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Best Early Finger Foods for Baby (With Tips, Visuals, and Recipes)

Use this list of safe, nutritious, and easy to eat finger foods for baby to help you know exactly what (and how) to offer at meals and snacks. Plus, find the best first finger foods, troubleshooting tips, and visuals of foods broken down by food group to keep things easy!

Finger Foods for Baby

After baby starts solids and is ready to move onto finger foods, you may feel a little confused by exactly what to serve and how to serve it. Which is totally normal because it can be scary to let baby feed themselves this way and we may not have any experience doing this—or we may have totally forgotten from our last kiddo!

This list of finger foods for baby will cover some great first finger foods to start with, then set you up with plenty of healthy options from each food group.

TIP: Find more info on starting solids here and the best foods to start with if doing baby led weaning or purees with baby.

Healthy Baby Food

I love sharing these ideas for baby food since they are easy to prepare and serve and because I know how hard it can be to continue to come up with flavorful and healthy meals and snacks for our little ones. Let me tell you, I’m on my third kiddo and it can be such a challenge to feed him during the chaos of parenting the rest of my crew! These foods are wholesome and nutritious—perfect for your baby.

TIP: I’m a big fan of SpoonfulONE, a company that offers the most complete way to introduce food allergens to our kids. They make mix-ins, puffs, and crackers that are yummy and easy for babies and toddlers to eat. Learn more about their pediatrician-approved baby foods here. (sponsored link)

Best First Finger Foods

When baby is around 9 months, you’ll notice that they’re able to pick up smaller pieces of food with two fingers. This is known as the “pincer grasp” and is a sign that they’re ready to start finger foods. To be clear, when I say “finger foods” I mean small pieces of food that a baby (or toddler) can feed themselves.

Here are some of my favorite ones to start with that are all super soft, safe to eat, and easy to pick up.

  • Scrambled egg, broken up into small pieces
  • Roasted sweet potato mashed and broken up into small pieces
  • Fresh raspberries, broken up into smaller pieces
  • Oatmeal, cooked according to package directions and allowed to cool
  • Tofu, diced and sauteed lightly or steamed
  • Ground beef, chicken, or turkey, broken up into small pieces or lightly mashed meatballs
  • Shredded cheese or crumbled goat cheese
  • Mashed sweet potato, in little pieces
  • Peanut butter puffs

TIP: You can serve the tofu, ground meat, or meatballs in veggie puree from a pouch or a simple marinara sauce for extra moisture and flavor. Learn more about how and why to introduce peanut butter.

Finger Foods for Baby: Fruits and Veggies

Some of my favorite early fruits and veggies to serve babies are:

  • Mashed roasted sweet potato, broken up into small pieces
  • Warmed frozen peas, slightly mashed if desired
  • Roasted Zucchini
  • Diced Roasted Sweet Potato or Butternut Squash
  • Fresh blueberries, cut in half or quarters
  • Fresh raspberries, broken into small pieces
  • Banana, broken into small segments (they are less slippery this way versus slicing them)
  • Avocado, diced and mashed slightly (be sure it’s ripe and very soft)

TIP: A good rule of thumb is to serve pieces of food that are about the size of a pea to start and soft enough that they are easy to squish between your fingers. This will be easy for baby to pick up and eat and will also reduce chances of choking.

Finger Food Ideas: Carbohydrates

Offering complex carbohydrates can provide fiber, a variety of textures, B vitamins, and more. Try these with your baby.

  • Spinach pancakes (moisten with applesauce or plain yogurt if needed; this recipe is particularly moist and great for babies)
  • Oatmeal, cooked according to package directions and allowed to cool
  • Baby Puffs
  • Peanut Butter Puffs
  • Rice (it’s easiest if it’s in little clumps so baby can pick it up; this Coconut Rice or this Cheesy Rice are both good options)
  • Baby Banana Muffin
  • O cereal (soften in nondairy unsweetened milk or yogurt as needed)
  • Baked Oatmeal, diced

Finger Food Ideas: Proteins

Offering proteins will continue to expose baby to a range of nutrients. These are my go-tos for babies newer to finger foods—and toddlers too.

  • Shredded cheese (thicker cuts are a little easier to pick up)
  • Tofu, diced and sauteed lightly or steamed
  • Flaked cooked wild salmon
  • Lightly mashed meatballs
  • Shredded chicken, cut up finely (we love this Butter Chicken to share with baby)
  • Ground beef, turkey, or chicken, broken into smaller pieces
  • Lightly mashed beans
  • Scrambled eggs, broken up into small pieces
  • Diced egg muffins

I’d love to hear any questions you may have, or if you have foods that your babies enjoy that I didn’t include here.

Chime in below in the comments!

