by As African economies expand, so does the demand for food that is affordable and nutritious, while supporting environmental sustainability.
Nestlé’s research and development (R&D) teams are rising to the challenge, making innovative food products tailored to Africa’s nutritional needs and committed to sustainable practices across the region.
Addressing food access and nutrition needs in Africa
Despite significant economic progress, many communities in Africa still face barriers to accessing affordable and nutritious food. Nestlé’s R&D initiatives are designed to fill this gap by using locally sourced ingredients and advanced food processing techniques.
These innovations contribute to sustainable food systems and help alleviate food insecurity while creating resilient and nutritious options for local populations.
“Seventy percent of our focus is on affordable nutrition, which reflects our commitment to understanding local consumers,” said Tesfalidet Haile, Head of Research and Development at Nestlé’s regional center in Abidjan. He shared this during a media visit to Nestlé’s R&D center in Sub-Saharan Africa, held in Abidjan from October 30 to November 1.
According to Haile, one key strategy of Nestlé’s R&D is “Creating Shared Value,” which involves improving product formulations by reducing sugar, sodium and saturated fats and improving positive nutrients and essential micronutrients.
“Our mission is not only about better products but also about empowering consumers and communities,” explained Haile. Nestlé’s sustainability goals are ambitious, with a strong focus on regenerative agriculture, forest restoration, and soil health, along with commitments to human rights.
He also noted that Nestlé aims to increase sales of nutritional products by CHF 20-25 billion by 2030, underscoring the company’s commitment to delivering products that support balanced diets. The Abidjan R&D center will be key to this growth, focusing on innovations in grain-based products, packaging and material sourcing.
“We are very committed to innovation and sustainability,” concluded Haile. “Our vision is to continue working towards a healthier and more sustainable future.”
Developing accessible nutritional products
Assane Ndong, Group Head of Product Development at Nestlé, explained the company’s approach to building a portfolio of sustainable, diverse products that meet local nutritional needs.
Ndong shared how Nestlé’s development processes integrate nutritional science and regulatory compliance to produce affordable, nutritious products for communities across Sub-Saharan Africa.
“Our global responsibilities are clear,” Ndong said. “We are committed to ensuring that our nutritional product portfolio meets the needs of the population, providing accessible and affordable solutions.”
He explained that Nestlé’s product development begins with understanding consumer needs and identifying market opportunities, followed by defining the product’s format and quality.
To support local agriculture and cater to regional tastes, Nestlé uses ingredients such as maize, sorghum, millet, cassava and pulses. “This approach supports local farmers and ensures that Nestlé products are culturally relevant and nutritionally beneficial,” said Ndong.
Recent products such as NIDO Chap Chap and NESCAFÉ SUNU emphasize this approach. These items incorporate locally sourced ingredients, providing affordable, nutritious options for regional consumers. Nestlé applies advanced food processing techniques such as roller drying and extrusion to create cost-effective and nutritious products.
“Moving forward, we will continue to leverage our expertise to make nutritious food accessible to all consumers across sub-Saharan Africa,” said Ndong.
Combating micronutrient deficiencies with fortification
Food insecurity and micronutrient deficiencies remain serious issues in Sub-Saharan Africa. Audrey Essilfie, nutritionist at Nestlé’s R&D center, emphasized the role of food fortification in addressing these challenges.
“Poverty affects food security, affecting dietary choices and nutritional status,” explained Essilfie, noting that almost a third of the population lives below the poverty line, while 78% do not can afford a healthy diet.
Recent surveys show that over 40% of Nigerian households have faced food shortages, forcing many to adopt coping strategies such as food borrowing or portion reduction, which affects nutrition.
Essilfie emphasized the concept of “hidden hunger” – where people feel full but lack essential nutrients. “Our goal at Nestlé is to fill these nutritional gaps and provide access to food that truly nourishes the body,” he said.
A key strategy to combat these deficiencies is food fortification, the addition of essential vitamins and minerals to food products.
“Fortification improves the nutritional quality of the food supply and benefits public health,” explained Essilfie, citing the World Health Organization’s strengthened endorsement as an effective means of combating micronutrient deficiencies.
Nestlé’s fortified products include nutrients such as iron, zinc, vitamin A, and iodine – vital for health but often lacking in local diets. “Nutrition is all about feeding our bodies with essential nutrients, including micronutrients, that enable us to reach our full potential,” Essilfie said.
Develop science and technology capacity for regional growth
Edem Atchou, HR, F&C and portfolio manager highlighted Nestlé’s academic collaborations that support local talent and foster innovation in food sciences.
“We are committed to accelerating innovation to drive the growth of our business in Sub-Saharan Africa,” said Atchou. From November 2024, Nestlé is partnering with nine institutions across the region to offer training and recruitment programmes, with eight PhD and 31 masters graduates already on board to strengthen its regional talent pool.
In 2023, Nestlé launched online Science & Technology R&D seminars to improve local professional skills. Covering food product development, project management, consumer understanding, sustainability assessment, and artificial intelligence, these seminars help build expertise in food innovation.
“At Nestlé, we are giving the next generation of scientists the skills to shape the future of food innovation,” said Atchou. The seminars are organized in three parts, covering basic product development, related sciences, and case studies in food innovation.
The 2024 program has already completed five seminars, addressing critical topics such as food toxicology, iron fortification, quality by design, and material science for powders. These sessions are tailored to build in-depth knowledge in areas such as food processing, sustainability and nutrition.
Nestlé’s collaborative approach to regional talent development is central to its innovation strategy. “Our test-and-learn method allows rapid prototyping and product development tailored to regional consumer preferences,” Atchou explained, noting that the program is critical to Nestlé’s expansion in Sub-Saharan Africa.
As Nestlé expands its R&D capabilities in the region, Atchou emphasized the importance of these efforts to promote sustainable growth and improve access to nutritious food. “Our goal is to create a lasting impact through food innovation and nurture the next generation of food science leaders,” he concluded.
Nestlé’s commitment to affordable nutrition and sustainable food systems in Africa is testament to its vision to create shared value and positively impact communities.
Through targeted R&D, local ingredient sourcing, strengthening, and capacity building programs, the company is able to address Africa’s unique nutrition and food security challenges while paving the way for a more sustainable and healthier future.
