Nestlé has inaugurated a new research and development (R&D) accelerator programme, in an effort to boost innovation for sustainable dairy products and plant-based dairy alternatives.
The accelerator – which is located at the company’s R&D centre in Konolfingen, Switzerland – will provide a platform for start-ups, students and scientists to leverage Nestlé’s dairy and plant protein capabilities for the rapid development of ideas to commercial products.
Internal, external and mixed teams will leverage Nestlé’s expertise in the field to bring novel ideas from concept to test shop in only six months.
In addition to its expertise, they will also be given access to a fully equipped test kitchen, small to medium scale production equipment, as well as a co-working office space.
Nestlé’s Konolfingen centre is the company’s largest research and development centre for dairy products and plant-based dairy alternatives. Product concepts for the company’s infant nutrition businesses are also developed here.
Nestlé’s latest announcement forms part of its global R&D Accelerator initiative, which first launched last year with a R&D accelerator programme in Lausanne, Switzerland.
“Our goal is to provide start-ups, students and Nestlé scientists with key resources to quickly explore new ideas through a six-month test and learn approach,” said Thomas Hauser, head of global product and technology development at Nestlé.
He added: “By tapping into our expertise in food science, food safety, regulatory, manufacturing processes, and packaging, they can rapidly upscale and test new products in real market conditions.”
This year, Nestlé has unveiled a series of plant-based dairy alternatives such as a vegan condensed milk under its Carnation brand and a plant-based version of its signature Milo malt beverage powder.
“Innovation in milk products and plant-based dairy alternatives is core to Nestlé’s portfolio strategy, as well as our sustainability agenda. As a company, we have set ambitious climate goals. This is part of our promise to develop products that are good for you and good for the planet,” said Mark Schneider, CEO of Nestlé.
By: Emma Upshall
Source: Food Bev Media
The facility is designed to foster innovation and deepen collaboration with customers, by offering a range of new services and solidifying its role as a central hub for customer support. Tereos’ team, supported by a network of 50 scientists, will ensure customers can innovate and meet the rising consumer demand for healthier and more sustainable products.
Glanbia has agreed to acquire Flavor Producers from Aroma Holding for an initial consideration of $300 million. Flavor Producers is a US-based flavour platform, providing flavours and extracts to the F&B industries, with a focus on organic and natural ingredients.
Lesnard, who previously worked at Nike, The North Face and Sephora, has a mission to “grow and sustain GODIVA’s position and expertise in the premium chocolate category, leveraging ongoing support from pladis to take GODIVA and its legendary chocolate to new heights.”
