186618661866 –2017 –2017 –2017 to a healthier future to a healthier of life and contributing quality enhancing 150 of years Research Nestlé

A cluster of cherries from a coffee plant, at our experimental farm in Zambakro, Ivory Coast

Since our company started, we have been researching ways to improve lives through nutrition. Our founder Henri Nestlé was a food pioneer whose infant cereal not only saved the life of a child, but helped the infant grow and thrive. Today we have the most advanced science and innovation network in the food industry. The strength and depth of our Research and Development make us stronger, and help us respond to the major changes we see in society. We are constantly building a deeper understanding of nutritional science, and developing products that enable us to fulfil our purpose: enhancing quality of life and contributing to a healthier future.

Paul Bulcke Mark Schneider Chairman Chief Executive Officer 1866 –2017

02 Nestlé Research The science that supports our brands People in Nestlé Research help enhance quality of life and contribute to a healthier future everywhere, every day. We constantly extend our knowledge about how the body works – from gut to skin to brain – and how the right nutrition, coupled with a healthy lifestyle, can help it work better. Our success is grounded on being inspired by nature and doing no harm, with safe products that support business strategies. Our approach is guided by our values, rooted in respect: respect for ourselves, for others, for diversity and for the future. This booklet takes a look into the history of this journey and a brief glimpse at what tomorrow may bring with new science and technologies that will venture into the digital world of personalised nutrition. We want to acknowledge the major contribution of our colleagues and experts, past and present – the scientists, doctors, statisticians, engineers and nutritionists whose knowledge, passion and dedication have delivered the science behind Nestlé’s brands for over 150 years. We would like to thank everyone who makes this valuable work happen, every day, and particularly those who gave their time to help produce this booklet.

Patrice Bula Stefan Catsicas Head of Strategic Business Units, Chief Technology Officer Marketing & Sales, and Chairman of

Nestlé Research 03 A brief glimpse into our journey 1994 2004 2011 2015 With its unique combination We introduce our Nestlé Health Science is Created in 2014, Nestlé Skin of complete, balanced breakthrough Slow Churn formed to advance the Health’s vision is to enhance nutrition and pleasant taste, technology to create therapeutic role of quality of life by delivering 1860s 1934 1938 1961 BOOST Nutritional Energy luxuriously smooth and nutrition to change science-based solutions for Henri Nestlé invents is created during Nestlé scientist Dr. Max The first NAN formula drink is launched. See pages creamy ice cream that is the course of health the health of skin, hair and Farine Lactée and the the Great Depression as Morgenthaler invents a was launched in Mexico. 24-25 to find out more and to miraculously lower in fat. management. Find out nails. , Nestlé Skin company, along with its a way to help children get method for drying coffee The liquid milk was the learn how retort processing See pages 28-29 for the about Nestlé Health Science Health’s medical solutions science-based nutrition, the vital nutrients they bean extract, and result of scientific is used to sterilise this way our materials science innovation for Intensive Care business, received Food and is born. From vitamin need. Find out about is born. research to find infant product. is transforming ice creams. Unit patients on page 34. Drug Administration (FDA) enhancement to Active-Go and other From advanced aroma food that resembled approval for Epiduo Forte, probiotics, see pages breakthroughs in MILO’s technologies to the breast milk. The formula the once-daily topical skincare 06‑07 for innovation in development on pages whitest cappuccino, used demineralised treatment. See page 35 for infant cereals. 10 -11. NESCAFÉ’s key selected whey to achieve this. more information on skincare innovations are on See pages 18-19 for innovations. pages 14‑15. more on this cutting-edge baby nutrition product.

1998 1935 1883 Nestlé Pure Life 2006 2016 2017+ Rowntree’s of York invents 1958 1986 water is launched in 2014 Julius launches the patented Vacuum Pakistan, purifying FortiFlora is launched We’re working to Nestlé scientists are his revolutionary Box method of creating The world first hears Our first NESPRESSO local water with a as the first probiotic in After seven create a new digital working to understand ‘complete soup meal’, bubbly chocolate and ‘have a break, have a machine hits the market, best-in-class quality a therapeutic diet line years of R&D, health platform for the links between our gut Maggi Leguminosen, is born. There’s a KITKAT’, the slogan extracting coffee at 19 treatment to make proven to promote our NESPRESSO personalised nutrition, and skin microbiome. to help combat infant wealth of AERO science still used today! Find bars in four varieties. it safe to drink. On intestinal health VertuoLine system lifestyle and See page 36 to find out malnutrition. See how and technology out about creating On pages 20-21, read pages 26-27 you can and balance. See is launched in linked to the ‘Internet more about how Nestlé Maggi delivers flavour breakthroughs on pages the crispiest wafers about the NESPRESSO see how Nestlé is how Nestlé science is North America. See of Things’. See pages Research takes inspiration and micronutrient 12-13, and more on how and other science behind machine and other even able to add vital helping to keep pets pages 20‑23 for our 32-33 for some of from nature to address fortification on pages we work towards reducing the ‘break’ on pages market-changing micronutrients to healthy in body and innovation in systems these exciting future the gut/skin/brain 08-09. sugar on page 33. 16 -17. innovations. Pure Life. mind on pages 30-31. technology. developments. nexus. 1866 –2017

04 Nestlé Research Nestlé Research 05 Helping to create first spoonfuls for 150 years Significant associations (red- It’s been an incredible 150 years for Infant Cereals, Henri orange) between iron Nestlé’s founding product. And the story’s not over yet: we’re levels in and myelin content determined to continue leading the world of Infant Cereals, in the brains of nurturing healthier children through science-based nutrition, young children for generations to come.

