Nestlé is piloting reusable and refillable dispensers for petcare and soluble coffee as part of its efforts to reduce single-use packaging. The in-store dispensers offer consumers a shopping experience that is free of single-use packaging, along with flexibility and variety of product choice.
Consumers can bring reusable containers to purchase different types of Purina cat food and Nescafé soluble coffee. They can also digitally access product information that is typically found on packaging, such as ingredients, nutritional values and shelf life.
Working in collaboration with the start-up MIWA, Nestlé recently piloted the reusable and refillable dispensers in three Nestlé shops located in Rorschach, Orbe and La Tour-de-Peilz, Switzerland. During a four-month trial period, the dispensers were well received by consumers and Nestlé was able to gain valuable insights including the user-friendliness. To further assess the dispensers’ effectiveness in preventing packaging waste along the supply chain, the dispensers are now being rolled out across more locations in the next few months.
Hélène Lanctuit, R&D Packaging Lead at Nestlé, says: "Packaging plays a key role in maintaining food safety during a product’s shelf life. This means that whenever new packaging systems are explored we need to ensure that our products can be delivered to consumers in a safe and hygienic manner. These dispensers are novel because they incorporate smart technology which allows us to ensure product safety, and also guarantee the freshness and traceability of our products."
The development of innovative, alternative delivery systems such as bulk, reuse and refill options are a key focus area for Nestlé across several product categories. The company has already announced a pilot test for Refill Plus, a water dispenser using state-of-the-art technology, which allows consumers to personalize their water with sixty-four flavor combinations. In partnership with Terracycle, Nestlé is rolling out Loop, a subscription home delivery service in the US and will also introduce it soon in France. Additionally, mini dispensers for Nescafé and Milo are available for the out-of-home segment in many countries around the world.
These innovative systems are part of a broader set of actions to reduce single-use packaging. Building on its commitment to make 100% of its packaging recyclable or reusable by 2025, Nestlé announced plans to reduce the use of virgin plastics by one third during the same time period.
Bernard Meunier, CEO of Nestlé Purina Petcare EMENA, says: "At Purina, our teams are focused on designing our products and packaging for a more sustainable future. This pilot marks an important step forward in our efforts towards waste reduction and we are proud to play a leading role in testing these innovative dispensers. Offering pet owners the option of using safe reusable and refillable dispensers in-store can help us improve our environmental impact while still providing great quality nutrition for pets."
Philipp Navratil, Global Head of Beverage Strategic Business Unit at Nestlé, Senior Vice-President, says: "As part of Nescafé’s packaging transformation journey, we have been working hard to rethink how we design our packaging for better environmental impact. We are excited to work on a refilling option made possible by our in-store dispensing system for our consumers who want to enjoy their Nescafé experience at home."
- Nestlé Switzerland press release in French | German
- Nestlé inaugurates packaging research institute, first-of-its-kind in the food industry
- Nestlé accelerates action to tackle plastic waste
Nestlé announced today that it would co-fund a new Chair for Sustainable Materials at the EPFL (École polytechnique fédérale de Lausanne) in Switzerland, together with Logitech, SIG and other industry partners. The chair will focus on the research and development of sustainable materials such as alternative packaging to enable the reduction of plastic waste. Together, the companies have committed to provide CHF 5 million over 10 years.
The funding will support a new chair for sustainable materials research within EPFL's Institute of Materials. The chair, to be appointed as a tenure-track Assistant Professor, will be responsible for developing and implementing a new research program on sustainable materials. Research topics of interest will address critical areas, such as the overall environmental impact of materials and the exploration of bio-based, bio-degradable and recyclable materials, including high-performance paper-based barrier materials that could help to address environmental concerns about plastic packaging, and more.
Stefan Palzer, Nestlé Chief Technology Officer said: "Tackling plastic pollution is a top priority for Nestlé. We continue our efforts to pilot novel approaches for re-use packaging, while also evaluating new recycling technologies and sustainable packaging materials. The development of high performing, environmentally friendly materials requires a fundamental understanding of material structures and properties, which is why we are collaborating with our innovation partners to invest in sustainable material research at EPFL."
