29th March 2018
Nestlé has used a technique that involves the restructuring of sugar to produce a new chocolate bar.
The technique, inspired by candy floss, creates aerated, porous particles of sugar that dissolve more quickly in the mouth. This allows someone to perceive the same level of sweetness as before while consuming less sugar.
It has been wheeled out in the form of Milkybar Wowsomes which have 30 per cent less sugar than similar chocolate products and contain no artificial sweeteners, preservatives, colours or flavourings.
Stefano Agostini, CEO of Nestlé UK & Ireland said: “It is with great pride that the UK and Ireland becomes the first market in the world to use this exciting technology to create such a great tasting confectionery product.
Source: Nestlé UK and Ireland
Since I started working with Jaimie Meisner, early 2017, she has been very knowledgeable, proactive, and a pleasure to deal with. She is very responsive to our needs, and changing parameters. If she is out of the office, there is a ready back up or she makes time to respond directly. She did a very good job assessing our culture and understanding our environment before she searched for candidates. To date, she has helped us fill the following roles:
Manager, Food Safety & QA (US and Canada)
Plant Supervisor (US)
Director, Product Development (Canada)
Maintenance Mechanic (US)
Regional Sales Manager (US)
As well as 2 other senior roles that we put on hold (General Manager, North America; Director, Procurement).
It has been a successful partnership to date, and I expect/hope to have Jamie as my go to recruiter for many years to come.
Human Resources Manager
Global Meat Processing and Supplying Business