›1929 The scientists behind the discovery of vitamins are awarded the Nobel prize. We add vitamins to our Infant Cereals the same year.

Roller drying technology ›1948 Using the latest technologies, ›2009 we develop an ‘instant’ recipe, making our product even more The first global roll-out of Infant convenient and easy to prepare. Cereals with added probiotics to help strengthen a baby’s natural defences.

›2015 Over 14,000 servings are consumed every minute, across 180 countries. ›1860s ›1867 Great Nutrition for Small Tummies Henri Nestlé invents the first Henri Nestlé calls his product Farine benefits millions of infants around nutritionally complete meal for Lactée. So proud is he of the cereal, the world! infants as a way to combat high he puts his name on the tin – and levels of child mortality. He uses the Nestlé is born. best ingredients, including same-day ›2016+ fresh milk from the Swiss Alps. ›1874 We’re adding a whole range of His product is safe, long-lasting nutrients, including iRON+, to and easy to use; he introduces the Nestlé’s Infant Cereals are sold our cereals, to support cognitive highest standards of quality and in 18 countries and across every development and help children hygiene before they are mandatory. continent. reach their full potential. 1866 –2017

06 Nestlé Research Nestlé Research 07 Laboratory for biohydrolysis Building on the magic and fermentation for Maggi Liquid of Maggi for 134 years Seasoning

Maggi was created to provide nourishing and affordable food ›2005 for workers. 134 years later, it’s one of our billion dollar brands, recognisable around the world for passing on the goodness We look at ways to reduce the of homemade food. The innovative principles on which it was ›1908 salt content of Maggi products. Since then, we’ve helped reduce founded continue to drive its development forward today. Maggi launches his bouillon in salt intake by over 10,000 tons, Maggi is a brand that never sits still. a pressed convenient cube format, equivalent to the weight of the to allow for a longer shelf life – Eiffel Tower. providing unmatched flavour Based on our Maggi heritage, Nestlé richness to food. Research also developed granulation technology, to lock the goodness ›1909–1980 and taste of fresh vegetables into a powdered ‘All-In-One’ seasoning.

Koji Maggi continues to innovate fermentation and push the boundaries process of food technology to meet ›2012 consumer demands. Scientists find a way to fortify the As of 1947, we build on Maggi’s Maggi cube with iron, to help people ›1882 successful flavour creation address iron deficiencies. capabilities, by bringing traditional The cube today delivers some Asian fermentation methods A chance encounter brings together 95,000 iron servings per minute to Europe and leveraging new Julius Maggi and Dr. Fridolin Schuler. in Africa. Maggi sees that the changing breakthrough food preservation world of work is impacting how techniques. The same year, a seasoned cooking families eat. Women no longer paper is invented allowing for have time to prepare wholesome perfectly cooked and marinated food at home. Schuler recognises meat and fish without the need a link between malnutrition, disease to add salt and oil. and infant mortality. ›2016+ ›1883 ›1886 Julius Maggi’s products can be After two years of development, The soups are quickly followed by found across the globe, and thanks Julius launches a revolutionary the invention of Maggi seasoning, to combined efforts by the business, ‘complete soup meal’ under a concentrated liquid bouillon to operations and Nestlé Research, Maggi Leguminosen, a nutritious, enrich the taste and flavours they remain safe, tasty and affordable and convenient of everyday meals. nutritious: a true helper for cooking pulse‑based soup. every day with fresh ingredients. 1866 –2017

08 Nestlé Research Nestlé Research 09 Providing wholesome goodness for over 80 years

Malt extract MILO’s unique recipe, using the natural goodness of malt, cocoa process and milk, has provided balanced nutrition to children around the world for over 80 years. And today, it remains as popular as ever: over 28 million cups of MILO are consumed every day – that’s over 840 million cups a month, enough to fill almost 100 ›1990 ›2010 Olympic swimming pools! We expand MILO into multiple We use state-of-the-art science formats to suit different individual to adapt the nutritional composition needs. As well as the original of MILO according to the changing powder product, MILO comes in requirements of our consumers. liquid ready-to-drink formats for And as we do this, we seek to lunchboxes, and by 2014, MILO ensure minimal disruptions to even comes as a Nescafé Dolce our manufacturing processes, Gusto pod. while retaining the goodness of our core ingredients. ›2000 ›1934 ›2016+ We continue to improve and adapt Thomas Mayne, an Australian constantly the nutritional value of Individual needs continue to change! industrial chemist, created MILO MILO, finding ways to introduce People have high expectations during the Great Depression as a relevant vitamins and minerals around convenience, nutrition, way to help children easily get through branded active benefits environmental sustainability and the nutrients they needed. He like Protomalt, ActigenE and, most technology. Innovation remains launched his product at the Sydney recently, Activ-Go. Activ-Go is central to MILO’s success and Royal Easter Show, and named it made from a unique malt extract we roll out digital solutions in MILO after the Milo of Croton, an that provides nourishing energy key markets, allowing parents to ancient Greek athlete known for and a special blend of vitamins and better understand the energy and his legendary strength! minerals helping children to do nutritional requirements of their their best. children, and support them in their journey to being champions. ›1950 We have helped to improve Later, MILO continues to provide and evolve our product over the nourishing energy to children years. But the MILO ambition around the world, including Africa, has remained constant: we help Latin America and Asia. To this day, parents to give their children the MILO teaches children the value of wholesome, nourishing energy sports, building champion spirit needed for them to achieve their in them. best, every day. 1866 –2017

