Built with an investment of SG$5.5m (US$4.4m), the extension adds 20 new staff to the centre, which already employs around 100 specialists in fields including mechanical engineering, analytical chemistry, microbiology and sensory science. The operation will now take the global lead in innovations in Nescafé coffee mixes and Milo powdered drinks.
Taking the fore
“Our research and development centre in Singapore becomes our leading global R&D centre for Nescafé and Milo,” said Johannes Baensch, Nestlé’s global head of R&D.
“One of R&D Singapore’s main objectives is to ensure that nutrition and health are integral considerations in new product development.
“This will include new formulations and formats, as well as reducing sugar, salt and fat in our products, without compromising taste.”
“The products developed here are tailored to meet local tastes, both in this region and in other parts of the world where they are sold.”
Nestlé established its R&D centre in Singapore in 1980, when It was the company’s first development centre in Asia.
Biotransformation
Over the years, it has gained deep expertise in South and Southeast Asian cuisine and cooking techniques through extensive consumer research to the point that today it is a global and regional training centre for Nestlé’s food scientists and engineers.
The centre is also developing its existing expertise in “biotransformation”, which is the use of natural processes such as fermentation to transform raw materials into ingredients that have nutritional or functional benefits for consumers.
Nestlé first arrived in Singapore in 1912, and it now employs more than 1,300 people there. It’s major factory, in Jurong to the west of the city, is home to the company’s largest malt extract manufacturing plant in the world. It also has a significant infant formula manufacturing plant in Tuas.