Plant Science
Located in Tours, France, the Plant Sciences department is staffed by plant physiologists, biochemists and agricultural specialists.
In the past, Plant Sciences at Nestlé were largely driven by agriculture. In the future, they will also be a major source of bioactive ingredients and raw materials for the whole Nestlé Group.
Product-oriented activities focus on quality traits related to Nestlé products. For instance, we look at coffee and cocoa for flavor intensity; chicory dry matter content for beverages and pet foods; and cell cultures for generation of plant-based bioactive ingredients offering health and wellness benefits.
One of the main research activities in Plant Science is the cryopreservation of plant tissues. Using this technology, many varieties of coffee and cacao are now preserved, helping to conserve biodiversity through protecting the gene pools.
The practical outcome of this for coffee has been the development of technologies to multiply plants from cell tissues rather than by the slow, traditional method of cuttings.
Every year, thousands of young coffee trees based on cell culture are sent to different coffee plantations in the world to replace old trees. Each tree is scientifically matched to each plantation to give optimum performance in the specific climate and with the specific soils of the region.
Such innovative action helps growers and guarantees green bean quality for optimal product delivery the consumer.