10 Nestlé Research Nestlé Research 11 A story of incredibubble science and technology

AERO is a truly iconic product; delightful chocolate bubbles that melt effortlessly in the mouth, sold across the globe in a huge variety of flavours and forms. The science and technology behind the product made it unique from the start, and keep it one of the world’s favourites today.

›1988 ›2005 Nestlé bought Rowntree’s and Who would imagine that AERO ›1935 ›1982 added AERO to its portfolio of Bubbles, those globes of Rowntree’s of York, England, It’s important to keep your precious chocolate brands along with its deliciousness, are actually the invented the patented Vacuum AERO in perfect condition so ‘flow own expertise in aeration and product of three different types Box method of creating bubbly wrap’ is introduced for freshness food materials science. of proprietary technology for chocolate. The sensation of and quality. It enables us to aerating, moulding, and filling, bubbles melting in the mouth introduce more formats and sees meeting in one perfect sphere? delighted customers, and AERO AERO entering the chocolate ›1991 became a huge hit. confectionery bar ‘on-the-go’ A new, patented method is market, making AERO a light ›2015+ introduced for producing AERO indulgence for everyone. more efficiently and consistently Adapting the depositing and aerating ›1959 than ever before. The wonderful technology even further leads us Variety is the spice of life, they bubbles of chocolate are now to the double texture and taste say, so AERO flavour variants are created using pressurised CO² sensation that is AERO Mousse introduced. This starts with the ever- meaning that aerated chocolate can – a layer of soft, aerated mousse popular mint, and over the years has be moulded continuously – watch on a bed of AERO chocolate. No included dark and white chocolate, out world, AERO is coming to you! wonder it’s voted confectionery latte, orange and even green tea. Product of the Year in the UK’s largest consumer-voted awards for product innovation. AERO continues to go from strength to strength with the launches of AERO Mousse in the UK, in Mexico and Nestlé AERO ‘Milk’ and AERO ‘Conching’ gives ‘Duo’ tablets in Chile. chocolate its smooth texture In the future, invisible tiny bubbles will bring surprising texture and sensations to other brands. 1866 –2017

12 Nestlé Research Nestlé Research 13 Helping to create great

coffee for 78 years ›2005–2010

From the very beginning, Nestlé Research has been We continue to innovate, introducing NESCAFÉ : a fundamental to NESCAFÉ’s success. The coffee market is portioned coffee system allowing fast moving and highly competitive: science has proved to consumers to enjoy premium be our key advantage to staying ahead. As we look to the freshly ground coffee at home. future, Nestlé Research is proud to contribute to driving this We invent a drying method to pioneering brand forward. provide a creamy indulgent crema layer on our espressos and start to add finely ground coffee beans to our premium NESCAFÉs. ›1970–2005 ›2013–2015 People love the aroma of fresh coffee, but this aroma degrades Our cappuccinos are better than very quickly. Advanced aroma ever, with a dense and indulgent technologies allow us to recover white foam. We re-invent most of the key aroma components coffee mixes with Blend & Brew in the roasted beans. (White Espresso technology) to Individuals are looking for different deliver a fresher coffee aroma; types of instant coffees. We give and revolutionise our aroma them an authentic cappuccino by technology by removing all harsh encapsulating nitrogen, delivering and undesirable notes. In our black the foam quality and quantity they’re cups, we add micronised whole looking for. coffee beans to boost fresh and authentic aroma notes.

We are able to blend coffee Falling film ›2016+ components to evaporator the liking of our consumers The world of coffee continues ›1920–1938 ›1950s–1970s to evolve. This means exciting opportunities for our products: cold Nestlé is asked to help make use By 1950, NESCAFÉ is one of brewed and artisanal coffees; hand of a surplus in Brazilian coffee Nestlé’s flagship brands. It’s the crafted black coffees; indulgent, beans. Nestlé scientist Dr. Max most consumed coffee globally. nutritionally balanced white cups; Morgenthaler is assigned the We continue to improve the product, and convenient formats for on-the- project. A chemist by profession, using science to dry coffee in go drinking. NESCAFÉ has come a he invents a method for drying a frozen state and introduce long way in 78 years – we’re looking coffee bean extract – and new extraction technologies. forward to ensuring our continued NESCAFÉ is born. success long into the future! 1866 –2017

