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Nestlé Opens First Research and Development Centre in India

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Nestlé Opens First Research and Development Centre in India

Nestlé Opens First Research and Development Centre in India
November 09
12:46 2012

Nestlé is opening its first research and development centre in India to further its understanding of Indian consumers, traditional ingredients and local cuisine, and to provide scientific and technological expertise to the rest of its global business. The centre, which will specialise in Asian noodles and Indian cooking, will focus on developing highly nutritious, affordable products in appropriate serving sizes for lower income consumers.

Researchers will gain expertise in the use of local ingredients and culinary traditions – work Nestlé expects to be a source of new ideas for products.

The company has invested SFr50 million (Eur41.5 million) in the centre, which is located in Manesar close to Nestlé India’s headquarters in Gurgaon.

“Our R&D centre in India will help us gain important insights into local consumers’ eating habits and taste preferences, as well as greater expertise in using and processing local ingredients to develop products for India and beyond,” says Paul Bulcke, Nestlé’s chief executive. “As with all Nestlé’s R&D centres, it will be part of our worldwide R&D network, enabling us to acquire local knowledge and use it on a global scale.”

Nestlé’s investment in India reflects its long-term commitment to strengthening its R&D capability in emerging markets. Last month the company announced plans to increase the number of R&D facilities it has in China from two to four by 2013. In total, Nestlé has 32 research and development centres worldwide.

With its new R&D centre in India, Nestlé aims to extend the range of mainstream products it currently offers consumers in the country, particularly in the noodles, cereal, beverage and dairy categories. The centre will be a source of the latest technological know-how in food processing and manufacturing. It will also provide expertise in extrusion – a process used to give certain foods a specific shape or texture – and in consumer science.

It will develop scientific collaborations with local universities and research institutes inIndiato strengthen Nestlé’s existing knowledge base and to accelerate innovation.

Nestlé celebrates its 100th anniversary in India this year. Today, Nestlé directly employs 7,000 people in the country. Its products are sold in around four million outlets acrossIndia, including brands such as Maggi, Nescafé and Kit Kat.


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