Marking 20 years of supporting the dairy industry in Morocco
26 March 2013 | By Nestlé
Nestlé is highlighting its commitment to the development of the global dairy industry...
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26 March 2013 | By Nestlé
Nestlé is highlighting its commitment to the development of the global dairy industry...
25 March 2013 | By Nestlé
Nestlé has marked the official opening of a new System Technology Centre (STC) in Switzerland...
14 March 2013 | By Nestlé
Nestlé is continuing to invest in Europe with the inauguration of a new GBP 35 million water bottling facility in the UK...
1 March 2013 | By Nestlé
Nestlé has been named the number one consumer food products company for the eighth year running...
25 February 2013 | By Nestlé
Nestlé CEO Paul Bulcke warns the food industry that water scarcity is one of the greatest threats it faces...
1 February 2013 | By Nestlé
Consumers in the United Kingdom will be the first to benefit from a new global initiative by Nestlé...
25 January 2013 | By Nestlé
A Nestlé programme that teaches parents of young children the fundamentals of good nutrition is to be expanded...
14 January 2013 | By Nestlé
Students and teachers are learning about responsible water conservation with help from Nestlé Waters in the United States...
14 December 2012 | By Nestlé
Nestlé’s work to help cocoa and coffee farmers adapt to environmental challenges has been recognised...
4 December 2012 | By Nestlé
Consumers in Asia can enjoy Nestlé breakfast cereals produced in Malaysia for the first time...
1 December 2012 | By Nestlé
Nestlé completes acquisition of Pfizer Nutrition for USD 11.85 billion...
21 November 2012 | By Nestlé
Nestlé continues to strengthen its global r&d network with the inauguration of its newly extended PTC for confectionery in the UK...
21 November 2012 | By Nestlé
Marc Caira will retire at the end of April 2013 after 36 years with the Nestlé group...
8 November 2012 | By Nestlé
Nestlé is opening its first research and development centre in India to further its understanding of Indian consumers...
6 November 2012 | By François Bourdichon, Nestlé Research Centre; Joerg Seifert, International Dairy Federation and Egon Bech Hansen, Technical University of Denmark
Fermentation as a chemical process was initially described in the mid-19th century by Louis Pasteur as ‘a vie sans l’air’, the metabolic process of deriving energy from organic compounds without the involvement of an exogenous oxidising agent. Fermentation, as a process for manufacturing fermented foods, is today used more broadly…