14 Nestlé Research Nestlé Research 15 The very best of breaks Wafer cooling around the globe after baking

12,683 KITKATs are eaten around the world every minute. And in the second it takes you to read to the end of this sentence, a further 211 KITKATs will have been eaten. Just what is it that makes this billionaire brand so consistently popular? ›1958 ›2004 The advertising slogan ‘have a We develop a production method on break, have a KITKAT’ is launched, KITKAT to ensure that we deliver the cementing KITKAT as a favourite preferred KITKAT chocolate taste accompaniment to a cup of tea. to local consumers every time. This slogan is still used today! ›2010 ›1998 Nestlé Research develops MCF, Our support proves crucial to ‘Mastering Chocolate Flavour’, the KITKAT expansion around the a technology to ensure consistency world: by developing a unique set of chocolate flavour is delivered of enzymes, we make it possible in the most efficient way. to use local wheat flour wherever KITKAT is produced. So wherever KITKAT consumers take their break, ›2016+ the characteristic KITKAT remains the same. The Nestlé Cocoa Plan helps KITKAT become the world’s first confectionery product sourced from 100% sustainable cocoa. We continue to help KITKAT create world firsts: from personalised KITKAT boutiques in Australia and Japan, to creating a gold leaf KITKAT ›1935 ›1944 to celebrate Chinese New Year! Thanks to our work, consumers Rowntree’s launches the During World War II, milk shortages get the very best experience from ‘Chocolate Crisp’ with its uniquely mean that KITKAT has to be made KITKAT, wherever and however they ‘trapezoidal’ fingers designed to fit with dark chocolate, and the take their break. neatly into lunch packs. In 1937, the packaging turns blue to show product is relaunched as a KITKAT the difference. Read more on how Nestlé works and advertised as ‘The Biggest Little towards reducing all sugar in Meal in Britain’. confectionery on page 33. 1866 –2017

16 Nestlé Research Nestlé Research 17 Supporting infants’ healthy growth and development

We believe breast milk is the ideal nutrition for babies. This is why we promote the World Health Organisation recommendation (the WHO Code) to exclusively breastfeed infants for the first six months of life, followed by the introduction of adequate nutritious complementary foods along with sustained breast-feeding up to two years of age and beyond.

Emerging science continues to drive our understanding State-of-the-art of infants’ growth and development. We now know a baby’s spray-drying technology to ensure nutritional very first nutrition can impact its health right into adulthood. superiority of our ›2015+ Since the 1960s, our NAN brand has been at the cutting infant formula edge of this science. Inspired by nature, we are developing NAN Optipro, the first infant formula with optimised protein infant formulas designed to be as close as possible to the quality and quantity to deliver composition and benefits of the gold standard: breast milk. short- and long-term metabolic ›1987 ›2001 health. Nestlé Research continues to push By modifying the whey proteins Nestlé Research develops a unique the boundaries of milk technology. using a unique hydrolysis process, proprietary whey technology, Nestlé Research successfully which enables us to improve protein We’re working now on the creates NAN HA, the first partially quality and reduce protein content. carbohydrate composition of infant hydrolysed starter infant formula The protein content and the amino formula to be able to replicate which reduces the risk of Atopic acid profile of NAN are now even human milk oligosaccharides, Dermatitis, a type of eczema, closer to breast milk. which are found in breast milk. ›1961 by 50%, compared with intact cows’ milk protein-based infant formulas. Our first NAN formula is launched ›2004 in Mexico. This liquid milk is the result of scientific research to ›1991 Special fatty acids (LC-PUFAs) create an infant food closer to are added to NAN because breast milk, particularly in terms of We added probiotic bifidus of their importance for brain protein composition. Our first NAN cultures to NAN, to help support and visual development and formula used demineralised whey baby immune defences and reduce immunological functions. to bring the casein/whey ratio the risk of diarrhoea. and essential amino acid profile closer to breast milk. 1866 –2017

18 Nestlé Research Nestlé Research 19 Delighting people with ›1999 NESPRESSO Professional is Nestlé Systems launched with a new range of dedicated machines designed for more intensive use in small It all started 30 years ago with a simple but revolutionary idea: offices and in the premium food what if anyone could make the perfect espresso coffee at home? service sector. Nestlé rose to the challenge with NESPRESSO followed by a Our new system includes a tailor- new range of machines and single-serve capsule systems. As made extraction head and specially the innovations continue, we’ve evolved our systems beyond adapted capsules, enabling us to espresso, and even coffee, to reinvent the way millions of people produce great-quality coffee in larger quantities. prepare their drinks every day.

›1986 ›2006 NESPRESSO launches a The first high-pressure multi‑beverage revolutionary system of coffee system is launched, delivering a capsules and machines that enable large premium coffee shop menu anyone to brew the perfect at home at the touch of a button. espresso at home. NESCAFÉ DOLCE GUSTO offers a These innovative capsules are choice of unconventional machine central to the brand’s success. designs with professional pressure Once inserted, they are pierced (up to 15 bars). Its unique Play and processed, while water is & Select allows consumers forced against a heating element to personalise their beverage at high pressure (19 bars). This with consistent quality every ensures that coffee is extracted time, and its capsule technology is under the perfect conditions. designed for multi‑beverage optimal Offering a new and incomparable performance, including aroma cup quality with convenience, freshness protection. it is the start of something big: ›2009 a continuous innovation journey. NESCAFÉ GOLD BLEND Barista system is launched in Japan. The specifically designed machines release the best of NESCAFÉ GOLD BLEND and beautiful coffee topped with ‘crema’. Thanks to a unique milk or creamer frothing technology that does not require cleaning, it creates beautiful layers in cappuccinos and lattes with fresh milk or creamer at the touch of a button. 1866 –2017

