation, technology, research and development strategy, and is responsible for its implementation. He has served as a member of Nestlé’s Executive Board since 2002, first as Head of Technical, Production, Environment, Research and Development, and since 2007 in his present function. CV: Werner Bauer{ResourceTypeAndSize=http://www.nestle.com:80/Common/NestleDocuments/Documents/R_and_D/News/CV_Werner_Bauer.pdf}

The BioAlps Association is a cluster of Life Sciences in Western Switzerland, and claims to be among the best in the world. BioAlps is supported by the Swiss Cantons of Bern, Fribourg, Vaud, Neuchâtel, Geneva, Valais, Jura and the Swiss State Secretariat for Economic Affairs and by all key research institutions in the region.

Symposium highlights the importance of nutrition as part of treatment plan in surgical oncology

Mon, 26 Sep 2011 00:00:00 -0400

Vevey, Switzerland

Immunonutrition is clinically beneficial in cancer surgery patients
Perioperative nutrition support is clinically proven to improve patient outcomes
Malnutrition significantly affects treatment outcomes of patients undergoing GI cancer surgery

The importance of immunonutrition as an integral part of the treatment protocol in cancer patients before and after surgery was highlighted at a Nestlé Nutrition Institute Satellite Symposium at the ESPEN 33^rd Annual Congress in Gothenburg, Sweden. Opening the Congress on 3 September 2011, the Symposium heard from leading experts in head and neck cancer and gastro-intestinal (GI) cancer Professor Pierre Déchelotte, Head of the Nutrition Unit and Supportive Care Department, University Hospital of Rouen, France, chaired the panel of speakers which included Professor Christophe Mariette of University Hospital of Lille, France, who highlighted the importance and value of immunonutrition as part of a treatment plan in GI cancer surgery; Professor Zeno Stanga of University Hospital Bern, Switzerland, discussed the nutrition and morbidity of colorectal cancer surgery patients; Professor Scott Magnuson of The University of Alabama, USA, discussed the factors associated with feeding tube dependence in head and neck cancer patients; finally Prof. Déchelotte spoke about the economic burden of diarrhea in cancer patients. Summarising the symposium Prof. Déchelotte commented, “There is very strong evidence of the value of nutrition before and after surgery for cancer patients. We need to look at the use of nutritional and pharmacological approaches to improve patient quality of life.”

Continue reading the news release:
Symposium highlights the importance of nutrition as part of treatment plan in surgical oncology

Nestlé extends global Product Technology Centre for confectionery

Fri, 23 Sep 2011 00:00:00 -0400

LEADERS IN RESEARCH AND DEVELOPMENT: Nestlé's global Product Technology Centre for confectionery develops new products and reformulates existing ones.

Nestlé is strengthening its leadership in research and development by enlarging its global Product Technology Centre for confectionery, based in the United Kingdom.

New confectionery products are developed and existing ones are reformulated at the centre in the city of York, but it doesn’t end there.

Nestlé Product Technology Centres have two roles. The first is to develop breakthrough technologies; building blocks that are the basis of new product development. New textures and flavours are created as well as improved nutritional profiles.

The second is to deploy these technologies to the company’s operations.

They can be used in Nestlé’s factories around the world to ensure its confectionery products are being produced in the safest and most effective way, while meeting the constantly changing needs of consumers.

ACCELERATING CONFECTIONERY DEVELOPMENT: The expansion of the Product Technology Centre will speed up and diversify product development.

Young talent is recruited and trained at the centre in York before being assigned to Nestlé's operations or its research and development centres.

“Confectionery is an exciting business which moves at a rapid pace,” said Stefan Palzer, the centre’s director.

“This expansion will allow us to accelerate and intensify confectionery product development, using sustainable and high quality raw materials, innovative manufacturing processes and reliable and efficient equipment.”

At the centre, ideas for new products are developed and tested right through from processing raw ingredients such as cocoa, to manufacturing, to packaging.

The confectionery business moves at a rapid pace. Stefan Palzer, Director of Nestlé’s global Product Technology Centre in York, in the United Kingdom

Teams of technologists, scientists, engineers, food chemists, confectioners, nutritionists and packaging specialists work to develop new chocolate products, as well as fruit and wafer-based confectionery products.

They also work on different coatings and chocolate ingredients for ice cream products.

Pilot plant

At the heart of the centre is a miniature factory, a ‘pilot plant’, which will be extended as part of the investment programme.

CUTTING-EDGE PRODUCTION TECHNIQUES: The centre develops and refines new technologies for use in Nestlé's factories around the world.

This is where Nestlé confectionery specialists and engineers develop and test technologies, manufacturing processes and equipment before they are used in the company’s factories worldwide.

There is also a cutting-edge sensory testing facility for the tasting of prototypes and finished products, which will also be extended.

In this area, panels of experienced confectionery tasters evaluate products on a variety of sensory factors, such as smell, or bitterness or sweetness, and taste preference.

The centre’s extension has been designed to minimise waste of materials such as water, carbon dioxide, and energy while maximising output.

This will be done according to the principles of ‘lean construction’, a global standard for designing and constructing more efficient and environmentally sustainable production systems.

Nestlé in York

MORE SUSTAINABLE DESIGN: The centre has been designed to minimise waste of water, carbon dioxide and energy.

Following Nestlé’s acquisition of York-based Rowntree Macktinosh in 1988, the city has played an important role in the company’s development and manufacture of confectionery products.

Nestlé’s York factory produces popular confectionery brands including Kit Kat, Aero, and Milky Bar.

“York has a long and rich heritage in the world of chocolate and confectionery,” added Mr Palzer.

“The city’s early confectionery companies pioneered the ideas and technology to produce quality products on a mass scale, a tradition which Nestlé continues today.”

Related information
Nestlé UK website

Consensus panel calls for specialised nutritional therapy for the critically ill obese

Tue, 13 Sep 2011 00:00:00 -0400

Florham Park, New Jersey

A newly published consensus report prepared by a panel of clinical experts, with sponsorship from Nestlé Health Science, reveals that there are opportunities to do more to manage the impact of obesity on the delivery of critical care, particularly in the area of nutrition therapy. With more than 25 percent of ICU patients considered to be obese or severely obese,¹ the panel of clinical experts urges hospitals and medical professionals to adapt medical care traditionally designed to meet the needs of average-weight patients to the unique needs of the obese patient population. Patients with obesity, while heterogeneous as a population, are typically predisposed to greater morbidity, higher instances of infection and organ failure, and extended length of stay, all negative clinical outcomes that affect overall recovery.^1,2,3

“The lack of consistent standardized nutrition interventions for the critically ill patient with obesity means that some patients may be overfed and others may be underfed or malnourished. Some may never have their nutritional needs assessed. All of these scenarios can present problems with health outcomes and recovery rates,” said Dr Stephen McClave, M.D., professor of Medicine, University of Louisville, and moderator of the consensus panel.

The consensus report, published as a supplement to the September 2011 issue of the Journal of Parenteral and Enteral Nutrition (JPEN), explores multiple issues related to obesity in the critical care setting including the many challenges associated with applying standard nutrition therapy practice to the obese patient population. Areas of concern include assessment of nutritional status and nutrient requirements, as well as delivery of nutrients, including route of delivery, overfeeding of calories, underfeeding of protein and monitoring of feeding tolerance.

“The intent of specialized nutrition support for the critically ill patient with obesity is to provide sufficient nutrients to facilitate clinical recovery, avoid adverse effects relative to the inherent metabolic complications associated with obesity, minimize protein loss, and ultimately achieve net protein anabolism during the recovery phase of the patient’s hospitalization,” says Roland Dickerson, Pharm.D., BCNSP, FACN, FCCP, of the University of Tennessee Health Science Center.

The panel agreed that, of the more than 200 enteral nutrition formulations available at the time of the conference, none adequately met the nutritional needs of the critically ill patient with obesity without manipulation. The panel specifically recommended a high protein, hypocaloric feeding formula to maximize protein synthesis and preserve lean body mass.

“As a leader in providing solutions that meet the nutritional challenges of all patients, Nestlé Health Science has committed to collaborating with these experts to collectively identify the best approach for the critically ill patient with obesity, and focusing our efforts on their valuable insights and recommendations,” said Juan Ochoa, M.D., Medical and Scientific Director for the company’s; HealthCare Nutrition business.

To address this unmet need, Nestlé Health Science has developed a tube feeding formulation, PEPTAMEN® BARIATRIC formula, with a unique protein-to-calorie ratio specifically designed to help meet the protein requirements of the critically ill patient with obesity recommended in the 2009 Critical Care Nutrition Guidelines.⁴

Additionally, Nestlé Nutrition Institute is sponsoring a continuing medical education activity for physicians, registered dietitians, registered nurses and pharmacists to learn about obesity in the ICU and the new recommendations for the nutritional management of the critically ill patient with obesity. To learn more, visit the Dannemiller website.

Review the full consensus panel report titled Obesity in Critical Care.

Participants in the consensus panel who contributed to this report include Matt Cave, M.D., University of Louisville, Mark DeLegge, M.D., Medical University of South Carolina, John Dibaise, M.D., Mayo Clinic, Roland Dickerson, Pharm.D., University of Tennessee Health Science Center, John Drover, M.D., Queens University Canada, Tom Frazier, M.D., University of Louisville, Ken Fujioka, M.D., Scripps Clinic, Dympna Gallagher, Ed.D., St. Luke’s-Roosevelt Hospital, Ryan Hurt, M.D., Ph.D., Mayo Clinic, Lee Kaplan, M.D., Ph.D., Massachusetts General Hospital, Laszlo Kiraly, M.D., Oregon Health and Science University, Robert Kushner, M.D., Northwestern University, Robert Martindale, M.D., Ph.D., Oregon Health and Science University, Stephen McClave, M.D., University of Louisville, Craig McLain, M.D., University of Louisville, Juan Ochoa, M.D., Nestlé HealthCare Nutrition and University of Pittsburgh and Charles Van Way, M.D., University of Missouri.

About Nestlé Health Science

Nestlé Health Science, through its Nestlé HealthCare Nutrition business, offers nutritional solutions for people with specific dietary needs related to illnesses, disease states or the special challenges of different life stages. Nestlé Health Science, a wholly owned subsidiary of Nestlé S.A., became operational on January 1, 2011 and has worldwide headquarters in Lutry, Switzerland. For more information, visit the Nestlé Health Science website.

Related Links
Nestlé introduces Peptamen

¹ Hogue CW Jr, Stearns JD, Colantuoni E, Robinson KA, Stierer T, Mitter N, Pronovost PJ, Needham DM: The impact of obesity on outcomes after critical illness: a meta-analysis. Intensive Care Med. 2009 Jul;35(7):1152-70.
² Cave MC, Nutrition Clinical Practice 2008:23 16-34.
³ Sakr Y, Intensive Care Medicine 2008:34 1999-2009.
⁴ This above statement does not constitute an endorsement of PEPTAMEN® BARIATRIC Formulas or any other Nestlé Health Science product formula by SCCM, A.S.P.E.N., or members of the consensus panel.

Nestlé leads new interactive study on health and happiness in Australia

Fri, 09 Sep 2011 00:00:00 -0400

Nestlé is asking up to half a million Australians to rate how happy and healthy they are in a first-ever study of its kind.

Emphasising its global commitment to Nutrition, Health and Wellness, Nestlé Australia developed the interactive Happily Healthy Project.

It examines key factors that contribute to health and happiness, exploring the complex relationship between the two.

Now online, over 30,000 people have already taken part in the 10 minute survey.

Developed in connection with motivational psychologist from Sydney University, Dr Anthony Grant, the survey will also give people ideas about how to change their lifestyles to make them happier and healthier.

DR ANTHONY GRANT: Author and motivational psychologist from Sydney University, Australia

“It’s really hard to reach the goals in our lives unless we have some sort of benchmark,” explained Dr Grant.

“Sometimes people are hesitant to go online to do a self-assessment or a test as they think they could fail – but there are no right or wrong answers.”

The idea that happiness can influence health or wellbeing is being embraced by governments around the world.

Happiness and wellbeing

One of the pioneers was King Wangchuk of Bhutan who decided Gross Domestic Product (GDP) was not the best indicator of the country’s progress.

Instead he asked his economists to measure what he called "Gross National Happiness”.

A panel of economists commissioned by French President Nicolas Sarkozy in 2009 suggested the replacement of GDP with a ‘Net National Product’ to measure the happiness of the people.

And more recently, British Prime Minister David Cameron also announced plans for a ‘happiness index’ in November 2010.

A central component of Nestlé’s Happily Healthy Project is the Happily Healthy Quotient (HHQ) where people, for the first time, can be scored on their level of fulfilment with life, both physically and emotionally.

Once participants sign up to the website and find their HHQ, a team of experts in psychology, nutrition and fitness, will provide them with tips to improve their overall wellbeing.

Katrina Koutoulas, Head of Corporate Marketing, and Jo Derry, Head of Insights and Planning for Nestlé Oceania, believe results will form part of further ongoing research by the Company to help people live happier and healthier lives.

Related links
Happily Healthy project
Get you HHQ

More articles about Nestlé Australia
A photographic feast for the Australian ice cream Connoisseur
Nestlé leads new research on vitamin D deficiency in office workers

Nutrition at Nestlé
Nestlé Nutritional Compass points consumers in healthy direction
Nestlé assesses products worth CHF 36.4 billion to enhance taste and nutritional value

Nescafé Dolce Gusto boosts Nestlé’s exports in Spain by more than 40%

Tue, 06 Sep 2011 00:00:00 -0400

Strong sales of the “coffee-at-home” machine innovation Nescafé Dolce Gusto have helped Nestlé Spain to increase exports by 44% in the first half of 2011, despite the country’s tough economic conditions.

Combining pioneering technology and leading capsule design, the Nescafé Dolce Gusto machines – including the Melody, Circolo, Piccolo, Fontana and Creativa ranges – can make hot and cold drinks using Nescafé, Nestea and Nesquik capsules.

First launched in Switzerland, Germany and the United Kingdom in 2006, Nescafé Dolce Gusto was introduced to Spain in 2007. It is now available in 39 countries, with an annual turnover of CHF 450 million.

Nestlé Spain’s exports generated a turnover of more than EUR 245 million in the first six months of this year.

Bernard Meunier, Chief Executive Officer of Nestlé Spain, said: “This success demonstrates the remarkable competitiveness of our Spanish factories, which we have enhanced through continuous investment.

“The data on our exports in this period reflects the importance of the food sector as an engine of the Spanish economy.”

In addition to coffee, Nestlé Spain also saw export growth in infant nutrition, ice cream, chocolates and dairy products.

The exports were destined for more than 60 countries on five continents, with most sales concentrated in Europe.

