Key consumer benefits: Pleasure and convenience
NESCAFÉ CAPPUCCINO: When hot water is added, nitrogen is released, lifting the creamer to the surface to form and instant milky foam.
Busy consumers expressed a wish to enjoy a real Italian cappuccino, where ever they were - at home, work or on the move. The challenge for Nestlé R&D was to create a product that captured the magic of Italian cappuccino - especially the creamy foam. Researchers studied the science of foams and developed a new technology called “Foam Booster”.
Foam Booster granules are tiny particles of carbohydrates and proteins that are full of minute holes. The holes are filled at high pressure with nitrogen gas – which is the main component of air. Nitrogen is trapped in the Foam Booster at about 35 times atmospheric pressure – 15 to 20 times the pressure in car tyres. The nitrogen is not released until it comes in to contact with hot water, lifting the creamer to the surface to form an instant milky foam. The coffee stays below to form the brown base. The result? A perfect cappuccino.