Prep Time 5 minutes

Cook Time 5 minutes

Total Time 10 minutes

Author Amy Palanjian

Cuisine American

Course Baby Food

Calories 124kcal

Servings 1

First Finger Foods (choose 1-3 per meal)
  • ▢ 1 Scrambled egg (broken up into small pieces)
  • ▢ 1/4 cup Roasted sweet potato, mashed and broken up into small pieces
  • ▢ 1/4 cup Fresh raspberries (broken up into smaller pieces)
  • ▢ 1/4 cup Oatmeal (cooked according to package directions and allowed to cool)
  • ▢ 2 tbsp Tofu (diced and sauteed lightly or steamed)
  • ▢ 2 tbsp ground beef, chicken, or turkey, broken up into small pieces or lightly mashed meatballs
  • ▢ 2 tbsp shredded cheese or crumbled goat cheese
  • ▢ 1/4 cup Mashed sweet potato (broken into little pieces)
  • ▢ 1/4 cup Peanut butter puffs
Fruits and Veggies
  • ▢ 1/4 cup mashed roasted sweet potato (broken up into small pieces)
  • ▢ 1/4 cup warmed frozen peas
  • ▢ 1/4 cup Roasted Zucchini
  • ▢ 1/4 cup diced Roasted Sweet Potato or Butternut Squash
  • ▢ 1/4 cup blueberries (cut in half or quarters)
  • ▢ 1/4 cup raspberries (broken into small pieces)
  • ▢ 1/4 cup banana slices (broken into small segments—they are less slippery this way versus slicing them)
  • ▢ 2 tbsp avocado (diced and mashed slightly—be sure it's ripe and very soft)
Whole Grains and Carbohydrates
  • ▢ 1 Spinach pancakes (moisten with applesauce or plain yogurt if needed; this recipe is particularly moist and great for babies)
  • ▢ 1/4 cup Oatmeal (cooked according to package directions and allowed to cool)
  • ▢ 1/4 cup Baby Puffs
  • ▢ 1/4 cup Peanut Butter Puffs
  • ▢ 1/4 cup fully cooked rice (it's easiest if it's in little clumps so baby can pick it up; this Coconut Rice or this Cheesy Rice are both good options)
  • ▢ 1 Baby Banana Muffin
  • ▢ 1/4 cup O cereal (soften in nondairy unsweetened milk or yogurt as needed)
  • ▢ 1/4 cup Baked Oatmeal (diced or regular oatmeal broken into little pieces)
Dairy
  • ▢ 2 tbsp Shredded cheese (such as mozzarella)
  • ▢ 2 tbsp Tofu (diced and sauteed lightly or steamed)
  • ▢ 2 tbsp flaked cooked wild salmon
  • ▢ 1 lightly mashed meatballs
  • ▢ 2 tbsp finely shredded chicken (we love this Butter Chicken to share with baby)
  • ▢ 2 tbsp ground beef, turkey, or chicken (broken into smaller pieces)
  • ▢ 2 tbsp lightly mashed beans
  • ▢ 1 Scrambled egg (broken up into small pieces)
  • ▢ 1 Diced Egg muffins

  • For each meal or snack, choose 2-3 foods from a mix of food groups. Aim to include some fat in most meals and protein in many too.

  • Prepare the food, cutting into small pieces and/or mashing as needed to make the food easy to eat.

  • Start with small portions and allow more as baby indicates according to their hunger.

  • Store leftovers in an airtight container for 3-5 days in the fridge.
  • Many foods you cook for your family will work as baby finger foods—just be sure they are easy to squish between your fingers and the pieces are small and easy to chew.
  • Babies very normally make a lot of faces when they eat, so don't assume they don't like something just because they scrunch their nose!
  • Flavors and textures can take time to learn to eat, so continue offering foods in small portions even if baby hasn't liked them in the past—and make sure they taste good to you!

Calories: 124kcal, Carbohydrates: 14g, Protein: 7g, Fat: 4g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 1g, Cholesterol: 164mg, Sodium: 81mg, Potassium: 344mg, Fiber: 4g, Sugar: 5g, Vitamin A: 9857IU, Vitamin C: 18mg, Calcium: 51mg, Iron: 1mg

Tried this recipe?Rate in the comments and tag @yummytoddlerfood on IG!

 

Ultimate Guide to Starting Solids

With the advice on starting solids varying depending on who you ask, it can be hard to know when the milestone should happen for your baby. We go through the research on when to start solids—at 4 months or at 6 months—to help you make the best decision possible.

Starting Solids

Starting solids is one of the most fun and exciting milestones that we get to experience with our babies during the first year. But when to actually start a baby on solid foods, and which foods to go with, can be a little controversial.

And the advice can seem to change depending on who you ask. Many families start at 4 months, and many wait until 6. There’s no one right answer, but there are some factors to consider.

We’ll cover them below to help you make an informed decision that works for your family.

Starting Solids at 4 Months

The American Academy of Pediatrics recommends waiting to start solids until a baby is 6 months, and to go with wide variety of foods, introduced one at a time. But many pediatricians still say it’s okay to start rice cereal at 4 months.

If your pediatrician recommends this at the 4 month check up, ask their thoughts on the recommendation from the AAP.  

Newer research, as written about in the book First Bite, also suggests starting closer to 4 months, but with a wider range of flavors to take advantage of a window of greater flavor acceptability in younger babies. It’s thought that by introducing a lot of flavors early on, you might be able to ward off picky eating in toddlerhood.

I am not convinced that there’s that direct of a correlation since most kids go through a very normal phase called neophobia when they are more fearful of new foods during the ages between 2-6. And that happens to kids no matter how they were introduced to food.

But, it is interesting to know that the thoughts on exactly when to start solids is a little more fluid than many of us might have assumed.

TIP: Read more on the phase of neophobia for the full information.

Starting Solids at 6 Months

Megan McNamee MPH, RDN, CLT is a Registered Dietitian Nutritionist specializing in pediatric nutrition and runs Feeding Littles. She’s also an expert in helping parents start solids and she gives such helpful advice for how to know when your baby is ready to start solids.

