Nestlé

Here are a few examples: Fermentation and probiotics: The Nestlé Research Centre was one of the first to look at the molecular interaction of probiotics with intestinal cells. We have sequenced several probiotic genomes, so that we can better understand their characteristics and mechanisms of action. Extrusion: We have strong expertise in hot extrusion (eg infant and breakfast cereals), co-extrusion (eg filled bars and snacks) and cold extrusion (eg ice-cream and chocolate). Healthier fats: We have also developed technologies that allow us to use natural vegetable oils instead of partially hydrogenated fats in our Maggi bouillon cubes and seasonings. Foam booster technology: This produces the creamy head for Nescafé Cappuccino, with less fat, and which is much denser and longer-lasting than regular foam. In 2002 we relaunched Nescafé Cappuccino with our new foaming mix products, which we created these using our foam booster technology. Malt extraction: We have developed a new process for malt extraction for Milo that meant less sucrose and more complex carbohydrates in the product. It was launched in Malaysia in 2006, and in 2007 it was rolled out across Asia. Portion dispensing systems: This know-how is essential for our beverage systems. Contact us