Nestlé Spain’s exports boost follows the Company’s CHF 64 million investment in March to double production of Nescafé Dolce Gusto coffee capsules at the Nescafé factory in Girona, near Barcelona.
The factory, the largest Nescafé plant in Europe, makes around three million coffee capsules each day. It plans to double production by 2012 to more than 2.5 billion coffee capsules a year.

Exported to more than 20 European countries, as well as the United States, Canada, Mexico, Brazil, Argentina and Chile, the coffee capsules are available in 16 varieties including Cappuccino, Macchiato, Chococino, Cappuccino Ice, Espresso, Lungo and Classico Decaffeinato.

Nescafé Dolce Gusto: fact box

The three machine ranges include:

Manual – this simple and cost-effective variety is handled by the user to create a personalised beverage.

Flow Stop – this computerised variety delivers the exact measurement for each beverage to heighten convenience.

New Flow Stop – uses the same well-known technology but uses a control ‘mouse’ to choose the beverage recipe.

The five machine brands include:

Melody, Circolo, Piccolo, Fontana and Creativa.

Working with commercial partners Krups and Delonghi, the machines are created by Nestlé, who owns the design, and a number of Swiss-based companies.

Nestlé in Spain

Nestlé has a total of 13 production sites in Spain. These are located in Pontecesures, Sevares Gijón, La Penilla, Araia, Girona, Caldes de Malavella, Viladrau, Castellbisbal, Reus, Valladolid, Miajadas, and Herrera del Duque.

Prometheus partners with the Medco Research Institute

Tue, 16 Aug 2011 00:00:00 -0400

Prometheus Laboratories Inc., which Nestlé Health Science S.A. acquired this May, has announced a new collaboration with the Medco Research Institute. The collaboration will evaluate the benefits of Prometheus’s test for monitoring thiopurine therapy in around 500 patients with inflammatory bowel disease. The clinical study will focus on patients soon after they have started taking thiopurines, which is when the right dose is still being determined. In addition, the collaboration will also evaluate the cost effectiveness of thiopurine testing.

Inflammatory bowel disease, including ulcerative colitis and Crohn's disease, is a chronic inflammatory disorder of the intestinal tract. It typically causes abdominal pain, fever and diarrhoea. The condition is clinically difficult manage, and is without a cure. In severe cases inflammatory bowel disease can be managed using thiopurines, which work by suppressing the body’s immune system. Thiopurines are a class of drugs that includes azathioprine and 6-mercaptopurine.

Unfortunately, these drugs can cause serious side-effects such as bone marrow and liver problems. Therefore, patients need to be monitored regularly to ensure that the drugs are not causing health problems, as well as to check that the dose is high enough to be effective. Prometheus has developed a blood test (called PrometheusThiopurine Metabolites) for monitoring thiopurine medications in patients with inflammatory bowel disease. It effectively measures the amount of thiopurine in the body. The test is available to physicians to help them to personalize the dose of thiopurines they prescribe for individual patients.

This collaboration is fully aligned with Nestlé Health Science’s commitment to personalized healthcare for medical conditions.

Free mobile app from Nestlé encourages recycling in Singapore

Tue, 02 Aug 2011 00:00:00 -0400

WORLD FIRST: The 123 Recycle application for iPhone (above) and Android devices is the first of its kind to help people recycle waste packaging correctly

Nestlé has launched the world’s first free, mobile application for iPhone and Android devices to help people recycle waste packaging correctly.

The 123Recycle application - currently only available in Singapore - scans a product’s barcode to provide information on how to sort and dispose of the different parts of its packaging.

Developed by Nestlé Singapore in collaboration with the Nanyang Polytechnic School of Information Technology, it can be used with both Nestlé and non-Nestlé products.

It is being supported by the Singaporean Government’s National Environment Agency, and non-government organisations the Singapore Environment Council and the Waste Management and Recycling Association of Singapore.

Yves Soppelsa, Senior Packaging Engineer at the Nestlé Research Center in Singapore – who designed the application – explained how he came up with the idea and said: “I noticed that people in the apartment block where I live were sorting waste packaging for recycling incorrectly.

HELPING PEOPLE TO RECYCLE: The app provides users with clear, easy-to-understand instructions on how to sort waste packaging material correctly.

“I realised that there was not enough information at the recycling point to help people understand which parts of the packaging should be put in which bin.”

As a solution to the problem, 123Recycle provides users with clear, easy-to-understand instructions; whether they are at home, out shopping, in the park, or at a recycling point.

When used with a Nestlé product, the app gives exact instructions on how to sort and dispose of each part of its packaging.

For Maggi brand tomato sauce for example, it advises users to put the product’s bottle and label in the green recycling bin for glass and its metal screw cap in the yellow bin for metal and aluminium.

For non-Nestlé products, it offers generic recycling instructions about specific packaging materials.

The app currently covers 99% of Nestlé products sold in Singapore, including imports and including products from Nestlé Purina and Nestlé Waters, while its information database is being updated every few months to include more products.

Future development

EXACT INSTRUCTIONS: The app covers 99% of Nestlé products sold in Singapore, providing specific instructions for how to sort and dispose of each part of their packaging.

Valerio Nannini, Country Manager of Nestlé Singapore, explained why the app has the potential to be developed further in Singapore and beyond.

He said: “With the widespread use of smart phones and social media, the 123Recycle app is a convenient way to help the public recycle waste material properly.

“With an email option included in the app, we hope it will become viral, so more people will be encouraged to do their part for the environment.”

Discussions are already underway with relevant government and non-government agencies in Singapore regarding the launch of a second version of 123Recycle that will include an interactive map of recycling points.

Mr Nannini said that the app could potentially be launched in any other country or large city around the world with a strong waste management policy and colour-coded recycling bins.

It is open to other companies to include their products for free and the National Environment Agency and the Singapore Environment Council are recommending other companies who would like to develop a similar app to join 123Recycle.

The application can be downloaded from the iTunes app store or from the Android market, where it can be found in the Education category.

Related information:
Nestlé Singapore website
Nanyang Polytechnic website

Beyond caffeine: Nestlé researchers explore the cognitive and mood benefits of decaffeinated coffee

Mon, 01 Aug 2011 00:00:00 -0400

Coffee is one of the most widely consumed beverages in the world. Coffee contains numerous compounds with purported antioxidant properties including ferulic acid, caffeic acid, and chlorogenic acids (CGA). While the stimulatory effects of caffeine on behaviour are quite well established, little is known about the cognitive effects of other bioactives in coffee. Scientists at the Nestlé Research Center in Lausanne, Switzerland, evaluated the potential effects of these other compounds on brain function. The full article is available in Psychopharmacology.

As CGA is the most abundant family of compounds found in coffee, Nestlé Researchers conducted a pilot study to compare the acute effects of decaffeinated coffees with different levels of CGA on mood and cognitive performance in older adults. Two soluble decaffeinated coffee solutions – one with normal CGA amounts and the other with high CGA – were tested against both a soluble caffeinated coffee with a regular level of CGA and a coffee placebo. Following consumption of the respective coffee drinks, participants were given a variety of tasks to measure mood and cognitive function.

As expected, the regular caffeinated coffee enhanced mood and attention compared to the placebo and regular decaffeinated coffee. Interestingly though, the decaffeinated coffee with high CGA content increased alertness, reduced feelings of mental fatigue, and decreased the number of reported headaches amongst the study participants, relative to the placebo and regular decaffeinated coffee.

“This pilot study yields notable results that we will continue to build on,” said Dr. Beata Silber, Nestlé Research scientist. “The implications of these results could have significant consequences not only for coffee but also for other food products. Nestlé is conducting further research into the potential effects of coffee compounds on cognition and mood.”

These results provide the first indication that there are compounds in coffee, other than caffeine, that can improve mood and mood-related behavioral effects. However, due to the exploratory nature of this study, further investigation is required to confirm these findings.

Related links:
Nestlé Research Center
Beyond caffeine: Nestlé researchers explore the cognitive and mood benefits of decaffeinated coffee {ResourceTypeAndSize=Common/NestleDocuments/Documents/R_and_D/News/Nestle-Researchers-Explore-Benefits-of-Decaffeinated-Coffee.pdf}

Nestlé launches bioplastic caps for milk brands in Brazil

Fri, 29 Jul 2011 00:00:00 -0400

NEW BIOPLASTIC CAP: Ninho carton with the new cap made from sugar cane-derived plastic

Nestlé Brazil is to launch bioplastic caps for its popular milk brands Ninho and Molico illustrating the Company’s commitment to the use of packaging materials from renewable resources.

From August, the new caps made from sugar cane-derived plastic will be used for Nestlé’s UHT and ready-to-drink milk products in the country.

Currently, Nestlé is involved in over 30 projects to introduce bioplastics in its product packaging portfolio worldwide.

Ivan Zurita, President of Nestlé Brazil, emphasised that using conventional plastics made from renewable resources for its products marks a significant landmark, not only for the Company, but the food and beverage packaging industry as a whole.

He said: “This is an innovating initiative that adds further value to our products. Our participation in this project is fully aligned with our global social responsibility platform called Creating Shared Value, where it can best create value both for society and shareholders, and the communities where it operates.”

In partnership with Tetra Pak and Braskem, Nestlé’s milk products which will use the new bioplastic caps and are contained in Tetra Brik® aseptic packaging include Ninho, Ninho Levinho, Ninho Low Lactose and Molico.

Carlos Fadigas, President for Braskem, Brazil’s largest petrochemical company, backed the joint collaboration with Nestlé to advance the use of packaging from renewable resources, and said: “We are very proud to take part in initiatives alongside with companies that are global leaders in their segments. As the largest worldwide producer of biopolymers, we are fully involved in the commitment to promoting sustainability.”

Paulo Nigro, President for Tetra Pak in Brazil, an international food processing and packaging solutions company, added: “The use of polyethylene made out of a renewable raw material is another important step towards our goal of achieving 100% renewable packaging.”

In addition, the paper used for the production of Nestlé's milk brand cartons in Brazil comes from forests managed in alignment with the responsible forestry management principles, certified by Forest Stewardship Council.

Going one beyond

The introduction of bioplastic caps in Brazil follows on from the launch earlier this year of Nestlé Purina’s renewable resource pet food packaging for its brand One BeyOnd in the United States.

Nestlé Purina was the first pet food company to use over 90% of renewable materials in its product packaging bags. Soya inks are used for illustration on the outside of the One BeyOnd brand bags, together with a bioplastics lining on the inside made from corn-derived plastic.

Related links:
Nestlé Brazil

Releated articles:
Nestlé global workshop advances sustainability in product design
Nestlé sees bioplastics as future of packaging

Nestlé scientists demonstrate benefits of nutrition for sprint exercise recovery

Thu, 21 Jul 2011 00:00:00 -0400

Proper nutrition before and/or after exercise is important to promote short-term recovery and to provide the basis for long-term training adaptation. For the first time, Nestlé scientists report the beneficial effects of nutrient provision before repeated high-intensity sprint exercise as a model for team sport activity. The full article is available in the European Journal of Applied Physiology.

This is the first in a series of collaborative studies between scientists at the Nestlé Research Center, Lausanne, Switzerland and leading institutes for physical performance and sports nutrition research (RMIT University and Deakin University, Melbourne, Australia and McMaster University, Hamilton, Canada).

Previous research has focused exclusively on the impact of nutrition for recovery from either strength or endurance-type exercise, with little attention given to exercise which encompasses both, like repeated sprints. In the present study, well-trained, healthy athletes performed two sprint cycling sessions with either a protein-carbohydrate nutrient supplement or a non-caloric placebo taken before the exercise bout. Muscle biopsies were taken from the athletes at rest and at 15 and 240 minutes post-exercise to evaluate muscle cell signalling responses and protein synthesis.

Results revealed the novel finding that providing nutrition before a repeated sprint exercise had a beneficial effect on the cell signalling proteins that activate protein synthesis. Importantly, the synthesis of the force-generating, myofibrillar proteins was greater in the nutrient-supplemented group during the critical 4-hour recovery period after exercise. However, there was no additional benefit of nutrient consumption for the synthesis of the energy producing mitochondrial proteins after exercise. Peak and mean power outputs were similar for both groups.

“Building on the existing knowledge of purely strength or endurance exercise, this study suggests that team sports athletes and those participating in sprint-type exercise will also benefit from the ingestion of balanced nutrition to promote recovery and to rebuild muscles,” said Dr. Dan Moore, Nestlé scientist involved in the study. “Given that we discovered enhanced synthesis of the force-generating proteins during recovery, we can continue to explore the idea that, over time, this combined training and nutrition approach may translate into greater increases in muscle power for these athletes.”

Additional studies are needed to understand the full effects of nutrient ingestion on skeletal muscle adaptation in response to repeated training.

Related links:
Nestlé Research Center
Nestlé scientists demonstrate benefits of nutrition for sprint exercise recovery {ResourceTypeAndSize=Common/NestleDocuments/Documents/R_and_D/News/Nestlé-Scientists-Demonstrate-Benefits-of-Nutrition-for-Sprint-Exercise-Recovery.pdf}

Nestlé global workshop advances sustainability in product design

Tue, 19 Jul 2011 00:00:00 -0400

REDUCING CO2 EMISSIONS: NaturNes babyfood was packaged in a glass pot which has now been replaced with a more energy efficient plastic one.

International experts met in the United States last week to take part in a global Nestlé workshop to advance sustainability in product design and packaging.

The five day event at the Art Center College of Design in Pasadena, California – one of the world’s leading design schools – brought together college academics, independent sustainability specialists and members of Nestlé’s Global Research and Development (R&D), Brand Communication and Product Design networks.

The aim was to embed sustainability into designers’ thinking from the beginning of the design process.

Topics ranged from current sustainability initiatives at Nestlé, to the challenges facing the consumer goods industry as a whole, and the latest design practices.

In addition, experts examined how current consumer and design trends might lead to opportunities for the Company to develop more sustainable products, services and systems.

CREATIVE INDUSTRIES: The five day workshop took place at the Art Center College of Design in Pasadena, near Los Angeles (above) in California, in the United States.

Gordon Lane, Head of R&D Global Industrial Design for Nestlé, explained the workshop’s focus on sustainability and said: “Sustainability is part of the overall business solution and something that designers must consider from the outset.

“By using ‘life cycle assessment’ tools, developed in collaboration by our scientists at the Nestlé Research Center in Switzerland, we have the opportunity to consider the total social and environmental impact of our designs.

“In this way, we are connecting science and design to responsibly support Nestlé on a global basis.”

Nestlé’s life cycle assessment approach - led by its R&D network and conducted by independent external consultants - systematically examines the environmental impact of its products; from ingredient sourcing, to processing, manufacturing, consumer use of the product and its packaging.

The Company also uses a selection of simplified eco-design tools - such as the Packaging Impact Quick Evaluation Tool (PIQET) developed by the Sustainable Packaging Alliance - to produce relevant life cycle data much earlier on in the product development process.

