Nutrition, Health & Wellness - New Product Development at Nestlé A Nestlé case study
Page 3: Research and development
Nestlé's strength in product research and development makes it possible to develop products to fit market requirements. Maggi is committed to providing cutting edge products that chefs want, e.g. products with a lower salt content. These products are high quality and easy to use. The new products need a more natural taste while at the same time offering value for money.
The Maggi 'A Natural Choice' range is now lower in salt and made using sunflower oil. In addition, where possible the range benefits from having no added MSG, is gluten free and contains no artificial colours or flavours. The Maggi 'A Natural Choice' range has clear and easy to understand nutrition and allergy information on all packaging to help chefs understand what is in the products so they in turn can inform their customers. The range is aimed at a variety of chefs. For example, two Maggi 'A Natural Choice' products widely used in school kitchens are: 1. multi-use tomato sauces - this saves time vs using chopped tomatoes. The product is pre-reduced which means less wastage (the juice from chopped tomatoes makes up one third of a tin and is usually poured away) and also less cooking time as the product can be used straight from the tin. It contains sunflower and olive oil and is pre-seasoned with basil and oregano so it can be used straight from the tin. The sauce is mainly used as a pizza topping or a pasta sauce as well as in soup and casseroles, and one serving can contribute to one of the suggested five portions of fruit and vegetables per day.
Maggi also uses easy to understand labels showing nutritional and other information. For example, the multi-use tomato sauce label states:
there are no added colours or artificial flavours
there is a low fat content
the salt and sugar content has been reduced by 25%
the key nutrients contained e.g. energy, protein, carbohydrates, sugars, fat, saturated fats, fibre and sodium, salt equivalent labelling (if used on brand)
details of allergenic ingredients used.
2. bouillons (i.e. stock or broth for soup and sauces produced by cooking vegetables, poultry, meat or fish in water, which is then strained) - using a paste or powder bouillon is quicker than preparing stock from scratch and helps to provide a consistent, authentic flavour. They are easy to use, cost effective and there is no waste. Chefs prefer paste bouillon because they believe it dissolves better when added to water. Maggi paste bouillons are ideal for school catering because they are gluten free, contain no added MSG, artificial colours or flavours, are made with sunflower oil and have less than 0.7g salt per 100ml when made up. Bouillons are mainly used as a base to soups and sauces, as well as adding flavour to casseroles and stews.
Nestlé | Nutrition, Health & Wellness - New Product Development at Nestlé