Which is precisely where experts such as John fit in, through working with experts both regionally, as well as internationally, to ensure the business is on the front foot when it comes to seeking out new innovations. Notably, in a competitive industry, there’s always a certain amount of pressure to deliver the ‘next big’ thing, but Nestlé, like many of the big five or six operators, has continued to place high value in its research and development teams. First of all, it’s taste that is most important – if it doesn’t taste good, a product won’t go anywhere,” he notes of the company’s approach to creating its ranges. But others are looking out for new taste and texture experiences, such as natural, and authentic flavours, and an interesting or inspiring story. Such as the classic KitKat, which they love. “We’re always looking for new ways to excite consumers – some are happy with the same products that they don’t want to change at all. Clearly, there’s no room for complacency, as Dr John Newell, corporate ingredient advisor for cocoa at the company’s York operations reveals, it’s a role that requires a strong technical grasp of core processing principles, coupled with an inquisitive nature for exploring the horizons of taste and flavour to meet consumers’ ever evolving expectations.Īs the US-born expert, who holds a degree in microbiology, reveals, there are certainly notable tests in his role as part of the company’s wider product development work, yet after more than twenty years working for Nestlé across its Swiss, and more recently, UK, operations, he says it remains particularly rewarding. However, it seems the Swiss-headquartered global firm appears to be weathering the storm comparatively well, if its continued rate of production creation is anything to go by.

There are, of course, particular challenges that are impacting on the broader sector this year, including supply chain disruptions from the ongoing Ukrainian war, resulting in higher ingredients that is impacting on businesses across the world. Nestlé is no exception to that rule, and in truth, it’s probably a key reason behind the business building its pathway to becoming regarded as the largest food group operating in the world today. ( see our video interview with John here).Ĭreating ingredients for success Given the sheer sums at stake, it’s little wonder that many confectionery companies remain notably protective of their proprietary processes and recipes behind some of the leading brands making their way to shelves around the world. One thing is for sure, the segment’s considerable value has made it a prized area of the industry, with forecasts from Allied Market Research placing the category’s overall value to be worth a total of $475 billion by the end of the decade.

The world of ingredients development for confectionery is an extremely complex and dynamic one that continues to pose a wealth of challenges for businesses pushing the boundaries of the sector. Delivering on ambitious flavour and taste goals is a demanding, yet rewarding task, as Neill Barston discovers, speaking to Nestlé cocoa ingredient advisor John Newell, based at the company’s York manufacturing site, home to its flagship KitKat brand.

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