"Our specialists are already committed to developing cutting-edge, new materials that will help the world get rid of its dependency on petrol-based products. Building strong relationships with industrial partners is key to have these new products reach customers in the most efficient way," stresses Martin Vetterli, EPFL President.
The discovery and development of functional, safe and environmentally friendly packaging solutions is a key focus for Nestlé. In 2018, the company announced its Nestlé Institute of Packaging Sciences as an important step further to achieve the company’s commitment to make 100% of its packaging recyclable or reusable by 2025. The Institute’s broader research partnership with EPFL includes a four-year agreement to support postdoctoral and PhD projects aimed at developing and testing life-cycle engineered food packaging.
Located in Switzerland, EPFL is one of the globally leading Universities in Material and Life Sciences. Both EPFL and Nestlé sit at the heart of a unique Swiss innovation ecosystem, which consists of global companies, scientific institutions, and a large number of start-ups. In 2019, the organizations joined forces with the Swiss Canton of Vaud and the Swiss Hospitality Management School in Lausanne (EHL Group) to launch the Swiss Food & Nutrition Valley to attract further talents, start-ups and investments to Switzerland.
Nestlé has launched nesQino – a smart and simple solution that enables people to personalize healthy superfood drinks made from 100% natural ingredients, at home or in the office.
First launched in China, nesQino comprises a silent, digitally connected Q-cup machine, superfood sachets, and three different base sachets: smoothie, oat shake and milk shake.
With nesQino, consumers can make 21 different superfood drink recipes designed by creative nutritionists using different types of ingredients known to be healthy.
Alfred Yoakim, Head of Nestlé System Technology Centre, said: "In 18 months the team has developed a full range of products and system for nesQino. It is completely new in the Nestlé world, with all kinds of natural ingredients and superfoods. We also designed the Q-cup to blend the product perfectly and release the natural goodness of these ingredients."
Mayank Trivedi, Head of Nestlé's Dairy Strategic Business Unit, said: "nesQino is a personalized solution that reinvents good-for-you drinks to create wellness that fits the lives of our consumers. In all our recipes, we've used a selection of natural ingredients known to do you good, to create delicious customizable drinks."
The superfood sachets are made from ingredients such as fruits, vegetables, nuts and seeds, roots and microalgae. They also have probiotics to help boost overall wellbeing. Complementary base sachets are made from dairy milks, cereals, and plant-based ingredients.
Using advanced flash-freezing and drying techniques, combined with patented powder technologies developed by the Nestlé R&D team, the ingredients are naturally preserved with no additives, preservatives, artificial colors or flavors. The packaging is recyclable in China.
People simply choose one superfood sachet and one base sachet, pour the contents into the Q-cup with water and select the desired temperature – for a hot or cold beverage ready in just two minutes.
The nesQino smartphone mini program (app) allows consumers to personalize drink temperature, explore recipe combinations, access nutritional information, and interact and share recipes with friends.
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Nestlé has launched Unleashed , a new accelerator program in pet care. The Nestlé Purina program is part of the global initiative to accelerate innovation, addressing fast-changing consumer needs and major challenges linked to the future of food and nutrition. The program aims to identify and support dynamic and creative start-ups that integrate science and technologies into innovative products and services for pets.
Unleashed leverages Nestlé Purina's Research and Development expertise and its commercial reach to foster the growth of selected start-ups. Starting in July 2020, the program gives start-ups access to pet health and nutrition expertise, proof of concept funding, as well as established commercial networks.
Dan Smith, Vice President, Research and Development, Nestlé Purina said: "Unleashed contributes to building an ecosystem in pet care where experts and innovators come together and help promote pet health and wellbeing, creating better lives for pets and the people who love them."
"In addition to support, advice and funding to prove their concept, start-ups will have access to a wide range of competences at Nestlé Purina, including training, learning and networking opportunities. We want to facilitate connections with our businesses to help the start-ups find synergies and inspiration."
