Nestle

September 15, 2008

Make a Bird House Out of a Nestle Can

08_nestle02_web.jpgWhy not reuse the Nestle can to make a unique and stylish birdhouse!

From Ignacio Pilotto

Bob Wallace at Permalink | social bookmarking

August 21, 2008

Check out Nestle's cool Museum of Chocolate in Mexico City

choco museum.png

From NOTCOT and Noticias Arquitectura

Bob Wallace at Permalink | social bookmarking

August 16, 2008

I bet Willy Wonka never thought Gobstoppers could be used as a weapon

spoonfulsugar 36.jpg

A man caught carrying a large Gobstopperin a sock has been fined £400 after it was found to be an offensive weapon.

The guy said he was carrying it for protection after being attacked. Cops said the Gobstopperwas "a substantial piece of confectionary" and that "even though it was not in the same category as a knife or axe, it was capable of inflicting a nasty injury."

Next up...Man uses Mike & Ike Sprayin lieu of pepper spray.


From the BBC via Expired Foods, photo from Spoonful of Sugar

Bob Wallace at Permalink | social bookmarking

April 22, 2008

Nestle's Q1 Sales Up 6% After Price Hikes

NESTLE Chocolove Logo.jpgMarketing Daily reports that the maker of Kit Kat chocolate bars and the world's largest food company, Nestle, increased prices by the most in a decade. But it didn't seem to adversely impact demand - Nestle revenue climbed to $25 billion in the three months ended March 31, up from $23.8 billion in the year-ago period.

Ironically, Nestle also makes Jenny Craig diet meals.

From Marketing Daily

Bob Wallace at Permalink | social bookmarking

April 18, 2008

Nestlé Wants to Build Market Share in Premium Sweets

The WSJ reports that Nestlé SA plans to enter the premium-chocolate market to increase sales in its confectionery division, but it will need time and money, analysts say.

Citing annual growth rates of as much as 8% for high-end chocolate products -- twice the rate of the general chocolate market -- the Swiss food-and-beverage company says it wants to lift the share of sales from dark and other luxury chocolate products from the current 4% of its total of 108 billion Swiss francs ($108.2 billion).

This year, Nestlé inaugurated a luxury-chocolate research center in western Switzerland and entered a pact with Belgian specialty chocolatier Pierre Marcolini. Nestlé will receive creative input from Marcolini while helping its partner to expand.

"Dark chocolate is a still-accelerating trend. Even countries which have no dark-chocolate tradition are successfully introducing such products," Nestlé's head of chocolate operations, Petraea Heynike, said in an interview. She declined to give a sales target for Nestlé's effort.

Check out Nestle chocolate & candy.

ArrowContinue reading: "Nestlé Wants to Build Market Share in Premium Sweets"

Bob Wallace at Permalink | social bookmarking

March 22, 2008

New Candy Bar, Carlos V by Nestle...well...sort of...

carlos v.jpgSo we were buying some office supplies at our neighborhood big box retailer, and at the checkout I saw a "Nuevo" candy bar called "Carlos V" by Nestle. "El Rey de los Chocolates" it claims (that means The King of Chocolates if you didn't figure it out). Reading the label closer, it says "Milk Chocolate Style Bar" which gave me pause, but also sealed the deal for me trying it out. I just have to know what a chocolate "style" bar is!

What's interesting is that this must just be a new bar in my market (Arizona), no doubt tapping into the Hispanic community, because the Carlos V bar is not new. In fact, it looks like its been around a long time. The one change I see is in the packaging. The wrapper I got has the weird King drawing on the opposite side of the wrapper, and it looks to be a lighter shade of red. Candy Blog reviewed this bar back in 2005, and correctly assessed the bar - sticky sweet with a hint of powdered milk (I couldn't put my finger on the taste, but that's it). Where we don't see completely eye to eye is in the graininess and true to the American Nestle bar. To me, it was quite grainy. Plus, the sweetness took over and almost made it sour - if I had blind tasted this I would have said it was a Hershey product, not Nestle.

Anyway, I don't quite get what's special about it, I'm a little freaked out about why its "chocolate style" not just "chocolate," and I can tell you it is NOT authentic Mexican chocolate.

Check out more about Carlos V.

Check out Carlos V at the Nestle website

Bob Wallace at Permalink | social bookmarking

March 10, 2008

Nestle to Open Chocolate Centre of Excellence

Nestlé today announced the establishment of the Chocolate Centre of Excellence, the company's first R&D facility entirely dedicated to the development of premium and luxury chocolate.

Read more at Nestle or continue after the jump...

