Apr 16, 2014
At Easter, our minds turn to one thing – chocolate. But have you ever wondered how they actually get that smooth layer of chocolate on your truffle? Here are five things you didn’t know about the fine art of covering things in chocolate:
- In the food industry, coating something in chocolate is called enrobing;
- The basic technology to enrobe products – which can include fondants, toffees, jellies, biscuits and ice-creams – with chocolate was invented over 100 years ago;
- It takes a lot to get that glossy, shiny chocolate surface. The process includes blowing air over the chocolate-covered foods to remove excess chocolate and then vibrating them to remove ripples caused by the air stream;
- Covering foods in chocolate can actually make them last longer – especially those likely to dry out or absorb water;
- Enrobing foods in chocolate can help delicate foods, like ice-cream, keep their shape.
Apr 15, 2014
Nestlé reports sales of CHF 20.8 billion, organic growth of 4.2% and real internal growth of 2.6%. Growth in developed markets was 0.6% and in emerging markets 8.5%.
Paul Bulcke, Nestlé CEO: "Our organic growth in the first months of the year was in line with expectations and driven by volume rather than price. The continued roll-out of new products, along with good execution, sustained this growth in difficult market conditions. We will keep up the pace of innovation, while further strengthening support for our brands. We confirm our outlook for the full year: performance weighted to the second half, outperforming the market, with organic growth around 5% and improvements in margins, underlying earnings per share in constant currencies and capital efficiency. We expect the continued strengthening of the Swiss Franc to have a negative impact on reported sales."
Read the press release in English (pdf, 74 Kb), French (pdf, 77 Kb) and German (pdf, 74 Kb) and the investor call presentation slides (pdf, 817 Kb)
Follow the on-demand investor call audio webcast hosted by Wan Ling Martello, Nestlé Chief Financial Officer.
Apr 14, 2014
Milo, one of the most iconic Nestlé brands, is celebrating its 80th anniversary this Easter at its birthplace in Australia.
Milo, the world’s leading chocolate malt beverage, can be prepared with hot or cold milk or water – though the debate surrounding the best way to prepare and enjoy the drink has been going almost as long as the product itself.
Loved and trusted by parents and kids alike, today Milo products can be found in more than 40 countries around the world.
Milo was invented in Australia during the depression in 1934 to help ensure that children received enough nutrients from their daily diet.
A glass of Milo contains malt, milk and cocoa and is fortified with vitamins and minerals.
To mark its anniversary, Milo will return to the place it was first launched – the Sydney Royal Easter Show. The original 1934 Milo exhibition stand will be re-created, complete with a visual journey following the Milo story and, of course, Milo for visitors to enjoy.
Read more about the Milo brand.
Apr 11, 2014
The Nestlé Board of Directors was informed yesterday that Peter Brabeck-Letmathe, Chairman of the Board, has been diagnosed with an illness which is curable but requires periodic medical treatment over the next six months.
This does not affect Mr. Brabeck-Letmathe’s ability to carry out his role as Chairman of the Nestlé Board of Directors and he will continue to fully exercise his duties during the treatment period.
Read the statement in French and German (pdf, 50 Kb).
Apr 10, 2014
Our 147th Annual General Meeting took place in Beaulieu, Lausanne, Switzerland.
Read the press release and watch the Chairman and CEO speeches.
Find the report of the Board of Directors, voting instructions and related information in events.
A selection of images from the event are available in our Flickr photostream
Apr 9, 2014
Nestlé Mexico has launched the first Nestlé milk product for lactose-intolerant children between one and three years old.
Nido Kinder Deslactosado is designed for the 5-6% of Mexican children under four years of age who are lactose-intolerant.
According to the American Academy of Pediatrics, lactose intolerance is much more common among Hispanic, Asian and black children younger than five years.
Around 20% of them are lactose-intolerant, while their white peers typically do not develop symptoms of lactose intolerance until after four or five years of age.
Nestlé Mexico has a 110 million Peso (CHF 7,4 million) nutrition research programme which helped create Nido Kinder Deslactosado.
Nestlé Nido has been offering a range of products made of instant dry whole milk fortified with vitamins and minerals for 70 years.
Nido is one of Nestlé’s billionaire brands. An estimated 60 million glasses of Nido milk are consumed every day in 80 countries on four continents.
Read the press release (in Spanish).