20 Nestlé Research Nestlé Research 21 ›2011 Our BABYNES® smart feeding system is launched as an invaluable Mathematical aid to parents of infants and young simulation of the children. It combines a dissolution dynamic pressure profile technology dispenser with a due to the centrifugal forces inside the capsule of specifically developed VertuoLine capsule baby formulas to enable the preparation of a correctly dosed, nutritional, hygienic and safe bottle at the right temperature – all in under a minute. The Wi-Fi enabled machines also offer online and smartphone app services to help parents understand and track their baby’s growth and changing nutritional needs. As our way of life evolves, ›2014+ new systems opportunities After seven years of R&D, our will arise beyond beverages and NESPRESSO VertuoLine system Nestlé Research will continue is launched in North America. to be a key innovation leader Designed to make either a premium and provider, surprising and long coffee or an espresso, delighting people every day. VertuoLine brings a whole new level of interaction to our coffee machines. It uses barcode technology to sense capsule size, recognise the coffee blend, ›2010 ›2013 and adjust the temperature and extraction parameters accordingly Nothing beats a soothing cup of tea, We launch a range of systems for each cup of coffee. Thanks and our SPECIAL.T system makes for NESTLÉ PROFESSIONAL to the unique Centrifusion™ it easier than ever for consumers to Beverages. The Nescafé Milano, technology, developed with prepare one. Following five years Nescafé Alegria, and CoolPro advanced mathematical simulation of R&D, more than 20 patents machines are designed with methods, VertuoLine is now the only and over 30 years of portioned ‘simplexity’ in mind: they’re even system on the market to produce system expertise, Nestlé Research simpler to operate, and deliver long coffees with ‘crema’ – the perfected the interaction a broad range of hot and cold hallmark of a quality espresso. between smart capsules and beverages that people love. Our an intelligent machine for the latest models even include an perfect infusion. ‘Internet of Things’ feature, which allows machines to be configured and serviced more rapidly in real time. 1866 –2017

22 Nestlé Research Nestlé Research 23 Nutrition to boost

Aseptic beverage your active lifestyle filling line

BOOST® Nutritional Drinks are an excellent source of many key nutrients including protein, vitamins and minerals. Each drink offers unique nutritional solutions that help to meet a wide variety of dietary needs. And with the great taste that only Nestlé can bring.

›1995–2003 ›2011 ›2015 ›2016+ Doctors, dieticians and consumers become fans of BOOST’s unique BOOST delights consumers with a Setting the stage for clean label by We continually seek to improve combination of complete, balanced fully redesigned product, process design, Boost Simply Complete the nutritional profile of our products. nutrition and pleasant taste. BOOST and packaging. Product developers delivers complete nutrition in “simply Recent formula innovations have gains usage in hospitals and leverage Nestlé’s aseptic expertise 9 ingredients”. Great taste with 10 focused on reducing sugar levels continues to be sold in retail stores to develop consumer-preferred grams of protein, no artificial flavours, by as much as 29% per serving, or to help people meet their health flavours. The R&D team successfully sweeteners or colour and no GMOs. adding fibre to some formulas, while and wellness needs. achieves the required high always maintaining the great taste barrier property requirements our consumers expect. for a nutritional product through ›2004 introduction of a novel PET- based bottle. BOOST brings innovation to the category by being the first complete ›1994 nutritional drink to move from a ›2012 metal can to a plastic bottle. BOOST Nutritional Energy drink is launched as a great-tasting BOOST innovates again by providing a Taste Guarantee enabling alternative to the existing nutritional ›2005 supplement drinks. Each serving consumers to get their money back provides a complete nutrition if they are not fully satisfied with the BOOST is the first product of its kind great taste of BOOST. including protein and essential to be marketed with a patented vitamins and minerals. To maintain macronutrient ratio (1:1:1 purity, BOOST is produced via carbohydrate:fat:protein) to help people retort processing which sterilises with diabetes manage their blood the product inside its container. glucose levels. 1866 –2017

