Nestlé has opened a new $50m research & development (R&D) center in Solon, in the US state of Ohio.
The new 144,000ft2 facility will focus on research in frozen and chilled foods.
The Solon R&D center will also focus on reformulating Nestlé's frozen and chilled foods by reducing sodium and saturated fat and slashing partially hydrogenated oils.
The facility will also work on the development of gluten free and high-protein options by adding more vegetables.
This will build on a number of Nestlé frozen and chilled foods businesses including Stouffer's, Lean Cuisine, and Nestlé Toll House cookie doughs, Hot Pockets and Lean Pockets, DiGiorno, California Pizza Kitchen, Tombstone and Jack's pizza brands.
The R&D team comprising 120 chefs, consumer researchers, packaging specialists, designers, engineers and scientists will provide expert technical assistance to Nestlé production facilities across the world.
Nestec Global Product & Technology Development head Johannes Baensch said: "By creating Nestlé R&D Solon, we are transporting a significant piece of our global research expertise to the United States, our largest global market.
"Today, we're still focused on offering good food that provides added health benefits, fulfills the highest safety standards and offers nutritional advantages. Food also must look and taste good, and offer convenience to consumers.
"Our Nestlé R&D Solon team will help to improve every aspect of the frozen and chilled foods we market with this vision in mind."