Unleashed is calling for start-ups with a creative mindset and promising technologies including in the areas of personalized nutrition, proactive health & wellness and sustainable solutions including packaging.
Start-ups will be evaluated for the relevance of their business idea, scalability and business model sustainability. They will be supported by a Nestlé Purina multi-disciplinary team to help them validate their concepts within 6 months. Each selected start-up will receive funding up to CHF 50,000. Applications for the first call will close on the 31st of March 2020. The program is starting in Europe, Middle East and North Africa.
Unleashed is a spin-off from the global acceleration program that was kicked off last year with the creation of the Nestlé R&D Accelerator in Lausanne, Switzerland, that was established with the objective of rapidly translating innovative ideas and concepts into new products and services across business categories. The Nestlé R&D Accelerator provides scientists, students and start-ups access to Nestlé R&D expertise and infrastructure.
Nestlé Purina has developed the first and only cat food that reduces the allergens in cat hair and dander. Purina Pro Plan LiveClear is a 100% complete, nutritious and balanced dry cat food that significantly has been shown to significantly reduce the allergens in cat hair and dander in as little as three weeks when fed daily.
The breakthrough product stems from more than a decade of research dedicated to finding a safe, effective way to improve quality of life for cats and their owners.
As many as one in five adults worldwide are sensitized to cat allergens, therefore limiting interactions between owners and their cats. Current methods for managing cat allergens often include limiting time with the cat, isolating the cat in the home or removing the cat from the home altogether.
“Many people think that cat hair is the root of their problem,” explained Ebenezer Satyaraj, PhD, immunologist for Nestlé Purina Research and lead investigator for the research, “but it’s actually what’s on it – the major cat allergen called Fel d 1, a protein that cats produce naturally in their saliva.”
Nestlé today announced a collaboration with Burcon and Merit, two key players in the development and production of high-quality plant proteins. This partnership will enable Nestlé to further accelerate the development of nutritious and great-tasting plant-based meat and dairy alternatives with a favorable environmental footprint.
The partnership combines Nestlé’s expertise in the development, production and commercialization of plant-based foods and beverages with Burcon’s proprietary plant protein extraction and purification technology, while leveraging Merit’s state-of-the-art plant protein production capabilities.
"Developing nutritious and great-tasting plant-based meat and dairy alternatives requires access to tasty, nutritious and sustainable raw materials as well as proprietary manufacturing technology," says Stefan Palzer, Nestlé Chief Technology Officer. "The partnership with Burcon and Merit will give us access to unique expertise and a new range of high-quality ingredients for plant-based food and beverages."
Globally, Nestlé has around 300 R&D scientists, engineers and product developers located in 8 R&D centers that are dedicated to the research and development of plant-based products. To complement its internal capabilities, the company also strategically collaborates with researchers, suppliers, start-ups and various other innovation partners.
Nestlé’s plant-based product range includes pea, soy- and wheat-based burger patties, sausages, mince meat, chicken filets and various prepared dishes. The company also developed pea and oat-based dairy alternatives, almond-, coconut- and oat-based creamers, plant-based coffee mixes as well as a range of non-dairy ice creams. It also recently announced its plans to launch vegan alternatives to cheese and bacon, designed to complement its existing plant-based burger patties.
Nestlé Research and the University of Plymouth have revealed new insights into the factors that predispose children to developing type 2 diabetes in adult life. This was part of a first-of-its-kind study called EarlyBird that followed 300 healthy children in Plymouth, UK, for 15 years to determine who would become at risk of developing type 2 diabetes and why.
The EarlyBird researchers monitored the children from five years of age to early adulthood to explore how the metabolism changes during growth. The findings, published in a series of peer-reviewed scientific publications, shed new light on the biological and physiological factors that are relevant for metabolic health in childhood.
The latest results published in Diabetes Care show that the earliest event leading to prediabetes (the initial asymptomatic condition where the first signs of diabetes are already present), is an early dysfunction of the beta-cell, independent of body weight. Beta-cells in the pancreas produce insulin, the hormone that regulates blood sugar levels. They further showed that this beta-cell dysfunction was associated with the presence of genetic factors previously associated with type 2 diabetes in adults. This discovery could lead to the early identification of children that are at risk of future type 2 diabetes.
