Nestlé expands Singaporean R&D facilities with experimental kitchens & sensory evaluation rooms
23 Aug 2021 --- Nestlé is upgrading its R&D center in Singapore as the site celebrates its 40th anniversary. The facility has been playing a key role in developing products and technologies for South East Asia and beyond for both Nestlé’s retail and out-of-home business.
Based on in-house expertise, Nestlé scientists ensure that products are tailored to local consumer preferences, taste and nutritional requirements.
“All food is local. If you want to be successful in our business, you need a good understanding of the flavors people love, the dishes they want to serve to their families, the food trends they want to try,” says Chris Johnson, CEO for Zone Asia, Oceania and Sub-Saharan Africa at Nestlé.
“That’s why it’s so important to have a research and development team in Singapore, here in the heart of South East Asia, a center of excellence driving innovation and product development in Asia, for Asia.”
A hub for creativity
The R&D center sits in the heart of a vibrant innovation ecosystem, enabling strong collaborations with partners, research institutions and start-ups across the region.
“Our R&D center in Singapore has a long history of developing innovative products for South East Asia that are inspired by the cultural diversity and different local cuisines,” remarks Thomas Hauser, head of global product and technology development for Nestlé.
Over the last year, Nestlé has narrowed its focus on innovating new plant-based offerings for the Asian market.“Upgrading the center with state-of-the-art facilities including the new R&D Accelerator is proof of our long-term commitment to the region. We will also be able to respond to food and beverage trends and challenges more quickly and efficiently.”
To further strengthen the center’s innovation capabilities, Nestlé upgraded the R&D facilities to feature state-of-the-art labs, experimental kitchens, consumer testing, sensory evaluations rooms, open working spaces, in addition to Nestlé’s fundamental research hub.
The upgraded facilities also include a new regional R&D Accelerator, part of Nestlé's global R&D Accelerator network. It provides a platform for start-ups, students, and Nestlé employees in the region to develop and test novel concepts in under six months.
They will have access to Nestlé's R&D expertise, co-working spaces, and small to medium-scale production equipment to facilitate the rapid upscaling of products for a test launch in real market conditions.
Fruits of innovative labor
The R&D center in Singapore is part of Nestlé’s global R&D organization which consists of 23 locations around the world.
Over the years, the site has contributed significantly to the innovation of many products across brands such as coffee mixes, powdered beverages like Milo, culinary products, plant-based offerings and ice cream.
For instance, using its expertise in coffee creamers innovation, local experts developed a range of creamy Nescafé Gold non-dairy lattes in only eight months, which are now available in over 20 countries. This expertise was also leveraged for the launch of Starbucks plant-based Silky Soy Latte and Toasted Oat Lattes.
R&D Singapore experts also support the development of plant-based meal solutions for both retail and out-of-home for the Harvest Gourmet brand. They ensure that products are adapted for Asian consumers, using local cuisine applications such as dumplings, stir fry, braising and katsudon.
Edited by Benjamin Ferrer
