These are all the posts that have been tagged with nestle.
Nestle, Mars and Mondelēz International are among 11 companies that have pledged to phase out industrially produced trans fatty acids (TFAs) in their products by the end of 2018.
As part of its global commitment to supporting customer innovation around the world, Rousselot recently hosted three innovation days in Europe, South East Asia and China.
Apparently Maltesers are the UK’s favourite sweet treat; that is according to a poll of 8,000 mobile users conducted by the poll app Just A Score.
At the Nestlé UK and Ireland Supplier Awards 2015 event last month, Limagrain Cereales Ingrédients (LCI) received the award for the category of ‘Ethical Responsibility’ highlighting the company’s work on corporate social responsibility (CSR). Entries were received from national and international suppliers across 12 categories, recognising companies with an effective and innovative approach in their […]
It turns out that London has a history of counterfeit confectionery and falsified foodstuffs; from children’s sweets dyed with copper to wine sweetened with lead, food historian Tasha Marks has researched the many different ways in which candy makers and chefs have taken shortcuts while cooking since the 1880s. Apparently some pretty harmful ingredients were […]
With only a couple of weeks to go until St Valentine’s Day (14 February), heart shaped chocolate love tokens abound here in the UK, but what if you’re looking for something a little more individual? As discussed in the February issue of CP, new technologies such as 3D printing are at the forefront of meeting […]
Nestle’s iconic After Eight brand has been revamped by SAICA Creative as part of a national update of its on-shelf packaging. The secondary packaging experts were tasked with creating a retail ready pack that would stand out on the shelf and maximise brand recognition. The existing secondary pack provided no brand promotion meaning the product […]
Fiona Kendrick, CEO and chairman of Nestlé UK and Ireland, has been elected FDF president for 2015 in succession to Richard Evans, president of PepsiCo West Europe & South Africa Region.
Dubai’s Food and Beverage Manufacturing Business Group (FBMG), a non-profit industry body for food and beverage manufacturers based in the Emirate, has praised the inaugural Gulfood Manufacturing – running 9-11 November at Dubai World Trade Centre (DWTC) – for its ‘unique business potential’. With more than 1,000 global food manufacturers, suppliers and service providers due to […]
Rainforest Action Network (RAN) has announced a new national campaign that aims to remove “Conflict Palm Oil” from America’s snack foods by convincing major food companies to implement responsible palm oil policies. A protest at Chicago’s Board of Trade publicly named the 20 snack food companies that RAN’s campaign will focus on. The Snack Food […]
The African Cocoa Coalition (ACC), which comprises autonomous non- governmental organisations and farmer groups active in the cocoa sector, has become the 35th stakeholder to sign the Abidjan Cocoa Declaration. David Guba Kpelle, the ACC’s programme director, signed the Declaration on behalf of the Coalition at the recent International Workshop on Cocoa Certification in Douala, […]
Nestle chief executive officer Paul Bulcke has been elected as co-chair of the Consumer Goods Forum (CGF). The CGF is a global industry network that brings together leaders and senior management from more than 400 retailers, manufacturers, service providers and other stakeholders across 70 countries. It provides a global platform for organisations to exchange knowledge […]
Werner Bauer, executive vice president and chief technology officer of Nestle S.A. will retire on 31 August 2013 after a career of 23 years with Nestle. The Board of Directors has appointed Stefan Catsicas, currently provost and executive vice president of the King Abdullah University of Science and Technology in Saudi Arabia, to succeed Werner […]
Chocolate quality is highly dependent on a stage of the manufacturing process known as tempering. Tempering is critical for reducing processing failures and ensuring a quality end product. In simple terms, tempering involves mixing and cooling the liquid chocolate under controlled conditions to ensure that the fat phase in the chocolate composed mainly of cocoa […]