Professor Jon Pinkney from the University of Plymouth stated, "The rapidly rising prevalence of type 2 diabetes is one of the biggest global health challenges, and there is an urgent need to develop effective strategies for early intervention and prevention. The research partnership between University of Plymouth and Nestlé has shown how the risks of future type 2 diabetes can be predicted in childhood. This opens up the possibility of individualized advice and early intervention to reduce the risks of future type 2 diabetes."
"In this study we show that beta-cell dysfunction is an early event in the onset of pre-diabetes in children and that this effect is body weight independent”, said François-Pierre Martin, an expert in metabolism who led the collaboration at Nestlé Research. "However, we also report in this study that subsequent weight gain during puberty aggravates the progression from prediabetes to diabetes. This stresses the importance of lifestyle and nutritional interventions in childhood to reduce the risks to develop diabetes."
Jörg Hager, a genetics expert at Nestlé Research who designed the genetic part of the study said: "Our research has important implications for potentially identifying children at risk of developing prediabetes through genetic markers. The new findings will allow us to develop new nutritional approaches that target the insulin response to a meal, and the body’s ability to regulate blood sugar level."
Sarcopenia is an age-related progressive loss of muscle mass and strength and an important contributor to frailty. It is associated with an increased risk of falls and bone fractures leading to loss of independence and reduced quality of life in the older population, as well as increasing health care burden.
Nestlé Research scientists in partnership with the EpiGen Global Research Consortium as part of a multi-centre study called MEMOSA (Multi-Ethnic Molecular determinants of human Sarcopenia) gained new insights into the molecular mechanisms leading to sarcopenia. These results were published today in Nature Communications.
Researchers compared muscle tissue from groups of older men with sarcopenia across different geographies and looked for variabilities that may explain why some people develop sarcopenia and some people do not.
"The causes of sarcopenia are multifactorial," said Eugenia Migliavacca, a Nestlé Research scientist and first author of the study. "Understanding the over-arching mechanisms responsible for the loss of muscle mass and strength is essential to design interventions that maintain mobility in older people".
Irrespective of geographies, the muscle from individuals suffering of sarcopenia shows a reduced activity of the cellular machinery producing energy, which is critical to maintaining muscle mass and strength. The dysfunction of mitochondria, the cellular organelle powering muscle fibers by converting food into energy, is the strongest influencing factor leading to sarcopenia. The study also shows that people with sarcopenia have reduced level of NAD+, a molecule critical for mitochondrial function, acting as a sensor of cellular energy levels and regulating energy production.
Mitochondria play a key role in maintaining our health during aging", said Jerome Feige, Head of Musculo-Skeletal Health at Nestlé Research and one of the senior authors of the study. “We are investigating a range of nutrients derived from food that support mitochondrial function by restoring the cellular processes that decline during aging. Our new results demonstrate the central role of mitochondria in sarcopenia and open new opportunities for nutritional strategies to enhance muscle function by preventing aging at the cellular level."
Nestlé is leading a number of complementary research programs aimed at the development of novel nutritional strategies to promote healthy muscle aging.
To further increase the understanding of the microbiome's impact on human health and to accelerate the development of innovative nutritional solutions promoting health and wellbeing, Nestlé has entered into a partnership with the University of California San Diego Center for Microbiome Innovation (CMI).
The partnership builds on the CMI's world-class microbiome expertise which complements Nestlé’s research capabilities on the connection between nutrition and the gut microbiome.
The microbiome is the vast community of microbes such as bacteria, fungi, and viruses that live on and inside the body. An important part of the microbiome is located in the gut where it is essential to digesting the food we eat, the immune system, and other aspects of health.
Over many years, Nestlé has studied the gut microbiome and its evolving composition throughout different life stages, from birth to aging, in humans and pets. This research has been translated into products that help maintain healthy digestion and wellbeing for different populations. The current portfolio includes products containing probiotics, prebiotics, and synbiotics to improve digestion.