These can quickly provide Nestlé’s designers with the information required to create new product designs, or to renovate existing ones to reduce their environmental impact.

A recent example is Nestlé NaturNes babyfood, which was initially packaged in a glass pot. This has now been replaced with a more energy efficient plastic one to significantly reduce CO2 emissions across the value chain.

Developing a visual language

DESIGNING FOR SUSTAINABILITY: Nestlé's product designers are encouraged to think about sustainability from the very beginning of the design process.

Linking almost 30 designers based worldwide in countries including France, Germany, China, Singapore and the United States, the Nestlé Global Product Design network is unique for a food and beverage company of its kind.

Appointed to the Company through R&D, designers are also often assigned to a specific product category, such as ready-to-drink beverages, or confectionery.

As Mr Lane explained, it is a structure which enables the Company to connect design not only with the science of sustainability but also with important insights into consumers’ understanding of it.

He added: “We are working with Nestlé’s Brand Communication specialists, as well as experts from the Art Center in Pasadena, to develop new ways of visually communicating the benefits of sustainability to consumers.”

“Through the language of design, we can transform complex science into something friendly and easy for consumers to understand.”

Nestlé Health Science acquires a stake in Vital Foods

Thu, 14 Jul 2011 08:00:00 -0400

KIWI CRUSH^TM: Based on a natural kiwifruit extract and effective against constipation.

Nestlé Health Science today announced the acquisition of a minority stake in Vital Foods, a New Zealand based company that specialises in the development of kiwifruit-based solutions for gastrointestinal conditions. The terms of the transaction are not being disclosed. This follows the acquisitions made in the last 12 months of Vitaflo, CM&D Pharma and Prometheus Laboratories.

Created in 1991, Vital Foods has two well-established products on the market in New Zealand, Kiwi Crush^TM and Phloe^TM. Both products are based on a natural kiwifruit extract, and have been clinically shown to be effective against constipation. Constipation is a common functional disorder of the gastrointestinal tract, affecting around 1 in 6 people in the general adult population in Oceania, Europe and the US.

The transaction gives Nestlé Health Science a seat on the Board of Vital Foods, providing the opportunity to help steer future product development as well as commercial strategy. Inventages, which manages Nestlé Venture Funds, has been an investor in Vital Foods for a number of years.

Luis Cantarell, Nestlé Health Science President and CEO: “We are very pleased to have a stake in Vital Foods. Their products align strongly with Nestlé Health Science’s commitment to science-based nutritional solutions for gastrointestinal health.”

Gursh Bindra, Vital Foods CEO: “We are excited to have Nestlé Health Science as a strategic investor in Vital Foods. We look forward to working with Nestlé Health Science to further develop our product range.”

PHLOE^TM: These products are well established in the New Zealand market.

Nestlé Health Science today also announced the completion of its acquisition of Prometheus Laboratories Inc, a company that specialises in diagnostics and in-licensed specialty pharmaceuticals in gastroenterology and oncology. Prometheus’s diagnostics platform enables Nestlé Health Science’s nutritional solutions to be an integral part of patient care from diagnostics to disease management.

Related websites:
Nestlé Health Science
Vital Foods

Contact: nestlehealthscience.external@nestle.com

Images:
Flickr photostream

Press releases and factsheet:

Nestlé Nutrition Institute hosts two symposia for paediatricians

Fri, 01 Jul 2011 00:00:00 -0400

The Nestlé Nutrition Institute (NNI) held two satellite symposia at the 44th annual meeting of the European Society of Paediatric Gastroenterology, Hepatology and Nutrition (ESPGHAN), in Sorrento, Italy in May 2011. The symposia attendees were mainly paediatricians.

The first symposium considered how individualised infant nutrition is key to improving healthy growth and development. The topics included:

The dynamic composition of breast milk
The use of partially hydrolysed proteins to induce oral tolerance
The use of specific probiotics to manage and prevent infections

The second symposium considered the importance of an holistic approach in paediatric nutrition to improve overall health prospects of sick children. The topics included:

The importance of the quantity and quality of protein for improving growth and cognitive function
The role of fat blends in infant nutrition for long term health
The role of probiotics in helping to reduce and prevent atopic dermatitis and antibiotic associated diarrhoea

These symposia help to fulfil the mission of the NNI, which is to partner with health professionals by offering personalized nutrition information, education and networking.
Further details are provided in the two news releases below.

Nestlé assesses products worth CHF 36.4 billion to enhance taste and nutritional value

Tue, 28 Jun 2011 09:30:00 -0400

SENSORY TESTING: A session at the Nestlé Research Center.

Nestlé has assessed products worth CHF 36.4 billion in total sales with consumers over the past three years as part of its global strategy to enhance nutritional value while improving taste.

The Company’s unique 60/40+ programme - the largest of its kind ever to be deployed in the industry - firstly requires at least 60% of a large consumer sample to prefer the Nestlé product in a blind taste test against its direct competitors.

Secondly, where relevant, it requires the product to offer an additional nutritional ‘plus’, based on criteria recommended by world-renowned nutrition and health authorities, as well as on local public health and regulatory priorities.

Sanjay Sehgal, Head of Nestlé’s Corporate Wellness Unit, explained how 60/40+ underpins the Company’s worldwide approach to product development.

He said: “We employ the 60/40+ programme to deliver on both taste and nutrition. Since it began, more than half a million consumers have helped to shape our products by participating in testing.”

DEVELOPED THROUGH 60/40+: A special range of Herta brand Knacki sausages and Le Bon Paris cooked ham in France offers 25% less salt than the market average.

“From 2003 onwards, Nestlé was the first company in the food industry to put comprehensive policies in place for the systematic reduction of specific nutrients that are considered to be detrimental to health when consumed in excess, and also to offer consumers more essential nutrients or nutritious ingredients.

He pointed out: “We are committed to doing this without compromising on taste. We strongly believe that nutrition must also be pleasurable if it is to be enjoyed as part of a healthy balanced diet.”

As a result of 60/40+, and through its comprehensive nutrition policies, Nestlé has reduced trans fatty acids, salt, sugar and saturated fats in products across its worldwide food and beverage portfolio, while offering consumers healthier options.

Targeting mainstream product categories

Each year, Nestlé selects a range of products across its 18 food and beverage categories for 60/40+ assessment, prioritising best-sellers and new innovations about to be launched in order to maximize its impact on consumer health.

The Company then focuses its advertising on those products which score highly in testing, to ensure they are made visible to consumers in a specific market.

In 2010, the range of new product innovations launched as result of 60/40+ included the iron, iodine, and vitamin A-fortified Maggi Masala-ae-Magic spice mix in India, developed to provide lower income consumers with a low cost but nutritious spice mix to add to meals.

CHILDREN'S LUNCH BOX SNACK: Uncle Toby’s Fruit Fix provides one serving of fruit as part of a balanced meal.

Meanwhile in Australia, the lunchbox snack Uncle Toby’s Fruit Fix was developed to provide schoolchildren with one serving of fruit and a source of vitamin C, folate and fibre.

Between 2005 and 2010, as part of the 60/40+ programme, Nestlé made significant salt reductions across a range of mainstream product categories around the world, either by renovating existing products or introducing new ones.

Renovations have included a 30% reduction in salt in the Company’s highly popular Maggi Masala Noodles in India and a 33% salt reduction in its Maggi bouillon cubes in the Netherlands.

Among the innovations are a special range of Herta brand Knacki sausages and Le Bon Paris cooked ham in France, which offer 25% less salt than the market average, and a new Benebien bouillon range in the Dominican Republic, which also offers 25% less salt.

Related articles:
Making nutrition the preferred choice

Nestlé sees bioplastics as future of packaging

Tue, 21 Jun 2011 00:00:00 -0400

Dr Anne Roulin, Global Head of Packaging and Design at Nestlé, talks about the future of packaging in this exclusive interview with news website FoodProductionDaily.com

Future of packaging

In the second half of a two-part video (left), released this week, Dr Roulin explained why conventional plastics made from renewable resources could be the industry’s next major trend.

Speaking from Nestlé’s headquarters in Switzerland, she said that bioplastics made from sugar cane and other plant based materials are demonstrating the kind of properties that could be used more widely across the Company’s product portfolio. Dr Roulin went on to point out that a third generation of plastics - made from non-food sources such as algae, cellulose, and waste products - is also in the pipeline.

However she added such materials are unlikely to be available on the scale required until at least 2015.

Sustainable packaging

Dr Roulin’s insights follow on from her comments in the first half of the interview (right), where she outlined why Nestlé is a leader in sustainable packaging.

Here, she described how the use of a ground-breaking eco-design tool has enhanced the Company’s ability to assess the full environmental impact of a particular packaging design.

She also explained why changing consumers are influencing the way Nestlé designs its products; from easier-to-open bottles for a rapidly ageing population, to different pack sizes for shoppers in emerging markets.

Nestlé partners with King’s College London on food and gene research

Fri, 10 Jun 2011 10:00:00 -0400

STATE-OF-THE-ART TECHNOLOGY: A scientist at work at the Nestlé Research Center in Lausanne, Switzerland.

The Nestlé Research Center in Switzerland will collaborate with King’s College London on a joint research project into the relationship between food and genes.

Due to begin later this year, the six-month project will examine the interactions between genes and food ingredients, and how they can affect human health.

It will look at how our genes and their encoded proteins determine important bodily functions; including how efficiently we metabolise food, respond to the environment and detoxify our bodies from potentially harmful agents.

The partnership is the result of an Interchange Award given to King’s College by the United Kingdom’s Biotechnology and Biological Sciences Research Council (BBSRC), to encourage knowledge transfer between academia and industry.

KNOWLEDGE TRANSFER: Academics from King’s College London (pictured) will exchange expertise with Nestlé scientists.

Dr Franca Fraternali, King’s College academic, and her colleagues from the university’s Randall Division of Cell and Molecular Biophysics, will have access to the Nestlé Research Center’s state-of-the-art bioinformatics facilities in the Swiss city of Lausanne.

Meanwhile, Dr James Holzwarth, a Senior Scientist from the Nestlé Research Center, will spend time in the King’s College laboratories learning new techniques in the analysis of Protein-Protein Interaction data developed at the university.

Their goal is to understand the possible impact on human health of alterations to the regulation of genes, which may occur over time as a result of environmental factors such as diet and exercise.

Dr Holzwarth explained how the collaboration will benefit both parties’ ongoing research.

He said: “Partnerships between academia and industry such as this are extremely important not only to the advancement of science, but also to the development of innovations.

“No one can work in isolation. Industry might be more advanced in one area, while academia might be more advanced in another. By pooling relevant resources, we can help to guide each other’s work."

This collaboration builds on earlier scientific results from the Nestlé Research Center’s previous support of PhD work at King’s College London.

ANALYSING DATA: The partnership aims to understand the possible impact on human health of alterations to the regulation of genes

For this new project, Nestlé Research Center worked with the university to submit a joint research proposal to the BBSRC Interchange Award scheme.

It is the first time that King’s College has won the honour. Presented by the BBSRC to the academic partner in the research project, the award aims to realise the social and economic potential of fundamental scientific research.

Nestlé’s virtual shopping centres deliver real competitive advantage

Fri, 27 May 2011 00:00:00 -0400

AISLES AHEAD: Nestlé is the only company in the United Kingdom to offer retailers strategic shopper insights in this state-of-the-art learning environment.

Nestlé continues to gain competitive advantage in retailing with the official opening of a GBP 1 million (almost CHF 1.5 million) extension to its simulated shopping centre in the United Kingdom today.

The Insight and Learning Centre, located in York, is one of a worldwide series of centres established by the Company to provide retailers with the strategic insight to optimise their sales while growing Nestlé’s range of products in stores.

Combining leading consumer and shopper research with cutting edge digital technology, the centres are used to demonstrate how people behave when shopping and when using Nestlé products at home.

The York centre, which was originally built in 2008 for confectionery products, has now trebled in size to cover Nestlé UK’s entire product range including coffee, cereals, pet food and waters.

IMPORTANT TOOL: The Shopper Experience Centre in France is based on high-level market research.

The new extension features an Imax cinema, replica living room and working kitchen, full size convenience store, and digital media area.

Paul Bulcke, Nestlé Chief Executive Officer, and Laurent Freixe, Nestlé Executive Vice President and Zone Director for Europe, attended the opening ceremony in York, along with Paul Grimwood, Chief Executive Officer of Nestlé UK.

Mr Grimwood explained why the centre sets Nestlé apart from its competitors.

He said: “We are the only company in the United Kingdom to offer our retail customers strategic insight in such a state-of-the art learning environment.

“In the centre’s first 18 months, we hosted 355 retail customer visits and generated more than GBP 20 million in incremental sales, which is why we have chosen to develop it further.

“The results from the initial visits we have hosted in the new extension have already covered its cost. For us, the return on investment is clear.”

LEARNING ABOUT CONSUMER BEHAVIOUR: Nestlé CEO Paul Bulcke (seated, right) in the replica living room at the York centre, where the Company is able to demonstrate how people use its products at home.

Virtual reality technology

Set up since 2000, Nestlé’s other insight and learning centres are based in a variety of countries including the United States, France and Spain. More are under development in places such as China, Italy and Mexico.

In France, Nestlé has recently enhanced its Shopper Experience Centre at its regional headquarters in Noisiel, Paris, with virtual reality technology.

The centre - which features a number of different, customisable areas - allows Nestlé to host up to three individual retailers at a time to talk about different product categories.

Arnaud Marie, Corporate and Sales Development Manager for Nestlé France, described how it works.

He said: “The Shopper Experience Centre is an important tool, based on high-level market research, which allows us to successfully target specific product categories for growth.”

“As well as sharing strategic information on product categories, consumers and shoppers, we have the capacity to replicate the aisles, shelves and displays of a particular store, and to demonstrate areas for improvement.

SHARING STRATEGIC INFORMATION: The Noisiel centre first opened its doors to retailers in 2009.

“Using virtual reality technology, we can immediately redesign the store based on our recommendations to quickly and conveniently demonstrate how this can be altered.”

Mr Marie explained how centres like the one in Noisiel allow Nestlé to approach senior retail executives in addition to the usual sales negotiation process.

He said: “In France our market is very concentrated, and things tend to move quickly.

“With a facility of this quality, we can instantly elevate discussions to a higher level. It is easier to persuade top management to attend a presentation, and so important decisions can be made there and then.”

Bringing research to life

The Learning Center at Nestlé Purina PetCare Company’s St. Louis Headquarters in the United States was the first to be established in 2000. Due to retailer demand, the company opened a second centre in California in 2001.

LIFE-SIZE MODEL: The Purina PetCare Learning Center in St. Louis features a full scale reproduction of a typical American pet owner's house and garage.

With a full-scale reproduction of a typical American consumer’s house and garage, a replica retail store, a cinema-style presentation room, and two live-in cats called Rocki and Ava, the St. Louis centre provides a comprehensive ‘path to purchase’ learning environment.