She recommends that we pay attention to these readiness signs:

  • How well they can sit up on their own.
  • How good their head control is.
  • Whether they show interest in food when sitting at the table.
  • How they sit when they’re in the highchair—can they sit upright without being extensively propped up?

TIP: These markers look at a broader context of the child’s development than just age, and can give you more information when deciding when to start.

Which are the best foods for starting solids?

For most babies, and according to the American Academy of Pediatrics, it doesn’t really matter which foods you start with as long as they’re whole foods without added salt or sugar.

You can start with single-grain baby cereals like Baby Rice Cereal or Baby Oatmeal, or go with fruits or vegetables, either as purees or BLW style foods.

Babies are born with a preference for sweet foods, but that doesn’t mean you need to avoid fruits or just offer veggies to start. Aim to do a mix of flavors! We like banana, avocado, sweet potato, pureed peas, butternut squash, and pureed fruits.

And you can introduce meat, which is a great source of iron and zinc and are more readily absorbed than from plant-based sources.

TIP: This baby food introduction chart is a great month-by-month resource on which foods are great to offer during baby’s first year.

Starting Solids: Purees

Purees are an easy, nutritious option to start solids. You can use store-bought baby food or go with homemade purees. There are so many No-Cook Baby Food options that are fast and simple, and each stores well in the freezer, too.

Typically, you would start with one meal a day, then gradually work up to two meals, then three with the goal of being at at least three meals by the time baby turns one. (Many kids are having three meals and two snacks by age one, but it may depend on how many bottles or breastfeeding sessions, and generally their unique hunger level. )

Babies vary widely in their eagerness to eat solids and may or may not be interested. Offer food when baby is rested and has a full tummy from their milk feeding as it will take them time to connect the dots between this new solid food and its ability to satisfy their hunger.

Let baby take the lead on the amount of food they eat and stop the meal when they close their mouth, turn away from the spoon, or start to fuss. You can even put some of the puree onto a spoon and offer it to baby to feed themselves.

First Puree Recipes to Try

Here are some simple purees that work well to start solids.

Favorite Sweet Potato Baby Food

You can serve this as wedges, a thick mash, or a thinner puree to your baby or toddler. (Adults will love the wedges, too!)

Get the recipe

Banana Puree Baby Food

Use a ripe banana with at least some brown spots for the best flavor in this puree.

Get the recipe

Best Apple Puree (with Flavor Combinations + Storage Tips))

There’s no one right serving size for every child, so start with a smaller amount and offer more as indicated by baby. When they turn their head or close their mouth, end the meal—it’s usually pretty obvious when they want to be done!

Get the recipe

Easy Pear Puree (Plus Easy Storage Tips)

Use ripe pears—they should give just a little to the touch and smell like a pear—for the best flavor in this puree. Some babies may want a few spoonful, some a bowlful. Follow baby’s cues to determine the right amount for them.

Get the recipe

Quinoa Baby Food (Easy Baby Cereal)

Transform nutrient-rich quinoa into a delicious baby food—with options for older kids and parents to share it—using this simple method. (Find flavor variations and storage tips too.)

Get the recipe

Easy Carrot Baby Food (Puree and BLW-Syle)

Turn fresh carrots into a simple, nourishing baby food for baby with this easy method to make Carrot Puree. Read the Notes for additional flavor options and storage information.

Get the recipe

Starting Solids: Baby Led Weaning

The feeding approach known as “baby led weaning” or “BLW” for short, is a style of feeding infants that has become increasingly popular over the past decade. It allows babies to feed themselves right from the start with food that is easy to hold in their hands—or foods offered on preloaded spoons.

The food is typically offered in thick finger-size pieces so baby’s little hand can hold it securely. And the foods are soft and easy to squish between your fingers for a low risk of choking.

This option has the benefit of allowing you to, very often, share the food that you’re making for the rest of the family with baby with simple modifications.

(I love this method, but want to add that there can be so much shaming online if a family decides not to go with BLW. There is no one right way to feed a family. You can do purees and BLW-style foods. BLW is not magic and it can be incredibly stressful for some people. Every family has a unique set of circumstances and we all need to judge each other a little less.)

My full Guide to Baby Led Weaning has the complete information on using this approach.

First BLW-Foods to Try

Here are some easy and nutritious options to start baby-led weaning.

Ultimate Guide to Baby Led Weaning (and Best First Foods)

Below are some of the best first foods to start baby led weaning. Choose one at a time to offer and make sure that the fruits are ripe so that they are soft and taste good. (Nutrition will vary based on the specific foods you offer.)

Get the recipe

Easy Egg Yolk Puree (with BLW option)

This is an easy method to introduce eggs to baby, whether they’re starting solids on purees or with the baby led weaning approach. Adjust the number of eggs up or down as you like.

Get the recipe

Best Broccoli for Babies (Puree and BLW-Style)

Learn how to make nutritious Broccoli Puree and a super easy method for baby led weaning style broccoli. Both start with the same technique, so you can do either (or both!).

Get the recipe

Favorite Zucchini Baby Food

Learn the easiest way to make flavorful Zucchini Baby Food—with options for baby-led weaning zucchini and also zucchini puree—with one simple method. Plus: Find storage and serving tips.

