Tag Archives: nestle


Product Launch: CoffeeMate Natural Bliss Low-fat Chocolate Creamer

Who said you can’t have dessert for breakfast? Nestlé’s Coffee-mate is introducing an indulgent new addition to its lineup of all-natural dairy creamers - Natural Bliss Low-fat Chocolate (SRP $2.69/16oz bottle). Now you can enjoy the rich chocolate flavor you crave without any of the guilt.

With just 20 calories and 1g of fat per serving, Natural Bliss Low-fat Chocolate adds a creamy cocoa touch to your coffee, without the sugar rush. This new decadent delight is made with only milk, cream, a touch of sugar and pure natural flavor, so you can truly savor every sip without a second thought.

Natural Bliss Low-fat Chocolate hits store shelves this month.  Other flavors in the Natural Bliss line include Vanilla, Sweet Cream, Caramel and Low-fat Vanilla.  Visit www.coffee-mate.com and www.facebook.com/CoffeemateNaturalBliss for more information.

Company: Nestle
Brand: Coffee Mate Natural Bliss
Slogan: All Natural Coffee Creamer
Category: Coffee Products, Creamer
Origin: USA
Packaging: 16 fl oz
Claims: Low Fat, 20 Calories Per Serving
Varieties: Vanilla, Sweet Cream, Caramel, Low-Fat Vanilla, Low-Fat Chocolate
Website: coffee-mate.com


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Food Makers See Opportunity in Air

Food Makers Turn to Space Experts, Zero Gravity to Develop Healthier Products

On Friday, Nestlé SA announced its latest push to understand the science of air bubbles, which have become an important area of focus for it and other companies such as Unilever PLC. UL -0.71% Such research can help perfect the froth of a cappuccino, the fluff of an ice cream or the texture of a skin lotion. The science of air bubbles may also lead to new methods for developing healthy food products.

Nestlé, which makes Nescafé coffee, Dreyer's ice cream and KitKat chocolate bars, partnered with the European Space Agency to learn more about foam by testing how a water and milk-protein sample responded in zero gravity.

Nestlé researchers sent the samples on a space-simulation plane commonly known as the "vomit comet," which flies in parabolas at a maximum height of 28,000 feet to replicate zero-gravity conditions. In flight, a machine tested the stability of the sample's bubbles.

"We want to make a near to 'perfect' bubble in order to achieve the right balance for different products in our range—not too big, not too small," Nestlé scientist Cécile Gehin-Delval said in a statement. The stability of bubbles can impact the texture, taste and shelf life of certain products, the company noted.

Nestlé isn't targeting any specific products with the experiment but says research on air bubbles, and their interaction with other substances, helps improve all sorts of food in its range. One example is the "Foam Booster," which the company added to Nescafé instant cappuccino powder in the early 2000s. It uses aeration technology to produce a burst of cappuccino-style foam upon contact with hot water.

In recent years, Unilever has singled out air bubbles and foam as a research focus.

One reason food makers have concentrated on the topic is that tiny air bubbles can help the companies meet growing demand for healthier products. A 2010 study published by Unilever scientists in the Journal of Food Science concluded that air bubbles could replace sizable portions of salt and sugar in food products with limited impact on taste.

Full Article @ WSJ

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Nestle Purina’s video games purr-fect for cat lovers

St. LOUIS — Here, at Nestlé Purina PetCare headquarters, Friskies product manager Shaun Belongie helps create eight flavors of cat food each year.

In 2011, he decided to add to his creative portfolio by devising a Friskies app for the Apple iPad featuring simple video games that humans could play with their cats. True, most cats walk by the iPad and pay no bother. But some of the more curious ones find the floating fish on the iPad screen interesting enough to paw. Nestlé Purina's experiment has garnered 500,000 downloads so far. Today, the company unveils an app for Android tablets, and says it plans to release a seventh game for cats later this year.

Full Article @ USAT

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In Mexico Cheerios Launches Limited Edition Flavors

On a recent trip to Walmart in Guadalajara we came across a display for limited edition Cheerios cereal.  For most of it´s history Cheerios has been churning out the plain flavored o´s we all came to love as children.  Recently as innovation and competition has heated up in the cereal category we have seen long standing brands feel the need to get in on the act, it´s about time.

Plain or no flavor (boring) cereals are not going to get you very far in today´s highly competitive breakfast category.  Newer varieties included light, healthy, organic, all natural and gluten free  just to name a few.  There is a strong need to be more creative and daring when it comes to flavors if you are not going to cater to a niche claim like organic or gluten free.

The limited edition Cheerios flavors include the following: Banana Nut, Chocolate and Cinnamon Burst. Our guess is that whichever sells the best during this limited time will continue on but you never know.  Variety is good and it´s good to see Cheerios branching out into new areas.  The breakfast category will continue to expand into new frontiers beyond just new flavors and we expect to see continued innovation in this area.


via TrendMonitor

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Nestlé continues to develop its operations in Chile with CHF 127 million investment

Nestlé has invested more than CHF 127 million (USD 140 million) in a new factory in Chile as part of its continued commitment to developing its operations in the country.

The factory will produce a range of milk products and ingredients with added nutritional value for domestic consumption and for export to the United States, Central America, the Middle East and Asia.

Full article @ Nestle

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Nestle Studies Avalanches To Make Tastier Ice Cream

Avalanche experts are helping to study how ice cream's structure changes when it is stored in a household freezer.

Samples of ice cream have been scanned with an X-ray machine more typically used to study the ice crystals which are key to avalanche formation.

Nestle is hoping to reveal the exact conditions under which ice crystals merge and grow.

When the crystals get big enough they change the texture of ice cream and alter how it feels when it is eaten.

The study of ice crystal formation has been carried out with the help of scientists at the Institute for Snow and Avalanche Research in Davos, Switzerland.

The X-ray tomography machine at the institute is one of the few that can take images of tiny structures at sub-zero temperatures.

"Previously, we could not look inside ice cream without destroying the sample in the process," said Nestle food scientist Dr Cedric Dubois.

Via the research, summarised in a paper published in the journal Soft Matter, Nestle hopes to find a way to combat the gradual degradation of taste ice cream often suffers. As with many foods, the structure of ice cream is the key to the way it tastes.

'Chewy feel'

Dr Dubois said the research had revealed that the white frost of ice crystals found on ice cream forms as a result of the temperature changes it undergoes as it is transported, sold and stored.

"Most home freezers are set at -18C, but the temperature doesn't remain constant," said Dr Dubois. "It fluctuates by a couple of degrees in either direction, which causes parts of the ice cream to melt and then freeze again."

Women eating ice cream The way ice cream is stored can change the way it tastes

Time-lapse images of ice crystals only a few microns across were gathered during the study which cycled samples through a small range of temperature changes.

This showed that as water froze out it formed ice crystals that affected the structure of the ice cream and made it chewy. This could also make the dessert icier, hard to scoop, and less pleasurable to eat.

The study has started to reveal the "life cycle" of the crystals and the conditions which trigger some of them to merge, enlarge and significantly alter the texture of the ice cream.

"We already know the growth of ice crystals in ice cream is triggered by a number of different factors," said Dr Dubois. "If we can identify the main mechanism, we can find better ways to slow it down."


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