Allowing Purina to deliver precise and targeted recommendations to its retail customers, it has become a benchmark for Nestlé’s other centres around the world.

Linda Hennen, Director of Nestlé Purina Learning Centers, described how the St. Louis centre is used to showcase the company’s best-in-class consumer, shopper and retail insights.

She said: “At the St. Louis centre we can offer a critical study of pet owners’ at-home behaviours, demonstrating exactly how and why these behaviours might lead them to purchase Nestlé Purina products in a retail environment.

“The recent addition of virtual reality technology has enabled us to more effectively demonstrate our shopper-centric recommendations in a flexible, retail-friendly environment. This is a true competitive advantage for Nestlé Purina.”

EX-PURR-TISE: Rocki and Ava (above), the St. Louis Learning Center's live-in cats, have their own business cards and blog.

The Purina centres share their expertise not only with retailers in the United States, but also those from a number of other countries, Nestlé employees from around the business, and even groups of veterinarians.

A brand new Nestlé Purina Learning Center is now planned for construction, to extend this expertise to other parts of Nestlé’s business.

Ms Hennen concluded: “We are excited to be building a boundary-pushing new centre which will provide world-class shopper and retail focused business building tools for both our Nestlé colleagues and external retail customers."

Due to open in June 2012, the new Learning Center will be the first construction on the St. Louis campus in more than 25 years.

Nestlé launches BabyNes, the first comprehensive nutrition system for babies, in Switzerland

Wed, 25 May 2011 11:00:00 -0400

INNOVATION: The BabyNes machine combines state-of-the-art technology with the utmost safety and convenience, and ensures a hygienic, quick and easy bottle preparation.

Nestlé today announced the launch in Switzerland of its premium BabyNes system, a unique combination of nutrition innovation, high-tech machine technology and after-sales service.

BabyNes is the world’s first comprehensive nutrition system for infants and toddlers, and is based on Nestlé’s latest scientific achievements in baby nutrition and systems technology. With BabyNes, Nestlé builds on its unmatched expertise in baby nutrition gained over 145 years since the invention of Farine Lactée by Henri Nestlé.

Nestlé supports exclusive breastfeeding for the first six months of an infant’s life, in line with World Health Organisation (WHO) recommendations, and continued breastfeeding thereafter for as long as possible. For babies who are not breastfed, Nestlé provides high-quality breast milk substitutes, such as BabyNes.

BabyNes offers single-serve formulas for infants and young children up to the age of three years. The composition of the six consecutive formulas meets the evolving nutritional needs in the first three years of life: four formulas in the first year, and one formula for each of the following two years. The customised composition of these products is tailored to suit the growth pattern in early life and the baby’s changing nutritional needs, while taking into account the steady introduction of solid food into the infant’s diet.

The single-serve portions are sealed in capsules, used in the proprietary BabyNes machine, which recognises each capsule and prepares the bottle with precisely the right dosage and temperature, at the push of a button, in less than one minute. The BabyNes machine combines state-of-the-art technology with the utmost safety and convenience, and ensures a hygienic, quick and easy bottle preparation.

BABYNES CAPSULE: The BabyNes system uses new patented technology to prepare and deliver a hygienic, safe product for babies in a new way. At the heart of the innovation is the BabyNes capsule which contains an integrated microbiological filter to eliminate bacteria from the water. The product preparation all takes place within the closed capsule which means it doesn't have any contact with the machine or the user before going into the bottle.

In addition, BabyNes offers 24-hour customer service via the BabyNes website or via the BabyNes customer service hotline. Customers may use the interactive service on the BabyNes website to understand and track their baby’s growth and changing nutritional needs, to choose the right product type, as well as to order capsules or get more information from professional nutritionists.

BabyNes goes on sale today exclusively in Switzerland. BabyNes products can be purchased via the BabyNes website or in selected pharmacies and baby stores across Switzerland. BabyNes capsules are dispatched within 48 hours to any address in Switzerland.

Related links:
BabyNes website
(French and German language only)

BabyNes PDF press release:
English {ResourceTypeAndSize=Common/NestleDocuments/Documents/Media/news-and-features/2011-may/2011-05-25-BabyNes-Launch_E.pdf}
Français {ResourceTypeAndSize=Common/NestleDocuments/Documents/Media/news-and-features/2011-may/2011-05-25%20BabyNes%20Launch_F.pdf}
Deutsch {ResourceTypeAndSize=Common/NestleDocuments/Documents/Media/news-and-features/2011-may/2011_05_25-BabyNes-Launch_D.pdf}

Nescafé Dolce Gusto machines continue to reduce environmental impact

Thu, 12 May 2011 00:00:00 -0400

As part of Nestlé’s long-term commitment to environmental sustainability, the Company has continued to reduce the environmental impact of its Nescafé Dolce Gusto home beverage machines since the first models were introduced in 2006.

The second generation machines – which can make 16 different types of coffee and a variety of other hot and cold drinks – create 32% fewer CO2 emissions, use 41% fewer fossil fuels, and use 25% less water from manufacture to the point of use than the original models.

The savings were achieved with the introduction of an eco-mode function which allows machines to switch to automatic standby after 20 minutes when idle, and a lighter-weight water heating block made from 23% less aluminium.

Nestlé developed the innovations in response to independent analyses it commissioned on the Nescafé Dolce Gusto system’s environmental impact.

Known as Life Cycle Assessments, the peer-reviewed, expert studies examine a product’s impact across the value chain, from ingredient sourcing to processing and manufacturing, consumer use of the product and its packaging.

Axel Touzet, Head of Nescafé Dolce Gusto, explained how Nestlé has applied this approach to the Nescafé Dolce Gusto system.

NESCAFÉ DOLCE GUSTO: The second generation machines create 32% fewer CO2 emissions, use 41% fewer fossil fuels, and use 25% less water from manufacture to the point of use than the original models.

He said: “Nestlé is the leader in using Life Cycle Assessments to inform its long-term product development strategy.

“From the beginning, Nescafé Dolce Gusto machines were designed to prevent wastage, using the exact quantity of coffee, water and energy required to brew a single cup of coffee.

“We know that consumers’ main concern about the sustainability of the system relates to the disposal of used capsules, however studies have shown that this actually makes the smallest contribution to its overall environmental impact.”

He added: “While we are working on ways to reduce capsules’ impact – such as lowering their weight or using alternative materials – we are also making considerable advances in other areas, such as the machines’ energy consumption.

“It is our focus to ensure that every new machine achieves a best-in-class energy efficiency status.”

All new Nescafé Dolce Gusto machines rank A-class for energy efficiency in Switzerland; the only country in Europe to operate an energy consumption labelling scheme for household coffee machines.

Nestlé has now further developed the eco-mode function to switch to standby after only five minutes, a feature which will be available on all new Nescafé Dolce Gusto machines by the end of 2011.

Life Cycle Assessments

The first and second generation Nescafé Dolce Gusto machines were compared using the results of two Life Cycle Assessments, conducted on the Melody 1 model in 2006, and on Melody 2 in 2009.

Focusing on climate change, non-renewable energy, and water, they calculated the amount of green house gas emissions created, the amount of fossil fuel energy extracted and used, and the amount of water used from coffee bean production to capsule disposal.

The results of the Melody 2 assessment, published in 2010, showed that 33% of the system’s carbon footprint came from growing the coffee beans and processing them; 12% from manufacturing the capsules; 12% from creating the packaging; 8% from producing the machines; 8% from transportation and distribution; 21% from machine use, and 6% from capsule disposal.

Mr Touzet further outlined how Life Cycle Assessments help Nestlé to minimise its products’ environmental impact.

He said: “We commission Life Cycle Assessments to enable us to identify specific areas for improvement.

“For example, recent assessments have shown that coffee bean production makes a significant contribution to the overall impact of the Nescafé Dolce Gusto system, which is something we are working to address through the Nescafé Plan.”

The Nescafé Plan

Launched last year in Mexico, the Nescafé Plan is a ten-year, CHF 350 million initiative that brings together Nestlé’s commitments on coffee farming, production and consumption.

With support from the international non-government organisation the Rainforest Alliance, partners of the Sustainable Agriculture Network (SAN), and the coffee growers association 4C, it will ensure that all green coffee directly purchased by Nestlé will conform to internationally recognised 4C sustainability principles by 2015.

In addition, Nestlé will source 90,000 tonnes of Nescafé coffee in line with the principles of the Rainforest Alliance and the Sustainable Agriculture Network (SAN) by 2020.

Nescafé Dolce Gusto

The Nescafé Dolce Gusto machine system is available in five different ranges: Melody 2, Circolo, Piccolo, Fontana and Creativa.

First launched in Switzerland, Germany and the United Kingdom in 2006, it is now available in 39 countries around the world.

Related information:
Nescafé Dolce Gusto

Related News & Features:
25.03.11 Machine innovation
25.03.11 Nescafé Dolce Gusto invests to double coffee capsule production

Buitoni targets foodies with new premium range

Mon, 11 Apr 2011 09:00:00 -0400

SAVOURY SOUFFLE: A quick and tasty solution to a dish that can be difficult to prepare.

Nestlé food brand Buitoni has launched a new range of five premium products in Italy offering a convenient but luxurious twist on simple recipes.

A unique savoury soufflé base and extra-large, extra-creamy filled pasta are two of the innovations in the new Le Creazioni di Casa Buitoni range.

Drawing on the rich heritage of Casa Buitoni - the iconic neo-classical villa in Tuscany that is home to Buitoni’s research and development centre – Le Creazioni di Casa Buitoni marks the brand’s first move in the premium product category.

Launched in Italy last month, the range will soon be rolled out in other European markets, beginning with Belgium.

Marco Morelli, Brand Manager for Nestlé Buitoni, explained why the premium products were developed.

He said: “Le Creazioni di Casa Buitoni is aimed at a particular category of consumers known as ‘foodies’, who are not only passionate about the food they eat, but also about its culture and heritage.

“In Italy, where this group represents around five million people, we are emphasising Casa Buitoni’s worldwide reputation as a symbol of more than 180 years of culinary innovation. We chose the name Le Creazioni di Casa Buitoni as a tribute to this outstanding expertise.”

The soufflé base - the first of its kind to be sold in Europe - provides a quick and tasty solution to a dish that even the most competent cooks find difficult to perfect.

Available in a 200g packet that makes up to eight individual servings, the chilled product requires consumers to simply add milk, mix, add ingredients of their choice such as ham, and then bake.

EXTRA CREAMY: The new filled pasta is the largest of its kind on the market.

Meanwhile, the Le Creazioni di Casa Buitoni filled pasta is the largest of its kind on the market. It was given greater creaminess using new, state-of-the-art technology which also allows pieces of ingredients, such as porcini mushrooms and toasted almonds, to remain intact.

The product is the first in the filled pasta category in to feature a paper-based, partly recyclable tray. Conveying the craftsmanship behind the pasta, it reduces the amount of plastic normally required in packaging.

In addition to soufflé and pasta, Le Creazioni di Casa Buitoni features pizza with a rich, soft topping; superior thickness puff pastry ideal for liquid fillings; and chilled fine chocolate dough for baking cakes with a gooey chocolate centre.

The Buitoni brand has added a new Le Creazioni di Casa Buitoni section to its Italian website, and has also created a new You Tube channelfor consumers to watch recipe demonstrations, and to upload their own ideas.

The original Buitoni product range is sold in many countries around Europe including Italy, France, Spain and Belgium, and is also available in the United States.

Casa Buitoni

In 1827, Guilia Buitoni opened a small pasta shop in Sansepolcro, Italy, which quickly became a local favourite.

Casa Buitoni: The neo-classical villa in Tuscany is a symbol of more than 180 years of culinary expertise.

Nestlé bought the Buitoni brand in 1988. At the same time, the Company bought and completely restored the Casa Buitoni villa, which had been the home of the Buitoni family for many years.

Casa Buitoni was opened in 1992 as the Research & Development and Communication Centre for the Buitoni brand.

Here, a team of culinary experts and chefs work full time to develop new product ideas and concepts based on in-depth consumer research.

Launch of Nestlé Health Science and Nestlé Institute of Health Sciences websites

Wed, 06 Apr 2011 00:00:00 -0400

Nestlé today announced the launch of its websites for the newly-created entities Nestlé Health Science and Nestlé Institute of Health Sciences.

Under www.nestlehealthscience.com and www.nestleinstitutehealthsciences.com , the web portals outline each of the companies’ pioneering vision, while together describing its mission and long-term objectives.

The websites will also offer a first approach of this new industry, linking nutrition and pharma; while providing visitors with updated news detailing any future acquisition, partnership, or new major discovery.

Designed for a wide audience – from scientists, investors, and collaboration partners, to journalists and future employees – each website is organised around separate functionalities.

Visitors can log on and read about what personalised nutrition is about:

The Nestlé Health Science website

Covers six main areas, including: Our Vision; About Nestlé Health Science; A New Science; Current Business; Fields of Applications; and Newsroom.

Over the coming months, more categories are planned to encourage visitors to become more familiar with new developments.

The Nestlé Institute of Health Sciences website

Features five sections, including: Our Vision; The Institute; Fields of Investigation; Newsroom; and Join Our Team.

Are all proteins alike? Nestlé researchers seek answers

Thu, 24 Mar 2011 00:00:00 -0400

Not all proteins are alike. Some are digested and absorbed rapidly, while others may impact metabolism and glucose control. Scientists at the Nestlé Research Center, Lausanne, Switzerland, compared the effects of various protein sources on energy metabolism, satiety and glucose control in humans. The full article can be found at the American Journal of Clinical Nutrition

Protein is a beneficial nutrient for weight control not only because it takes more energy to digest and absorb proteins, but also because protein may influence appetite and satiety (the feeling of fullness after a meal). Since little is known about the magnitude of these effects among different protein sources (milk, vegetable or animal proteins), Nestlé researchers conducted a clinical trial to find answers.

Three meals of equal calorie content consisting of 50% protein from whey, casein and soy protein respectively (with 40% carbohydrate and 10% fat), and a fourth, high-carbohydrate (95% carbohydrate) meal were given to healthy adults. Researchers measured the energy expenditure, thermic effect, glycemic response and appetite sensations before and after the four different meals.

Results showed that the protein-rich meals led to a greater energy expenditure and thermic effect than the high-carbohydrate meal, that the effects of whey were significantly greater than those of casein and soy and were accompanied by a trend for greater fat oxidation. All three proteins (in the presence of glucose) significantly lowered peak glycemia after the meal. Furthermore, casein and soy protein lowered glycemia with little, if any, increase in insulin secretion above that of the glucose component of the meal.