Get the recipe

Easy Roasted Carrot “Fries”

These baked carrot fries are a simple side to go with burgers or chicken and pair perfectly with ketchup.

Get the recipe

The Best 2-Ingredient Pancakes (Baby and Toddler Approved)

This recipe makes one small batch of super tender 2-Ingredient Pancakes. It usually makes 1-2 little-kid-size servings. To make more, simply double the recipe. These are delicate pancakes with a texture that's sort of custardy like French toast, so be gentle when flipping them. See the NOTES at the bottom for the flavor variations.

Get the recipe

How many meals should I offer baby each day?

You can start with one meal a day, then gradually increase as baby becomes more interested in food and it works naturally with your schedule. There’s no one right way for every family, but generally aim to reach 3 meals (and possibly even two snacks if it works with your schedule) by the first birthday.

Refer to baby feeding schedules for more information and options.

I’m worried about choking—what should I do?

The best thing would be to take an infant CPR course so you feel armed with information. You can also read this post on Toddler Choking Hazards, which will give you all of the info you need about foods to watch out for an avoid to keep mealtimes safe and enjoyable.

Generally, if the food you offer is soft and easy to squish between your fingers, baby is sitting down and has water to drink throughout a meal, you can lower choking risks.

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Infant Feeding: The Baby-Led Way

This course from Feeding Littles is the gold standard of safe self-feeding from the start.

Learn More

When can baby have peanut butter?

Experts advise introducing it soon after you start solids—assuming there is no history of severe food allergies in the family and baby has not had eczema. Read more about introducing peanut butter here and find my favorite peanut butter puree!

When can baby have milk?

Babies should have formula and breastmilk as their primary food and water with meals once they start solids. The American Academy of Pediatrics recommends that we wait to introduce cow’s milk until baby has turned one since, unlike the proteins in dairy like yogurt and cheese, the ones in cow’s milk are harder to digest.

Cow’s milk also contains a large amount of proteins and minerals, which can stress a baby’s kidneys or cause iron-deficiency anemia if given in large quantities. This is in the context of potential issues if you were to put cow’s milk to a baby bottle or sippy cup.

You can use an unsweetened nondairy milk in the meantime.

Image via Shutterstock

When can baby have water?

When you start offering foods, you can offer a little water along with it to help baby get into the habit of drinking water and to make foods easier to eat. Read more about babies and water—and why we want to wait until 6 months to start it.

Babies and Salt

It’s a good idea to review the recommendations on avoiding salt for babies—and how to do it without making yourself crazy. You can read my full post on babies and salt here.

When can baby have honey?

Honey is a no-go for kids under age one because it can cause a very rare, but serious, condition called infant botulism. While most foods not recommended for babies are due to choking hazards or allergy concerns, the deal with honey is completely different. And we need to avoid it raw and cooked.

Learn more about babies and honey and know that you can add a lot of flavor to foods using fruit purees like applesauce or mashed banana.

Best Early Finger Foods for Babies

Once a baby reaches around 9 months of age, they will have the ability to pick up smaller pieces of foods with their fingers. At that point, you can start offering more finger foods. Aim for them to be very easy to chew—you should be able to squish them between your fingers easily.

TIP: Find my full list of the best Early Finger Foods for easy reference.

Which highchair is best for a baby?

You’ll want a highchair that allows a baby to sit upright, rather than slouched back in a reclining position which could be a choking hazard. It’s also a good idea to choose a highchair that has a food rest which can promote proper body positioning while sitting.

Two of our favorites are the Stokke Tripp Trapp, which I’ve had for 7 years now and can say that it’s incredibly durable and easy to clean. We also love that it transforms into a stool once the kids are too big for the highchair components. It’s totally worth the price!

Another highchair that’s great for babies is Keekaroo Height Right Kids Chair that has nice cushions for added support.

TIP: Find my full list of favorite Highchairs for Babies and Toddlers for more information.

Learn More About Starting Solids

For my full information on starting solids. check out my Yummy Baby Food ebook. It takes you through the first year, with step-by-step advice, recipes, and tips in an easy to use digital format.

Related Recipes

I’d love to hear your feedback on this post, so please comment below to share.

This post was first published October 2018.

Revolution in the kitchen

Ten innovations that changed food and cooking forever

Instant coffee in the morning, milk chocolate bars and bars, ready-made baby food, bouillon cubes and instant soups - 150 years ago the world did not know all these products. But industrialization did its job, creating a completely different approach to cooking. Inventors in Europe and America made discoveries that shortened the time a person spent in the kitchen and led to the emergence of a whole food market

Revolutionary changes also affected the nutrition of children. A century and a half ago, Henry Nestlé, the founder of Nestlé, invented the first powdered infant formula, which became a lifesaver when there was a shortage or even absence of breast milk from a mother or wet nurse. In 1928, the Gerber family came up with ready-made vegetable and fruit purees in Gerber jars. Later, NESQUIK and Milo nutritional baby drinks appeared.

Drinks for adults have also become easier to prepare. In 1938, NESCAFÉ instant coffee was launched, which took about 8 years to develop and has made a huge contribution to the modern coffee cult. But the real gift for coffee lovers was the first Nespresso capsule coffee machine in 1986 year.

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Julius Maggi who founded the MAGGI brand in 1882 changed the traditional idea of ​​cooking second courses. Now his cubes, broths and instant soups are in almost every kitchen.

