Nestlé: competitiveness of research and development for the enterprise to add

On the map for the Nestlé Research Center headquarters location, the Center has over more than 400 scientists, primarily engaged in basic research.


On the map of the Nestlé Research Center researchers are of food components for scientific analysis.
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Doctor introduced in 1867 to Nestlé factory named after themselves, and to a mother bird feeding two chicks in the nest of the pattern as a trademark. This design is originality, and Nestle both match the doctor\'s name, the mother bird feeding birds was images express plant production of baby food. In this way, had to rely on research and development results to Nestlé was born.

\"Nestle\" very large.

Every day, Nestlé Group located in 480 factories around the world, on average 10duoyijian sold all kinds of food, including milk and ice cream, prepared food and cooking accessories, such as candy, pet food, drinking water and nutrition. In 2007, the Nestlé Group achieved CHF 107.6 billion (CHF 1 of about 1 m) of sales, grew 9%, 10.6 billion Swiss francs net profit, continues to maintain global food and beverage industry where first sales compared to being on the ER 、sanwei\'s sales of Pepsi and Kraft Foods, and even higher.

A towering trees, only deep root can ye Mao. So, support Nestlé business development of \"roots\" that is, what is the core competitiveness? In mid-September, reporter on Nestlé Group conducted field interviews.

In Switzerland the small city of Wei Wei Nestlé Group Headquarters, the Group Global CEO Paul · bokai was Nestlé competition advantages summarized in four points

: products and brands, a leading industry research and development, geographical distribution of business, people, culture and values. This four part complement each other, complement each other, and jointly support the development of the business of Nestlé, and research and development plays an important role.

Came to Nestle knows, is the world\'s first food enterprises rely on research and development began. Henry, founder of Nestlé · Nestlé (Henri Nestle) is a Frankfurt doctor of origin, by the middle of 19th century came to Switzerland opened, he saw local young mothers die baby, unfortunately due to a lack of milk, and he used his medical knowledge developed an alternative to breast milk and wheat flour , makes the lack of breastfeeding babies to grow up healthily. Using this result, doctor introduced in 1867 to Nestlé factory named after themselves, and to a mother bird feeding two chicks in the nest of the pattern as a trademark. This design is originality, and Nestle both match the doctor\'s name, the mother bird feeding birds was images express plant production of baby food. In this way, had to rely on research and development results to Nestlé was born.

CHF 1.9 billion research and development funding industry first

Today, thousands of products produced by Nestle has long been beyond the scope of baby food, but focus on the development of the traditional but no change. Nestlé Group Vice President and Chief Technology Officer, Paul told reporters that food enterprise, Nestlé research and development funding is invested up to last year totalled 1.9 billion Swiss francs, equivalent to a net profit of 18%, group all the developers there are 5,000 people.

In the history of Nestlé, have written many of the first. In the 20 \'s, Nestle founded the spray drying of milk powder production technology allows enterprises to become industry leaders. 30, Nestlé will improve this process, successfully used in coffee production, introduces instant c

offee in the market for the first time. Nestlé Group Director, media relations, Mustique told reporters that Nestle instant coffee is research and development, entirely from the market demand. Brazil coffee was harvest, due to poor sales, coffee large backlog metamorphic, farmers suffered heavy losses. Anxious Brazil Government find Nestlé, measures for the long-term preservation of companies find ways to make coffee. Nestlé through repeated testing, finally developed an instant coffee process, both to solve the pressing needs of farmers, and the company produced a new competitive products. Coffee at the Nestlé Headquarters on a clock in the exhibition hall, various numbers are kept on beating, every second, the lower row of long red figures will increase new \"4,000\" integer. Mustique, said this figure, representing Nestle instant coffee per second is the global number of consumers drink a Cup.

Under the guidance of Mr in g, this reporter went to the Nestlé product Exhibition Hall of the headquarters, which

Hundreds of products on display, represents the Group\'s latest research results, such as special energy bar to athletes, you can control the body weight of low-calorie foods, edible skin care products developed jointly with the l \' Oréal company, etc. In front of the ice cream display counters, g pointed at an ice cream said that, many people like to eat ice cream, but worry about the cause of obesity. For this reason, Nestlé has developed the new product, its fat content of only half of the traditional ice-cream, one-third less heat, and the taste is better than traditional products, which is very popular with consumers.

