News & Events

Nestle opens biscuit research centre in Chile

Bakeryandsnacks.com (05/01/2010) has reported that Nestle has opened a new research and development centre in Chile, which will bring together experts from nutrition, engineering, product development and quality control, to develop ways of making healthier biscuit and cereal products. They aim to produce healthier products by reducing fat and sugar levels to make biscuits lighter, without compromising on taste or texture. There will also be a focus on developing biscuits with bioactive ingredients to improve digestive health, and fortified products tailored to tackle local micronutrient deficiencies. The centre is based at Nestle’s industrial site in Maipú, so scientists will be able to work alongside those involved directly in the manufacturing side of the business. Although researchers will also work with colleagues in other Nestle R&D centres around the world. Nestle is currently expanding its research network as in September last year it opened a chocolate research centre in Broc, Switzerland to inspire new formulations, product concepts and packaging designs in the luxury segment. Latin America is major biscuit market for Nestle, accounting for 60 per cent of its global biscuit sales. Nestle has been manufacturing in Chile for 76 years, and today has 7 production facilities throughout the country