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Nestle to reduce sugar and salt content in its products by 2020

August 26th, 2017
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Nestle R&D Centre Singapore is committed to cutting down the sugar and salt content in its products by 2020.

The food and beverage company is looking at reducing the sugar content by five per cent and salt by 10 per cent within the next three years.

Nestle R&D Centre Singapore managing director Dr Tan Sze said Nestle made the commitment in line with its objective of “enhancing the quality of life and contributing to a healthier future”.

Nestle R&D Singapore is among the 40 research and development (R&D) centres established by Nestle all over the world to improve the taste, safety and quality of all its products.

Nestle R&D Singapore is responsible for the global and regional product development of the company’s Milo, Nescafe, Maggi and Nestle Professional brands.

Tan said the need to reduce the sugar content in its products has become more relevant now than ever as Asia’s elderly population is projected to reach almost a billion by 2050.

“This region is going to have the most number of elderly people in the world in the next few decades,” she told reporters during a recent media tour of the centre.

Reduce salt content

Tan said besides sugar, Nestle was also looking at reducing its products’ salt content because, according to the Singapore Health Promotion Board, the average Singaporean consumed around 9g of salt per day, which was 4g higher than the amount recommended by health experts.

Nestle Singapore’s Marketing and Communications director Phee Chat Chow said the company planned to collaborate with the Singapore Health Promotion Board to create more awareness among the people on the need to reduce their intake of sugar and salt on a daily basis.

Phee said the task required collaborative effort as it would not be easy for Nestle alone to educate the nation.

Diabetes, a rising concern

In Singapore, diabetes is the second leading cause of morbidity and mortality. The republic has more than 400,000 diabetic patients, with another 430,000 in the pre-diabetes stage and at risk of developing the disease.

Prime Minister Lee Hsien Loong’s National Day message on Tuesday touched on the prevalence of diabetes, among other issues.

Pointing out that one of the key reasons for ill health in old age is diabetes, he said nearly a third of those over the age of 60 have diabetes.

“We have good doctors and hospitals. But actually, it is much better for us to stay healthy and not have to go to the hospital at all!

“Singaporeans are living longer today. But our elderly experience an average of eight years of poor health at the end of their lives. Eight years is a long time and can also be a burden for the families,” he said.

Opt for plain water

“At first, diabetes is an invisible disease. But over time, its consequences are severe (and it can lead to) blindness, heart disease, kidney failure and amputated limbs. This is why we must go all out to fight diabetes,” he said in his message.

“It is not just about more hospital facilities and better treatment. It also depends crucially on personal choices and lifestyles, to prevent diabetes in the first place.”

Urging Singaporeans to take responsibility for their own health, the prime minister said they must make an effort to watch their diet, exercise regularly and drink plain water instead of soft drinks.

Such a lifestyle should start from young and it will help reduce the risk of diabetes and enable one to stay healthy and live well, he said. — Bernama

Source:  themalaymailonline.com

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Nestlé Explores Potential Sale of US Confectionery Business

July 1st, 2017
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Nestlé will explore strategic options for its US confectionery business, including a potential sale. The company has announced a review covering the US market will be completed by the end of this year.

Nestlé’s US confectionery business had sales of around CHF900m in 2016. It primarily includes popular local chocolate brands such as Butterfinger, BabyRuth, 100Grand, SkinnyCow, Raisinets, Chunky, OhHenry! and SnoCaps, as well as local sugar brands such as SweeTarts, LaffyTaffy, Nerds, FunDip, PixyStix, Gobstopper, BottleCaps, Spree and Runts. It also comprises the international chocolate brand Crunch.

The strategic review does not cover Nestlé’s iconic Toll House baking products, a strategic growth brand which the company will continue to develop in the US market.

Nestlé underlines that it remains fully committed to growing its leading international confectionery activities around the world, particularly its global brand KitKat. Nestlé’s global confectionery sales amounted to CHF 8.8 billion in 2016.

With sales of CHF 26.7 billion in 2016, the US is Nestlé’s largest market. The confectionery business represents about 3% of US sales. Nestlé products can be found in 97% of US households.

Nestlé says it will continue to invest and grow in the US, where it has leadership positions across a large number of categories such as pet care, bottled water, frozen meals, infant food and ice cream.

Source:  worldbakers.com

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Nestle considering sale of U.S. confectionery business

June 17th, 2017
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Nestle S.A. announced June 15 it is undertaking a strategic review of its U.S. confectionery business. One option under consideration is a sale of the business, according to the company.

Nestle’s U.S. confectionery unit features such brands as Butterfinger, BabyRuth, Skinny Cow, Raisinets and others, and generates approximately $922 million in annual revenues. The company added that the strategic review does not include Nestle’s Toll House baking products business.

