Following the holistic approaches described earlier (Sustainability by Design,
PrIME and nutritional assessment through the NNPS), Nestlé developed a breakfast
solution targeting the segment of schoolchildren aged 4–8 who are breakfast skippers.
This product, marketed under the brand Nido GoldenStart©, provides the right
combination of essential nutrients required for breakfast and 12% of the daily energy
intake for this age group. Its ingredients are milk, cereals and fruits, delivered in a
convenient ready to drink format (beverage carton, 200 ml). A first generation of the
product (powder beverage) was launched in Central America in 2015; a second
generation ready to drink version was launched in Ecuador in September 2017.
The various steps followed in the integrated product development process can be
recapped as follows:
(1) Consolidation of consumer data: The drivers of preference, expressed in terms
of sensory attributes (taste, texture, aroma, colour, etc.) were identified by
mining internal consumer insight data.
(2) Definition of the right nutritional targets through the NNPS and a project to define
specific nutritional targets for complete breakfasts and “breakfast-on-the-go”.
(3) Product and process mastership: Product experts at Research and Development
units as well as factories represented the key unit operations required to screen
the potential ingredients, design the recipe, define the process parameters and
finally manufacture the product.
(4) A large number of possible recipes was reduced to an optimal number. These
recipes were produced for consumer trials considering factors such as consumer
and sensory data, recipe cost and technical constraints.
(5) Preference mapping: The recipes most liked by parents and children were
selected and the reasons for liking or disliking them were explored. In parallel,
a monadic sensory profiling was performed with an expert panel to understand
the consumers’ feedback. A satiation test was also conducted to assess the
effect of the product texture on satiation and thus validate the portion size.
(6) Validation test: The superiority of the final recipe was validated using a number
of internal methods, among which the Nutritional Foundation (NF) and 60/40+
taste preference criteria can be highlighted. 60/40 is a Nestlé method whereby
consumers are asked to state their preference in a blind test between an own
product and a competitor or benchmark. A Nestlé product passes the test when
more than 60% of the consumers would prefer it to the competitor product or
benchmark. The “+” equals achieving the Nutritional Foundation, meaning all
nutritional targets defined by the NNPS are met.
(7) Environmental sustainability evaluation: The eco-design of the product was
carried out using the EcodEX tool. On a basis of 100 kilocalories delivered,
Nido GoldenStart© showed improved environmental performance on all five
environmental indicators assessed (climate change, freshwater consumption
scarcity, abiotic depletion, ecosystems quality and land use impact on biodiversity) when compared to a reference product.
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N. Espinoza-Orias et al.
PrIME and nutritional assessment through the NNPS), Nestlé developed a breakfast
solution targeting the segment of schoolchildren aged 4–8 who are breakfast skippers.
This product, marketed under the brand Nido GoldenStart©, provides the right
combination of essential nutrients required for breakfast and 12% of the daily energy
intake for this age group. Its ingredients are milk, cereals and fruits, delivered in a
convenient ready to drink format (beverage carton, 200 ml). A first generation of the
product (powder beverage) was launched in Central America in 2015; a second
generation ready to drink version was launched in Ecuador in September 2017.
The various steps followed in the integrated product development process can be
recapped as follows:
(1) Consolidation of consumer data: The drivers of preference, expressed in terms
of sensory attributes (taste, texture, aroma, colour, etc.) were identified by
mining internal consumer insight data.
(2) Definition of the right nutritional targets through the NNPS and a project to define
specific nutritional targets for complete breakfasts and “breakfast-on-the-go”.
(3) Product and process mastership: Product experts at Research and Development
units as well as factories represented the key unit operations required to screen
the potential ingredients, design the recipe, define the process parameters and
finally manufacture the product.
(4) A large number of possible recipes was reduced to an optimal number. These
recipes were produced for consumer trials considering factors such as consumer
and sensory data, recipe cost and technical constraints.
(5) Preference mapping: The recipes most liked by parents and children were
selected and the reasons for liking or disliking them were explored. In parallel,
a monadic sensory profiling was performed with an expert panel to understand
the consumers’ feedback. A satiation test was also conducted to assess the
effect of the product texture on satiation and thus validate the portion size.
(6) Validation test: The superiority of the final recipe was validated using a number
of internal methods, among which the Nutritional Foundation (NF) and 60/40+
taste preference criteria can be highlighted. 60/40 is a Nestlé method whereby
consumers are asked to state their preference in a blind test between an own
product and a competitor or benchmark. A Nestlé product passes the test when
more than 60% of the consumers would prefer it to the competitor product or
benchmark. The “+” equals achieving the Nutritional Foundation, meaning all
nutritional targets defined by the NNPS are met.
(7) Environmental sustainability evaluation: The eco-design of the product was
carried out using the EcodEX tool. On a basis of 100 kilocalories delivered,
Nido GoldenStart© showed improved environmental performance on all five
environmental indicators assessed (climate change, freshwater consumption
scarcity, abiotic depletion, ecosystems quality and land use impact on biodiversity) when compared to a reference product.
454
N. Espinoza-Orias et al.