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Nestlé Research 150 Years of Enhancing Quality of Life And Nestlé Research 150 years of enhancing quality 1866 –2017 of life and contributing 1866 –2017 1866 –2017 to a healthier future 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 Nespresso 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 MILO 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. Galderma, 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 NESCAFÉ 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 Maggi 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, AERO 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 fitness 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 infant formula 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.
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