“Our study confirmed that protein-rich meals promote greater energy expenditure than carbohydrate-rich meals of equal calorie content.” says Dr. Kevin Acheson, Nestlé scientist leading the study. “These findings strengthen the evidence that increased protein content in the diet promotes weight control. Different protein sources could be used for personalized nutrition needs.”

Nestlé researchers will extend the investigation of these results to the acute and long-term health benefits of proprietary protein sources.

Article Reference:
Acheson K, Blondel-Lubrano A, Oguey-Araymon S, Beaumont M, Emady-Azar S, et al. Protein choices targeting thermogenesis and metabolism. American Society for Nutrition, 2011; 93(3): 525-34. doi: 10.3945/ajcn.110.005850

Nestlé Health Science to develop dietary solution for kidney patients – CM&D acquisition

Wed, 02 Feb 2011 08:00:00 -0500

UNDER DEVELOPMENT: Fostrap, a medical food in the form of a chewing gum for kidney patients.

Lutry, 2 February 2011 – Nestlé Health Science today announced that it has completed the acquisition of CM&D Pharma Ltd (CM&D), a company that specialises in the development of products tailored for patients with kidney disease, inflammatory bowel disease, and colon cancer.

The company’s financials and the terms of the transaction are not being disclosed. CM&D is part of the company portfolio of Inventages Group, an independent venture capital fund that Nestlé invests in.

CM&D is a small company that focuses on the research and development, and marketing and sales of foods for special medical purposes. The company’s leading product, Fostrap, is a medical food in the form of a chewing gum for kidney patients who have an elevated level of phosphate in the blood (hyperphosphataemia).

While hyperphosphatemia is rare in the general population, it commonly affects patients with kidney failure or renal insufficiency. Hyperphosphataemia contributes to vascular calcification, leading to an increased risk of cardiac mortality, as well as mineral and bone disorders. Fostrap works by binding phosphate in the saliva, thereby helping to lower phosphate levels in the blood. This is a novel method for managing hyperphosphataemia, which is being developed as a complementary approach to current medical therapy. Clinical trials are still on-going, but preliminary data published to date are promising.

The acquisition of CM&D comes just a month after Nestlé Health Science became operational. Nestlé Health Science is a fully-owned subsidiary of Nestlé S.A. that will develop science-based nutritional solutions to deliver personalised health care for medical conditions.

“This acquisition is an excellent fit with Nestlé Health Sciences strategic goal of being a pioneer in the promising area of science-based nutrition. We share CM&D’s commitment to use health science for improving the quality of people’s lives, and this acquisition will help to reinforce our position in this opportunity. Additionally, CM&D will benefit from Nestlé Health Science’s commitment to biomedical research, and the resources of the Nestlé Institute of Health Sciences,” said Luis Cantarell, President and CEO of Nestlé Health Science.

For further information please contact:
Nestlé Corporate Media Relations
+ 41 21 924 2200
mediarelations@nestle.com

Related information:

CM&D Pharma Ltd website
News release: Nestlé Health Science to develop dietary solution for kidney patients – CM&D acquisition{ResourceTypeAndSize=Common/NestleDocuments/Documents/R_and_D/News/NHS_News%20release_CMD_1_Feb_2011.pdf}
Factsheet: Chronic kidney disease, hyperphosphataemia and its managemen{ResourceTypeAndSize=Common/NestleDocuments/Documents/R_and_D/News/FactSheet-Chronic-kidney-disease-hyperphosphataemia-and-its-management.pdf}
September 27, 2010: Press conference - Nestlé Health Science S.A. and Nestlé Institute of Health Sciences

CPW opens new Innovation Centre in Switzerland

Tue, 01 Feb 2011 06:00:00 -0500

NEW INNOVATION CENTRE: The facility based in Orbe, Switzerland, has more than 80 employees and will be the global hub for research and development for Cereal Partners Worldwide, Nestlé's joint venture with General Mills.

A new CHF 47 million Cereal Partners Worldwide (CPW) Innovation Centre was officially inaugurated today.

The facility based at Orbe in Switzerland confirms the continued success of the 20 year joint venture between Nestlé and General Mills.

The new centre – which aims to build on Nestlé’s long-standing R&D experience and General Mills’ technical strengths; as well as both partners’ expertise in food processing technologies – adds to CPW’s existing 14 factories and two R&D centres worldwide.

As headquarters of CPW’s global R&D network, the centre focuses on breakfast cereal solutions that deliver consumer benefits such as improved nutritional content, freshness, taste and texture.

The centre was opened by Paul Bulcke, Nestlé Chief Executive Officer (CEO); Ken Powell, General Mills CEO and Chairman; and Christi Strauss, President and CEO of CPW, on February 1, 2011. Claude Recordon, Mayor of Orbe, and Philippe Leuba, Minister of the Canton Vaud, also attended the event.

Mr Bulcke outlined the strength of the partnership and added: “This is a complementary mix of skills, as General Mills has a proven cereal marketing approach, technical excellence and a wide portfolio of successful US brands; and Nestlé has a strong worldwide presence and brands, together with a deep local market and distribution knowledge and production facilities.”

Currently the number two breakfast cereal producer globally with more than 4,000 employees, the alliance was set up in 1990 to produce and sell ready-to-eat breakfast cereals worldwide beyond the US and Canada. Each of the two companies saw an opportunity to capitalise on the projected growth of the worldwide breakfast cereal market.

Ms Strauss explained that the centre, with more than 80 employees, creates a global hub of research and development and will leverage scientific knowledge from both partners.

She said: “CPW already leverages expert support in science and research from both Nestlé and General Mills, but this will make it much easier to collaborate across our R&D facilities. It will ensure that CPW provides consumer-preferred products, irrespective of geographic location. In addition, the centre’s location near CPW headquarters in Lausanne, Switzerland, will help bridge knowledge transfer and cross-functional alignment across the business.”

A HEALTHY START TO THE DAY: CPW announced that 44 of its Australian cereal brands, including Uncle Toby’s Cheerios and Milo, will carry the Heart Foundation Tick in 2011. The cereals have been reformulated to increase whole grain and fibre content, while cutting down on saturated fat, sugar and salt.

As the latest development under the CPW partnership, the centre illustrates its commitment to environmental sustainability by meeting the requirements for the Leadership in Energy and Environmental Design (LEED) certification in the United States, and Swiss-based certifying agency MinergieEco.

Healthier breakfast cereal choices have been reaffirmed over the past five years as CPW has significantly and progressively introduced whole grain, while reducing salt and sugar levels in production processes. To date, more than 7,000 tonnes of sugar and nearly 900 tonnes of salt have been reduced worldwide, while over three billion servings of whole grain were added to the products.

Mr Powell reinforced CPW’s commitment to advancing the health benefits cereal can provide and added: “General Mills has been growing and innovating in the breakfast cereal category for more than 80 years, and we see a bright future for CPW as consumers around the world look to nutritious foods like cereals to help them live healthier lives.”

As one recent example of its commitment to healthier options, CPW announced that 44 of its Australian cereal brands, including Uncle Toby’s Cheerios and Milo, will carry the Heart Foundation Tick in 2011. The cereals have been reformulated to increase whole grain and fibre content, while cutting down on saturated fat, sugar and salt.

The strong partnership is also reflected in the joint effort Nestlé and General Mills make as members of the International Food and Beverage Alliance (IFBA), by promoting balanced diets and healthy lifestyles. In 2008, CEOs of each of the IFBA members signed a commitment to a set of five actions over the next five years. On a global basis, these focus on reformulating products, nutrition communication, responsible advertising, physical activity and supporting the World Health Organisation’s Global Strategy.

More than 20 years of CPW:

Under its vast breakfast cereal portfolio, CPW today offers well-known brands such as Shreddies, Fitness, Chocapic and Nesquik.

In 1990, CPW signed an agreement with Rank Hovis McDougall (RHM) for the Shredded Wheat Company and AC Fincken in the UK, providing a 12% share of the UK market.

In 1991, CPW entered the European markets of France, Spain and Portugal, then extending to Mexico a year later. In 1993, CPW took over breakfast cereals responsibility from Nestlé in Asia – including the Philippines, Malaysia, Singapore, Thailand and Indonesia.

In 1994, the acquisition of Toruń - Pacific, a breakfast cereal manufacturing company in Poland, was finalised to further extend its presence in the cereal category.

Up until 1995, Nestlé breakfast cereals were launched in Italy, Ireland, Germany and Switzerland. Nestlé also transferred its existing breakfast cereal businesses into the CPW fold in Greece, Austria and Belgium. The CPW group also branched out into Colombia and Hong Kong, with existing Nestlé business in Chile and the Caribbean coming on board.

Furthermore in 1996, CPW entered the market in Argentina and Brazil. Then a year later, entered Russia. In 1998, CPW was introduced into Romania and the Baltic states. The following year, CPW introduced its breakfast cereals in Turkey.

In 2001 CPW began producing its first cereals bars in Europe. Over the next few years from 2002-2003, CPW extended its reach in China, and Milo in Australia.

CPW acquired the Uncle Tobys cereal business in 2006 and the following year, invested in even more production in Australia. In 2009, Milo and Cheerios were launched into the South African market.

Nestlé introduces Peptamen Bariatric Formula for the critically-ill obese patient

Tue, 01 Feb 2011 00:00:00 -0500

Experts determine that current formulas do not adequately meet the unique nutritional needs of these patients

Nestlé HealthCare Nutrition announced today the launch of Peptamen Bariatric Formula, a unique tube feeding formula specifically designed for the critically-ill obese patient. The announcement came at this week’s American Society of Parenteral and Enteral Nutrition (A.S.P.E.N.) Clinical Nutrition Week meeting where a panel of experts gathered to discuss the issue of obesity in the critical care setting and the unmet nutritional needs of this patient population. These nutrition leaders agree that current nutrition protocols, and the more than 200 existing formulas, unless manipulated, do not adequately meet the nutritional needs of the critically-ill obese patient.

"More than one in four ICU patients are now obese,"¹ said Dr. Juan Ochoa, Medical and Scientific Director, Nestlé HealthCare Nutrition. “As obesity rates increase across the country and around the world, it is vital to provide clinicians with the information and tools they need to serve this patient population with the best care possible.”

Opinion leaders in nutrition including Stephen McClave, M.D., Roland Dickerson, Pharm.D. and Robert Martindale, M.D., Ph.D. were onsite to discuss the lack of consistent protocols used in nutritional assessment and how to best care for obese patients in the Intensive Care Unit. They emphasized that despite the proven benefit of proper nutrition intervention, many healthcare providers do not have the resources needed to address the unique nutritional needs of these challenging patients.

Many of the existing tube feeding formulas, for instance, do not contain enough protein or the appropriate micronutrients recommended for this patient population in the 2009 Critical Care Nutrition Guidelines. Experts agree that new formulas, protocols and training should be developed to help assure these patients receive the appropriate amount of nutrients within the optimal energy targets.

"The lack of consistent and appropriate nutrition interventions for the obese, critically-ill patient means that some patients may be overfed, others may be underfed and become malnourished, and others may not have their nutritional needs assessed at all. All of these scenarios can present problems with health outcomes and recovery rates," said Stephen McClave, M.D., Professor of Medicine, University of Louisville.

Obesity is a serious health concern because of its related complications and co-morbidities, including cardiovascular disease, metabolic disorders such as diabetes and respiratory disease. The increased rate of infections and complications associated with obesity in the ICU can be significant, costly and affect treatment across all settings.

"There is a known benefit with early nutritional intervention in the ICU patient. However, despite having more than 236 formulas, until recently, not one met the recommended amount of protein and calories suggested to help support improved patient outcomes for this patient population," said Robert Martindale, M.D., Ph.D., Chief of General Surgery, Oregon Health & Science University.

To address this important need, Nestlé HealthCare Nutrition has developed a tube feeding formula, Peptamen Bariatric, with a unique protein-to-calorie ratio specifically designed to help meet the protein requirements of the critically ill obese patient recommended in the 2009 Critical Care Nutrition Guidelines.²

Peptamen Bariatric tube feeding formula is the latest addition to the Nestlé Peptamen family of products. Peptamen is the only family of peptide formulas with over 50 clinical studies and more than 23 years of clinical experience. For the tube feeding of the critically-ill obese patient, Peptamen Bariatric formula provides 37 percent of calories from 100 percent whey protein, enzymatically hydrolyzed to produce peptides. The lipid blend in Peptamen Bariatric contains 50 percent medium-chain triglycerides (MCT) to support improved formula tolerance and successful enteral feeding.

For more information about Peptamen Bariatric and the Peptamen family of products, please visit Nestlé Nutrition - Peptamen Bariatric Formula

About Nestlé HealthCare Nutrition, Inc.

Nestlé HealthCare Nutrition offers nutritional solutions for people with specific dietary needs related to illnesses, disease states or the special challenges of different life stages. Nestlé HealthCare Nutrition is part of Nestlé Health Science S.A., which became operational on January 1, 2011 and is a wholly owned subsidiary of Nestlé S.A.

¹ Hogue et al. Intensive Care Medicine 2009:35; 1152-1170.
² This above statement does not constitute an endorsement of Peptamen Bariatric Formulas or any other Nestlé Nutrition formula by SCCM or ASPEN.

Pre-and Early Post-Natal Nutrition – New Evidence on Neonate’s Healthy Growth and Protection

Tue, 14 Dec 2010 00:00:00 -0500

At a Nestlé Nutrition Institute Satellite Symposium held at the European Academy of Paediatric Societies (EAPS) held in Copenhagen, Denmark, leading experts made the case to change clinical practice in pre- and early post-natal nutrition to improve neonatal growth and protection.

Improving long term health of preterm infants

PROFESSOR HANS VAN GOUDOEVER: Professor Goudoever drew attention to research showing that addressing early nutritional deficits amongst Low Birth Weight Infants can have a positive impact on neurological development.

In Europe alone, every year 500,000 infants are now born pre-term. Widespread availability of recent neonatal innovations means that an increasing number of infants born at an early gestation age are surviving^{1, 2}.

Professor Hans van Goudoever, VU University Medical Centre, Department of Paediatrics, Amsterdam and Emma Children’s Hospital, Amsterdam, explained the need for change in clinical practice to address early nutritional deficits amongst pre-term infants as a route to support body and organ growth, especially the brain. New clinical practice offers the opportunity to reduce the occurrence of long-term health issues – IQ restrictions, delays in neurodevelopmental outcomes, cardiovascular diseases, and many others.

Professor van Goudoever explained that pre-term newborns are vulnerable to slipping into poor nutritional status, as current practice is too slow to introduce enteral nutrition, probably due to physicians’ concern of intolerance. The foetus in utero (with nutrients provided via the umbilicus) is continuously supplied with high amounts of amino acids and glucose and would experience rapid brain growth. Commenting upon the importance of an adequate intake of protein and amino acids for prevention of growth faltering in early life, Professor van Goudoever said, “Our goal must be to mimic intra-uterine growth and body composition and to obtain a functional outcome comparable to infants born at term.”

