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 Headquarters in Vevey, Switzerland
 Founded in 1866 by Henri Nestlé
 Today the world's leading nutrition, health
and wellness company
 Sales for 2007 were CHF 107.6 billion, with
a net profit of CHF 10.6 billion
 Employ around 276 050 people and have
factories or operations in almost every
country in the world
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 Existing products grow through innovation

and renovation while maintaining a balance
in geographic activities and product lines
 Long-term potential is never sacrificed for
short-term performance
 Company's priority is to bring the best and
most relevant products to people, wherever
they are, whatever their needs, throughout
their lives
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 usiness objective is to manufacture and market
the Company's products in such a way as to create
value that can be sustained over the long term for
shareholders, employees, consumers, and
business partners
 Does not favor short-term profit at the expense of
successful long-term business development
 Recognizes that its consumers have a sincere and
legitimate interest in the behavior, beliefs and
actions of the Company behind brands in which
they place their trust, and that without its
consumers the Company would not exist
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 elieves that, as a general rule, legislation is the most
effective safeguard of responsible conduct, although in
certain areas, additional guidance to staff in the form of
voluntary business principles is beneficial in order to
ensure that the highest standards are met throughout
the organization
 Conscious of the fact that the success of a corporation is
a reflection of the professionalism, conduct and the
responsible attitude of its management and employees.
Therefore recruitment of the right people and ongoing
training and development are crucial.
 Continues to maintain its commitment to follow and
respect all applicable local laws in each of its markets
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#$%&!"' Health (Weight
management)
‡ replaced part of the sodium with potassium
‡ additional ingredients were also added to enhance the taste
of the remaining lower salt level
‡ a totally new drying process was developed to replace the
frying method.
‡ noodles are dried in a stream of very hot high-velocity air
‡ research was used to create a natural ³fried flavor´
concentrate which was then added as an ingredient to the
air-dried noodles
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 (%)%"!*!+"&"
", -(*((+&"
#$%&!"' •leasure, Health
(Weight management)
‡ low-fat ice cream with the same rich texture and taste
as regular ice creams
‡ the challenge was to transfer the technology from
cereals to ice cream, in effect by turning the extrusion-
cooker into a freezer
‡ by ³destabilizing´ the tiny fat droplets in the product,
half the fat goes twice as far
‡ this changes the ice cream¶s microstructure so that it
feels and tastes the same as full-fat ice cream
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#$%&!"' •leasure and convenience
‡ challenge for Nestlé R&D was to create a product that captured
the magic of Italian cappuccino - especially the creamy foam
‡ researchers studied the science of foams and developed a new
technology called ³Foam ooster´
‡ Foam ooster granules are tiny particles of carbohydrates and
proteins that are full of minute holes
‡ holes are filled at high pressure with nitrogen gas ± which is the
main component of air
‡ nitrogen is trapped in the Foam ooster at about 35 times
atmospheric pressure ± 15 to 20 times the pressure in car tyres
‡ nitrogen is not released until it comes in to contact with hot
water, lifting the creamer to the surface to form instant milky
foam
‡ the coffee stays below to form the brown base

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 Name change from Nestlé FoodServices to Nestlé •rofessional
 Concentrate on customer support, looking at ways in which it can
add value to its customer¶s business by offering solutions and
generating ideas that will help operators grow their business
competitively
 The decision to move from Nestlé FoodServices to Nestlé
•rofessional was a tactical one that recognized the growing
importance and exciting potential of the out-of-home food and
beverage area
 Nestlé •rofessional is recognition of the company¶s commitment to
and its promise to be an inspiring growth partner to its customers by
delivering creative, branded food and beverage solutions
 Also acknowledgement of the company¶s desire to be industry
leader and capitalise fully from a growing FoodServices market.
 Channels of operation are Healthcare, Cafe and Restaurants, •ubs
and Clubs, Education, Travel and Leisure and usiness & Industry

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9m.
 ›ver 94 billion cups of NESCAFÉ are consumed each year,
each delivering fresh-tasting cup of coffee every time
 Has the variety the consumers crave and the solution and
service designed to fit any operation.
 NESCAFE partnered with Mandarin (a buffet-style Chinese
restaurant chain in Canada) to provide effective solutions
and great tasting coffee that keeps customers happy and
smiling
 Each store has installed the NESCAFE LiquiFresh LF2 ›n-
Demand rewing System and is averaging over 4 cases per
month
 NESCAFE¶S TASTER¶S CH›ICE Decaffeinated Single
Serve solution has provided a quality, cost effective decaf
solution that has eliminated waste issues
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 Hot Chocolate occasion incidence has increased by +4%
versus year ago.
 Increased Hot Chocolate consumption at lunch and snacking
occasions through the day grew the category by double
digits
 A Canadian tradition since 1973
 The only brand that can offer the heritage and retail strength
that will build sales with the customers
 ›ffers a variety of formats to suit any of the business needs
including, single serve sachet, bulk vending powder and
liquid concentrate
 Kosher certification on the majority of SKUs
 ›ffers a light alternative to customers with 60% fewer
calories per serving
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