“Nestle remains fully committed to growing its leading international confectionery activities around the world, particularly its global brand KitKat,” the company said.

Nestle’s global confectionery sales were 8.8 billion Swiss francs ($9 billion) in 2016.

In 2016, Nestle ranked fifth in U.S. confectionery market share with 4.5% of the market, according to data from Nielsen for the 52 weeks ended Oct. 8, 2016. Category leaders included The Hershey Co. (31%), Mars Inc. (29.1%), Mondelez International (5.3%) and Lindt/Ghirardelli (5.3%).

Source:  bakingbusiness.com

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Nestle to slash sugar content of its confectionery by a tenth

March 11th, 2017
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Confectionery brand Nestle has vowed an across the board reduction of 10% in the sugar content of its chocolate and sweets in the UK and Ireland by 2018.

Recipe changes will affect some of Britain’s best known chocolate brands including Milkybar, Yorkie, Smarties and Quality Street.

It is estimated that this one change will reduce the amount of sugar used by 7,500 tonnes versus 2015 levels and comes in the wake of a threatened ‘sugar tax’ by the UK government to force manufacturers to make healthier products.

In lieu of sugar Nestle plans to use higher quantities of existing ingredients or to source natural alternatives to keep calorie counts down and has already ruled out the use of artificial sweeteners.

A spokesperson for food and drink multinational said: “The 10% reduction is not a case of a straight swap of sugar for another ingredient – it will be achieved in a number of different ways so that we can make sure that the taste is as good or better from product to product.

“We are not announcing specific changes to brands at this stage but over the coming months and years we will introduce revised products that make incremental reductions on sugar in different ways that, when added up, make a big difference overall to the nation’s diet while still maintaining taste.”

Nestle has invested heavily in sourcing alternatives to sugar and recently claimed to have made a breakthrough by reformulating sugar to allow them to reduce volume by 40% while maintaining taste.

In recent months drinks brands Lucozade, Orangina and Ribena took steps to reduce sugar content by 50% ahead of a targetted 2018 implementation date for the sugar tax.

On the digital front, Nestlé’s digital boss Pete Blackshaw, recently gave a run down of the company’s thoughts on Snapchat, he said: “Facebook can’t ignore it, and neither can we.”

Source: thedrum.com

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Nestle loses EU Kit Kat trade mark tussle with Cadbury

December 24th, 2016
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Nestle  has lost a tussle with rival Mondelez International  over the validity of its EU trade mark for the shape of the Kit Kat chocolate biscuit bar in an EU court which said it should be re-examined.

Cadbury Schweppes – now owned by Mondelez International – asked the European Union Intellectual Property Office (EUIPO) to declare the Kit Kat four fingers trade mark invalid in 2007.

The EUIPO dismissed that application on the grounds that the Kit Kat shape had acquired “distinctive character” through its use.

On Thursday the EU’s second-highest court annulled that dismissal.

The EUIPO will have to re-examine whether the Kit Kat four fingers bar has acquired distinctive character through its use within all EU member states, not just across the EU generally, the General Court of the EU said in a statement.

In 2006 the EUIPO registered the Kit Kat shape as a trade mark in sweets, bakery products, pastries, biscuits, cakes and waffles.

The General Court, based in Luxembourg, said the EUIPO had not established use of the trade mark in bakery products, pastries, cakes and waffles.

If a trade mark is registered for a category of goods which also has sub-categories, then it applies only to goods where it has been put to use, the court said.

In addition, Nestle would have to prove that when it applied in 2002, its Kit Kat shape had already gained distinctive character through use in all 15 of the states that had joined the bloc by then.

It was not enough for Nestle “to show that a significant proportion of the relevant public throughout the EU, merging all the member states and regions, perceives a mark as an indication of the commercial origin of the goods designated by the mark,” the Court said.

The Court said EUIPO had found that Kit Kat shape had acquired distinctive character in 10 countries – Denmark, Germany, Spain, France, Italy, the Netherlands, Austria, Finland, Sweden and the UK – but not in countries including Belgium, Ireland, Greece and Portugal.

Nestle said it was pleased the court had acknowledged that the four finger-shape trade mark has acquired distinctiveness in 10 member states of the EU.

“The four finger-shape has been used throughout the EU by Nestle for decades and is known by consumers as being KIT KAT,” the company said. “We continue to review the findings and consider our position.”

Nestle has the option of appealing against the decision before the EU’s highest court within two months.

Source: Reuters

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New Technology to Cut Sugar in Chocolate

December 6th, 2016
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Big food companies that include Nestle, Mondelez International Inc (MDLZ), and PepsiCo Inc. are scrambling to create healthier products to reduce their dependence on treats full of sugar and salt. It comes as the U.K., Mexico and some U.S. cities implement sugar taxes to help fight childhood obesity and diabetes, which affects four times as many people now than in 1980. The World Health Organization has said increasing the price of sugary drinks by 20% would reduce consumption by a fifth.

