Nestlé is switch all of its confectionery research to York.
The global food giant has taken the decision to relocate work done at The Chocolate Centre of Excellence in Broc, Switzerland to its York tech centre.
That means the Nestlé Product Technology Centre for Confectionery will spearhead all of its chocolate development.
A spokesman for Nestlé UK said it was too early to say whether the move would create any jobs in York.
Opened in 2009 in Broc, Switzerland, Nestlé’s Chocolate Centre of Excellence was designed to lead its drive “in the premium and luxury chocolate segment, which in turn will influence the company’s entire chocolate range”.
Now that work is to be moved to the Haxby Road technology centre.
The idea is to streamline its research and development activities dedicated to confectionery “to improve speed and agility of innovation on a global scale”.
From May 1, the York centre “will lead all confectionery-related R&D activities, leveraging the recognised expertise of its scientists, engineers and product developers”, said the spokesman.
He added: “This project reflects the increased importance and focus we are giving to the tablet and premium chocolate market that is gaining popularity across the globe.”
The news is a welcome investment in Nestlé’s York site following news last April that it was axing 143 jobs here.
What is the Product Technology Centre?
The PTC in York currently employs 150-200 people including engineers, technologists, confectioners, technicians, nutritionists made up of over 30 nationalities.
The heart of the PTC is the Pilot Plant, a miniature factory which simulates manufacturing processes on a smaller scale.
Here we can look at the development of new equipment and technologies and of new or reformulated products, as well as training and education of global Nestle confectionery staff.
New developments and modifications of existing products are created in the development laboratory and confectionery kitchen.
These products, designed to delight our consumers, are tasted and evaluated by trained sensory panels.
Source: Nestlé UK website