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Nestlé S.A - Articles and news items

Nestlé announce Wan Ling Martello as new Executive Vice President in charge of Zone Asia, Oceania and Africa

Industry news  •  20 April 2015  •  Victoria White

Nestlé has announced that Wan Ling Martello has been appointed Executive Vice President in charge of Zone Asia, Oceania and Africa (AOA)…

Nestlé publishes full 2014 ‘Nestlé in society’ report

Industry news  •  8 April 2015  •  Victoria White

Nestlé has published the full version of the 2014 ‘Nestlé in society: Creating Shared Value and meeting our commitments’ report…

A written portrait of Nestlé Chairman released today

Industry news  •  2 September 2010  •  Nestlé S.A.

A book on the Nestlé Chairman and former CEO, entitled “Peter Brabeck-Letmathe and Nestlé – a portrait. Creating Shared Value”, was released today.

Nestlé invests CHF 500 million in coffee projects, doubling direct purchases

Industry news  •  31 August 2010  •  Nestlé

Nestlé has launched the Nescafé Plan in Mexico City, bringing together Nestlé’s commitments on coffee farming, production and consumption.

Creating Shared Value in food manufacturing: Nestlé’s experience

Issue 3 2010, Past issues  •  30 June 2010  •  José Lopez, Executive Vice President, Nestlé S.A for Operations & Global Business Excellence

As the world’s leading Nutrition, Health and Wellness company (CHF 110 billion sales in 2008), Nestlé recognises that for its business to be successful and sustainable in the long term, it must create value for its shareholders and for society. With this, we need to move beyond more ‘generic’ principles of Corporate Social Responsibility and incorporate the convergence of competitiveness and sustainability into our business models.

New Food Digital Issue 1 2009

Past issues  •  7 May 2009  •  

In this issue: What does the industry need from science and technology?, Inactivating enzymes by high intensity pulsed electric field, High hydrostatic pressure processing uniformity in the picture, Creating Shared Value in food manufacturing – Nestlé’s experience, Meat processing and proteomics, Molecular detection of spore-forming bacteria in canned food.

The important people factor

Issue 2 2005, Past issues  •  3 May 2005  •  Maggie Duke, QA Advisor and Expert in Hygienic Engineering and GMP, Nestle S.A

During the last 25 years, there has been a steady evolution in the way the food industry organised itself to ensure delivery of safe and consistent quality food to the consumer.

In the late 1970s, it was still common to see extensive laboratories in factories with large numbers of people analysing raw materials and finished products before their release to production and distribution, respectively. The QC managers rarely left their domain and were not commonly seen in process areas.


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