24 Nestlé Research Nestlé Research 25 Championing healthy ›2013+ Since our launch in 1998, we’ve hydration for nearly worked hard to make our operating practices responsible 20 years and sustainable. So we’ve reduced the amount of water used on our production lines by ~50%; our We are passionate about water: it is essential for life and our packaging weight is reduced by most precious resource. As the global number one bottled ~30%; and our energy use by ~25%. And by keeping our operations water brand, we understand the vital nature of water and as close to our consumers as we water sources. Hygienic filling can, we are able to minimise our in our pilot plant distribution impact too. for consumer preference A passion for purity, taste and testing sustainability is what drives, and will continue to drive our efforts to maintain the leading position ›1998 ›2006 which Nestlé Pure Life enjoys with our consumers and stakeholders. Nestlé Pure Life is launched in Research shows how important the Innovative water purification Pakistan. We purify local water, with taste of water is to people. They technology is one of our priorities to a best-in-class quality treatment, choose Nestlé Pure Life because guarantee quality and future access making it safe to drink. Our sources of its great taste. So we use Nestlé to new water resources, helping and bottling facilities are located expertise to understand the taste of our operations achieve a zero water close to our local consumers. water, the role of mineralisation and footprint. Water is the best carrier It reduces the environmental local taste preferences. Our panel for nutrition, and we continue to impact of delivering our always of water tasters include chefs, wine research technologies for fortifying fresh and crisp tasting water to tasters – even a tea master! They Nestlé Pure Life to offer meaningful individuals and families by cutting drink waters from all over the world nutrition solutions. We also work distribution distances. and we map their characteristics extensively on our packaging through chemical analysis. In this materials to ensure we meet the way, we learn how mineralisation promise of purity, using materials ›2000 drives taste. Pure Life is THE from renewable resources with global brand that meets consumer the lowest possible environmental We already make our waters preference locally. footprint. available to individuals in convenient bottle formats. Now, As we look to the future, water in response to popular demand, ›2008 conservation is a key priority. we launch HOD containers: large, So we continue to protect our 20 litre containers for use in the Our waters have always tasted sources and to engage with home and office. great. Now, we help to make communities, farmers and other them healthier too. We develop the water users to drive sustainable capability to fortify Nestlé Pure Life practices and assure healthy, with zinc to help individuals and their great-tasting drinking water families balance nutritional deficits. for future generations. 1866 –2017

26 Nestlé Research Nestlé Research 27 Making our indulgent New proprietary approach to stabilise treats healthier and air bubbles in more natural ice cream

Nestlé’s involvement with ice cream started in the mid-90s, but the innovations that have arrived in the past 10 to 15 years are making this product category more exciting than it has ever been! Now, our focus is all about ‘nutritious indulgence’, delighting consumers and customers not only with taste and feel, but with simple, healthier and tastier products.

Ice cream extrusion ›2000–2002 technology A premium ice cream must be consistently delicious and high-quality. Nestlé Research introduces unique ingredient technologies to keep the precious components in ice cream stable throughout its shelf life, and ›2004–2005 offer creamier products too. The results speak for themselves with The Slow Churned range of products ›2016+ The research we have invested in substantial improvement in ice is introduced with our proprietary over the past decades opens up cream quality across the range Low Temperature Extrusion What’s better than nutritious new possibilities for Nestlé ice and in every batch, from the ice technology which makes premium indulgence? Natural nutritious cream brands. We are looking at cream factory to your home freezer. products luxuriously smooth indulgence! By understanding boosting protein, reducing sugar and creamy, but – remarkably the science of the proteins and and saturated fat, keeping – and – lower in fat. This breakthrough ingredients in milk, we developed even improving – the sensations ›2004 technology enables us to make a new ways of making ice cream and taste that people love while claim of half the fat, a third of the that means no added artificial or making our products more Even pets deserve a little luxury calories and yet the pleasure of full chemical-sounding ingredients. nutritious. We are finding new – but a dog is naturally intolerant to fat. Our scientists spent more than Our ‘Simple Recipe’ Slow Churned ways to give consumers exciting lactose so it’s no good giving him 10 years researching and developing Dreyer’s ice cream leads the way formats and shapes, large your Dreyer’s! Instead, our Purina a process that modifies micro- because it’s deliciously rich and inclusions, and multi-textural labs create Peanut structure and spreads fat particles creamy but with less fat, fewer treats with delicious coatings, Butter flavoured ice cream for dogs more widely in the ice cream, ingredients and a clean label. nuts or crispies. It’s a world – which their research says is a making half the fat go twice as Materials Science at its best! away from plain vanilla and dog’s favourite flavour. far in your mouth. chocolate blocks! 1866 –2017

28 Nestlé Research Nestlé Research 29 Providing safe and high- ›2009 PURINA ONE Vibrant Maturity 7+ is quality nutrition for pets launched, containing a special blend of enhanced botanical oils proven to enhance alertness and mental for 90 years sharpness in dogs.

Pets and people are better together. This fundamental belief has ›2014 pushed us to drive pet nutrition forward for 90 years. Every day, over 500 pet experts around the world, including nutritionists, A world first: we introduce veterinarians, behaviourists and immunologists, use their expertise ›2000 personalised dog food, with to enrich our knowledge about pet nutrition and care. Our mission individual recipes created based DM (Dietetics Management) on what pet owners tell us about is to help promote a long, happy, healthy life for every pet. is high in protein and lower their dogs. in carbohydrates to manage feline diabetes. ›2015 ›2002 PRO PLAN BRIGHT MIND ADULT 7+ for dogs is launched. Owners The Nestlé Purina life span report visible results, including The core of our expertise is pet study is the first life-long diet alertness and mental awareness nutrition – we study, improve restriction study in dogs. This study within 30 days! and study again to be certain demonstrates that both longevity all of our foods perform to and quality of life benefit from their very best. Our experts feeding to ideal body condition ›2016+ consider every area of pet health, from puppyhood throughout life in including happiness and physical Labrador Retrievers. PRO PLAN BRIGHT MIND fitness, in order to help give pets ADULT created to help support better lives. cognitive health in adult dogs, ›2004 with a proprietary blend of brain- ›1963 ›1998 supporting nutrients. These JM (Joint Management) food is stunning data generate insights into We recognise that puppies have We launch our first truly launched as the first diet nutritionally human cognitive performance. different nutritional needs than hydrolysed diet for food- formulated, using nutrigenomics, adults, and create a dog food allergic dogs. HA Hypoallergenic to help improve mobility in especially for younger dogs. complements our other specialist arthritic dogs. products, which include a functional pet food to promote urinary tract Nestlé Purina ›1987 health, and MCTs (Medium Chain scientists have ›2006 Triglycerides) to help manage discovered an efficient fuel source We create an innovative dry dog gastrointestinal disease in dogs. for the ageing FortiFlora is launched as the first food process for PRO PLAN, We also add prebiotics to promote dog’s brain probiotic in a therapeutic diet line using real meat as the number 1 digestive health in our proven to promote intestinal ingredient. Digestion+ range for dogs. health and balance. 1866 –2017