Favorite modern dessert ideas are also quite recent. It is hard to imagine, but until the beginning of the 19th century, chocolate was served only as a drink. After it acquired a solid form, chocolatiers began to experiment with its recipe. In 1875, the first milk chocolate was made in Switzerland, in 1930 - white, in 1935 - the world-famous KitKat chocolate bar.

In the 1920s, only simple ice cream flavors such as vanilla, strawberry and chocolate were known. In 1929, the founders of the Rocky Road brand mixed marshmallow, chocolate chip and walnut ice cream and created many other original ice cream flavors.

What is the secret to the success of these innovations?

A century and a half ago, the German pharmacist Henry Nestlé invented instant powder by mixing powdered cow's milk, wheat flour and sugar. It was the world's first artificial baby food, which was called "Henry Nestlé Milk Flour" (Farine Lactée Henri Nestlé). It was with this product that Nestlé's history of successful innovation began in 1867.

Before the invention of powdered formula, mother's milk was replaced by nurse's milk or cow's and goat's milk. However, animal milk was poorly digested by the fragile intestines of the infant, and dangerous diseases, including syphilis, could be transmitted to the child with the milk of the nurse.

If the mother had little or no milk, the children starved and often died. The problem of lack of breast milk drew the attention of the wife of Henry Nestle Clementine Eman . She could not have children due to poor health, but she was happy to take care of the kids, whose mothers worked in her husband's factory.

Founder of Nestle, German pharmacist Henry Nestle

It was the newborn of one of the Nestlé employees who was the first child to try dry formula, and she saved his life. Premature and weak, unable to tolerate mother's and animal milk, he began to grow and get better.

After that, Henry Nestlé began commercial production of dry infant formula, and by the end of the 19th century it became very popular, especially in Europe. However, after 100 years, a wave of criticism hit the baby food manufacturer: Nestlé was accused of being unethical in the very fact of advertising food products for children.

It should be noted that Nestlé was one of the first to publicly support the International Code of Marketing of Breast-milk Substitutes, a document of the World Health Organization (WHO) adopted in 1981.

Following the recommendations of the WHO and to this day remains one of the main principles of the work of Nestlé. The company produces various infant formulas (adapted, therapeutic and hypoallergenic), but always warns that breast milk is the ideal food for a baby.

Chocolate has a thousand-year history. He was familiar to the Indian tribes of the Aztecs and Mayans as a cold drink made from cocoa, tart and bitter. After the colonization of America, the chocolate drink came to Europe, where it acquired a solid form at the beginning of the 19th century. In 1875, a revolutionary event took place that opened milk chocolate to the world.

The first chocolate bar was produced in 1847. Since then, the chocolate industry has flourished. Chocolatiers constantly improved the recipe, one of them was the Swiss Daniel Peter . Thanks to Henry Nestlé, the founder of Nestlé, he developed a recipe for milk chocolate.

For several years, Daniel Peter tried to combine chocolate and milk, but he never succeeded because of the high water content of milk and the fat content of cocoa liquor. The solution was condensed milk produced by Nestlé. As a result of experiments, Peter invented the world's first milk chocolate bar, which he produced in 1875 under the name Peter-Cailler at the chocolate factory of his father-in-law François-Louis Cailler.

Nestle chocolate advertising, 1927 © Nestlé S. A.

An interest in milk chocolate brought together Alexandre-Louis Caillier, grandson of François-Louis, Daniel Peter, Henry Nestlé and Amédée Kohler. They chose an innovative strategy for the production of milk chocolate - to add only condensed milk to it. It makes the chocolate creamier than competitors who use milk powder. This approach continues to this day.

In the Swiss town of Broc, not far from the pastures, Caillet built the Maison Cailler factory. It still makes Cailler milk chocolate and only uses milk from cows grazing within 30 km of the plant. Factory employees joke that they know by name every cow whose milk they add to chocolate.

Despite the fact that Nestlé acquired Peter-Cailler-Kohler in 1929, Cailler chocolate remained purely Swiss for a very long time: its recipe was kept in secret, which was not known outside the country. It wasn't until 2015 that Nestlé launched the brand into the global premium chocolate market.

Nestlé now produces chocolate in 32 countries (not only Cailler, but also KitKat, Nuts, Nesquik, Smarties, Aero, Wonka, Crunch, Butterfinger and local brands) and helps cocoa bean farmers through its massive Cocoa -plan". The company trains farmers, provides them with quality cocoa seedlings and fights for the protection of human rights.

The first white chocolate bar appeared in 1930 at the old Swiss factory Cailler, which Henry Nestlé, the founder of Nestlé, bought a year earlier. Despite the "young history" of white chocolate (the first solid chocolate appeared in 1847, milk chocolate - in 1875), the details of its creation are not known for certain.

According to one version, a new type of chocolate was invented out of necessity - it was necessary to sell the remaining excess milk powder. After the First World War, the demand for this product fell sharply - consumers began to buy fresh milk again, and the company was looking for new ways to sell it.

According to another version, Nestle tried to use the excess cocoa butter accumulated as a result of milk chocolate production. There is also a third version, that the idea of ​​a new chocolate was born for purely economic reasons: in those years there was high competition in the chocolate market in Switzerland.