In addition, Professor van Goudoever drew attention to research showing that addressing early nutritional deficits amongst Low Birth Weight Infants (LBWI) can have a positive impact on their neurological development. Research has shown that after adjusting for variables, a 10 kcal/kg per day increase in energy intake during the first week of life was associated with a 4.6 point increase in Mental Development Index (MDI) at 18 months corrected age. Even more striking, an increase of 1gr/kg per day of protein was associated with a 8..2 point increase in MDI³.

To ensure clinical practice moves in the right direction in this developing area of neonatal care, Professor van Goudoever strongly supported the new 2010 ESPGHAN guidelines for Enteral Nutrition of LWB Infants⁴. These include a much higher intake of protein (3.5-4.5g/kg/d) than used previously. He shared the various research that underpinned this shift, including evidence that the gut utilises a considerable amount of protein (50% on average), which is not available systematically⁵. Also, only 20% of specific amino acids are reaching systemic circulation⁶. Given these issues, Professor van Goudoever justified higher amino-acid intake of 4- 4.5 g/kg/d with preterm formulas and highlighted the importance of not tapering off parenteral amino acids before at least 75 ml/kg/d human milk/formula is provided enterally.

Food allergy Prevention in Preterm & Term Neonates
The Symposium also focused on the still emergent issue of food allergy prevention in neonates, both term and pre-term. Dr. Anne Des Roches, Service d’Immunologie Clinique et Allergie, Département de Pédiatrie CHU Sainte-Justine, Université de Montréal, Canada, explained that food allergy is a hypersensitivity reaction, mostly IgE-mediated, that occurs in reaction to various food proteins.

DR ANNE DES ROCHES: Dr. Roches focused on the issue of food allergy prevention in neonates.

Articulating the scale and significance of food allergy, Dr. Des Roches shared estimates that the prevalence of food allergy peaks at 6-8 % at one year of age and then falls progressively until late childhood. Milk allergy will affect nearly 2% of the paediatric population⁷ and 15% of these milk allergic children will not loose their allergy in later life⁸. The persistence of their allergy is associated with a clear impact on quality of life for both the children and their families.

Dr. Des Roches focused on the difficulties of diagnosing milk allergy amongst neonates and in particular preterm ones. Based upon an evaluation of a birth cohort in Norway, the symptoms of milk allergy in neonates are often more subtle than those for other allergic reaction; pain and crying (48%) was the dominant symptom⁹.

Studies to date have shown neonates' risk factors to allergy are related to maternal asthma or maternal food allergy, rather than pre-term or low birth weights. Dr. Des Roches commented, “Preventive diet during pregnancy and breastfeeding is still a matter of debate. The lack of valid studies on that topic means there is no consensus on the value of preventive diet. The official authorities in allergy do not recommend preventive diet during pregnancy and breastfeeding, however they do not disapprove of it either”.

Dr. Des Roches went on to say, “Milk avoidance during the first year of life has been associated with a significant decrease of milk allergy. Whilst this has been considered of minor interest in the past, the impact of this preventive measure is not without interest today. In my view the use of hypoallergenic mother milk fortifier with extensively hydrolysed protein for premature infants and hypoallergenic formula with proven preventive effect in neonates should be advocated in those children born to atopic families and so at greater risk of developing milk allergy”.

Immunonutrients via Enteral route for Premature Infants

PROFESSOR JOSEF NEU: Professor Neu discussed the role of immonutrients in developing intestinal innate immune system as a primary barrier protecting the internal from external environment.

Professor Josef Neu from the University of Florida Gainesville, USA shared the growing understanding of the role of immunonutrients in developing intestinal innate immune system as a primary barrier protecting the internal from external environment. Premature infants are a vulnerable population with high risk of intestinal damage, sepsis via the GI tract & necrotising enterocolitis (NEC) mainly due to barrier dysfunction. Enteral nutrients deprivation is known as one of the factors affecting barrier function.

The importance of enteral feeding administration vs. Total Parenteral Nutrition (TPN) as also discussed in relation to LWB infants for improving intestinal permeability, improving feeding tolerance and growth. Professor Neu explained that data is accumulating showing that the major factor responsible for TPN induced bacterial translocation is the lack of enteral feeding and not the administration of the TPN solution itself¹⁰. Recent studies support the introduction of minimal enteral nutrition without increase in complications such as NEC.

Professor Neu also proposed that essential amino acids such as arginine and glutamine might be beneficial. He went on to say, “Glutamine is taken up by the foetus more than any other amino acid and this is suddenly interrupted in premature birth. A study¹¹ undertaken by my own group in Florida, based upon supplementation of glutamine via the enteral route in human milk or formula demonstrated a decrease in hospital acquired sepsis, a decreased cost of hospitalisation and increased tolerance to enteral feeding.”

*******************

Notes to editors:

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, please consult the Nestlé Nutrition Institute website

Contact:

Marie-Françoise Rütimeyer
Head of Communications
marie-francoise.ruetimeyer@nestle.com

References:

Wood NS, Marlow N, Costeloe K, Gibson AT, Wilkinson AR. Neurologic and developmental disability after extremely preterm birth. EPICure Study Group. N Engl J Med. 2000 Aug 10;343(6):378-84.
Group E, Fellman V, Hellstrom-Westas L, Norman M, Westgren M, Kallen K, et al. One-year survival of extremely preterm infants after active perinatal care in Sweden JAMA. 2009 Jun 3;301(21):2225-33.
Stephens BE, Walden RV, Gargus RA, Tucker R, McKinley L, Mance M, et al. First-week protein and energy intakes are associated with 18-month developmental outcomes in extremely low birth weight infants. Pediatrics.2009 May;123(5):1337-43.
Enteral Nutrient Supply for Preterm Infants: Commentary from Committee on Nutrition of the European Society for Paediatric Gastroenterology, Hepatology and Nutrition (ESPGHAN); JPGN Volume 50, Number 1, Jan. 2010
Series of studies published in Gut AJCN., JNutr., Pediatr Res., 2004-2009
Series of studies published in Gut AJCN., JNutr., Pediatr Res., 2004-2009
Sampson HA, in Food Allergy: Adverse reactions to foods and food additives 2003
Saarinen, J Allergy Clin Immunol 2005 Ford, Arch Dis Child 1982 Uriso, J Allergy Clin Immunol 1997 Skolnick HS, J Allergy Clin Immunol 2001 Ko MHK, J Allergy Clin Immunol 2008
Kvenshagen B., Halvorsen R., Jacobsen M., Adverse reactions to milk in infants, Acta Pediatrica 2008, Volume 97, Issue 2, pages 196–200
Barbara E. Wildhaber, et al. Lack of enteral nutrition effects on the intestinal immune system J Surg. Res. 2005
Neu J, Roig JC, Meetze WH et al. – Enteral glutamine supplementation for very low birth weight infants decreases morbidity. J Pediatr 1997;131:691-699.

Nestlé India plans collaboration to help manage diabetes

Wed, 24 Nov 2010 00:00:00 -0500

SOLUTIONS: Products formulated to assist in the dietary management of diabetes include Resource Diabetic, a complete, high-fibre diet.

Nestlé India has signed a memorandum of understanding with the National Diabetes, Obesity and Cholesterol Foundation (N-DOC) to develop nutrition initiatives aimed at helping to manage diabetes.

The collaboration - which focuses on increasing consumers’ awareness and knowledge of their diets - will see Nestlé work with N-DOC to understand the impact of local diets and changing lifestyles on the increasing incidence of the disease in India.

Gary Tickle, Regional Business Head of Nestle Nutrition, South Asia, said: “The Nestlé Nutrition Institute promotes science for better nutrition and N-DOC conducts culturally specific, basic and applied research in the areas of diabetes, obesity, and cholesterol disorders with the help of physicians and scientists. We see this as the beginning of a strong partnership.”

To kick off the announcement last week, a conference was organised by the Nestlé Nutrition Institute and N-DOC on ‘Nutrition Empowerment for Prevention and Management of Diabetes’ in Delhi. The conference was chaired by Professor Anoop Misra, Chairman of N-DOC, and Director and Head of the Department of Diabetes and Metabolic Diseases at the Fortis Group of Hospitals. Research presented suggested that lifestyle measures, physical exercise and good nutrition can all play a major role in managing, and in some cases even helping to prevent the disease.

Clinical nutrition with scientifically-formulated diets can help to provide balanced nutrition to people with diabetes while also delaying its possible long-term complications.

Nestlé’s worldwide commitment to diabetes research

In many countries, including India, Nestlé HealthCare Nutrition already offers a range of nutritional solutions designed to help diabetic patients more effectively manage their disease and minimise its common side effects. Managing diabetes means keeping blood glucose levels in the target range, controlling blood lipids, managing weight as per guidelines and monitoring blood pressure to reduce the risk of complications.

Products formulated to assist in the dietary management of diabetes include Nutren Diabetes and Resource Diabetic, a complete, high-fibre diet with a flexible caloric density for oral supplementation or enteral feeding of patients with hyperglycaemia; Novasource Diabet, a complete balanced nutritional formula; and Boost Glucose Control, formulated with a unique balance of protein, fat and slow-digesting carbohydrates.

Nestlé has been using its expertise in science-based nutrition and food technology to develop products with a ‘health plus’ for everyday consumption ever since the company was established more than 140 years ago.

Related information:
Nestlé Nutrition Institute

Symposium on nutrient needs of the older adult

Wed, 24 Nov 2010 00:00:00 -0500

The Nestlé Nutrition Institute highlighted the important role nutrition plays in the functional status of older adults during its Satellite Symposium presented at the European Society for Clinical Nutrition and Metabolism (ESPEN) Congress in Nice in September 2010. Sharing knowledge in nutritional science with the medical and science communities is more important than ever due to the growing aging population.

Key messages delivered were:

Nutritional needs of the older adult are impacted by health status
There is a high prevalence of Vitamin D deficiency in older people leading to an increased prevalence of skeletal and possibly chronic non-skeletal diseases
Nutrition has been shown to have an important role in reducing the risk of hip fracture and supporting the repair process.

SHARING KNOWLEDGE: Professor Kevin Cashman, Professor Dorothee Volkert, Professor C. Sieber and Professor René Rizzoli

Research into the nutrient needs of the older adult and the impact that malnutrition has on patient health status was shared at the Nestlé Nutrition Institute Satellite Symposium at the 32nd ESPEN Congress in Nice in September 2010. Prof. Sieber, Chief of Geriatrics at the Klinikum Nürnberg (Germany) and chairman of this symposium, addressed the need to focus on functionality rather than chronological or biological age.

Changing nutritional needs of the elderly
Professor Dorothee Volkert, from the Institute for Biomedicine of Aging at the University of Erlangen-Nürnberg (Germany), showed that nutrient needs vary with health, functional and nutritional status, physical activity and lifestyle. As people age, there is a reduction in lean body mass and the metabolic rate decreases as does physical activity, contributing to an overall reduction in energy needs. The German National Food Consumption Study showed that there is a reduction of energy intake of 450kcal/d for men and 220 kcal/d for women¹. “It is also well known that sensory perceptions decrease with age, gastric emptying is slower and the production of intestinal hormones is altered” says Prof. Volkert. All of these factors have an impact on the intake of food by older adults. In addition, in case of gastro-intestinal disease the absorption and utilization of nutrients may be compromised.

Protein intake is an important determinant of optimal function and sarcopenia prevention. Castaneda et al. (1995) showed that protein intake was related to both muscle mass and muscle strength². The actual amount of protein required to maintain muscle mass is unknown but experts believe that healthy elderly require 0.8-1g of protein per day, while those with underlying chronic disease or illnesses may need up to 1.2-2.0g³.

Vitamin D in the older adult
Vitamin D deficiency occurs due to limited exposure to sunlight of sufficient strength to allow synthesis of the vitamin in skin, particularly when coupled with low dietary intakes of vitamin D. Professor Kevin Cashman, from the School of Food and Nutritional Sciences, and Department of Medicine, University College Cork (Ireland) confirmed that there is a huge gap between the currently consumed low intake of vitamin D by older adults and the recommended intake values for the vitamin.

The amount of vitamin D in the diet required to maintain blood levels of 25-hydroxyvitamin D (the marker of vitamin D status) in the free-living elderly above the minimum recommended of 25 nmol/L is 10 μg (400 IU) per day and as high as 25 μg (1000 IU) per day if 50 nmol/L is used⁴. This level of 50 nmol/L is gaining increasing acceptance as “optimal” for the elderly. However, the current dietary intake of vitamin D in the elderly populations (typically around 2-5 μg (80 – 200 IU) per day⁵), is substantially below the recommended 10 μg (400 IU) per day and poses a major public health concern. These low intakes arise as a consequence of there being only a few rich food sources of vitamin D. There is a need for effective nutritional strategies to improve vitamin D status, particularly in the vulnerable elderly population. Vitamin D supplementation and/or fortification are possible means of addressing this mismatch.

Preventing hip fracture
Professor René Rizzoli from the Division of Bone Diseases, Department of Rehabilitation and Geriatrics, Geneva University Hospitals (Switzerland) discussed the prevalence, cause, treatment and role of nutrition in hip fractures in the older adult. He noted that osteoporotic fracture is a major risk for all older adults, especially for those older than 70 years of age⁶. Hip fracture is the most serious sub-category of osteoporotic fracture. In the year following a hip fracture, 20% of patients die from complications⁷, 30% are permanently disabled and 40% unable to walk independently⁸. “Nutrition, specifically protein and vitamin D, have been shown to play an important role in preventing falls and fractures through the improvement of bone mineral density” says Prof. Rizzoli.

Malnutrition is associated with bone fragility, resulting in increased fracture risk and slowing of the fracture repair process. Oral nutritional supplements have been shown to have a positive effect on overall nutrient intake, decrease complications and speed up rehabilitation post fracture. Two randomised, double-blind, placebo-controlled trials showed the impact of oral nutritional supplements on bone metabolism in patients with hip fracture: there were fewer medical complications and a significantly shorter length of hospital stay⁹, ¹⁰. These studies provide robust evidence of the importance of meeting nutritional needs in the elderly.

Final statement
The three presentations in this symposium highlighted the importance of good nutritional status, specifically the value of nutritional intervention with protein and vitamin D intake, thereby optimising functionality in the elderly and ultimately helping to reduce the cost burden on healthcare systems.

