Pizza/Flatbread / Cookies/Crackers

Nestle announces New Product Technology Center in Ohio

Nestle Product Technology Center, Solon, 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.”

Nestle Product Technology Center, Solon, Ohio

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

Did you enjoy this article? Click here to subscribe to Snack Food & Wholesale Bakery Magazine 

You must login or register in order to post a comment.

Multimedia

Videos

Image Galleries

Blue Diamond Almonds Facility

Blue Diamond Almond’s new  processing facility in Turlock, CA.

11/7/13 2:00 pm EST

Food Plant of the Future: The Future of Wastewater Management

Available On-Demand Effective management of wastewater is becoming increasingly critical to food and beverage processors as the cost for incoming water increases...

Snack Food & Wholesale Bakery Magazine

Cover Image

2014 August

This month's publication of Snack Food & Wholesale Bakery takes a special look at Blue Diamond's growers and advanced technology, as well as a tour through the Blue Diamond production plant in Turlock, CA.

Table Of Contents Subscribe

School Lunches

Millions of children will soon be returning to school, lunchboxes in hand. What was your favorite lunchbox treat when you were a kid?
View Results Poll Archive

THE SNACK AND BAKERY STORE

organic-production-&-food-q.gif
Organic Production and Food Quality: A Down to Earth Analysis

Effects of Organic Production on Food Quality is the first comprehensive book on how organic production methods influence the safety and quality of foods, based on an unbiased assessment of the latest scientific findings.  The title is a 'must-have' for everyone working within the food industry.

More Products

Clear Seas Research

Clear Seas ResearchWith access to over one million professionals and more than 60 industry-specific publications,Clear Seas Research offers relevant insights from those who know your industry best. Let us customize a market research solution that exceeds your marketing goals.

The Weekly Mix

Operations Weekly Logo

Written by Snack Food & Wholesale Bakery editors, our Operations Weekly weekly enewsletter provides bakers and snack food manufacturers with up-to-the-minute news, ideas and industry trends.

Sign up today!

STAY CONNECTED

Facebook IconTwitter IconYoutube IconLinkedIn Icon