Our recipes and processing techniques are scientifically formulated to always deliver safe and nutritionally adequate products. For example, we prepare products to provide an appropriate and consistent source of nutrients, avoiding any harm linked to over- or under-dosing. We process food at optimum temperatures to retain its nutritious value, while removing dangerous microorganisms and preventing the formation of harmful levels of chemical contaminants.

When products are released from the factory, we make sure they reach their destination in optimum condition. For chilled or frozen products, this also means ensuring they are stored and transported at the correct temperature. Packaging has a vital role to play in ensuring our products reach consumers in a safe condition. It also carries clear information about how to prepare, store and use the product, with information on ingredients as well as any allergen risks. We make sure that best-before and use-by dates are correct so consumers understand when the product will be past its best and when it will no longer be safe to consume. This also helps to avoid generating unnecessary waste.

The capability to measure and evaluate the health risks of potentially hazardous chemical and microbiological agents is the foundation for the manufacturing of safe food products. At Nestlé, we apply state-of-the art analytical methods and novel data management approaches to assess and address potential hazards. As these are rapidly evolving fields, we closely follow and contribute to new scientific developments. We are also active in research on novel technologies to ensure that the best and most innovative scientific approaches are implemented to support the safety of our products.