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.
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.
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 China website
Johannes Baensch speech (pdf, 175 Kb)
Factsheet (pdf, 295 Kb)
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Nestlé strengthens scientific commitment to China with new laboratory partnership
Nestlé opens new Maggi seasoning production line in China
Nestlé to enter partnership with Chinese food company Yinlu