Nestlé has entered into a partnership with Corbion to develop the next generation of microalgae-based ingredients, enabling the company to deliver sustainable, tasty and nutritious plant-based products.
Microalgae ingredients have several advantages, as they are a vegan source of protein, healthy lipids and various micronutrients. In addition, the production of microalgae has a low carbon, land and water footprint.
Stefan Palzer, Nestlé Chief Technology Officer says, "We are actively exploring the use of microalgae as an alternative protein and micronutrient source for exciting plant-based products. Through the partnership with Corbion, we will be able to use great-tasting, nutritious microalgae-based ingredients to innovate across our different product categories."
By combining Corbion's microalgae and fermentation capabilities with Nestlé's expertise in the development of plant-based products, the two companies aim to produce and commercialize microalgae-based ingredients rich in protein and micronutrients. They will collaborate to improve the functionality, taste and nutritional profile for usage in different types of products.
Nestlé's plant-based portfolio currently includes various beverages such as almond-, coconut- and oat-based creamers and coffee mixes, non-dairy ice cream, as well as a range of pea and soy-based meat alternatives and prepared dishes.
The Swiss Canton of Vaud, the Swiss Federal Institute of Technology in Lausanne (EPFL), the Swiss Hospitality Management School in Lausanne (EHL Group) and Nestlé have joined forces to develop and promote a global innovation ecosystem on food and nutrition. The initiative will be launched in 2020 as the “Swiss Food & Nutrition Valley”, with the aim to further attract talent, start-ups and investment to the region.
Switzerland is home to a unique ecosystem in the area of food and nutrition. This is due to its deeply rooted agricultural tradition, an unmatched density of world leading companies and scientific institutions as well as a large number of start-ups in areas such as food, nutrition, life sciences or robotics.
As a result of the intensive collaboration among local players, leading innovation platforms have emerged in Switzerland, including in the areas of nutrition, nutrigenomics, alternative proteins, packaging sciences and sustainable agriculture. With the creation of the Swiss Food & Nutrition Valley, the founding partners aim to strengthen the existing innovation ecosystem further and attract talent, start-ups and investment to the region. The Swiss Food & Nutrition Valley addresses major challenges of the future of food and nutri-tion using cutting-edge science and technology - from agriculture to waste, from innovative products to healthy, sustainable diets.
The worldwide overweight and obesity epidemic, and weight-related health complications such as diabetes and cardiovascular disease, have become critical healthcare issues in both developed and developing economies.
Much of the research focus to date has been on strategies to help people lose weight. However, very little is known about why certain people are resistant to weight gain in the first place. Understanding the biological mechanisms that underlie this resistance to weight gain can help in providing solutions that work on long-term weight and health maintenance.
Indeed, novel insights on metabolic differences in humans might come from studying very lean people, a state called Constitutional Thinness (CT). CT individuals eat normally but exhibit a natural resistance to weight gain.
Nestlé Research scientists, along with clinical researchers from the Clinical Hospital at the University of St-Etienne, in France, identified the molecular aspects underlying the low body weight and fat of CT individuals.
Nestlé today officially inaugurated the Institute of Packaging Sciences, the first-of-its-kind in the food industry. The new Institute enables Nestlé to accelerate its efforts to bring functional, safe and environmentally friendly packaging solutions to the market and to address the global challenge of plastic packaging waste.
Speaking at the inauguration, Mark Schneider, Nestlé CEO, said, "Our vision is a world in which none of our packaging ends up in landfill or as litter. To achieve this we introduce reusable packaging solutions and pioneer environmentally friendly packaging materials. Furthermore, we support the development of local recycling infrastructure and deposit schemes to help shape a waste-free world. The Nestlé Institute of Packaging Sciences enables us to create a strong pipeline of sustainable packaging solutions for Nestlé products across businesses and markets."
The Nestlé Institute of Packaging Sciences focuses on a number of science and technology areas, such as refillable or reusable packaging, simplified packaging materials, recycled packaging materials, high-performance barrier papers as well as bio-based, compostable and biodegradable materials.
