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Nestlé Product Technology Centre



Winning consumer preference via extrusion cooking of nutritious cereals

1 May 2014 | By Frédéric Robin, Christophe Dautremont and Hélène Chanvrier, Nestlé Product Technology Center

Extrusion cooking is extensively used by the food industry to deliver light and delightful cereal-based products. Improving the nutrition of extruded cereal products while maintaining consumer preference can be achieved by incorporating health-promoting ingredients. These nutritious food components have a significant impact on a product’s organoleptic properties and can lead…


Enrobing in the confectionery industry

5 March 2014 | By Ramana Sundara, Ángel Máñez and Josélio Vieira, Nestlé Product Technology Centre

Enrobing is a process that involves covering a confection or snack with chocolate or chocolate coatings. Traditionally, this process was slow and involved manually dipping the pieces into melted chocolate by hand. As demand for chocolate-coated sweets increased, it became impractical or impossible to employ enough people to dip sweets…


Quality sentries: Some trends in chocolate manufacturing

11 January 2013 | By Ramana Sundara, John Rasburn and Josélio Vieira, Nestlé Product Technology Centre

In-line control elements are an increasing development in the pursuit of efficient processes in a wide range of manufacturing sectors. Advances in sensor technology and computing power are now providing instruments which can greatly improve the efficiency and accuracy of manufacturing, and at a cost which is moderate in comparison…


New and emerging sources of vegetable fats and oils

11 January 2013 | By Guillermo Napolitano, Expert Scientist, Department of Science and Nutrition, Nestlé Product Technology Center

The science and technology of fats and oils is an extraordinarily active field for a number of good reasons. First, it includes a diverse collection of raw materials for a constantly evolving food industry. In addition, fats and oils ingredients influence every aspect of foods, from the mundane caloric content…


Unravelling chocolate aroma

6 September 2012 | By Angela Ryan and Alison Hemesley, Nestlé Product Technology Centre

It’s been almost 500 years since Aztec Emperor Moctezuma reputedly introduced Hernando Cortéz to his favourite cocoa-based beverage Xocolatl, but our demand for cocoa and more recently chocolate has continued to grow ever since. Today, world cocoa production is estimated to be 3990 million metric tons and the major cocoa…


The science behind the flat wafer baking process

5 September 2012 | By Venkata R. Sundara, Group Leader for Aerated and Filled Confectionery, Nestlé Product Technology Centre

Wafers offer a unique sensorial experience to consumers. Driven by consumer trends towards products which are lighter but still indulgent, the wafer category is expected to grow further. Wafers are seldom eaten alone and are often combined with components with a contrasting texture, such as chocolate or ice cream. Wafers…


Beverage Supplement 2011

5 January 2012 | By Jos Oostendorp, Packaging Specialist, Royal Grolsch Brewery / Josef Kerler and Luigi Poisson, Aroma and Taste Modulation Group, Nestlé Product Technology Centre / Jim Wilson, Director Product Commercialisation, Coca-Cola Refreshments

Has the role of packaging changed? (Jos Oostendorp, Packaging Specialist, Royal Grolsch Brewery)Understanding coffee aroma for new product development (Josef Kerler and Luigi Poisson, Aroma and Taste Modulation Group, Nestlé Product Technology Centre)Taking a closer look at soft drink processing (Jim Wilson, Director Product Commercialisation, Coca-Cola Refreshments)


Chocolate aeration – Art or science?

6 September 2011 | By Josélio Vieira, Principal Research Scientist, Nestlé Product Technology Centre and Venkata R. Sundara, Group Leader for Aerated and Filled Confectionery, Nestlé Product Technology Centre

Bubble inclusion into chocolate results in a foam in which the gas is dispersed in the continuous fat phase of mainly cocoa butter, which also contains sugar, cocoa and milk powder particles. Aeration allows chocolate products to have a low weight in relation to volume, thereby reducing the calories in…


Nestlé confectionery Journey with colours

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…


Testing the effectiveness of packaging sterilisation: Truth or faith?

30 June 2010 | By Jan Bruecklmeier, Senior Aseptic Specialist, Nestlé

The effectiveness of packaging sterilisation devices in an aseptic filling system is often tested during start up and validation of the system. Some publications even classify the different aseptic filling systems with their average logarithmic reduction rate (ALR). According to different publications, the testing seems to be quite easy and…


The benchmark in quality for dehydrated food products

30 June 2010 | By Daniel Donhowe, Expert Engineer, Nestlé PTC Marysville

Freeze drying is considered the benchmark in quality for many dehydrated food products. But is it worth the higher cost compared to cheaper air drying technologies such as spray or fluid bed drying? Freeze drying is a process that usually provides several benefits over competing technologies, such as improved flavour…


Food processing contaminants: knowledge is key

13 June 2008 | By Richard H. Stadler and Viviane Theurillat, Nestlé Product Technology Centre, Switzerland

Food processing can be considered as a set of practices – using defined technologies and techniques, either individually or in combination, to transform raw foods / food ingredients into food ready for consumption. Some basic techniques of food processing are for example drying, curing, smoking, fermentation, canning, pasteurisation (by heat…


What changes occur in chocolate during conching?

9 March 2006 | By Mike Gray, Manufacturing Support Advisor, Nestle Product Technology Centre

Chocolate conching is not a precisely defined process and there are still elements of skill in producing a good flavoursome chocolate with the right viscosity for making sweets. This article is an introduction to what goes on in the conche and demonstrates how complex a process conching is. A conche,…