11
Nov
2020
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Nestle's frozen innovation hub
Nestle invested $50 million in its new global research and development center in Solon, Ohio, dedicated to the company's frozen and chilled foods business.
Consumer connect lab
Outfitted with cooking stations, Nestle’s consumer connect lab enables collaboration and interaction with consumers as they prepare the company’s products or their own favorite recipes. By observing these actions, Nestle gains insights that inform current and future product development to meet evolving consumer needs.
Dough kitchen
Prototypes for such dough-based recipes as frozen pizzas, Hot Pockets and Nestle Toll House cookies are produced in the dough kitchen for consumer testing. Nestle's stable of frozen pizza brands includes Jack's, Tombstone, California Pizza Kitchen and DiGiorno.
Meals kitchen
Building a recipe for commercialization first requires a “gold standard” prototype using ingredients commonly found in consumers’ kitchens. Nestle draws inspiration from chef-created dishes guided by consumer demand for such attributes as gluten-free or organic. Nestle leverages taste profiles provided by the company’s sensory team to build recipes and refine existing recipes to improve the taste, texture and nutrition.
Dough pilot plant
In the dough pilot plant, Nestle develops and tests new formulas for its frozen pizzas and Hot Pockets sandwiches. Here, samples for consumer tests are produced, and shelf-life studies are performed on new ingredients and products prior to large-scale production in the company’s manufacturing plants.
Meals pilot plant
Such products as Stouffer’s frozen entrees are tested on a small scale in the meals pilot plant. Here, the company produces samples for consumer tests using a semi-automated system that mimics the production process. Nestle has 800 ingredients on hand for recipe development, according to a spokesperson.
Sensory laboratory
In the sensory laboratory, trained panelists who have been screened for tasting ability are given products to sample and evaluate. Nestle’s 15 tasting booths feature controlled lighting, humidity and sound. The company uses psychology, physiology and statistical principles to understand the human response to food.
Physical and analytical lab
In this space, researchers test nutritional composition, texture, sensory and flavor to measure the quality attributes of Nestle’s frozen and chilled products.
Oven technology lab
More than a dozen microwaves line the wall in the oven technology lab, where frozen meals are tested to ensure food reaches safe temperatures in consumers’ ovens. Using fiber-optic probes and infrared cameras, Nestle develops precise instructions for heating its products and tests new packaging innovations to deliver hot foods with desirable product attributes, such as browning and crisping.
Packaging and design
Nestle’s designers create new packaging ideas and use sophisticated equipment to print, cut and form packaging for consumer testing. The company also tests the durability of its packaging by simulating various conditions during transport.
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