Nestle announces New Product Technology Center in Ohio
Nestle S.A., Vevey, Switzerland, will invest $53 million to establish a new building that will expand its existing R&D facility in Solon, Ohio. The new center will be designated as a global Product Technology Center (PTC), dedicated to frozen and chilled foods research, and will serve Nestle’s businesses worldwide.
The new building will be located on 18 acres in a park-like setting off of Solon’s Cannon Road. The glass-faced facility will house offices and labs for approximately 100 scientific, professional and technical staff. The 144,000-sq.-ft. building also will include a pilot plant where new recipes and the latest technologies will be tested and evaluated. Construction is expected to begin this summer, and Nestle expects the new facility to be operational in late 2014.
“We are pleased that the R&D effort first established in Solon in 2001 to serve our regional needs has matured into a global Product Technology Center,” says Johannes Baensch, Nestle’s global head of research and development. “We currently operate 11 Product Technology Centers around the world. PTC Solon will become the 12th of these important centers of excellence for Nestle. Here we will establish a critical mass of technology expertise and product knowledge for our global Nestle frozen and chilled foods business.”
While the new PTC will serve Nestle business units worldwide, the domestic brands it will continue to support include Nestle Toll House (and in test, frozen) cookie dough; DIGIORNO, California Pizza Kitchen, Tombstone and Jack’s brands of frozen pizza; Stouffer’s and Lean Cuisine prepared meals and snacks; Hot Pockets and Lean Pockets brand sandwiches; and Buitoni refrigerated pastas and sauces.
Serving as director of the new PTC will be Sean Westcott, a veteran Nestle employee and an expert in leading product innovation, operations and quality control teams.
We are committed to what we do at PTC Solon because this is the place where we combine cutting-edge innovation with deep awareness of consumer needs and preferences,” Westcott says. “Our chefs, food scientists, nutritionists and operations experts work side-by-side with the various Nestle businesses we support to create foods that are more delicious, wholesome and satisfying.”
Source: Nestle USA, PR Newswire