Continue to improve performance, taste of traditional products and packaging, and better meet the needs of consumers, Nestle developed an important element. Nestle blocks of raw materials for production of a chicken-flavored, is used to increase the flavor of dishes in the developed countries, low-income people and some African coun

tries was directly mixed in rice and other staple foods to eat. According to the consumption habits and storage conditions do not improve the situation on the ground, seasoned Nestlé specially produced a small package for these consumers, each available to a person for a meal to eat. Reporters saw, but a dozen of these seasoned block g, light only 4 grams, smaller than your thumb cover. From this small in the process of product improvement, you can see the importance of Nestlé consumers demand. Today, Nestlé annual 20% performance, nutrition, packaging and other aspects of product improvement and innovation, all products can be updated in the 5-year round.

At Nestlé \'s research and development, there is a \"60/40+\" code. That any newly developed products, first and other brands of similar products on the market together, consumers compare in tests, only when more than 60% consumers in \"blind test\" of select Nestlé products, recognized its after taste, this product only qualify as a market access. Zhihou, Nestlé products should also be improved in many aspects, increase the nutritional value for consumers, this is the \"+\" means. Mustique pointing to an array of all kinds of products in the Exhibition Hall said that after they are passed through the strict tests, before entering the market, thus ensuring the Nestlé products in the market, taste to access consumer favorite.

In order to win consumers \"mouth\" Nestlé \'s spent a lot of work. In instant coffee, for example, Nestlé according to different national consumer tastes, developed over more than 200 different taste and packaging products, Brazil city residents like to drink a sweet coffee, Nestlé is specially made for them a product. Caring for the consumer, Nestlé has won the broad market.

Market-oriented basic research of the selected projects

Then, Nestlé Group\'s research and development system is how it works?

Nestlé Group global Deputy President and Chief Technology official Pa

ul Mr told reporter, Nestlé of research and development system rendering pour pyramid shaped, is located in most bottom of is Switzerland Lausanne near of Nestlé Research Center, main is responsible for Foundation sexual research work; throughout global of 23 a products technology and the research and Development Center, is constitute has research and development system of backbone part, main engaged in products of development work, the research and Development Center are has own of main direction , as dairy products, and coffee, and ice cream, and condiment,, while for Nestlé in global around of factory provides technology support. The two section staff of 3,700. Application is at the top of 280 group, a total of 1300 employees, mainly in the enterprise, responsible for product improvement and consumer surveys, and so on. The staff complement of three parts, makes Nestle in the various research results from the laboratory to the market, adapt to consumer demands for good food, as well as add new energy to the development of the enterprise.

Mr Paul emphasized in particular, Nestlé \'s research and development system is an open system, in addition to its own research and development officer, Nestlé also works with countries and regions of the world hundreds of universities and venture capital companies , many venture funds and a number of key suppliers to establish a partnership, to track the latest industry research and development progress, joint scientific research.

Group research and Development Department under the guidance of Ms Hillary Clinton, Deputy Director of public relations, journalists drove to the Nestlé Research Centre near Lausanne, about the Group\'s basic research and development. Center for Mr Pitt said, here more than a total of more than 700 employees, of which scientists have more than 400 people from more than 50 countries and regions. Nestlé 10% per cent of the research and development funding each year xiabo to this Centre. Central

focus of the study include the food quality and safety, food science and technology, food, food tastes and consumer preferences, and so on. Every day, Nestlé factories around the world to 20duowanci a variety of food inspection, its standards and methods are from the Center. Dr Wang Junkuan after graduating from Dalian University of technology, Research Center to study in Europe, Nestlé has more than 10 years after graduation. He told reporters, many of Nestlé \'s new products, are research results derived from the Center, including display low fat low calorie ice cream Nestlé headquarters. In a Taiwan computer display Qian, Wang Junkuan Dr means with a site site pictures describes said, traditional ice cream is to added large of fat, main is to refinement which of ice crystals, let taste more round, Center of research and development personnel by experimental found , if will ice cream making Shi of temperature from-5 of reduce to-13 of, even less with fat, also can makes which of water became ice crystals Shi became more chronology, keep good of taste, after repeatedly research, new ice cream finally entered market.

