IFF and Unilever are spearheading a comprehensive four-year research project, working alongside scientists from WUR in the Netherlands. 

The center will support beverage, culinary, snack and dairy manufacturers with greater speed-to-market through insights-led innovation.

EverCase aims to “disrupt freezing” – particularly in the commercial and retail spaces – providing extra shelf life in an effort to cut food waste and boost bottom lines, allowing companies “backend relief” on shrinkage, spoilage and transportation time. 

 The new center at The Hatchery will serve as the starting point for product development designed to fit TiNDLE's scaleup into new U.S. sales channels, including foodservice and retail.

The research found that flexitarians, the key consumer group driving the growth of plant-based, are more critical of products versus vegan and vegetarian consumers.

Tastes that offer novelty, over-the-top indulgence and targeted health benefits are set to drive consumer preferences in the U.S. in 2022.

Nestlé is upgrading its 40-year-old R&D facilities in Singapore to feature state-of-the-art labs, experimental kitchens, consumer testing, sensory evaluations rooms, open working spaces, as well as Nestlé's fundamental research hub. This will enable faster translation of breakthrough science into nutritious, great-tasting products for people, across all life stages.

A closer collaboration between Nestlé and Ecole hôtelière de Lausanne (EHL Group) will see the world’s largest food company and its leading international hospitality management institution further combine their scientific and culinary expertise to accelerate innovation.

In this excerpt from our Cold Corner Podcast, we go one-on-one with Nestlé’s Ryan Riddle about R&D strategies for plant-based foods.