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O-I expands strategic relationship with Nestlé Waters
27 July 2011 | By O-I
Owens-Illinois, Inc., announced the acquisition of VDL Company, effective August 1, 2011...
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Nestlé
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Nestlé hits target of zero waste at UK factory
25 July 2011 | By Nestlé
Nestlé marked another milestone in its commitment to environmental sustainability by achieving zero waste to landfill...
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Nestlé to enter partnership with Chinese confectionery company Hsu Fu Chi
11 July 2011 | By Nestlé
Nestlé announced that it has entered into a partnership agreement with Hsu Fu Chi...
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Current trends in spray drying research: Understanding the development of particle stickiness enables controlling agglomeration during dehydration
7 July 2011 | By Alessandro Gianfrancesco & Stefan Palzer, Nestle
Spray drying is a widely used technique to produce a broad range of industrial powders. For instance, within Nestle, the largest product volumes such as powdered infant formulas (e.g. NAN®) and pure soluble coffee (Nescafe®) are manufactured through spray drying. The goal for manufacturers of such powders is to make…
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BSI launches new standard to enhance food safety accross the supply chain
30 June 2011 | By Bell Pottinger Business & Brand
New standard to streamline food safety systems between food manufacturers and the packaging they use for their products...
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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…
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The Chocolate Centre of Excellence brings innovation and inspiration to the Nestlé chocolate world
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…
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Training, education and capacity building in food and water safety and in nutrition
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…
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Nestlé cocoa processing and chocolate manufacturing
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…
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Using science to make the best chocolate
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…
