Blog: Nestle carries out search for "perfect bubble"
Michelle Russell | 6 July 2012
Nestle has given a new meaning to the word innovation.
The Swiss food giant is using zero gravity research, with the help of the European Space Agency (ESA), to develop its understanding of the foam technology used in its products. Nestle is hoping the study will help its scientists create better air bubbles in chocolate, coffee, dairy and pet food.
According to Nestle, bubbles are added to products, like chocolate mousse and coffee froth, to make the right texture or consistency.
Nestle said its scientists are now working on foam experiments with the ESA designed to produce the "perfect" bubble.
"We want to make a near to perfect bubble in order to achieve the right balance for different products in our range - not too big, not too small," said Dr Cécile Gehin-Delval, a scientist at the Nestlé Research Centre.
"Stable foam in chocolate mousse gives the feeling of creaminess in the mouth. To make fine coffee froth, we want to create stable little bubbles to make it light and creamy."
So, for those wanting more bubble in their Aero, the wait may soon be over.
Danone completed its US$12.5bn acquisition of WhiteWave Foods this week. The move will roughly double Danone's presence in North America, where WhiteWave is a top four dairy player. ...
Premier Foods plc revealed today (28 March) it has secured a deal with its pension scheme trustees that will see the UK food maker reduce its pension burden....
Hain Celestial, under the scrutiny of the investment community in recent months and facing some challenges in its domestic market, has announced another shuffling of its management pack....
FrieslandCampina, which today served up higher profits but lower sales for 2016, is ready to offload the last non-dairy business owned by the Dutch cooperative giant....
- Analysis: Post discusses rationale for Weetabix
- Interview: Sir Kensington's on sale to Unilever
- Who will buy Danone's Stonyfield business?
- Column: Why snacking is the new meal
- US food next wave on display at Winter Fancy Food
- Unilever buys US condiments maker Sir Kensington's
- Ice cream helps Unilever sales, food flat
- Suntory to offload Australia, New Zealand foods
- Nestle organic growth slows but beats expectations
- Post: Weetabix "opens up M&A opportunities"