Ice cream and avalanches are two subjects that usually only fit together in a child's dreams, but Nestle is now looking at how research on one could help in making the other. The food company recently teamed up with an avalanche research center in Switzerland to study how ice crystals grow within ice cream as it sits in the freezer. Typically these crystals dilute the flavor of the ice cream while also making it harder to scoop and eat. By using the center's equipment and research with their own products, Nestle hopes to develop a method for slowing the ice growth and produce a creamy dessert that will retain its taste and texture much longer.
Tea is the world's most popular drink and for the last 5000 years was made by placing tea leaves in boiling water. Over the last fifty years, the convenience of the tea bag has captured more than 90% of the tea market in many countries and the evolution looks set to continue. The world’s largest beverage company is moving into the tea market for the first time, pioneering a new pod-style machine which calculates the perfect brewing time and temperature for each individual tea variety and reproduces the perfect brew every time. Throwing tradition to the wind in every way, the EUR129 (US$180) Special.T by Nestlé machine and EUR0.35 (US$0.50) pods will ONLY be sold via the internet, with fulfillment within 48 hours.
May 22, 2007 Coffee is the world’s second most traded commodity, behind only oil. The short “blast” afforded by a concentrated caffeine hit has become part of the daily ritual of hundreds of millions of people, yet, as any coffee connoisseur will tell you, producing a good coffee is something that is beyond most commercial food establishments on the planet. In recent times, a range of companies
have attempted to replicate the perfect coffee by producing machinery that uses standardised pods and sophisticated circuitry to get the temperaures just right every time. The leader in this single-serve coffee segment is Nestle’s Nespresso, with a range of machines we’ve written about many times (Miele's built-in Nespresso machine
, Nespresso's InCar coffee machine
, Nespresso's Romeo
, the Nespresso Essenza
, and our original assessment of the Nespresso system back in 2003
) and the company’s latest innovation has been done in concert with De’Longhi, the Italian household appliance designers. The Nespresso Lattissima machine is the manifestation of the companies’ mutual vision to create a machine that would enable connoisseurs to easily prepare a latte or cappuccino of the highest quality with a one-touch milk froth function.
April 10, 2006 – “Design” and “innovation” were the buzz words this week as thousands converged at the Milan furniture fair Salone del Mobile. Creativity was also flowing at the Triennale, one of the primary centers for emerging trends of modern decorative and industrial arts, as the winners of the 2005 Nespresso Design Contest were announced. We love the the capsule-based single cup coffee concept which has grown remarkably over the last decade through the likes of Nespresso
et al. Given the compact nature of the pod-based coffee systems, Nespresso initiated a design contest encouraging European design students to explore and consider new innovations in the coffee lifestyle without boundaries—freeing themselves from traditional conceptions of coffee and coffee preparation. Students were also urged to consider how coffee rituals will evolve in the future. The results were fantastic, with the winning concept a “Nespresso Card” which holds coffee preferences for registered individuals, thus enabling them to access their favorite coffee anytime, anywhere. For our money though, the second-placed “Nespresso InCar” coffee machine aroused the most interest. Though only a concept we’ve got three people in our office alone who would buy one. The idea is that the machine fits conveniently into the centre console of a car and doubles as an armrest when travelling.