*******************

Notes to editors:

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, please consult the Nestlé Nutrition Institute website

Contact:

Marie-Françoise Rütimeyer
Head of Communications
marie-francoise.ruetimeyer@nestle.com

References:

Nationwide Food Consumption Study II. Max-Rubner-Institute 2008
Castaneda C, et al. Am J Clin Nutr 1995;62:30-39
Morais et al., J Nutr Health Aging 2006; 10: 272-83
Cashman KD, et al. Am J Clin Nutr 2009;89:1366-74
Flynn A, et al. Food Nutr Res 2009 Nov 12;53. doi: 10.3402/fnr.v53i0.2038
Cooper C, et al. Trends Endocrinol Metab 1992;3:224-229
Trombetti A, et al. Osteoporos Int 2002;13:791-737
Cooper C, et al. Am J Med 1997;103:12S-17S 1992
Schürch MA, et al. Ann Intern Med 1998;128:801-809
Tkatch L, et al. J Am Coll Nutr 1992;11:519-525

Gut health and obesity - The promise of pre- and probiotics

Thu, 04 Nov 2010 00:00:00 -0400

On November 4 2010, Nestlé scientist Dr Jason Chou, took part in a live Webinar on “Gut health and obesity: The promise of pre- and probiotics”, organized by Nutraingredients-USA.com.

Dr Chou, and Professor Patrice D. Cani, Universite Catholique de Louvain, Belgium, explored the scientific evidence for the role of gut microflora in health, and whether prebiotics can be useful in weight management control by modifying the gut microflora.

Are your genes influenced by your grandparents’ diet?

Thu, 28 Oct 2010 00:00:00 -0400

NUTRITION AND EPIGENETICS: Over 100 scientists and key opinion leaders gathered to discuss the relationship between genes, nutrition and health.

The Nestlé Research Center is hosting its 7th International Nutrition Symposium in Lausanne, 28th – 29th October 2010.

The 2010 Nestlé International Nutrition Symposium once again brings 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 is on Epigenetics, drawing together some of the world’s leading molecular scientists from around the world.

Epigenetics is the study of how genetic information is expressed and inherited. Genes are expressed differently in response to environmental factors, including diet and physical activity. The way that genes are expressed determines an individual’s physical and emotional characteristics, including health and wellbeing. Importantly, these environment-induced characteristics can be passed on to subsequent generations. For example, a person’s health can be influenced by their mother’s diet during pregnancy, or even by their grandparents’ diet.

The way that foods affect gene expression, today and in future generations, raises numerous questions for food companies, and is of great relevance for their research and product development programmes. Therefore, the topic of Nutrition and Epigenetics is fundamentally important to Nestlé.

NESTLÉ INTERNATIONAL NUTRITION SYMPOSIUM: Leading scientists discuss genes, nutrition and health.

During this two-day symposium, over 100 invited scientists and key opinion leaders will discuss the relationship between genes, nutrition and health.

On the first day the speakers are Emma Whitelaw, Queensland Institute of Medical Research, Randy Jirtle, Duke University, Paolo Sassone-Corsi, UC Irvine, Wolf Reik, The Brabraham Institute, Joseph R Ecker, Salk Institute for Biological Studies.

On the second day, the speakers are Sir John Gurdon, Cambridge University, Catherine Dulac, Harvard University, Stephen J Suomi, National Institute of Health, Patrick Stover, Cornell University, Sir Peter Gluckman, The University of Auckland.

Nestlé speakers at the symposium include Paul Bulcke, CEO, Nestlé S.A. and Werner Bauer, CTO, Nestlé S.A.

The Nestlé International Nutrition Symposia are held annually, the present one being the 7th in the series, and attendance is by invitation only. However, in the spirit of sharing and openness, Nestlé makes all the symposia freely available to the general public as soon as possible after the event.

An on-demand webcast of the symposium will be available early next week on the Nestlé Research Center website

For more information please contact:

Nestlé Corporate Media Relations
+ 41 21 924 2200
mediarelations@nestle.com

Are your genes influenced by your grandparents’ diet?

Thu, 28 Oct 2010 00:00:00 -0400

NUTRITION AND EPIGENETICS: Over 100 scientists and key opinion leaders gathered to discuss the relationship between genes, nutrition and health.

The Nestlé Research Center is hosting its 7th International Nutrition Symposium at the Nestlé Research Centre, Lausanne, 28th – 29th October 2010.

During this two-day symposium, over 100 invited scientists and key opinion leaders will discuss the relationship between genes, nutrition and health.

On the first day the speakers are Emma Whitelaw, Queensland Institute of Medical Research, Randy Jirtle, Duke Universityh, Paolo Sassone-Corsi, UC Irvine, Wolf Reik, The Brabraham Institute, Joseph R Ecker, Salk Institute for Biological Studies.

Nestlé speakers at the symposium include Paul Bulcke, CEO, Nestlé S.A. and Werner Bauer, CTO, Nestlé S.A.

Watch an on-demand webcast of the symposium.

High resolution images available on Flickr

For more information please contact:

Nestlé Corporate Media Relations
+ 41 21 924 2200
mediarelations@nestle.com

Nestlé's Life Cycle approach: Environmental sustainability

Tue, 12 Oct 2010 00:00:00 -0400

PACKAGING INNOVATION: Changing from glass to plastic had a significant impact on the environmental impact of NaturNes. The plastic pot requires less energy and emits less CO2 along its lifecycle.

Designing products and packaging that will have less environmental impact is a goal that Dr Urs Schenker, Nestlé Life-Cycle Assessment Specialist, announced at the 7th International Conference on Life Cycle Assessment in the Agri-Food Sector.

At the event held in Italy, last month, Dr Schenker, Nestlé Research Center, presented Nestlé’s life cycle approach to an audience of international experts in life cycle assessment. Nestlé was also a sponsor of the event.

Nestlé’s approach is a systematic way of assessing the impact that our products have on the environment - from ingredient sourcing, to processing and manufacturing, consumer use of the product and its packaging. In his presentation Dr Schenker described how Nestlé is using life cycle assessment and ecodesign tools. One of these tools is the Packaging Impact Quick Evaluation Tool (PIQET), which was developed by the Sustainable Packaging Alliance

“Compared with conventional life cycle assessment methods, our simplified ecodesign tools provide us with data much earlier on in the product development process. This means that we can take more effective steps in designing products and packaging in a way that will have less environmental impact.” said Schenker.

The PIQET tool is used to evaluate the environmental impact of the entire life cycle of packaging systems - from raw material extraction to packaging material manufacturing, converting, filling, distribution and finally after use by the consumer.

Based on life cycle assessment studies done by external consultants, Nestlé has found that food preparation is also an important contributor to the environmental impact of a food product, and the environmental impact of the food ingredients is generally even higher than that of the packaging.

Nestlé is now developing a new ecodesign tool that will go beyond packaging and allow product designers to assess the environmental impacts of the entire food product, including agricultural ingredients, food processing, packaging, distribution, consumer use and disposal.

Examples of ways that Nestlé’s approach has already provided successful results:

NaturNes babyfood: Life cycle assessment studies have shown that the new packaging has a reduced impact on the environment.
Nespresso and Nescafé Dolce Gusto coffee machines have been improved to reduce energy consumption as a result of life cycle assessment studies. Read the full report

Nestlé is also collaborating in broader industry initiatives that are looking at how environmental impacts should be calculated. For example Nestlé participates in the EU Food Sustainable Production and Consumption Roundtable that aims at establishing science-based, coherent approaches to sustainable consumption and production in the food sector as well as improving communication along the food chain to help consumers make informed choices.

The brain in your gut

Fri, 01 Oct 2010 00:00:00 -0400

HERIBERT WATZKE: Nestlé food scientist Heribert Watzke talks about the "hidden brain" in our gut and the surprising things it makes us feel at TED.

In July 2010, Heribert Watzke, Nestlé food scientist, was a presenter at the prestigious TED Global conference in Oxford, England.

His talk was about ‘The Brain in Your Gut’ and explored new insights about our diet and how the body responds to the food we eat.

Watch the video on the TED website

Nestlé Nutrition Institute symposium on early nutrition and health

Wed, 01 Sep 2010 00:00:00 -0400

SPEAKING AT THE SYMPOSIUM: Professor Ferdinand Haschke, Head of Nestlé Nutrition Institute, Professor Flavia Indrio, Professor Andrea von Berg, Professor Frank Rümmele.

Recent research into the impact of early nutrition on short and long-term health was shared at the Nestlé Nutrition Institute Satellite Symposium held at the European Society for Paediatric Gastroenterology, Hepatology and Nutrition (ESPHGAN) in Istanbul, Turkey, in June 2010.

The three topics covered were: the ability of early nutrition to interact and influence genes and unlock new ways to combat mainstream diseases; the role of probiotics in reducing the crying time of infants with colic; and the allergy preventative effect of different milk hydrolysate infant formulas in children at most risk of atopic eczema.

Read the symposia highlights (pdf, 166 Kb)

Polyphenols in coffee and tea are absorbed at different times after consumption

Tue, 31 Aug 2010 00:00:00 -0400

COFFEE POLYPHENOLS: The bioactive molecules in coffee are of great interest due to their potential health-promoting effects.

Coffee and tea are two of the most widely consumed beverages in the world. They both contain polyphenols (antioxidants) with potential health-promoting effects.

Scientists at the Nestlé Research Center in Lausanne, Switzerland, have found that after drinking green tea, the polyphenols rapidly appeared in the blood, with one major absorption peak. Coffee drinkers, however, experienced two major absorption peaks – one early after consumption and another several hours later.

Both coffee and tea contain different bioactive molecules which are absorbed and metabolized uniquely in the body,” said Dr. Mathieu Renouf, Nestlé scientist leading the study. “The next step is now to understand the role of these bioactives, particularly coffee polyphenols, for promoting health and wellness.

Read the news release (pdf, 148 Kb)
The full article contribution is available in the British Journal of Nutrition

Nestlé wins global food industry award

Tue, 24 Aug 2010 00:00:00 -0400

KEYNOTE ADDRESS: Professor Werner Bauer, Nestlé's Executive Vice President and Chief Technology Officer, explores how food science and technology can help bridge local and global nutrition needs.

Nestlé’s dedication to food science and technology has been acknowledged by the International Union of Food Science and Technology (IUFoST). The IUFoST has honoured Nestlé with its prestigious President’s Award, which is given in recognition of efforts to advance global food science and technology for the benefit of everyone.

Nestlé was specifically praised for its leadership in providing quality, safe, nutritious food products and services and in particular its food safety efforts and support of young scientists in IUFoST. Werner Bauer, Nestlé’s Executive Vice President and Chief Technology Officer, received the award at IUFoST’s Global Food Industry Award ceremony on 23 August, held during its two-day congress in Cape Town.

Professor Bauer was delighted that Nestlé was chosen for the award, and said “It is a great honour that the IUFoST has recognized Nestlé’s leadership, and especially our commitment to food safety. Food safety is absolutely non-negotiable. We have a global network of specialists, including the people in our factories who, every day, deliver around 200,000 analytical results for product release. This commitment to food safety is essential for gaining the trust of our consumers, and for establishing and maintaining our global leadership.”

Earlier in the day Werner Bauer gave the Ernest Newberry Memorial Lecture at the congress. This keynote address explored how food science and technology can help to bridge local and global nutrition needs. At the heart of the lecture was the issue of micronutrient security (meeting the dietary needs for vitamins and minerals). An adequate and balanced micronutrient intake is vital for good health. However, micronutrient deficiencies are still a huge problem in many parts of the world. In particular, a large proportion of the world’s emerging consumers are afflicted by the consequences of deficiencies in key micronutrients such as iron, zinc, iodine and vitamin A.

Food science and technology play a key role in developing fortified products. Food scientists provide the skills and know-how to ensure that micronutrients are stable in different kinds of food products, and that these nutrients are available to the body after consumption (bioavailable). At the same time, fortified products must taste good and be affordable for consumers.

Nestlé’s R&D programme is global, but Nestlé fortified foods and beverages are tailored to deliver local solutions according to the specific nutritional needs, and circumstances, of local consumers. “We have to find solutions to nutrient insecurity in the many parts of the world where it exists—with science and technology. We also have to put in place a sustainable and cost-effective method for implementing the solutions that we find.” concluded Bauer.

Images

For high resolution photographs
please visit our Flickr photostream

Related information:

International Union of Food Science and Technology
15th IUFoST World Congress on Food Science and Technology, Cape Town, South Africa
Nestlé PPP Factsheet {ResourceTypeAndSize=R_and_D/News/PPP-fact-sheet.pdf}

Nestlé to acquire majority participation in Malher Group in Guatemala

Tue, 10 Aug 2010 00:00:00 -0400

BEST IN CLASS PRODUCT DISTRIBUTION: Malher's extensive product portfolio, combined with its excellent product distribution all over Guatemala, fits perfectly with Nestlé's strategy to expand in emerging markets.

Nestlé and Malher today announced an agreement for Nestlé to become the majority shareholder of the Guatemalan group. Malher manufactures, markets and distributes culinary products and powdered beverages under leading brands such as Malher, Yus and Toki. The transaction is subject to regulatory approval. Financial details of the agreement are not disclosed.

Malher – which owns two factories and four distribution centres – has more than 50 years successful commercial presence in Guatemala and is also present in other Central American countries, the Caribbean and North America. Malher currently employs over 1,300 people who, together with the Nestlé team, will further develop the business in the region.

Thanks to this participation, Nestlé will strengthen its position in the culinary business in Guatemala and enter the powdered beverages sector. Malher’s extensive product portfolio, combined with its excellent product distribution all over Guatemala, fits perfectly with Nestlé’s strategy to expand in emerging markets.

Luis Cantarell, Executive Vice President of Nestlé’s Zone Americas, said: “Malher Group and its prestigious brands will consolidate Nestlé’s leadership in the culinary category in the Central American Region. This association will be very positive as it will complement Nestlé’s research and development expertise with Malher’s best in class product distribution in the region, allowing us to be closer to our consumers”.

Malher´s Board of Directors said: “For Malher this is an important step as the combination of Mahler’s and Nestlé’s talent will strengthen our company. This association will allow our brands to play in major leagues. Together with Nestlé, we will continue working to satisfy the needs of our consumers to bring them the best quality products”.

The CEO of Nestlé Central America, Leo Leiman said: “With over 50 years manufacturing and marketing culinary products in Guatemala and Central America, the traditional and strong Malher brands will join Nestlé, the worldwide leader in nutrition, health and wellness. This agreement shows the trust Nestlé has in the Guatemalan market where we expect an important growth in the coming years”.

With more than 70 years presence in Central America, Nestlé has an extensive portfolio of leading brands, recognized for their nutritional value and innovation. Nestlé Central American Region employs over 3,500 people and counts 6 factories, several distribution centers and offices throughout the countries of this region.

Related information:
Malher website

Coffee innovation in Japan led by Nescafé Barista

Thu, 05 Aug 2010 00:00:00 -0400

NESCAFÉ BARISTA: Nestlé’s innovative breakthrough solution which provides a complete coffee system, continues to excel in the Japanese market.

As the only at-home coffee by the cup system of its kind using soluble coffee, it offers a full café menu at the push of a button.