30 Nestlé Research Nestlé Research 31 Supporting Meeting the nutritional healthy ageing needs of tomorrow In order to support the nutritional needs of an ageing demographic, we’ve substantially expanded As our understanding of food and nutrition continues to grow, our Research and Development our global research and development network is looking ahead capability in Singapore. We now to discover how we can enhance quality of life and contribute look forward to bringing new to a healthier future for everyone. Our confidence reflects a insights into older people’s 150-year history of successfully anticipating people‘s needs lifestyles to enrich their wellbeing, cognition, health and longevity. – a strategy that remains fundamental to our success. There is plenty of evidence that special nutrition may help to Food Materials Science Personalised nutrition address health concerns that for a healthier diet through the ‘Internet become more common with age. That is why Nestlé Health Science We’re constantly on the lookout of Things’ has developed the Boost® and for ways to improve the nutritional Meritene® ranges. quality of our products, without One of Nestlé Institute of Health compromising on consumer liking. Sciences‘ (NIHS) and Nestlé Nutritional needs evolve with age Meritene® is a range of nutritional One of the ways we do this is by Research Center’s (NRC) most as the body’s ability to efficiently solutions designed to address using Food Materials Science – exciting areas of research is digest and absorb nutrients age-related health challenges. Each we take inspiration from nature personalised nutrition. By giving declines. The resulting lack of Meritene® formula consists of one to distribute and make bioavailable people a better understanding of essential nutrients can then impair or more nutrients such as dietary natural ingredients in our products. their own individual nutritional body functions, cause feelings of fibre, protein, vitamins and minerals. status, lifestyle, environment and fatigue or weakness and result in By providing these missing nutrients, By understanding the functional genetics, we can make health digital health platform that will mobility issues. these products can help active properties of the ingredients we preservation more personal. empower individuals by providing seniors enjoy a better quality use, our scientists can make Boost® (see pages 24-25) is a range As part of this work, we have personalised recommendations of life. them work harder. For example, that includes a line of nutritional begun collaborations to harness around nutrition, lifestyle and fitness. sometimes sugar or salt aren’t fully drinks designed for individuals the power of nutrition science We live in an era where the data dissolved during consumption – so who need extra nutrition to fill and digital sensor technologies. from sensors and devices in our our consumers don’t get the benefit gaps in their diets, who have lost Together, we’re creating a new daily lives, such as mobile phones, of the flavour but end up eating their appetite, and individuals who wearables, and ‘smart’ homes, can them anyway. By applying Food have difficulty preparing meals. help us to understand our nutrition Materials Science for a healthier Boost® products can be used as and activity, and guide us towards diet, we can find new ways to a mini-meal or as a between-meal DNA a healthier lifestyle. Our long-term enhance how ingredients behave – snack. They contain high-quality fragments aim is to combine this ‘Internet of including how they get dissolved in on gel protein and vitamins and minerals, Things’ technology – the growing the mouth – to improve the taste of including calcium and vitamin D. ability of these devices in our lives our products while reducing sugar, to connect with each other – with salt and saturated fat. For example, Nestlé sugar breakthroughs in nutrition science, particles viewed by our groundbreaking work with the so we can empower people to take scanning electron structure of sugar particles has the greater ownership of their quality microscopy potential to reduce total sugar by of life. up to 30–40% in our confectionery. 1866 –2017