ArrowContinue reading: "Nestle to Open Chocolate Centre of Excellence"

Bob Wallace at Permalink | social bookmarking

March 8, 2008

Review: Nestle Treasures Renew Dark Chocolate Truffle Bar

prodDarkTruffle.jpgThis is a really nice eating bar. It is only 50% cocoa, so you're not going to get the depth of flavor of darker chocolate. However, what is may lack to some in terms of complexity, it more than makes up for in texture. The chocolate itself melts more like milk chocolate than dark chocolate, and that creaminess is amplified by the truffle-esque filling. I say "truffle-esque" because it is in bar form...truffles are supposed to be roundish usually. Running in contrast to the creaminess are the tiny cocoa bits, which add the perfect amount of crunch.

Nestle calls this bar "Renew" - making reference to the health benefits of eating dark chocolate (such as being a good source of anti-oxidants). To us, it has also renewed our faith that the big chocolate makers can put together luxurious, high-quality chocolate that's available at your local check-out.

Check out Nestles Treasures Renew Dark Chocolate Truffle Bar hereor here.

Bob Wallace at Permalink | social bookmarking

February 12, 2008

Kit Kat commercial - Raising the spirits of a lowly cubicle worker

This is a long commercial (about 3 minutes), but its very engaging. The story revolves around a cubicle worker that is having a really bad day. He's worked over by the markets, his coworkers and his boss. Finally, he gets to the Kit Kat machine for some much needed relief.

Stock up on Kit Kats.


From AdRants

Bob Wallace at Permalink | social bookmarking

January 10, 2008

Eat KitKats, win 20 quid - sounds like a good deal to me!

Yesterday, Nestlé Rowntree unwrapped its "Win £20" promotion. Its one of those new fangled "text to win" promotions that enable consumers to win £20 cash by texting unique codes placed inside wrappers. The promo starts in mid-January, and there will be 100,000 opportunities to win. Participating brands include KitKat and Aero and Rowntree’s.

from TalkingRetail.com

Kit Kat products
Nestle Aero products
Rowntree's candy

Bob Wallace at Permalink | social bookmarking

January 5, 2008

Hershey's, Mars, Nestle and others in price-fixing investigation


The antitrust division of the US Department of Justice is looking into pricing by Hershey’s, Mars, Nestle, and some others who they think may be involved in price fixing to hedge against the high cost of milk. The Canadian authorities were on the case first about a month ago. As if the the big candy makers don't already have the deck stacked...

The full WSJ story is here.

From the WSJ Law Blog

Bob Wallace at Permalink | social bookmarking

January 2, 2008

Say "NO!" to chocolate without cocoa butter

Its blasphemy, really. Chocolate is meant to have cocoa butter in it. If you don't want to gain weight, don't eat as much. If global economic and political issues are causing prices to rise, we as consumers will have to suck it up and pay more. But we SHOULD NOT allow a main ingredient to chocolate to be replaced.

From "Chocolate Wars" in Conde' Nast Portfolio:
"There is a regulatory dustup over whether the traditional standards for making chocolate in the United States ought to be changed. It revolves around the question of whether a simple and elegant ingredient known as cocoa butter, which gives chocolate its creamy smoothness and texture, can be replaced, at least in part, by cheaper ingredients.
The disagreement involves the Food and Drug Administration, the federal arbiter of food standards, and has pitted mass candy manufacturers such as Hershey and Nestlé against smaller, higher-end chocolate makers such as 139-year-old Guittard Chocolateand See’s Candies...

Here’s the issue: For as long as chocolate has been made, it’s been smoothed out with the elixir called cocoa butter, an emulsified form of cacao that gives the finished product its silky texture. In the United States, the F.D.A. mandates that a product can’t legally be labeled as chocolate unless cocoa butter is part of the formula. But because of a drought and political violence in Ivory Coast, a major source for cacao beans, the price of cocoa butter has skyrocketed. This has prompted some of the major chocolate makers, Hershey among them, to lobby the F.D.A. by way of a trade-group petition for a change that would let them substitute such cheaper ingredients as vegetable oil and dried milk for cocoa butter and still call their products chocolate..."

Warren Buffet (owner of See's) said it best, "“If you’ve got recipes that people like, you don’t change them.”

Amen brother!

This is just more bullying by the big candy makers. We loveHershey's,Nestle,M&M/Marsand Cadbury...but they already dominate the grocery and convenience stores. They should not further squeeze the already tight margins of the higher end chocolate makers.

Check out Guittard Chocolates

See's Candies website

Read the whole article.

Read more about the Legislation.

Subscribe to Conde' Nast Portfolio

Bob Wallace at Permalink | social bookmarking


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