Exclusively available in Japan, consumers can enjoy five delicious, full-bodied types of coffee including cappuccino, café latte, espresso-type, black coffee and mug-sized black coffee.

Used with the patented Nescafé Eco & System refill pack, the machine can make real crema to produce frothy foam – which was impossible to achieve before when preparing a cup of instant coffee in the traditional way.

With its state-of-the-art technology and brand created in alliance with Bravis International, the product breaks the misconception that “roast and ground coffee is more delicious than instant coffee”, which has been widely believed in Japan, therefore bringing new value to the world of instant coffee.

Launched in April 2009, distribution was then expanded through the food retail business and through internet direct sales in early 2010. Consumer demand has reached far beyond expectations and has exceeded the initial production capacity.

With the introduction of Nescafé Barista, Nestlé Japan had sought to offer a new perspective for consumers and bring additional value to the coffee market by moving from being a traditional “instant coffee manufacturer” to a “coffee system solution provider.”

Nescafé initially started commercialising soluble coffee in Japan in the early 1960’s, and started producing locally in 1966.

Since then, it has successfully driven the development of the soluble coffee category, introducing technologies such as Freeze Dry and offering a wide variety of products tailored to Japanese consumers’ taste.

Nestlé Japan also launched another innovative coffee system – Nescafé Dolce Gusto, a Nestlé machine and capsule solution available across many markets.

Related information:
Nescafé Barista
Bravis International
Nescafé Dolce Gusto UK

Can you teach an old dog new tricks?

Wed, 04 Aug 2010 00:00:00 -0400

Can you really teach an old dog new tricks? Scientists at the Nestlé Purina Research Center in St. Louis, Missouri, USA, set out to answer this question with a dietary intervention for older dogs. Study results confirmed that supplementing the dogs’ diets with medium-chain triacylglycerols (MCTs) imparted long-lasting cognitive benefits.

Read more in the Scientific News Release (pdf, 149 Kb)

The full article contribution is available in the British Journal of Nutrition

Nestlé to establish a new hub for innovation in beverages in Singapore

Fri, 23 Jul 2010 00:00:00 -0400

CELEBRATING 30 YEARS OF INNOVATION: The new regional hub for innovation will be located at the company’s R&D Centre in Singapore.

July 23, 2010

Nestlé today announced that it is establishing a new regional hub for innovation in beverages.

Nestlé has a strong and growing business in coffee mixes worldwide. This business is especially strong in the Asia Pacific region, and is expected to continue to grow over the coming years. In response to this growing demand for coffee mixes, Nestlé has created a new hub for innovation in beverages in Singapore to serve the Asia Pacific Region.

This new regional hub, which is a team of technical specialists, will be located at the company’s R&D Centre in Singapore. It will extend Nestlé’s existing hub for innovation in Milo, and focus on coffee mixes. Its mission will be to accelerate renovation and innovation in beverages and develop new product concepts based on local tastes and preferences for both local and wider geographical roll out. In addition the hub will develop new packaging solutions including packaging for consumers with limited income, and provide training and technical assistance to Nestlé markets in the Asia Pacific Region.

The new hub will be fully functional at the beginning of 2011. In the meantime the new team is being selected and trained. This regional team will be part of Nestlé’s global network of specialists and experts in beverages.

Klaus Zimmermann, Nestlé’s global Head of the Product Technology and R&D Centers made the announcement on the occasion of the 30th Anniversary of its R&D Centre in Singapore. For the last 30 years Nestlé’s R&D centre in Singapore has been spearheading inventive research for a large range of products under global brands such as Maggi in culinary, Milo nutritious beverages, Nestle Professional and Nestle Nutrition.

R&D Singapore’s Director, Susanne Kulhanek said at the event, “As proud as we are of our past successes, this is no time to rest on our laurels. Indeed, faced with an increasingly competitive economic environment, we need to keep blazing the trail of innovation so that we can continue to serve our consumers to the best of our ability, to meet – even anticipate – their needs, and to delight their palettes. In order to do this, we must continually expand and update our range of products as proof of our commitment, creativity and know-how while creating shared value.”

R&D Singapore works closely with other Nestlé R&D facilities around the world and engages in external partnerships with regional research and academic institutions and industrial partners to accelerate innovations. Nestlé’s global R&D network comprises 29 Research, Development and Technology Centres and employs around 5,000 people.

Factsheets, images and more available in Events.

Nestlé begins collaboration with Cleveland Clinic to understand how whole grain foods benefit health

Thu, 22 Jul 2010 00:00:00 -0400

LERNER RESEARCH INSTITUTE, OHIO: The study, to be conducted in collaboration with the Lerner Research Institute, will be one of the largest controlled studies of its type on whole grains.

The Nestlé Research Center, based in Lausanne, Switzerland, has donated USD 500,000 to the Cleveland Clinic’s Lerner Research Institute, USA. The gift will fund a collaborative study focused on examining the effects of a diet rich in whole grains on body composition and energy metabolism.

The study, which will last for 26 weeks, will enroll 40 to 50 people, who will eat meals provided by the Nestlé Prepared Food Company’s facility in Solon, Ohio, USA.

This research will be one of the largest controlled studies of its type on whole grains and the first to use advanced body composition measurement techniques such as Magnetic Resonance Imaging (MRI) that are used at the Cleveland Clinic. Scientists at Nestlé Research Center will use state-of-the-art metabolomic analyses to examine changes in metabolism.

Nestlé congratulates Professor Keiko Abe

Thu, 17 Jun 2010 00:00:00 -0400

UNIVERSITY OF TOKYO: Professor Abe is based in the Graduate School of Agricultural and Life Sciences at the University of Tokyo.

Nestlé congratulates Professor Keiko Abe for being awarded the Japanese Medal of Honour with Purple Ribbon by Emperor Akihito. She received this prestigious award on May 14 at the Imperial Palace, Tokyo, in recognition of her lifelong research on food science in general and taste biology in particular.

The Japanese Medals of Honour were first awarded in 1882. There are six types of award, each denoted by the colour of the ribbon that accompanies it. The Medal of Honour with purple ribbon, which was introduced in 1955, is awarded in recognition of academic or artistic achievements.

Nestlé is delighted that Japan has bestowed this award on Professor Abe, whose work has helped to provide the scientific basis for understanding how the body senses different tastes in foods. Professor Abe is based in the Graduate School of Agricultural and Life Sciences at The University of Tokyo, and is a member of the Nestlé Sponsored Research Program "Food for Life".

Professor Abe has recently been appointed as a member of the Corporate Nestlé Nutrition Council. The Nestlé Nutrition Council was originally formed in 1978, with the remit of providing up to date information and advice on nutrition matters to Nestlé’s top management. The council members are all renowned experts in their respective fields of expertise, and bring multidisciplinary perspectives to the area of Nutrition, Health and Wellness as well as emerging fields of nutrition.

Professor Abe also chairs the Nestlé Nutrition Council of Japan, which was founded in 2005 to promote nutrition research, especially by young Japanese scientists.

Sports nutrition goes high-tech

Wed, 26 May 2010 00:00:00 -0400

POWER TO PERFORM: Ironman PERFORM is designed to give endurance athletes an extra push. It comes in flavours including Orange, Lemon-Lime and Berry and will be launched in June 2010.

Under the new agreement, the companies will introduce new Ironman PERFORM ready-to-drink sports beverage in June 2010.

This new Ironman PERFORM sports drink is designed for endurance athletes and features PowerBar's state-of-the-art C2MAX carbohydrate blend. C2MAX, is a unique, carbohydrate formulation, based on groundbreaking research published in the scientific journal, Medicine and Science in Sport and Exercise.

The research, which was led by Dr. Asker Jeukendrup at the School of Sport and Exercise Sciences at the University of Birmingham in the UK, showed that this formulation brings more energy to the working muscle during exercise, and thereby improves performance. Specifically, the study found that the formulation gave an improvement of 8% in cycling time-trial performance.

Also under the new agreement, Ironman PERFORM will be the official sports drink for a number of Ironman events, including the 2010 Ford Ironman World Championship and Foster Grant Ironman World Championship 70.3 events.

Nestlé has an established and ongoing programme of research in sports nutrition that is leading to further opportunities for developing products tailored to the nutrition needs top class athletes. This research is led by experts at the Nestlé Research Centre and is being done with a number of external partners, world-wide.

Related information:

Press Release: World Triathlon Corporation and Nestlé Performance Nutrition Announce Product Sponsorship and Licensing Agreement

Fact sheet: Ironman PERFORM Sports Drink (USA)

Research paper: Currell K and Jeukendrup AE (2008). Superior endurance performance with ingestion of multiple transportable carbohydrates. Med Sci Sports Exerc. 2008 40:275-81

Website: PowerBar website

Benefits of whole grain in the spotlight

Mon, 10 May 2010 00:00:00 -0400

Nestlé scientists have just released new data showing that two weeks of eating a diet rich in whole grain has beneficial effects on biomarkers for heart health.

Dr. Alastair Ross, presented the data at the open HEALTHGRAIN conference in Lund, Sweden, 5-7 May 2010. HEALTHGRAIN is an integrated project on "Exploiting Bioactivity of European Cereal Grains for Improved Nutrition and Health Benefits" under the EU 6th Framework Programme.

Read the news release (pdf, 173 Kb)

1st anniversary for Nestlé Research & Development centre in Abidjan

Tue, 27 Apr 2010 00:00:00 -0400

FOOD TECHNOLOGISTS AT WORK: Supporting local farmers and sustainable agricultural methods, R&D Abidjan uses science and technology at all stages of product development, to create and adapt products for the African market.

Nestlé celebrates the first anniversary of its R&D centre in Abidjan today.

As the only Nestlé R&D centre of its kind in Africa, the facility is led by a highly qualified team of food scientists, technologists, agronomists and sensory specialists, and focuses on improving the quality of locally-sourced raw materials including cocoa, coffee and cassava.

The Cocoa Plan – a new consumer-facing initiative which brings together Nestlé’s activities to promote sustainable cocoa supply – is strengthened at the centre. Around 140,000 high yielding cocoa plants produced in its nurseries have already been distributed to farmers in the Ivory Coast.

The site aims to continue this momentum by producing 500,000 plants by October 2010 and around 12 million plants over the next 10 years.

In addressing the problem of disease and ageing plantations affecting the West African cocoa harvest, Nestlé expanded its propagation technology to Abidjan from its R&D Centre in Tours, France. To follow, a new plant propagation laboratory will be constructed in 2010 on the site.

The opening of the centre a year ago has reinforced the Company's commitment to rural development in Africa and is a further illustration of the principle of Creating Shared Value. This is Nestlé's way of doing business which simultaneously creates value for the Company and the communities in which it operates.

Prominent visitors have included the President of the World Bank, Robert Zoellick; who visited the centre four months ago for an insight on Nestlé’s commitment to sustainability in cocoa.

Nestlé named one of the 50 most innovative companies in the world

Fri, 09 Apr 2010 00:00:00 -0400

INNOVATION LEADER: Nescafé Dolce Gusto is just one of Nestlé's pioneering innovations.

Nestlé is named one of the 50 Most Innovative Companies in the Bloomberg BusinessWeek rankings for 2010. The company is ranked number 36, up two places from last year. The assessment is based on a poll of senior executives that was done by the Boston Consulting Group as well as the financial performance of the most-voted companies.

There have been numerous Nestlé innovations over the years. A very short shortlist from the last 5 years would include Nescafé Dolce Gusto, Nestum infant cereals with prebiotics, Purina Overweight Management and Diabetes Management formulas for pets, and Nescafé Green Blend – a blend of “green” and roasted coffee beans, which provides an increased level of antioxidants while delivering an authentic roasted coffee taste.

Related links:
Bloomberg BusinessWeek Special Report

Nestlé tops the food industry patent filings

Wed, 31 Mar 2010 00:00:00 -0400

LEADING EDGE TECHNOLOGY: Nespresso is protected by over 1,700 patents, both on the capsule and how the capsule interacts with the machine.

The World Intellectual Property Organisation (WIPO) recently announced its list of top patent applicants in 2009. Despite the difficult economic climate last year, Nestlé continued to invest in R&D and intellectual property and has increased its ranking in the WIPO list Nestlé has now entered the top 100 and is the top patent applicant for the food and beverage industry.

Leading edge technologies and highly differentiated products, solutions and benefits are key to Nestlé's four growth drivers and its global brands such as Nespresso, Nan, Nescafé, Nido and Purina. Protecting these technologies, products, solutions and benefits significantly contributes to sustaining the competitive advantage coming from Nestlé's unmatched R&D capability and product and brand portfolio. To do this, Nestlé files over 250 patent applications per year and manages a global patent portfolio of about 20,000 patents.

Nestlé in Fast Company top 10 Most Innovative Companies in Food

Fri, 05 Feb 2010 00:00:00 -0500

Nestlé is named number 4 in the Fast Company magazine’s list of the 10 Most Innovative Companies in Food in 2009. The list has just been published in Fast Company magazine’s Special Issue, March 2010. Nestlé innovations that caught the eye of Fast Company include high calcium milk and ActiCaf, a slow-release caffeine used in PowerBar

Read the full article on the The Fast Company website

Good news for people who like milk or cream in their coffee

Sun, 15 Nov 2009 00:00:00 -0500

There is a lot of scientific interest in the antioxidants in coffee, and their potential benefits on human health. However, the bioavailability of coffee antioxidants, the extent to which they are available to the body, in the presence of milk, or sugar and nondairy creamer has not been studied until now. Scientists from the Nestlé Research Centre, Switzerland, have just published a new study showing that these antioxidants are as bioavailable in coffee with or without milk.

The lead author, Dr Mathieu Renouf said, “Up until now there has been very little known about how proteins, especially from milk, influence the bioavailability and efficacy of coffee antioxidants. Our study is the first to show that coffee antioxidants are just as bioavailable in coffee with milk, as they are in black coffee.”

The authors also found that the overall bioavailability of coffee antioxidants is not influenced by the addition of milk or of nondairy creamer and sugar.

This new study is published today in the The Journal of Nutrition

Mathieu Renouf, Cynthia Marmet, Philippe Guy, Anne-Lise Fraering, et al
Nondairy Creamer, but Not Milk, Delays the Appearance of Coffee Phenolic Acid Equivalents in Human Plasma
J. Nutr. 2010;140 259-263

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

Tue, 03 Nov 2009 00:00:00 -0500

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

Mon, 26 Oct 2009 00:00:00 -0400

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.

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.

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.

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

Tue, 31 Mar 2009 00:00:00 -0400

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.

..................................................

Full paper: Creating Successful Innovation Partnerships {ResourceTypeAndSize=http://www.nestle.com:80/Common/NestleDocuments/Documents/R_and_D/News/OpenInnovationPartner.pdf}
PDF kindly provided by Food Technology Magazine
For more information on Nestlé’s Open Innovation model listen to this BusinessWeek podcast