Apr 8, 2014
In the US, more than 58% of pet cats – some 50 million – are overweight.
Purina Cat Chow is inviting cat owners to see if their feline companion is among them by taking the Why Weight Pledge.
It offers a series of simple online tools, including a healthy lifestyle quiz, to help owners assess their cat’s weight as well as practical solutions to ensure the pet reaches and remains at a healthy weight.
Watch the video to learn how to find out if your cat is overweight in three simple steps.
Apr 3, 2014
Nestlé Malaysia has launched a healthy living challenge to encourage Malaysians to live healthier lives.
Already more than 1.5 million Malaysians have pledged to be healthy with their families.
The six-week campaign aims to create awareness of the importance of healthy lifestyles with a series of interactive roadshows at hypermarkets and supermarkets across the country.
The roadshows will promote healthy eating habits with educational materials and advice, as well as showcasing Nestlé products, to show that eating healthily can be both pleasurable and affordable for families.
Apr 2, 2014
In Italy, a new tool developed by Rome’s La Sapienza University with support from Nestlé, enables food producers, growers, processors and marketeers to better understand how people feel about a particular product, culinary raw material or food group.
It maps out consumers’ perception of the environmental and economic impact of the food or food product and the production process used to create it. It scores food on its traceability and safety, its cost and innovation. It also shows what people think about the physical benefits of food – including the ease of digestion, as well as its cultural value and links to a particular place, tradition or occasion.
Already, three years in the making, the Food Reputation Map (jpg, 6Mb) has collected and analysed the perceptions of almost 5,000 Italian consumers.
The University’s Centre for Research in Environmental Psychology has also developed a pilot tool in English for use in other countries. Anyone can commission the university to carry out research using the tool.
Apr 1, 2014
Watch how Chef Patissier Yasumasa Takagi makes a baked KitKat.
KitKat Bake has been developed in Japan, specifically for baking; please do not attempt to bake other KitKat products.
Mar 31, 2014
Special, limited edition KitKats with black packaging and a fluorescent logo were created by Nestlé Brazil to support Earth Hour 2014, which took place on 29 March.
Earth Hour is a worldwide movement organised by the World Wildlife Fund that encourages people to turn off all their lights for one hour to show their commitment to the planet.
Glowing KitKats were sent to opinion leaders and KitKat fans across Brazil.
Mar 31, 2014
The full version of the ‘Nestlé in Society: Creating Shared Value and meeting our commitments' 2013 report’ (pdf, 14Mb) is now available. A summary version of the same report was published in March.
The report was prepared according to Global Reporting Initiative (GRI) guidelines at Application Level A+.
The GRI is, a non-profit organization that promotes economic sustainability. It is the leading organisation in the field of non-financial reporting.
Nestlé was the first global food company to report against the GRI 3.1 A+ guidelines for a global sustainability report in 2012 and has maintained the A+ level ever since.
Reporting to GRI A+ standard requires the company to collect data on issues like human rights, diversity and gender, climate change, biodiversity and corruption.
That data is published in the report, and is added to each year as we move forward so that stakeholders can benchmark progress in these and other areas.
Read the Nestlé in Society report: Full report (pdf, 16Mb) and Summary report (pdf, 3Mb)
Mar 26, 2014
Our CEO Paul Bulcke tells CNBC how Nestlé is joining forces with local milk farms and districts to grow its business in China.
Watch the interview on CNBC
Read an interview with Mr Bulcke on food safety published in The China Daily.
Mar 26, 2014
Our CEO Paul Bulcke has told the BBC World Service that today we have the “much safer food than we have ever had in history”.
Listen to his interview about CSV and the challenges of obesity and read the BBC news website feature asking if big food companies can help people eat more healthily.
Mar 25, 2014
As part of efforts to strengthen Nestlé’s food safety research in China, the company has opened a food safety research centre in Beijing.
The Nestlé Food Safety Institute (NFSI) will work closely with agencies to help provide the scientific foundation for food safety policies and standards.
The support will include early management of food safety issues and collaboration with local universities, research institutes and government agencies on food safety issues.
It will also promote scientific communication and help run food safety training programmes.
Read the full story.
Mar 24, 2014
Nestlé India's new advertising campaign shows how food can make life better and put a smile on your face.
Read more on www.ShareYourGoodness.in.