Stefan Palzer, Nestlé CTO said, "Reducing plastic waste and mitigating climate change effects through cutting-edge technology and product design are a priority for us. Nestlé experts are co-developing and testing new environmentally friendly packaging materials and systems together with our development centers, suppliers, research institutions and start-ups. Located at our Nestlé Research facilities in Lausanne, Switzerland, the Institute also leverages our existing research capabilities in food safety, analytics and food science."
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Our CTO Stefan Palzer on how we've taken open innovation to a new level through a multi-faceted approach, in an effort to meet consumer needs and challenges while also having a positive impact on the environment and society
Read Stefan's blog in full
Nestlé today launched a range of Nescafé Gold lattes crafted with plant-based ingredients. These are the first-ever non-dairy soluble coffee lattes and certified by the Vegan Society as suitable for people following a vegan diet.
The new premium Nescafé Gold non-dairy lattes are made with almond, oat and coconut perfectly blended with 100% Arabica coffee beans to create smooth and creamy coffees.
Products are initially launched in the UK and Ireland before being rolled out in several markets across Asia, Europe, Latin America and Oceania.
David Rennie, Head of Beverages Strategic Business Unit, Nestlé SA, said “We are delighted to bring new coffee experiences with the launch of our premium Nescafé Gold non-dairy lattes. Our iconic Nescafé brand continues to lead and embrace new coffee trends with this innovation”.
Nescafé is the world’s favorite coffee brand. These new premium non-dairy lattes complement the existing Nescafé Gold portfolio.
A new study has found that the Crohn’s Disease Exclusion Diet (CDED), a novel whole-food based dietary approach, combined with Modulen IBD, a Nestlé Health Science nutritional supplement for partial enteral nutrition (PEN), is effective for the management of Crohn’s disease.
There is no cure for Crohn’s disease- a chronic condition that causes inflammation of the digestive system or gut. Most patients typically rely on anti-inflammatory drugs and surgical interventions to manage their symptoms, which can be expensive, for both the patient and health care providers. However, a randomized control trial, has shown that a nutrition-based approach, combining CDED and Modulen IBD is effective for the management and remission of Crohn’s disease.
Nestlé Health Science leveraged the results of the study to create ModuLife, a platform to support dietary management for patients with Crohn’s disease. Through ModuLife, patients benefit from the essential nutrients of Modulen IBD, while also enjoying whole foods and using an online platform to personalize and manage their diet through access to recipes and meals plans, diet tracking adherence, as well as guidance from CDED specialists.
Because ModuLife is physician-supervised, patients and their healthcare providers can easily collaborate to ensure that patients receive ongoing support and maintain habits that prolong the remission of their disease.
"ModuLife is a paradigm change for how Crohn’s disease patients and healthcare providers manage the disease," said Greg Behar, CEO of Nestlé Health Science. "It provides healthcare professionals with a dietary approach backed by science and it provides patients with support programs as they make the changes to their diet. It is an excellent example of Nestlé Health Science’s dedication to advancing the role of nutrition through science-based innovation."
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Nestlé has announced it has created a unique chocolate made entirely from the cocoa fruit, using the beans and pulp as the only ingredients and therefore not adding any refined sugar.
Nestlé plans to introduce the first product in Japan in the autumn of this year through its KitKat Chocolatory. Further products in other countries will follow next year, through some of Nestlé’s most popular confectionery brands.
Nestlé has developed a natural approach, which allows it to extract the pulp and use it in chocolate with no compromise on taste, texture and quality.
Until now chocolate has been made with the addition of refined sugars. This patented innovation delivers a great tasting chocolate using only one ingredient – the cocoa fruit.
Patrice Bula, Head of Strategic Business Units, Marketing and Sales at Nestlé, said: "We’re proud to bring chocolate lovers a new chocolate made entirely from the cocoa fruit without adding refined sugar. This is a real innovation which uses the natural sweetness of the cocoa pulp to provide a pure, novel chocolate experience."
