Guided by its global network of R&D chefs, Vevey, Switzerland-headquartered Nestlé is leveraging its culinary craftsmanship capabilities to deliver tasty and nutritious trend-based innovations. The chefs collaborate closely with nutritionists and product developers to create new recipes, prototypes and innovative food and beverages. Together they explore new flavors and tastes, while incorporating a variety of local and traditional ingredients found in different world cuisines.
Through collaborating with external chefs, leading hospitality schools and culinary students, the chefs ensure that Nestlé’s products are inspired by the latest trends in gastronomy. For example, Nestlé’s joint program with Ecole hôtelière de Lausanne (EHL Group) helps to translate scientific discoveries into prototypes and new recipes for R&D projects.
“Their expertise of our chefs is an essential ingredient in the development of our great tasting innovations. Their rich gastronomy expertise and ability to tap into global food trends helps to bring new flavors that inspire our R&D experts and product developers. They play a crucial role in translating science and culinary expertise into tasty, nutritious and affordable food,” said Sheldon Fernandes, Head of Nestlé Global R&D Chefs.
To deliver authentic Asian cuisine to consumers in a tasty and convenient way, Nestlé collaborated with celebrity Chef Ming Tsai to launch Mings frozen meals in the United States. The range includes seven different tasty meals that can be easily prepared and enjoyed at home. Chefs and food innovation experts from Nestlé R&D and Nestlé USA worked closely with Ming to create dishes with unique tastes and flavors such as Spicy Dan Dan Noodles coated in a Szechuan-style red sauce. They also designed meals to capture the growing air fryer trend, such as Crispy Chicken and Broccoli with a savory ginger and garlic sauce.
Nestlé is also offering bold new flavors with the launch of frozen Mexican meals. All dishes are made with the signature Tapatío hot sauce and deliver a tasty lunch or dinner that is easy to prepare. The company’s culinary experts worked with the Tapatío family to develop classics like beef and chicken enchiladas, as well as new creations such as tasty chicken and steak bowls.
In Europe, Nestlé is bringing diverse Asian flavors to consumers with the recent launch of the Maggi Magic Asia range of sauces. Nestlé chefs and experts in Germany and Singapore leveraged their knowledge of local cuisines and cooking methods to craft flavorful sauces that help consumers easily cook popular Asian dishes in their kitchens, without the need for a full spice cabinet. Creations include Tikka Masala, Teriyaki, and Sweet and Sour 10-minute sauces – consumers just add their meat or vegetable of choice for a delicious Asian meal.
Nestlé’s R&D chefs include a diverse group of more than 35 people from 13 different countries. With their wealth of creative experience at some of the world’s top-rated restaurants, they are passionate about advancing the culinary arts within the company and making different cuisines more accessible to consumers.
