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New technological breakthrough for Nestle.

The year 1992 marks a decisive stage in the history of instant coffee. Nestle has just developed an exclusive new process PLEIN AROME which makes it possible to capture and preserve the full aroma of freshly roasted coffee. The factory at Dieppe in France, one of the Group's 10 freeze-dried coffee factories worldwide, was chosen for the "grande premiere".

France is the first country to benefit from this innovation. The PLEIN AROME process makes it possible to preserve all the aromas which develop during roasting. It consists of capturing these aromas, condensing them by a freezing technique, and adding them to the instant coffee during the final stage of manufacture.

Ten Years of Research

This new process originated in two of Nestle's technological development centers: Linor in Switzerland and Westreco in the U.S. Between the basic research and the industrial application, nearly 10 years have been needed to adapt the results obtained to the expectations of the consumer.

The qualitative improvement made by PLEIN AROME comes from the combination of different lines of approach in research and, as a result, from a combination of various different processes.

Roasting --an essential stage

The new process makes it possible to capture the subtle aromas of freshly roasted coffee. Roasting is an essential stage in the making of coffee. During this operation, the beans produce its four essential components: the aroma, taste, body and color. This metamorphosis is carried out in installations where the duration and degree of roasting are regulated electronically. As a result of the heat, the beans swell and turn brown, giving off the characteristic smell we know so well. When the degree of roasting required is reached, the coffee needs to be used as quickly as possible because its aromas change rapidly when exposed to the air.

At Nestle less than four hours pass between roasting and the manufacture of the instant coffee, after grinding and percolating (the pouring of hot water onto the ground coffee, as at home) which enable the liquid coffee to be produced.

The selection of green coffees and the degree of roasting required make it possible to adapt the products to the taste of each country's consumers. Nestle markets over a hundred varieties of Nescafe.

Automatic installations

The Dieppe factory chosen to inaugurate this new technology had to make many changes to its installations, without however bringing manufacture to a halt. Complete automation was made necessary by the complexity of the operations to be carried out, even more so because a number of them have to take place instantaneously. Thanks to these automated systems, average production costs remain much the same.

Not completely different, but no longer quite the same, all the freeze-dried coffees coming out of the Dieppe factory are PLEIN AROME coffees. This invention will be introduced progressively in other countries.
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Title Annotation:"Plein Arome" fresh-roast aroma preservation technology
Publication:Tea & Coffee Trade Journal
Date:Dec 1, 1992
Previous Article:Sark's - Nestle's gourmet whole bean coffee.
Next Article:Belgium's lady roasters.

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