For close to a century, York has been the birthplace of one of the most beloved chocolate bars globally: KitKat.
Initially introduced in 1935 as Rowntree’s Chocolate Crisp, this iconic treat has been manufactured in the historic city ever since.
Today, managed by Nestlé, the York facility continues to serve as the core hub for KitKat production, catering not only to the UK market but also to consumers worldwide.
Behind the scenes, a dedicated team of experts works tirelessly to enhance and modernize the product to meet contemporary demands while preserving the traditional taste cherished by generations.
Having the opportunity to be involved in the production of one of the UK’s favorite chocolate bars is a dream for many. However, for Rob Jackson, a product and process specialist at Nestlé focusing on KitKat, it is a reality.
Eight years ago, Rob ventured into the confectionery realm. Despite lacking a culinary background, he brought to the table a master’s degree in forensic anthropology and teaching experience.
“I aspired to work in a real-world scientific laboratory with practical industrial applications,” he shares.
“When Nestlé sought a lab technician for its global confectionery R&D center in York, I saw it as a fantastic opportunity.”
Since joining Nestlé, Rob has transitioned through various departments, moving from the lab to the healthy snacking and KitKat team in the Product Technology Centre, and now to his current role in the factory, which he describes as “highly diverse.”
Constantly engaged in refining and enhancing processes, Rob and his team are always at work. “There are continual developments, even with our core products,” he points out.
“This may involve testing a new ingredient, making subtle recipe adjustments, or implementing changes in our manufacturing process, such as adopting modern technologies to reduce carbon emissions from wafer baking or enhancing efficiencies in the molding process.”
Rob emphasizes his current focus on sustainability, aiming to minimize carbon emissions from operations and the supply chain.
Excitingly, he hints at upcoming chocolate bar innovations but remains tight-lipped on specifics.
When dealing with a renowned and cherished product like KitKat, maintaining high standards is crucial, and an in-house team of expert tasters plays a vital role in this process.
“These tasters are trained to discern subtle differences and articulate them objectively and scientifically,” Rob elaborates.
“Instead of personal preferences, they focus on attributes like cocoa intensity, biscuit flavor, or milk richness. We then analyze this feedback to align with consumer preferences and make informed decisions.”
Rob expresses contentment with the trajectory of his career, highlighting the gratification of working in such an engaging field.
“Even on challenging days – dealing with operational hitches or accidental chocolate spills – I can always pause, look around, and appreciate the excitement of my work. It’s truly fulfilling and enjoyable,” he reflects.
With a rich heritage spanning 90 years, KitKat stands as a testament to York’s confectionery legacy, and with individuals like Rob driving innovation, its future appears just as promising.