Henri Nestle

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Henri Nestlé (born Heinrich Nestle; August 10, 1814 – July 7, 1890) was a German-Swiss confectioner and the founder of Nestlé, the world's largest food and beverage company.

Early life

Heinrich Nestle was born on 10 August 1814 in Frankfurt am Main. He was the eleventh of fourteen children of Johann Ulrich Matthias Nestle and Anna Maria Catharina Ehemann. Nestlé's father, by tradition, inherited the business of his father, Johann Ulrich Nestle, and became a glazier in Töngesgasse. The later Lord Mayor of Frankfurt am Main, Gustav Edmund Nestlé, was his brother.

The Nestle family has its roots in western Swabia, predominantly in boroughs of the Black Forest such as Dornstetten, Freudenstadt, Mindersbach, Nagold, and Sulz am Neckar. In the Swabian dialect, "Nestlé" is a small bird's nest. The name Nestlé also has different variations, including Nästlin, Nästlen, Nestlin, Nestlen, and Niestle.

The Nestlé family tree began with three brothers (thus the three young birds in the nest being fed by their mother on the family coat of arms) from Mindersbach, called Hans, Heinrich, and Samuel Nestlin. The father of these three sons was born circa 1495. Hans, the eldest, was born in 1520 and had a son with the same name, who later became mayor of Nagold. His son Ulrich was a barber and his fifth son was the first glazier in the family. For over five generations, this profession was passed down from father to son. Additionally, the Nestles provided a number of mayors for the boroughs of Dornstetten, Freudenstadt, Nagold, and Sulz am Neckar.

Personal life

Nestlé and Anna Clémentine Thérèse Ehemant were married in Frankfurt, Germany on 23 May 1860. Nestlé sold his company in 1875 to his business associates and then lived with his family alternately in Montreux and Glion, where they helped people with small loans and publicly contributed towards improving the local infrastructure. In Glion, he moved into a house later known as Villa Nestlé.

Nestlé died in Glion on 7 July 1890. He was buried at Territet Cemetery in Montreux.

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Career

He completed a four-year apprenticeship with J. E. Stein, the current owner of a Frankfurt pharmacy, before Nestlé turned 20 in 1834. He immigrated from France, 1834 to 1839, for reasons unknown. He was officially licensed to perform chemical experiments, make up prescriptions, and sell medications in Lausanne, Vaud, at the end of 1839. He changed his name to Henri Nestlé during this period in order to adapt better to the French-speaking Vevey, where he eventually settled.

Nestlé purchased a rapeseed plant in the area in 1843. He also became interested in the manufacture of nut oils (used to fuel oil lamps), liqueurs, rum, absinthe, and vinegar. Nestlé discontinued mineral water production in the 1840s, but he began making carbonated mineral water and lemonade. He began focusing on natural gas lighting and fertilizers in 1857.

Though Nestlé's time on his infant formula project is unknown, by 1867, the company had produced a viable powdered milk product. Multiple causes are believed to have fueled his curiosity. Despite the fact that Nestlé and his wife were childless, they were aware of the infant mortality risk. Nestlé would have been aware of Justus von Liebig's contributions to the creation of an infant formula. In addition, fresh milk was not widely available in large towns, and women in higher socioeconomic status were beginning to see breastfeeding as an unfashionable alternative.

To produce a substitute for breast milk, Nestlé made a substitute by mixing cow's milk with grain and sugar. In addition,, he and his colleague Jean Balthasar Schnetzler, a human nutrition scientist, successfully eliminated the acid and starch from wheat flour because they were difficult for babies to digest. His product, "kindermehl" or "children flour," was a big benefit over Liebig's "soup for infants" in that it was much simpler to prepare, needing only to be boiled prior to feeding, and it soon became a viable option for infants who were unable to breastfeed. People soon understood the value of the new product, and "Henri Nestlé's Milk Flour," in French, was soon available in a large part of Europe. Nestlé's Infant Food, made with malt, cow's milk, sugar, and wheat flour, was selling in the United States for $0.50 a bottle by the 1870s.

Nestlé's milk condensation process allowed chocolatier Daniel Peter of Vevey to perfect his milk chocolate recipe in 1875, seven years of trying, and the two men formed a joint venture that evolved into the Nestlé Company, one of the country's largest confection industry firms.

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