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.
Ask any FMCG executive to list the trends shaking up the sector and digital and e-commerce will be pretty high on the list. Drill down into that and Amazon will be one of the subjects in the digital s...
Since Theresa May took over as UK Prime Minister in the wake of the country's referendum vote to quit the European Union, she and her ministers have been at pains not to divulge their negotiating posi...
Greenpeace's long-running campaign against UK tuna brand John West, owned by seafood giant Thai Union, is now directing its fire against Sainsbury's....
- Unilever 2016 investor day - the top takeaways
- The key questions for digital strategists in 2017
- Wessanen's move for Spain's Biogran - analysis
- Burger King, Jollibee: foodservice focus, Nov 2016
- Have food promotions reached tipping point?
- General Mills jobs to go in business revamp
- Verlinvest, China Resources invest in Oatly
- B&G acquires pasta sauce group Victoria Fine Foods
- Japan's Nagatanien buys Chaucer Food Group
- Tyson sets up US$150m investment fund