List view / Grid view
15 December 2010 | By Steve Tolliday, Principal Product Technologist, Nestlé Product and Technology Centre
Colour in food is important. It is one of the drivers for the consumer in selecting specific foods and when combined with flavour and texture, adds to the overall enjoyment of the consumption of food. Historically, confectionery has been full of bright, exciting colours to ensure its appeal to the…
9 December 2010 | By Nestlé
Nestlé Indonesia will invest USD 100 million in a new state-of-the-art factory to meet consumers’ increasing demand for nutritious, branded products at affordable prices...
27 September 2010 | By Nestlé
The Nestlé Board of Directors approved the appointment of Chris Johnson as Executive Vice President...
8 September 2010 | By Nestlé S.A.
Nestlé Lanka inaugurated a new chilling centre in the northern province of Kilinochchi in Sri Lanka furthering its expansion in the dairy industry...
1 September 2010 | By Nestlé
Richard Laube, Executive Vice President in charge of Nestlé Nutrition, has decided to leave Nestlé with immediate effect.
26 August 2010 | By Nestlé
Nestlé emphasises its presence in the Russian and Eurasia region with the opening of a duo of premium chocolate production lines...
24 August 2010 | By Nestlé
Nestlé’s dedication to food science and technology has been acknowledged by the International Union of Food Science and Technology (IUFoST)...
7 July 2010 | By The Food and Drink Federation (FDF)
Local Conservative MP for Carlisle John Stevenson appointed as Chair of the Food & Drink Manufacturing All Party Parliamentary Group...
17 May 2010 | By Nestlé
As a further step in its commitment to fight the major issue of deforestation, Nestlé has entered into a partnership with The Forest Trust (TFT)...
12 May 2010 | By Dr. Ian Roberts, Director of the Chocolate Centre of Excellence, Nestlé
Cocoa has always held a special status in society. It has evolved from being used to make a beverage featuring at sacrificial ceremonies, travelled via the conquest of the indigenous cultures of Meso-America to the Spanish Royal Court and through high society in France and Italy to find a more…
20 February 2009 | By Leon Gorris, Senior Scientist Risk Assessment, Unilever and Yasmine Motarjemi, Corporate Food Safety Manager, Nestlé
This paper argues the case for increased awareness of the importance of training and competence in management of food and water safety, prevention of food-borne and waterborne illnesses and improvement of health and nutritional status. The challenge is huge as almost everyone needs to receive education commensurate with his or…
18 August 2008 | By Klaus Zimmermann, Head of Product Technology Centres and R&D Centres, Nestec S.A. and Hilary Green, Head of R&D Communications, Nestlé S.A.
Nestlé Chocolate Processing Research and Development has a long 100 year history, and is an important part of Nestlé’s rich innovation heritage. The ‘grandfathers’ of Nestlé’s chocolate history were François-Louis Cailler, Charles-Amédée Kohler and Daniel Peter. The history of Swiss innovation in chocolate started in the 19th century with Daniel…
11 August 2006 | By Dr Stephen T. Beckett, Nestlé PTC York, UK
When Fry had his first chocolate factory in Bristol in 1847 (Figure 1), it produced the only manufactured chocolate bar and so was obviously the best one. Looking around the world today, things have changed a lot. In the USA the largest selling chocolate bar is produced by the Hershey…