Nestle said it had devised a new technology that has the potential to reduce sugar in some of its confectionery products by up to 40% without affecting the taste. They have found a way using only natural ingredients to change the structure of sugar particles. By hollowing out the crystals, Nestle said each particle dissolves more quickly on the tongue, so less sugar can be used in chocolate.

“Our scientists have discovered a completely new way to use a traditional, natural ingredient,” said Nestle’s chief technology officer, Stefan Catsicas.

“Real food in nature is not something smooth and homogeneous. It’s full of cavities, crests and densities. So by reproducing this variability, we are capable to restore the same sensation”, said Nestle’s top researcher. “If you look with an electron microscope into an apple, that’s exactly what you see”.

The announcement comes as a global obesity epidemic ramps up pressure on processed food makers to make their products healthier. Nestle and Mondelez have all been working to reduce sugar, fat and salt, as consumers increasingly opt for fresher, healthier options.

Nestle said it was patenting its findings and would begin to use the faster-dissolving sugar across a range of its confectionery products from 2018. The company declined to say whether it will use the technology in other product categories, as it’s waiting for the patent to be published, a spokesman said.

Nestle is not the first company to experiment with designer molecules. Back in 2010 PepsiCo designed a salt molecule that it said would allow it to use less sodium without affecting the taste of its snacks, which include Cheetos.

Source: Abasto

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Nestlé and R&R complete Froneri ice cream joint venture

October 15th, 2016
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Food giant Nestle and Yorkshire’s R&R Ice Cream have completed a transaction to create their new Froneri ice cream and frozen food joint venture.
The 50/50 joint venture announced in April will combine Nestle and R&R ice cream businesses across Europe, the Middle East, Argentina, Australia, Brazil, the Philippines and South Africa.
“With sales of around 2.6 billion euros (£2.27 billion), Froneri will operate in 22 countries across the world, employing around 15,000 people,” Froneri said on its website.
It will also include Nestle’s European frozen food business excluding pizza and retail frozen food in Italy, as well as its chilled dairy business in the Philippines.
The terms of the transaction were not disclosed.
In a statement, Froneri said: “Froneri will build on the success of Nestlé’s strong brands and experience in ‘out of home distribution’ and R&R’s competitive manufacturing performance and significant presence in retail.
“Froneri’s leadership team combines industry expertise and business acumen from across Nestlé and R&R. The company’s board of directors is chaired by Luis Cantarell, Nestlé’s executive vice president, Europe, Middle East and North Africa and its CEO is Ibrahim Najafi, formerly CEO of R&R.”
The agreement followed months of formal talks between Nestle and R&R’s owner, PAI Partners.
R&R can trace its roots back to 1932 when an enterprising young Italian, Regina Roncadin, opened her first ice cream parlour in Germany .
In 1970 her nephew established Roncadin’s ice cream parlours across the country.
In Yorkshire, farmer Jonathan Ropner and businessman James Lambert formed Richmond Ice Cream in 1985.
Richmond Foods merged with Roncadin in 2006 and R&R was born. R&R currently employs 800 people at its headquarters in Leeming Bar, North Yorkshire.
Speaking in April, Mr Najafi, said: “This is great news for us. It’s something that we’ve been working on ever since our first deal with Nestle back in 2001, when we had an agreement with them in the UK.
“We’ve been partners with Nestle, we know Nestle very well so we’ve been working really hard on this one for a while.
“I feel thrilled about it, Nestle’s a great company and a great partner.”
The venture followed a portfolio review aimed at improving Nestle’s performance, which has been weakened by slowing emerging markets, a change in consumer tastes toward fresher foods, and heightened competition.
Mr Najafi said that the skills of the people at both businesses complemented one another and that the brands fit “like a glove to a hand”.

Source:  yorkshirepost.co.uk

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Nestlé announces $31-million expansion to Ohio quality assurance center

August 27th, 2016
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Facility in Dublin, Ohio, features microbiology lab, renovated chemistry lab

A Nestlé official says a $31-million expansion to its Quality Assurance Center in Dublin, Ohio, will help the company continue to anticipate and exceed food quality and safety standards.

The facility, which now serves as the lead quality assurance center for Nestlé’s businesses in the Americas, grew to 82,000 sq. ft., nearly double in size. The expansion also included the addition of a 32,000-sq.-ft. microbiology lab, a renovated chemistry lab and other amenities.

Aaron Ayres, director of the Dublin quality assurance center, says operations have been “ongoing,” but the facility’s official reopening was marked with a celebration on Aug. 10.