In the Research Center, engaged in the study on nutritional composition of Wang Junkuan were called \"wolfberry\" because of his traditional Chinese tonic foods conducted in-depth analysis of Chinese wolfberry, confirms which did is good for the health of various active substances , at the same time developed a science and technology, the active substance content after the processing of lycium barbarum than the traditional process to increase by more than three times. Today, this outcome has been applied to the Nestlé product. Wang Junkuan told reporters that his study is completed and Nestle some of the Institute of applied research and development personnel, including Nestlé research and development institutions in Shanghai.

Nestlé Foundation research topic, most of them are based on market needs, such as nutrition and infant

Relationshipof intellectual development, various probiotics promote health effects and how to maintain its activity in the production process, the useful ingredients of natural plants, principles of functional foods to lose weight, and thus results and highly practical.

Deputy Director of the Nestle group research and Development Department public relations before Hillary also worked in this research center, research on the role of milk calcium and specially. She told reporters, after research found that milk has calcium, it is best to drink three times a day, drink before going to sleep better at night, then prostrate, so as to achieve the best effect of calcium supplementation. These conclusions are by a large number of experiments the draw. If the field interview, it\'s hard to imagine Nestlé research and development work so fine.

Applied research and development focusing on product quality nutrition

Basic research and development results of the research center of the Nestlé headquarters to undertake, is global, the Group of 23 products and technology centres and research and Development Center. They are responsible for these results into concrete products, and develop the production process. Located in Switzerland kenuofengen product technology centre, is one of a.

Mr Berlusconi told reporters, Director of Centre for research and development, practical research and development work here is mainly engaged in dairy products. According to the results of the Research Center headquarters, kenuofen root product technology development mainly on three areas of work of the Centre, is investigating whether consumers have this demand, the second is through test research results into products the technology feasibility , three is the calculation of production costs, analysis of whether the product can bring to enterprise profits. Three conditions are met, a Center developed a product can be forwarded to the dairy factory, then they can decide whether according to

local market needs to be put on the market.

In a lab at the factory, the reporters saw several wearing white coats employees are opening cans of condensed milk, its color with seven or eight, from creamy white to light brown. Entourage introducing, within these condensed milk in shelf life, quality without problems, researchers are looking at what measures can of condensed milk can remain the same throughout the shelf life of fresh.

Kenuofen root product technology centre also has a \"mini\" factory installed a variety of stainless steel of dairy production equipment, its specifications are only equivalent to about a formal factory one-tenth. Entourage said that the new products to complete the process here, and then the data is provided to each production enterprise. Test of one of the aims is to make products more active substances. Nestlé company PR Director Sun Li of China for example, introducing said, adding probiotics in milk powder has proven very useful to human health, Nestlé through improved processes, probiotics can be products in the \"sleep\" State, add water immediately after activation , which can remain more active substances in the product, better meet consumer needs.

Kenuofen root product technology centre also has a Ministry of equipment, with more than more than 80 engineers, responsible for the Group of more than 60 countries and regions of the world over more than 130 dairy plant processes, equipment and technical support , including Nestle in shuangcheng, Qingdao laixi, hulunbeier, Inner Mongolia, China factory. Reporters will see two executives from a Nestle factory in China, is engaged in product development and technical training. Sun Li says, Nestlé product technology centre have the responsibility to provide technical support to the Group of the enterprises. For example, the France of Nestlé Technology Center since 1999, dispatched experts to guide farmers to grow coffee in Yunnan, China, coffee factories provided high qu

ality raw material, while tens of thousands of farmers on the road to prosperity.

On October 31, Nestlé \'s 24th research institution opened in Beijing. This research center of operations of the investment of 70 million Yuan, will make the Nestlé Group\'s research and development capabilities to further enhance, provide more nutritious for China and global consumer products.