Committed to product and technological innovation, Nestlé overcomes upstream food waste problems
By: Date: 2021-02-08 Categories: industrynews Tags:
   By accelerating the development of products and technologies to utilize agricultural raw material waste, Nestlé strives to reduce water consumption and greenhouse gas emissions throughout the value chain, thereby reducing its own environmental impact. This is in line with Nestlé’s goal of “achieving net zero carbon emissions by 2050”.

  For farmers and start-ups focusing on coffee food raw materials or packaging materials, the use of raw materials and by-products in products or processing can bring additional sources of income .

   For example, the recently launched Nescafe Coffee Nativ Cascara in Australia is a carbonated beverage made from organic Cascara coffee peels. The use of this antioxidant-rich but usually discarded coffee berry to make a trendy drink opens up new uses for agricultural by-products. By extracting dried Cascara peels with water and adding herbs during the brewing process, Nestlé product developers have developed a new beverage with floral and fruity aromas. It contains no preservatives, artificial colors and flavors, and the caffeine content is equivalent to a cup of coffee.

  Coffee polyphenols are natural plant antioxidants in green coffee beans. As a by-product of the coffee decaffeination process, it was used to make Buxton Plant+Water, a functional drink containing plant extracts, recently launched in the UK. Perrier Energize, launched in the United States in December last year, uses organic caffeine that would otherwise be lost during the decaffeination process.

   Not only coffee products are endowed with product value by Nestlé. For many years, the coffee grounds produced during the production of instant coffee have also been one of the energy sources used by Nescafe coffee factories. More than 22 countries around the world, including China, have been used to generate steam. In Switzerland, coffee grounds are even fermented to produce biogas to power the Swiss power grid, and the fermentation residues are also used by farmers as environmentally friendly fertilizers.

  Nestlé scientists are still exploring the possibility of using coffee production by-products as raw materials for bio-based packaging materials.

  In addition to coffee beans, Nestlé’s experts also used cocoa as a single ingredient to make a unique 70%dark chocolate. The cocoa pulp, a waste by-product in the traditional sense, is naturally dried and then fused with cocoa beans to produce a unique chocolate without refined sugar. This innovation is used in KitKat Chocolatory brand products in Japan.

   While innovatively using agricultural raw materials in products, Nestlé is also studying the use of so-called”ugly” fruits and vegetables. For example, the Maggi soup series Krumm Glücklic (“ugly but happy”), which was launched on a pilot basis last fall, is made from vegetables that are unsalable and wasted due to poor appearance.

   Nestlé product and technology development leader Thomas Hauser (Thomas Hauser) said:“Using agricultural by-products to develop new products and technologies is a way to reduce environmental impact. It also brings new opportunities for farmers. We are committed to solving the problem of food waste-creating new value for raw materials, and researching and developing innovations that are beneficial to humans and the planet.”

   Nestlé is developing more environmentally friendly or carbon-neutral products, researching technologies to reduce greenhouse gas emissions, and striving to achieve 100%use of renewable electricity. In addition, the development of sustainable packaging and more sustainable crops through our plant science research is also an important area of ​​our attention.

   original link:Nestlé tackles upstream food waste through product and technology innovation