FDBusiness.com

Nestlé Signs Research Agreement With Singapore

 Breaking News
  • The Zamora Company Moves into American Whiskey The Zamora Company, a Spanish fifth generation, family-owned global wine and spirits business headquartered in Madrid, has acquired an equity stake in Yellow Rose Distilling, a leading American whiskey distiller in Houston, Texas. The Zamora Company is best known for Licor 43, Spain’s leading liqueur brand, as well as Villa Massa Limoncello and a wide [...]...
  • Dunnes Reclaims Top Spot in Irish Grocery Market The latest grocery market share figures from Kantar Worldpanel in Ireland, for the 12 weeks ending 5 November 2017, reveal that Dunnes Stores has returned to the top spot for the first time in nine months, capturing a 22.4% share of the market. David Berry, director at Kantar Worldpanel, comments: “Dunnes Stores traditionally posts a strong performance towards [...]...
  • Cornish Kern From the UK Named World Champion Cheese 2017 Cornish Kern, an alpine-style cheese made by the UK’s Lynher Dairies Cheese Company, has been crowned World Champion Cheese at the 30th annual World Cheese Awards, after just a few years in development. This buttery medium-hard cheese, with a deep aroma and caramel notes, rose to the top among 3,000 entries. The 30th anniversary edition of the awards [...]...
  • GNT Group Supports Next Generation of Food Scientists The GNT Young Scientist Award 2017 goes to Caroline Buvé of Katholieke Universiteit Leuven, Belgium. At the 31st EFFoST International Conference, which was held in Sitges, Spain, from 13th to 16th November, she stood out with her research on quantifying colour changes of pasteurized strawberry juices during storage by integrating analytical and acceptability data. Second and third place went [...]...
  • How Conformity Can Deliver Tangible Business Benefits For Packaged Food Manufacturers Manufacturers and brand owners are under immense pressure to repeatedly produce conforming, high quality, safe and well-presented packaged food to meet industry requirements. Increasingly stringent legislation, innovations in packaged product design and evolving customer expectations mean the need for conformity has never been greater. Industry expert Mettler Toledo has published a free, comprehensive white paper ‘Ensuring Conformity [...]...

Nestlé Signs Research Agreement With Singapore

Nestlé Signs Research Agreement With Singapore
January 23
15:22 2014

Nestlé has entered a strategic partnership with the Singapore government’s Agency for Science, Technology and Research, A*STAR, with the goal of setting up global research programmes in food science and technology.

The agreement will focus on areas such as nutrition, packaging, data analytics and also biotransformation – the use of natural processes, such as fermentation, to transform raw materials into ingredients with nutritional or functional benefits.

“We are delighted to sign this research agreement with A*STAR. It provides the framework for future collaboration that will help to strengthen our food science and technology capabilities in Singapore and beyond,” says Nestlé’s Chief Technology Officer, Stefan Catsicas. “Our goal is that closer collaboration with A*STAR will enable our team of food technologists, food engineers, chemists and microbiologists to share their knowledge and understanding in multiple areas of food science and to strengthen Nestlé’s position as a global leader in food science, nutrition and technology.”

The agreement will allow Nestlé to further expand its extensive expertise in areas of biotransformation including fermentation, enzyme technology and probiotics and to develop superior technology solutions to meet consumer expectations.

Though used in hundreds of food products across the world, many Asian products in particular are based on biotransformation processes such as fermentation including, for example,tempe – made from fermented soy beans – and kimchi, fermented vegetables with chilli particularly popular in Korea.

Biotransformation, which can take the form of fermentation and the use of enzymes and probiotics, can make products more digestible, improve their bioavailabiliy and extend their shelf-life.

Nestlé products made using the natural fermentation process include MAGGI Liquid Seasoning based on wheat gluten fermentation, and MAGGI bouillon cubes in West Africa, based on soya fermentation.

Nestlé uses its expertise in biotransformation in several of its 34 Research & Development and Product Technology Centres around the world.

The company’s Research & Development Centre in Singapore, set up in 1980, was its first in Asia, set up to meet the region’s burgeoning economic growth.

R&D Singapore now employs approximately 120 people from 18 different nations, working in disciplines including engineering, packaging and design, analytical chemistry, microbiology, food and nutritional science.

About Author

mike

mike

Related Articles



Food & Drink Business Conference & Exhibition 2016

Upcoming Events

  • November 28, 2017Fi Europe
  • December 4, 2017Plastics and Paper in Contact with Foodstuffs 2017
  • January 8, 2018RAI Exhibition
  • January 16, 2018Sival Plant Production Trade Show
AEC v1.0.4

find food jobs

The Magazine

F&D Business Preferred Suppliers

New Subscriber





Subscribe Here



Advertisements