Nestlé launches its first affordable and nutritious instant powder

In Central and West Africa

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Combining the goodness of milk and plant ingredients

Milk is an important source of nutrients like protein, calcium, and vitamins, and provides several health benefits across all life stages. On the other hand, plant-based ingredients are also an important source of protein, essential amino acids, healthy fats, other nutrients, and come with sustainability benefits. To deliver the best of both worlds, Nestlé is innovating products that are made with a blend of milk and plant ingredients.

Laurent Alsteens, global category head for early childhood nutrition at Nestlé, says: “We continue to expand our offerings with nutritious, tasty, products that complement the everyday diet of children and their families. Through combining the goodness of dairy and plant ingredients, we can deliver a new flavor experience together with nutritional benefits.”

This week, Nestlé launched the company’s first affordable and nutritious instant powder in Central and West Africa that is made with a blend of milk and plant ingredients. By combining the double goodness of milk and locally sourced soy, it contains essential nutrients such as protein and fiber and is a source of iron and calcium. Developed locally by Nestlé experts at the regional R&D center in Abidjan, Côte d’Ivoire, the versatile product can be enjoyed with a variety of cereals, porridges, and drinksNido Milk & Soya is now available in Nigeria.

Tesfalidet Haile, head of Nestlé’s R&D center in Abidjan, says: “We used our local expertise in cereals and dairy innovation to combine milk powder with a plant-based ingredient, while ensuring that the product had a good taste, texture, and solid nutritional credentials. This combined with the use of locally sourced soy enabled us to deliver a nutritious and affordable milk and plant-based beverage with sustainability benefits.”

Additionally, through the R+D accelerator located at the R&D center in Konolfingen, Switzerland, Nestlé teams leverage the center’s expertise in dairy and dairy alternatives to rapidly develop and test new concepts that combine both milk and plant ingredients.

Last year the teams developed a nutritious powdered beverage made with a blend of milk and soy, and fruit that was first piloted in Asia. The beverage was tailored specifically to meet the nutritional and taste preferences of children, in an affordable and sustainable way.

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