Nestlé is strengthening its global research programme by expanding its research and development centre in Singapore.
The centre, which serves fast-growing markets in the Asia-Pacific region, leads Nestlé’s expertise in micronutrient fortification and Popularly Positioned Products (PPPs).
PPPs are food and beverages that provide nutritional value at an affordable cost, in an appropriate size, for lower income consumers.
Those developed by the company’s experts in Singapore include Maggi Masala-ae-Magic, a spice mix for consumers in India fortified with iron, iodine, and vitamin A, and iron-fortified Maggi Sajian Leluarga noodles for families in Malaysia.
Nestlé’s investment of almost CHF4m in the centre will support product development in a number of categories including culinary, malt beverages and coffee mixes.
“We took an important step when we set up our research and development centre in Singapore in 1981,” said Paul Bulcke, Nestlé’s CEO. “It was then our first R&D Centre in Asia, and our response to fast economic growth in the region. Singapore’s strategic location has made it an ideal base from which to drive our pan-Asian operations,” he added.
Nestlé’s research and development centre in Singapore is part of the company’s global network of 32 research and development centres. Its success led the company to establish two other research and development centres in Asia.
Bulcke was speaking at an event to mark Nestlé’s 100th anniversary in Singapore. “We are deeply grateful for the trust Singaporeans have put in our brands throughout the years and look forward to the next 100 years of serving future generations of Singaporeans,” he said.
“Our in-depth knowledge of the local markets in which we operate is linked to our long-standing presence in these countries, as is the case here in Singapore.”
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