The PrIME approach has shown its success developing efficiently and effectively
the products the consumer wants first time right and contributes to push us to
constantly innovate in technologies relevant for consumers, communities and the
planet.
4.2 Nutritional Considerations for Product Development
at Nestlé
Nestlé Research developed in 2004 the Nestlé Nutritional Profiling System (NNPS)
that guides the nutritional dimension of formulation and reformulation of Nestlé
products nutritional product development [5]. The NNPS translates nutritional
recommendations from the World Health Organization and other international and
national organizations—taking also technical feasibility into account—into tangible
product targets, e.g. the amounts of nutrients to limit and nutrients to encourage in a
product. If all targets defined by the NNPS are met, then the product achieves the
Nutritional Foundation (NF). The nutritional assessment is facilitated through a
tool, globally rolled out in Nestlé and used by more than 1000 product developers
and nutritionists. This assessment is a fundamental step within the development
process and guides further improvements in the products.
5 Case Study: Nestlé Nido GoldenStart©
Although breakfast is considered the most important meal of the day, it is common
that children skip breakfast frequently, thus missing the opportunity to consume a
meal rich in nutrients recommended for a wholesome diet. Existing studies and
reviews on breakfast consumption habits in different regions and countries [6–8]
report that between 10 and 30% of schoolchildren skip breakfast.
The reasons leading to skipping breakfast are varied, and include
socio-demographic factors, limited nutritional knowledge, lack of time and planning for breakfast (preparation and/or consumption), absence of hunger in the
morning, limited or no availability of breakfast foods that are affordable and convenient, as well as concerns about body weight [9–11].
A review was made to summarize recommendations for a complete, healthful
breakfast in order to offer guidance on its ideal composition and energy intake [12,
13]. A breakfast should provide between 20 and 25% of the overall daily energy
intake, a range that already takes into account the number of eating occasions in a
day (breakfast, lunch, dinner and snacks). A complete breakfast meal should consist
of solid and liquid foods, with the purpose of maximizing nutrient intake and
reducing or closing nutrient gaps. Foods containing protein, whole grains, fruits and
vegetables are specifically recommended.
Integrated Product Development at Nestlé
453
the products the consumer wants first time right and contributes to push us to
constantly innovate in technologies relevant for consumers, communities and the
planet.
4.2 Nutritional Considerations for Product Development
at Nestlé
Nestlé Research developed in 2004 the Nestlé Nutritional Profiling System (NNPS)
that guides the nutritional dimension of formulation and reformulation of Nestlé
products nutritional product development [5]. The NNPS translates nutritional
recommendations from the World Health Organization and other international and
national organizations—taking also technical feasibility into account—into tangible
product targets, e.g. the amounts of nutrients to limit and nutrients to encourage in a
product. If all targets defined by the NNPS are met, then the product achieves the
Nutritional Foundation (NF). The nutritional assessment is facilitated through a
tool, globally rolled out in Nestlé and used by more than 1000 product developers
and nutritionists. This assessment is a fundamental step within the development
process and guides further improvements in the products.
5 Case Study: Nestlé Nido GoldenStart©
Although breakfast is considered the most important meal of the day, it is common
that children skip breakfast frequently, thus missing the opportunity to consume a
meal rich in nutrients recommended for a wholesome diet. Existing studies and
reviews on breakfast consumption habits in different regions and countries [6–8]
report that between 10 and 30% of schoolchildren skip breakfast.
The reasons leading to skipping breakfast are varied, and include
socio-demographic factors, limited nutritional knowledge, lack of time and planning for breakfast (preparation and/or consumption), absence of hunger in the
morning, limited or no availability of breakfast foods that are affordable and convenient, as well as concerns about body weight [9–11].
A review was made to summarize recommendations for a complete, healthful
breakfast in order to offer guidance on its ideal composition and energy intake [12,
13]. A breakfast should provide between 20 and 25% of the overall daily energy
intake, a range that already takes into account the number of eating occasions in a
day (breakfast, lunch, dinner and snacks). A complete breakfast meal should consist
of solid and liquid foods, with the purpose of maximizing nutrient intake and
reducing or closing nutrient gaps. Foods containing protein, whole grains, fruits and
vegetables are specifically recommended.
Integrated Product Development at Nestlé
453