The white chocolate that Nestlé produced under the Galak brand was obtained by mixing powdered milk, sugar and cocoa butter, which is pressed out of a hot chocolate solution under high pressure and solidifies into a yellowish-white fat. Unlike other varieties, white chocolate does not contain cocoa powder, which would give it a dark color.

Advertisement for Baci sweets brand PERUGINA (owned by Nestle Corporation since 1988) © Nestlé S.A.

White chocolate can only be ivory, otherwise it cannot be considered real. In addition, it must have a certain ratio of ingredients: at least 20% cocoa butter, at least 14% film milk powder, about 3.5% milk fat and 55% sugars or other sweeteners.

A product with any other recipe is labeled as a confectionery/summer coating.

Like milk chocolate, white chocolate began in Switzerland but quickly spread throughout the world. Its global production began after World War II. He was especially liked in the USA, where he got the earliest - at 1931 years old. In 1948, the legendary white chocolate brand Alpine White was launched on the American market and remained popular for many decades.

Crispy milk chocolate, which later became the famous KitKat bar, appeared in 1935 at the Rowntree plant in the British city of York. Then, 60 years after the invention of milk chocolate, confectioners added waffles to it. This innovative early 20th century formula still makes KitKat one of the most popular chocolate treats today.

The first KitKat consisted of four chocolate bars packed into one lunchbox-sized bar. KitKat of classic shape and size came out a year later. It was originally released under the name Rowntree's Chocolate Crisp, which means "crunchy chocolate" in English. In 1937, the bar was renamed KitKat Chocolate Crisp, and after World War II, KitKat.

No one knows exactly why the product was called KitKat. According to one version, this was the name of the literary and political club of the late 17th century, organized by Christopher Catling (Christopher Catling). The shortening of his name to Kit Cat became the name of the club. The meetings were held at Catling's Confectionery, which sold delicious waffle biscuits. So the name Kit Cat (after KitKat) began to be associated with a waffle dessert.

According to another version, KitKat is an onomatopoeia. Kit resembles the sound of wrapping foil being opened, and Kat is the sound when a piece breaks off a chocolate bar.

KitKat first peaked in popularity during World War II and the early post-war years, as it was considered a valuable food product. The lack of milk at the time forced the manufacturer to release a simple version of the candy bar. It was dressed in blue packaging to distinguish it from the classic KitKat, which returned to the market only in 1949 year.

At that time KitKat was "What active people need".

The famous advertising slogan "There is a break - there is a KitKat", which became the hallmark of the brand, was invented only in 1957. A year later, the first advertising campaign on television was launched, and sales of KitKat increased by a quarter. "

After 30 years, Nestlé acquired the KitKat brand, which it then expanded to markets in Central and Eastern Europe, Asia and Latin America.

Nestlé pastry chefs have experimented with the KitKat flavor palette, making exotic fillings such as passion fruit or tiramisu with wine and mascarpone. In 2003, many new types of KitKat appeared, but interest in them was short-lived. In 2005, the manufacturer returned to the original recipe - milk chocolate, waffles and nothing more. Only KitKat Chunky with peanut butter remained on the market, released at 1999 year.

KitKat is now sold in 72 countries, each with a unique taste. The classic recipe is modified to suit the needs and preferences of the locals. In some countries, in addition to KitKat milk chocolate, you can find dark and white chocolate, as well as bars with orange, mint, pineapple and other flavors. The most diverse in Japan: there is a KitKat with a taste of lemonade and even wasabi.

The MAGGI brand has turned the usual idea of ​​home-cooked food upside down. Its founder, Swiss culinary specialist Julius Maggi, noticed that women who traditionally cooked meals for the whole family were spending more and more time at work and less and less time in the kitchen. This trend of the late 19th century spurred him to create hearty and easy-to-prepare meals.

His dream was for a product that would be as versatile and common as salt and pepper, and accessible to every worker. Maggi was inspired by the idea of ​​Dr. Fridolin Schuler, who considered beans an excellent alternative to hearty meat, as these vegetables are rich in nutrients and trace elements and are easily absorbed by the human body.

Two years of scientific research, and in 1882 Maggi and Company produced pureed pea and bean flour, which was designed to solve the problem of malnutrition. Three years later, the production of the world's first instant soups began, and in 1886 - the first concentrated liquid broth, which became the basis for consommé, soups and side dishes.

Maggi did not stop at classic vegetable soups and came up with bouillon cubes, sauces, seasonings and products with exquisite tastes - dry broths with the aroma of curry and turtle soup, seasoning with truffle flavor. By 1888 he had opened branches or subsidiaries in Germany, France, Italy, Great Britain and the USA.

Advertisement for MAGGI products, 1894-1907 © Nestlé S.A.

Much of the success of the MAGGI brand has come from its packaging, which from the very beginning featured bright and memorable colors of red, gold and black, as well as advertising.

Julius Maggi was one of the first to use glossy posters on the street, advertisements on public transport and a loyalty program through which customers received prizes. MAGGI van drivers at the crossroads of many cities around the world handed out trial portions of hot soups and broths for free.

In 1947 Alimentana, which manufactures MAGGI products, merged with the Nestlé business and was named Nestlé Alimentana, bringing together the innovative strength of the two Swiss companies.

Today, MAGGI is one of Nestlé's more than $1 billion brands with a wide range of instant soups, bouillon cubes, broths, soup and main course bases, condiments, noodles and sauces.

