SINGAPORE – Nestlé is upgrading its R&D center in Singapore inline with its mission of ensuring products in the Asian region are tailored to local consumer preferences, taste and nutritional requirements.
According to a statement from Nestlé, the expansion features 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.
The accelerator will provide a platform for start-ups, students, and Nestlé employees in the region to develop and test novel concepts in under six months.
Participants in the accelerator program will also 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.
“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.
“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.”
The facility has been playing a key role in developing products and technologies for Southeast Asia and beyond for both Nestlé’s retail and out-of-home business.
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, says Nestlé.
Planterra opens R&D innovation center
Meanwhile, Planterra Foods, the U.S. plant-based subsidiary of Brazilian meat giant JBS, has added a new R&D Innovation Center to its expanded headquarters in Colorado.
The innovation center will test and develop new ingredients and plant-based products for Planterra, which makes the Ozo line of plant-based meat made from pea and rice protein fermented by shiitake mushrooms.
Earlier in July, the company entered a collaboration agreement with fermented ingredients maker MycoTechnology to intensify their R&D partnership, with the potential of creating unique ingredients for Planterra’s products.
That same month, Planterra announced several new items in its product lineup, including two frozen plant-based chicken products: breaded nuggets and patties.