To other newsLausanne, Switzerland,Jun 25, 2012
The foundation stone for Nestlé’s Research Center (NRC) was laid in 1982 in the rolling hills of Lausanne, Switzerland, by Dr. M.C. Angst, Nestlé’s former Director of Research and Development.
He outlined a scientific vision for the NRC, based on three key objectives: to bring value to Nestlé, to Switzerland, and to the world.
“For Nestlé, it is our conviction that much is left to do in the domain of nutritional science,” he said.
“We have great confidence that in the near future, the challenges now faced by humanity will improve, thanks to scientific research that addresses real problems faced by the world’s population.”
Expertise under one roof
Five years later on June 4, 1987, the NRC was officially opened in the village of Vers-chez-les-Blanc, Lausanne.
At that time, a total of 400 experts and staff representing 27 nationalities and spanning a range of scientific disciplines and expertise, came together to work under one roof, to explore ways to improve health and the nutritional benefits of great tasting and trusted food products.
In 1987, the NRC started working in collaboration with Nestlé’s 18 research and development centres around the world. NRC now works with over 30 Nestlé R&D centres.
The NRC has contributed to many scientific innovations that have led to new product launches for Nestlé’s global businesses such as: infant, health care, and performance nutrition; dairy; coffee and beverages; weight management products and services; culinary products and frozen foods.
NRC science has also led to the development of tools and methods used both inside the Company and outside. For example, our scientists led the development of the “mini nutritional assessment form”, a clinical evaluation tool created to measure malnutrition risk in the elderly.
Advances in food science and technology have resulted in the development of foaming cappuccino and an improved coffee aroma for our Nescafé brand.
NRC food technologists have also helped develop a technology to lower the fat and calories in ice cream with a natural process which helps maintain all of the delicious taste and texture of full fat ice cream. We have also contributed to the improved baking methods for the wafers in Nestlé’s Kit Kat chocolate brand.
Over the past 25 years, our Quality & Safety experts have developed, tested and validated methods which are used in Nestlé laboratories, factories and distribution channels worldwide. These scientific methods help ensure the utmost quality and safety of ingredients and products from the moment of harvesting the raw materials to consumption by the consumer.
It’s not only people who have benefited from the skills of NRC scientists. Their knowledge has been applied to pet care products as well, improving both nutrition and taste.
The NRC is the world’s largest private food and nutrition research facility. It currently employs about 700 people from more than 50 countries.
It publishes over 200 peer-reviewed articles every year and its findings are presented at scientific congresses around the world. In 2011 alone, the NRC filed more than 90 patent applications.
A quarter of a century after it was established, the NRC is entering a new era with the arrival of Dr Thomas Beck as its new Director. Following in the tradition set out by Dr. Angst when the foundation stone was laid, Dr. Beck has a clear mission for the future.
“Achieving adequate nutrient balance, preventing over and under nutrition for consumers in developing and emerging countries, remains our challenge as a nutrition, health and wellness company,” he said.
“At the NRC, we have a responsibility as a research institution, and as part of Nestlé, to bring nutrition and pleasure in a sustainable way to consumers everywhere,” he said.
“By continuing to invest in our people and their work, we invest in the future.”