MAGGI products use only natural dried vegetables, spices, herbs, saffron and turmeric as dyes, wheat flour, corn and potato starch as stabilizers and thickeners. Preservatives are never added, which is very important for a healthy diet of a modern person.

In the 21st century, MAGGI pays special attention to the culinary and nutritional habits of every region of the world. For South Africa, the brand has developed a special line of noodles containing amaranth leaves growing here - "morogo". MAGGI also produces special batches of products enriched with micronutrients (iron, zinc, iodine and vitamin A) in India, Pakistan, Sri Lanka, Central America, Central and West Africa.

Coffee is the second most popular drink after water. The world's inhabitants drink more than 1.4 billion cups of coffee a day. A huge contribution to the modern cult of coffee was made by an instant drink invented by a chemist by Max Morgenthaler for Nestlé. The company's innovative development became the legendary NESCAFÉ brand, launched in 1938.

The Brazilian government approached Nestlé management in 1929 with a request for help in solving the colossal surplus of coffee that had formed in the country due to the 1929 stock market crash. After five years of fruitless attempts to find the optimal solution, Nestlé has suspended research. But Max Morgenthaler was so passionate about the idea that he asked to continue working on the project.

The chemist worked on his own time and bought coffee beans with his own money. In 1936, a few months after the official end of the program, he developed an instant powder that retains the natural aroma of coffee and is prepared in seconds: all that was required was to add hot water.

The secret that Morgenthaler discovered is that the taste and aroma are better preserved by adding sugar to coffee with milk, carbohydrates (later NESCAFÉ technologists abandoned this ingredient) and processing with high temperatures and pressure.

Until the 1960s, NESCAFÉ was sold only in cans. In 1961, the first glass jar appeared in Japan. The new packaging, which kept coffee fresh longer, was a success and helped position NESCAFÉ as a premium brand. Already in 1962, a glass jar became a real hit in European supermarkets.

NESCAFÉ's next major change took place in 2014. For the first time, the company developed a consistent look for all the brand's products worldwide, came up with a new slogan "It all starts with NESCAFÉ" and redesigned the signature red mug.

NESCAFE brand advertisement, 1940s © Nestlé S.A.

Today, more than 5,500 cups of NESCAFÉ coffee are drunk around the world every second. The brand is present in 180 countries and has 5 thousand different products, taking into account the taste preferences of different countries.

C 1936 years NESCAFÉ introduced several other important innovations: freeze-dried instant coffee and "coffee on the run" in the NESCAFÉ Shakissimo cup.

In its 80-year history, NESCAFÉ coffee has been on top of the world - on the Ganesh Himal during the record-breaking expedition to Everest with Edmund Hillary and Tenzing Norgay in 1953 - and even on the moon. 16 years after climbing Everest, a cup of NESCAFÉ made its way aboard the Apollo 11 spacecraft along with Neil Armstrong, Buzz Aldrin and Michael Collins.

As true innovators, NESCAFÉ thinks about more than just enjoying coffee now. Around the world, the future of coffee is under threat due to climate change, plant diseases, outdated agricultural practices, and massive population migration from coffee-growing regions to cities.

The brand has been helping to combat these problems since 2010, when the NESCAFÉ Plan was launched. Until 2020, 500 million Swiss francs will be invested in support of coffee-related projects. The program is already operating in India, China, Colombia, Côte d'Ivoire, Indonesia, Mexico, Thailand, Viet Nam and the Philippines.

For the first time a cup of coffee in a coffee house was drunk in Arabia in the 15th century, and now it has become an essential attribute of urban life in the 21st century. Now people come to coffee shops not so much for a fragrant drink, but for the atmosphere and communication in his company. After all, coffee made at home is almost no different from what is made by a barista. This was made possible by the introduction of the Nespresso coffee capsule in 1986.

In 1975 Nestlé employee Eric Favre ordered an espresso from a cafe in Rome. Unlike other establishments, the coffee here turned out to be uniquely delicious. Favre found out a secret from the barista: at the beginning of cooking, he treated the ground grains with hot steam several times.

Favre was inspired by the idea of ​​making such coffee at home without special equipment, and as a result he came up with a hemispherical coffee capsule, in the base of which he built a filter and a membrane. He also designed a special coffee machine for her, the mechanism of which pierces the aluminum foil at the bottom of the capsule with a special plastic disc, providing the necessary pressure.

An innovative system called Nespresso makes it easy, clean and quick to prepare the perfect cup of espresso. Its uniqueness lies in the tightness of the capsule, which preserves the taste and aroma of the best varieties of Grand Cru coffee, as well as in the pressure of 19 bar, which allows you to reveal all the notes of the taste and aroma of coffee.

Only 1-2% of the coffee grown in the world is used in the Nespresso capsule, because it is they who meet the high requirements of the company."

Nespresso is positioned as a premium brand. To maintain this status, in 1989 the company founded the Nespresso Club, of which every owner of a Nespresso coffee machine became a member. Since 2006, the face of the brand has been actor George Clooney, whose image of a gentleman is as impeccable as Nespresso coffee.

The history of Nespresso began with four types of capsules and one model of coffee machine. Now the range includes 24 brands of Grand Cru coffee and 60 varieties of coffee machines. The capsule coffee market is growing at a rapid pace.

