Meet Cleide, Global Confectionery Lead

Combined with her rich Brazilian heritage – she was born near the world’s biggest tropical wetland region, the Pantanal, and grew up in the multicultural city of São Paulo – this all forms the basis of her passion for food, from savory to sweet.

Food ally

“My family and I have always been connected to cuisine,” she said. “My father used to fish in the wetlands and my mum used to cook in different ways. Since I was little, I was always exploring different foods and curious to learn more.”

Cleide continued her allyship with food by joining Nestlé in Brazil as a supply planner in 1993, overseeing the production planning and monitoring goods stock, before working as a business analyst. She then moved to Switzerland working in demand and supply planning for Nestlé International Travel Retail, and then took up a commercial role when she joined Nestlé Professional in 2019.

“The beauty of Nestlé getting to know different categories and people over the past 30 years,” she added.

“It’s the same company, but you must adapt your approach to customers, consumers, and challenges. You can leverage your different experiences to bring new ideas and approaches to the business you are working in. It is a unique company.”

Right balance

Today, as the Global Confectionery Category Lead in the Nestlé Professional (Out-of-Home) Strategic Business Unit, Cleide thrives on exchanging her expertise and passion to customers, consumers, colleagues and beyond.

“Confectionery plays a role,” she explained. “People love chocolate. So do I! It brings pleasure and gives them some ‘me time’, especially in the busy world that we live in. And it is a great fit for customers as they are always looking for unique and special recipes that will delight their consumers.

“It’s an opportunity to offer our customers and consumers alternatives through brands they know and love, as well as providing moments to connect with family and friends,” she added.

Sustainable inspiration

Cleide is also proud to be part of a company that has a strong sustainability drive. Working in the confectionery business has given her inspiring insights into Nestlé’s cocoa sourcing.

“To make great chocolate, you need great cocoa,” emphasized Cleide. “Nestlé has significantly invested in our cocoa bean sourcing as it allows us to preserve and protect the natural environment for generations to come.

“Nestlé is doing this through the Nestlé Cocoa Plan, from improving farmer incomes to tackling child labor risks and sourcing high-quality raw materials.”

Exchanging insights

In addition, Cleide collaborates with external organizations such as cocoa supplier, Barry Callebaut, to combine expertise, research and explore opportunities through product innovation.

This valuable exchange has provided new insights on plant-based sweet pastry, plus ideas for plant-based chocolate dessert ingredients and baked treats like cookies and croissants, aiming to deliver innovative and tasty solutions for customers, she added.

Cleide will be sharing her knowledge at the Global Dessert Trends webinar on June 22, 2023.

Registration is free and open to all who are interested.