Nestlé extends R&D capability in Singapore
Nestlé has opened a new extension to its research and development centre in Singapore that the compa…Nestlé has opened a new extension to its research and development centre in Singapore that the company says will allow greater focus on its fastest-growing markets in the Asia-Pacific region.
The centre, which employs about 100 people from 17 countries specialised in fields including mechanical engineering, analytical chemistry, microbiology and sensory science, will take the global lead for the company’s innovations in Nescafé coffee mixes and Milo powdered beverages.
Nestlé has invested almost CHF4 million ($Singapore 5.5 million) in the extension, which will create 20 new jobs in 2013.
“With this investment, our research and development centre in Singapore becomes our leading global R&D centre for Nescafé Coffee Mixes and Milo,” said Johannes Baensch, Nestlé’s global head of research and development. “One of R&D Singapore’s main objectives is to ensure that nutrition and health are integral considerations in new product development.”
“This will include new formulations and formats, as well as reducing sugar, salt and fat in our products, without compromising taste. The products developed here are tailored to meet local tastes, both in this region and in other parts of the world where they are sold.”
Nestlé established its R&D centre in Singapore in 1980. It was the company’s first R&D centre in Asia.
According to the company, the centre has gained deep expertise in South and Southeast Asian cuisine and cooking techniques through extensive consumer research over the past 30 years. Today, it is a global and regional training centre for Nestlé’s food scientists and engineers.
The centre is also developing its existing expertise in ‘biotransformation’, which is the use of natural processes such as fermentation to transform raw materials into ingredients that have nutritional or functional benefits for consumers.
