Bangkok--8 Oct--PR & Associates
Nestle supports and has a major presence at the 19th International Congress of Nutrition (ICN 2009), held for the first time in Thailand from 4-9 October 2009 at the Bangkok International Trade & Exhibition Centre (BITEC), Bang Na. The ICN 2009 addresses the theme “Nutrition Security for All”
This world congress is a good opportunity for Thailand to welcome internationally recognized speakers and experts in the nutrition field from all over the globe including the world’s 22 most sought-after nutrition scientists. More than 200 up-to-date nutrition-related issues will be presented in the plenary lectures, dialogues, parallel symposia/ workshops, panel discussions and academic exhibits.
The ICN 2009 will also provide a platform for Thai nutritionists to share their expertise and make their research presentations as well as exchange innovation and new discoveries in the field of nutrition science for further sustainable development.
The role of Nestle at the 19th ICN 2009
At this year’s nutrition congress, Nestle has invited world-renowned nutrition scientists and nutritionists. Among the notable professors are Dr. Lindsay Allen, Professor from the Program in International Nutrition at the University of California, Davis USA; Venkatesh Mannar President of Micronutrient Initiative, Sue Horton Professor of Economics at Laurier and a group of three public experts; P Webb, P. Pingali and N. Solomon.
In addition, Nestl้ has a major presence at the congress with an expert team led by Ferdinand Haschke from Nestl้ Nutrition; Neil Christensen Vice President of Nestl้ Public Affairs; and Dr. Hilary Green R&D Communications, Nestl้ S.A. Switzerland along with 40 other food scientists and nutritionists.
Nestl้ brings to the congress world leading research on several topics including; the emerging food and nutrition insecurity crisis: creating the bases for a successful, multi-sector response; nutrient rich foods in improving public health; cereal fortification programmes in developing countries — challenges and opportunities; and the health economic impact of fortified foods.
Nestle puts science at its core
Nestle has a long nutritional science heritage. As one of the global private enterprises that gives priority to the importance of nutrition and well-being, Nestle has harnessed more than 140 years of research, development and scientific know-how. Research and Development is the key driver for Nestl้’s food and nutrition innovations. The Nestle Research Center (NRC), located in Switzerland, is the hub of scientific and nutrition research, which works as part of the network of Nestle’s 28 research and development centres around the world. The multifaceted science at NRC has an ever-increasing role in improving the quality and benefits of food for people everywhere. Worldwide, Nestle employs around 5,000 people in the filed of Research & Development.
Nestle’s consumer-centric research
To enable worldwide consumers to access food is one of Nestle’s top missions. Nestle believes that people of all levels of income and no matter where they live in the world are entitled to basic rights such as access to well balanced, nutritious food.
Nestle places consumers in the centre of its nutrition innovations in order to meet and exceed consumers’ needs for health and wellness at all ages. Nestle’s products are therefore wide-ranging to address all aspects of consumers’ health. Consumers’ health status and well-being may differ, but what they have in common is the need for nutritious food to achieve a better quality of life and improved health.
Nestle’s science-based and technologically-advanced R&D ensures better diet for consumers, catering for all nutritional needs; from obesity to malnourishment resulting from improper and unbalanced diets.
Innovations for better well-being
Nestle is committed to scientific innovation as a key to responding to consumers’ needs properly and directly. The company is always striving for new technologies and product innovations in every process and at every level. Nestle has adopted the ‘Open Innovation’ model for accelerating its research process. With an expert team from the Nestle’s global R&D network, the Nestle research team works diligently in cooperation with public and private sectors to tackle global food and nutrition challenges.
Nestle’s food innovations are the result of incremental improvements and groundbreaking technologies that are designed to enhance consumers’ health and well-being. Nestle’s areas of interest in nutrition and health are:
- Energy and Weight Management
- Growth and development
- Physical and Mental Performance
- Digestive Comfort
- Protection
- Skin Health & Beauty
- Healthy Ageing
- Healthy Recovery
Nestle Science & Research, encompassing the Nestle Research Center and its extensive network of external alliances, is a leading research entity in food, nutrition and life sciences.
Nestle employs three primary strategies to maintain its position as the global leader in Nutrition, Health and Wellness, namely:
1. Discovering consumers’ needs and translating this knowledge into products created through advanced scientific technologies.
2. Extensively leveraging Nestle’s worldwide expertise.
3. Collaborating with universities and other research institutes to acquire the latest technology. Cooperation is the key to fast acquisition of scientific findings and knowledge. This allows Nestle and its collaborators to pool their latest know-how to keep up with fast-paced technological advancements. Aside from continuous self-improvement, Nestle has been engaged in innovation partnerships since 2006. Each year, Nestle collaborates in around 300 external scientific partnerships and university collaborations.
Nestle’s view on nutrition growth trend
Personalized nutrition and advancement in nutrition science including nutrigeonomics and metabonomics are the names of the game. Nestle’s research team in functional geometrics and metabonomics is working to draw the linking between specific dietary preferences, genetic make-up and metabolic phenotypes. This accomplishment will pave the way to personalized nutrition that addresses different nutritional needs.
Affordable Nutrition: Popularly Positioned Products
Another important mission of global food manufacturers is to produce products that can be accessed by people around the world and that they are affordable to people of all walks of life. Too many people around the world suffer from micronutrient deficiencies and have limited access to clean and drinkable freshwater due to its high price and scarcity. This is why Nestle focuses on popularly priced products including PURE LIFE drinking water and MAGGI 2-minute instant noodles.
Nestle has a long-standing commitment of social responsibility to all groups of consumers, believing that all consumers are entitled to the basic right of a nutritious diet. The low-income demographics have the same rights to quality diet as those of a higher income. This equality to basic rights is the foundation of good society and Nestl้ takes it as its duty to provide all people of all ages and incomes with a quality and nutritional foods that can be consumed as part of a healthy balanced diet.
Nestle is confident that the upcoming 19th International Congress of Nutrition will be an important platform to help drive forward food and nutrition advancement, both at the local and international levels. It also provides an important opportunity for Thailand to showcase its know-how in food science and nutrition alongside their global counterparts.
For more information, please contact:
Bongkod Paebunyong
Nestle (Thai) Ltd.
Tel: 02 657 8827
e-mail: [email protected]
Piyapatr Suriyasak
PR & Associates
Tel: 02 651 8989 ext. 442
e-mail: [email protected]