The cocoa fruit contains cocoa beans and cocoa pulp. The pulp surrounds the beans, it is soft, sweet and white in colour. Some of the pulp is used in the fermentation of the cocoa beans after they are harvested, but a significant proportion is usually removed and the value is lost. Until now it has not been used as an ingredient to naturally sweeten chocolate.
With the announcement today, Nestlé reaffirms its leadership in the confectionery category by driving innovation and creating new, natural and exciting products. Nestlé was the first to bring Ruby chocolate to market in 2018 with KitKat, first in Japan and then across Europe.
For more details on the launch in Japan, read the press release (pdf, 100 Kb)
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Nestlé has announced today the launch of its YES! snack bars in a new recyclable paper wrapper. In a breakthrough innovation, for the first time a confectionery bar has been packaged in paper using a high-speed flow wrap technology.
This launch has unlocked the potential for recyclable paper packaging to be widely used in the confectionery industry. Up until now, high-speed production of shelf-stable snacks was only achieved using plastic films and laminates. Now paper can be used at large scale while guaranteeing product quality and freshness over the entire shelf life.
This paper wrapper is a further step in Nestlé’s commitment to make all its packaging recyclable or reusable by 2025. The wrapper is widely recycled in the countries where it will be available. The paper is from sustainable sources, certified by the Forest Stewardship Council (FSC) and The Program for the Endorsement of Forest Certification.
Patrice Bula, Head of Strategic Business Units, Marketing and Sales at Nestlé, said: "Consumers are looking for more natural and sustainable options when they choose a snack, both in terms of ingredients and packaging. Our YES! bars are made with wholesome ingredients that celebrate and care for Nature's diversity. We are now relaunching them carefully wrapped in paper, making the packaging easy to recycle and avoiding plastic waste."
YES! snack bars are 'tasty by nature' with wholesome ingredients such as fruit, vegetables and nuts. Among others, flavors include Dark Chocolate, Sea Salt & Almond; Dark Chocolate, Banana & Pecan; and Raspberry & Chia Seeds.
Each YES! nut bar is vegetarian, high in fiber, and a source of protein. The fruit and vegetable bars are vegan, gluten free, lactose free, high in fiber, have no added sugar and contribute to one of your five a day.
With the new paper wrapper and a wider range of flavours, YES! is now being launched in more countries. It will now be available in Austria, Belgium, the Czech Republic, France, Germany, Ireland, Luxemburg, Malta, the Netherlands, Portugal, Slovakia, Spain, and the United Kingdom. More countries in Europe and beyond will follow soon.
Read more on Nestlé’s commitment to tackling plastic pollution
Nestlé and Tsinghua x-lab launch joint innovation challenge for packaging sustainability.
Nestlé Research and Development in China announced today an open innovation challenge in collaboration with Tsinghua x-lab. The challenge is expected to drive impact by leveraging China’s extensive capacity for innovation, while providing a platform for the development of potential solutions to address packaging sustainability locally.
Read more about the open innovation challenge in collaboration with Tsinghua x-lab.
Nestlé Purina scientists have demonstrated a proactive way to significantly reduce the active levels of the major cat allergen, Fel d1, at its source in cats’ saliva.
Fel d1 is an allergen produced by all cats – regardless of breed, age, hair length, hair color, sex, or body weight. Produced primarily in cats’ salivary and sebaceous glands, Fel d1 is transferred to a cat’s hair and skin during grooming, then dispersed in the environment via hair and dried skin flakes.
As many as one in five adults worldwide are sensitized to cat allergens, with up to 95 percent of reactions caused by Fel d1. People often manage the allergens by limiting or avoiding exposure to cats.
In research published in Immunity, Inflammation and Disease, Nestlé Purina scientists discovered how to safely neutralize Fel d1 in hair and dander by incorporating an egg product ingredient containing anti-Fel d1 antibodies into a cat’s diet. This ultimately will reduce active Fel d1 levels in the environment while also maintaining normal allergen production by the cat, without affecting the cat’s overall physiology.
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