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.
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International Union of Food Science and Technology
Nestlé PPP Factsheet (pdf, 59 Kb)