“With Nestlé products in 97 percent of U.S. households, consumers have a right to expect more from us – and we hold ourselves accountable for their safety,” Ayres says. “Our customers trust us to deliver on that commitment, and this expansion is a crucial element in strengthening that trust.”

More than 220 chemists, microbiologists, food scientists and quality specialists at the Dublin location provide specialized laboratory services, factory hygiene and food safety systems to Nestlé production facilities throughout the Americas. The Dublin center also has the capability to test Nestlé products, ingredients and manufacturing environments to verify that they meet regulatory requirements and the company’s own standards for quality and safety.

“Our philosophy on quality is that compliance is simply not enough,” Ayers says. “At NQAC Dublin, we go above and beyond food safety regulations to test products from farm to fork, from the environment to the raw ingredients to the packaging and finished product.”

Nestlé is among the supporters of the Food and Drug Administration’s Food Safety Modernization Act, which focuses on preventing food safety issues, rather than reacting to them when they occur. President Barack Obama signed the legislation into law on Jan. 4, 2011.

The Dublin expansion follows the grand opening of the $50-million Nestlé Research and Development Center in Solon, Ohio, in 2015. The 144,000-sq.-ft. facility employs 120 chefs, consumer researchers, packaging specialists, designers, engineers and scientists.

Source: Candy Industry

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Nestle to invest $42.5m to build new plant in Philippines

August 6th, 2016
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Swiss food giant Nestle has announced that it would invest PHP2bn ($42.5m) to build a new manufacturing facility in the Philippines in a bid to meet growing demand for its products.

The facility will manufacture protomalt, a key ingredient for its popular Milo drink.

Nestle Philippines chairman and CEO Jacques Reber was quoted by philstarGlobal as saying: “The Philippines is a key market for us at Nestle. For over a century, we have continually affirmed our confidence in, and commitment to the Philippines through our investments and expansion.

“Our PHP2bn investment in the new Milo plant is another concrete demonstration of our commitment to the Philippines.

The plant will be located in Nestle’s existing Lipa factory in Batangas and it will spread across an area of 5,400m2.

It is the company’s sixth plant in the country and it will have initial production capacity of 35,000 tons.

The construction of the new plant, which is expected to create 23 new jobs, is planned to be completed in October 2017.

Reber said: “It makes a lot of sense. We do believe in the future and potential of the Philippines.”

Globally, Nestle has three malt production plants which are located in Singapore, Nigeria and Australia.

In March, Nestle said that it was planning to invest over €25m for expansion of its research and development center in Askeaton, Ireland.

The R&D center will concentrate on global product innovation for Nestle’s Wyeth Nutrition infant and maternal nutrition business. The center is slated to open in late 2017.

Nestle Vietnam had also announced the start of construction of a new nutrition manufacturing facility with an investment of $70m at the Thang Long Industrial Park II in Hung Yen province.

Source:  food-business-review.com

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Nestlé invests €60m in Italian chocolate brand Baci Perugina

March 5th, 2016
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Nestlé will invest in the region of €60m in its Baci Perugina brand of Italian chocolate pralines, in a bid to strengthen its position inside Italy and increase the number of export opportunities to overseas markets.

Around €15m will be used to strengthen its existing San Sisto factory in Perugia, central Italy, confirming its position as one of the centres of excellence for chocolate production within the Nestlé Group. The plan to modernise the facility includes the introduction of new technology and an advanced organisational model that will allow the factory to increase its competitiveness in an “increasingly challenging market”, Nestlé said.

The company’s commercial development strategy will, more generally, seek to make Perugina products a symbol of Italian excellence in a similar way to sparkling water brand S.Pellegrino.

It will set up a new confectionery international business unit, led by former S.Pellegrino executive Valeria Norreri, which will seek to support the international expansion plans and consolidate and develop the confectionery business in Italy.

Norreri said: “I enthusiastically accepted this nomination; for me it is a new, exciting challenge. Baci Perugina has an exceptional legacy of tradition. Sales results of several countries confirm that the product has the potential to win in foreign markets. Now we have the opportunity to develop its value in international markets, relying on the Italian talent that combines the quality of know-how with passion and lifestyle. It’s more than just chocolate: we will tell the pleasure of surrounding with small things, gestures of love, and Italian-style flirting to create unforgettable moments made in Baci Perugina.”

Leo Wencel, market head of Nestlé Italy, added: “The group firmly believes in the historical brand and the plan demonstrates it, because it aims to grow the brand in Italy and worldwide. This is the reason why we have made major investments and fielded a team of managers who have achieved significant results in brand repositioning and sales increases in the Italian as well as international markets. We are proud to contribute in confirming Perugia as the capital of chocolate not only in Italy but also internationally.”

Source:  foodbev.com

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