32 Nestlé Research Nestlé Research 33 Today, as people live longer, Advancing skin health their needs and expectations are innovation changing. We all want to look and feel good, and to play an active The skin, our largest organ, protects role in society. To do this best, our us from harmful environmental ageing skin needs to overcome the factors, acts as an envelope for challenges of time. Recent landmark the body and can influence the publications highlighted skin health way we interact with the world. as a key component to enabling Skin health has a direct impact healthy active ageing. on people’s quality of life. We stand among those capable A new understanding Nutrition care for critically of inventing, developing and bringing of maternal and ill patients to the market medical treatments infant nutrition and consumer products that are Research has shown that early truly innovative. Nestlé Skin Health R&D is developing a complete range Epigenetics is an exciting new enteral nutrition (EN), or tube of solutions to help protect, nourish field based on findings that some feeding, may reduce complications and enhance, and when needed, characteristics that are passed by and cut the length of hospital stay, We are exploring the fascinating treat, correct and restore skin health. parents to their children are the yet 40–60% of patients who are and important relationship between result of changes in the way genes eligible for early EN still don’t receive We leverage and build a world- skin health and more general are activated or inactivated, rather it within 48 hours of intensive-care leading skin health Research and health. Furthermore, we evaluate than from changes to the genetic unit (ICU) admission. Studies show Development network that combines the influence of nutritional aspects Skin histology: sequence in our DNA. Our scientists that providing optimum EN in ICU science and technology, and provides to maintain healthy skin. We are Rosacea at NRC have partnered with EpiGen, not only improves clinical outcomes holistic skin health innovations. leading the way in several areas a global research consortium but also reduces the total cost of We aim to understand physicians, of unmet needs such as Acne, working in this field, to examine how acute hospital care by an average patients and our consumers to Rosacea and Atopic Dermatitis. the diet and lifestyle of pregnant of CHF 2600 per patient. To address drive innovation, together with women influence epigenetic these challenges, Nestlé Health experts and healthcare leaders changes and impact the future Science has combined its enteral worldwide. The extent of our ® growth and health of their children. feeding pumps, Compat Ella , commitment to skin health science An additional priority in this field is to with GE Healthcare’s respiratory is reflected in the number of key investigate how what we eat can modules and ICU patient data dermatology publications and new affect our learning and mental management system. Compat patent applications filed, as well as ® development by supporting the Ella is an innovative new portable new products year after year, by formation of neuronal connections enteral feeding pump, designed in our teams of dermatology experts and their myelination, a key part collaboration with nurses and users. and scientists. of this development process. Intuitive programming helps users to By fostering the convergence get up and start feeding quickly and of technologies, our SHIELD the informative screen messaging (Skin Health, Investigation, allows rapid problem solving. Education, Longevity, Development) The skin, Adult human This collaboration between initiative is finding new ways to our interface precursor cells companies should improve advance the future of skin health. with the world differentiate nutrition monitoring in ICU, and as neurons in culture raise awareness of the importance of nutrition to recovering patients. 1866 –2017

34 Nestlé Research Nestlé Research 35 Getting to know the bacteria in your gut to help your brain Interesting things happen at the Staining reveals the mitochondria interface between disciplines, and network present Nestlé Research is ideally positioned in the cell body by leveraging the breadth of our portfolio. Astounding as it sounds, 1–3% of our total body mass consists of trillions of microbes! To develop even better solutions, the They live in the gastrointestinal tract, Nestlé Institute of Health Sciences in different body cavities and on the investigates the role of mitochondria, skin, and make up what is known as the countless microscopic energy the human microbiome. factories that we have in all our cells. By understanding their role, we may be able to treat chronic conditions Exploring the link such as Inflammatory Bowel Disease (IBD) and Clostridium difficile between gut and skin infections. That‘s why we‘re working Nestlé scientists are working to together with Imperial College to understand the links between our develop a new class of biologicals gut and skin microbiome and the to treat diseases by restoring impact it has on conditions like microbiome function. Atopic Dermatitis. There is no doubt Exciting new research has also that nutrition can influence skin begun to reveal the connections health, and evidence is emerging between the gut microbiome and that skin impairment can link to the brain, showing how it influences food allergy too. mood, well-being, and even brain We are leaders in Atopic Dermatitis development. and Acne, two major unmet medical needs and we’re researching solutions for a longer and more Brain Health at all ages robust life course of healthy skin by looking at the microbiome as a Success in science requires focus connecting point for the brain/gut/ and priorities, and Brain Health is skin nexus. We expect findings one of them for Nestlé Research. that may have a positive impact on Through Vitaflo, a fully owned 30% of the overall quality of life as we age. metabolites reaching subsidiary of Nestlé Health Science, the brain may be of Nestlé has developed Medium Chain microbial origin Triglycerides that can help children suffering from refractory epilepsy to better control seizures. Epilepsy is a condition that today requires a very stringent fat-based diet. 1866 –2017

36 Nestlé Research Nestlé Research 37 Acknowledgements This booklet was produced with the invaluable assistance of our colleagues across Nestlé. The contributions of the following Strategic Business Units, Globally Managed Businesses, Markets, Businesses, Units and R&D sites are gratefully acknowledged: Corporate Identity and Design NESCAFÉ Dolce Gusto Nestlé Development Centre Singapore Nestlé France Nestlé Health Science Nestlé Historical Archives Nestlé Institute of Health Sciences Nestlé Japan Nestlé Nespresso Nestlé Nutrition Nestlé Nutrition BabyNes Nestlé Product Technology Centre Beverage Nestlé Product Technology Centre Confectionery Nestlé Product Technology Centre Dairy Nestlé Product Technology Centre Food Nestlé Product Technology Centre Ice Cream Nestlé Product Technology Centre Nestlé Nutrition Nestlé Product Technology Centre Nestlé Professional Nestlé Product Technology Centre PetCare Nestlé Research Center Nestlé Skin Health Nestlé SPECIAL.T Nestlé System Technology Centre Nestlé Waters France Product Technology Centre Water Strategic Business Unit Beverage Strategic Business Unit Confectionery Strategic Business Unit Dairy Strategic Business Unit Food Strategic Business Unit Ice Cream Strategic Business Unit Nestlé Professional Nestec Ltd Innovation, Technology and Research & Development Avenue Nestlé 55 1800 Vevey Switzerland www.nestle.com