NESTLE

Presented By

GOOD FOOD, GOOD LIFE

Atif Rasheed

CONTENTS
Introduction Main Brands Research and Development Areas of Research Pleasure during Consumption Factors affecting food choice and perception NRC Research initiatives

INTRODUCTION
Nestle was founded in 1866 by Henry Nestle and is today the world's leading nutrition, health and wellness company. The Company's priority is to bring the best and most relevant products to people, wherever they are, whatever their needs, throughout their lives.

MAIN BRANDS
Nescafe (Coffee) Nestle Pure life(Water) Milo(Beverage) Maggi(Frozen food) Nestle, Crunch, Kit Kat(Chocolates)

RESEARCH AND DEVELOPMENT

Nestl Research provides solutions for goodtasting foods and beverages, as well as services, that bring nutrition, health and wellness to consumers. Consumer focused

Quality and safety Nutrition, Health and Wellness Pleasure and convenience

AREAS OF RESEARCH:
o

o
o o o o o o

Energy & Weight Management Growth & Development Physical and Mental Performance Digestive Comfort Protection Skin Health & Beauty Healthy Aging Healthy Recovery

PLEASURE DURING CONSUMPTION FOCUS ON : REFRESHMENT

Nestle studies the link between food consumption at the molecular level and the perception produced by the food. Scientists work to identify the active components responsible for the sensory properties of foods especially aroma and the taste to establish association between chemical composition and perception Sensory Science Nestle uses sensory science to measure and understand the effects of foods appearance , flavor and texture and to quantify the impact of interaction s between senses on perception to develop products that fulfill consumer needs .

Focus On: Refreshment

FACTORS AFFECTING FOOD CHOICE AND

PERCEPTION

Focus On: Refreshment

NRC RESEARCH INITIATIVES

NRC Research Initiatives NRC scientists conducted a study to identify the ultimate sensory characteristics that define in mouth refreshment for consumers. Nestl researchers performed a study with consumers to better understand the key sensory qualities driving refreshment.

Focus On: Refreshment

NRC RESEARCH INITIATIVES

Additionally, NRC scientists assessed the physiologic markers of refreshment using saliva analysis and EEG (electroencephalography). An optimized water-ice recipe based on the sensory characteristics of refreshing was compared to water and standard water ice. Brain activity was monitored while participants performed a cognitive task of rapid visual information processing. EEG was recorded before and after consumption of the product

Focus On: Refreshment

NRC RESEARCH INITIATIVES

The optimized water-ice with the refreshing recipe delivered immediate in-mouth refreshment and a sustained positive effect on brain alertness. The knowledge and insights gained from the study are used to identify refreshing ingredients for water ice/ sorbet to provide enhanced in-mouth refreshment.

Focus On: Refreshment

NRC RESEARCH INITIATIVES

Focus On: Refreshment

Thank you