A crisis in the economy often pushes entrepreneurs to invent something radically new for the market. This is what happened with Milo, an instant chocolate-malt drink to be mixed with water and milk. It was invented by Nestlé to solve the problem of malnutrition and malnutrition in children, common during the difficult years of the Great Depression of the 20th century.

In 1934, Thomas Main , a food developer at Nestlé Australia, created a unique drink enriched with vitamins and minerals with a flavor that children love so much. He did not doubt the power and benefits of Milo and drank it until his death at 93 years.

Milo is formulated with calcium for strong teeth and bones, iron for proper oxygen metabolism in the body, vitamin A for healthy vision, vitamins B1 and B2 to release energy from calorie-dense nutrients, and vitamin C for healthy skin and gums.

Inventor Thomas Maine was inspired to create Milo by the story of the ancient Greek athlete Milo of Croton who won six Olympic Games in the 6th century BC. e. On one of them, he lifted the bull on his shoulders and walked around the Olympic stadium four times with it.

Milo is now manufactured in 24 Nestlé factories worldwide and sold in over 40 countries, with a focus on Asia, Africa and Oceania.

Advertisement for Milo drink, 1934-1937 © Nestlé S.A.

In Malaysia, it is so popular that it is considered a national drink. This country even has special recipes for Nestlé chocolate malt drink - Milo Godzilla with a scoop of vanilla ice cream or whipped cream and Milo Dinosaur with an extra portion of Milo powder at the bottom of the glass, but not stirred.

The Milo brand encourages sports initiatives in many countries. In Australia, Milo sponsors the in2cricket and T20 Blast programs to teach cricket skills to children of all ages. In Singapore, where 100% of the population owns mobile phones and two thirds own smartphones, the brand launched the Match-Up mobile app, which helps those who want to organize a sports match find players.

A young mother spends 848 hours a year making her own puree for a small child. Baby food manufacturers save this time. The first can of baby puree appeared in 1928 in Daniel and Dorothy Gerber's Family Factory in Michigan. Thus was born the Gerber brand, recognizable by the outlines of the baby's face in the logo.

Once the Gerber family was in a hurry to leave the house, but there was no mashed potatoes for their seven-month-old daughter Sally. Dorothy rubbed the peas through the sieve again, and Daniel looked at his watch.

Watching the labour-intensive cooking process, he thought, what if they prep the puree in their canned food factory? if it can make mashed tomatoes for adults, then you can make mashed potatoes for children.

Gerber began to develop the technology of industrial preparation of baby purees. The factory released a trial batch of the new product and provided it to Mrs. Gerber and several factory workers for testing.

By the end of 1928, after the new product had been approved, five varieties of Gerber's Strained Vegetables were available. Six months later, jars of mashed peas, prunes, carrots, spinach, and beef soup were sold in every major US grocery store.

From the Gerber labels, the baby immediately began to smile. Her hand-drawn silhouette was chosen in the competition for the best illustration for a Gerber ad. This was an unfinished drawing by artist Dorothy Hope Smith of her little neighbor Anna Turner . The baby was so fond of buyers that since 1931 her image has become the official trademark of Gerber.

Quality has always been above all for the brand. In 1938, Dorothy Gerber personally answered every letter addressed to the company - this was the prototype of the telephone support line. "

In order to control quality from the very beginning, more than 60 years ago the company founded the Association of Farmers in Poland. Gerber trains suppliers to grow fruits and vegetables for baby food.

In 2007, Nestlé acquired the Gerber brand, the leader in the American market. Today, Gerber produces about 500 baby food products in 30 countries and also monitors their quality.

The company works with suppliers in the third generation, makes soil analyzes and checks vegetables and fruits grown on it according to 500 parameters. Gerber's innovative "Tasty and Healthy" technology allows you to destroy harmful microbes and select the optimal heat treatment for each type of vegetable and fruit.

In the 1920s, ice cream only tasted like vanilla, chocolate, or strawberries. The first known flavor combination—marshmallow, chocolate chip, and walnut—was Rocky Road ice cream.

In the US state of Auckland, in 1929, ice cream maker William Dryer and candy maker Joseph Edie began experimenting with making ice cream.

The name Rocky Road (translated as "rocky road") was the best description of the texture of the resulting product. The brand has found huge success on the Californian coast.

In 1947, Yedi left the business and Dreyer changed the name of the company to Dreyer's. Having begun expansion in the central and eastern parts of the United States, at 19In 1981, Dreyer's faced a powerful competitor - Breyers. Due to the consonance of names, William Dryer began to use the name Edy's in some states.

Advertising of ice cream Nestle, 1962-1970 © Nestlé S.A.

Today this brand has two names at once: Dreyer's in 14 western states of America and Asian countries, Edy's throughout the rest of the United States. But there is only one secret to success: do not stop at innovation.

In 1987, Dryer launched the Grand Light Ice Cream for health conscious people. In 2005 - Slow Churned, a line of gooey ice cream. Slow Churned Light Ice Cream has the traditional rich, creamy taste but half the fat and one-third fewer calories. Since 2006, the legendary Rocky Road ice cream has been part of the Nestlé brand family.

The brand continues to experiment with ice cream flavors. To do this, the company employs the official taster John Harrison, known as the "ice cream man". For 30 years, his workday starts at half past seven in the morning, the time when his million-dollar insured taste buds are at their best tasting. Harrison tries about 20 types of ice cream a day.

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