Nestlé is the world’s largest food and beverages company, present in 190 countries around the world. We offer a wide portfolio of products and services for people and their pets throughout their lives. Nestlé is based in the Swiss town of Vevey where it was founded more than 150 years ago.
- CHF 91.4 billion sales in 2018
- 308 000 employees
- 413 000 factories in 85 countries
- Over 2000 brands
Competences & Capabilities
Nestlé Research delivers scientific discoveries for product innovation. These discoveries are translated by Nestlé category-specific Product and Technology Centres into innovations for the business. Nestlé Research includes 4 Institutes (Health Sciences, Material Sciences, Food Safety and Analytical Sciences, Packaging Sciences) and a clinical development unit in Lausanne, Switzerland, as well as pet care and plant sciences research.
Partner in the following EIT Food projects
Innovative solutions are required to tackle the global food challenges of today and identify opportunities along the entire food value chain.
Consumer desire for protein-rich foods and beverages is driving growth and innovation in protein ingredients.The population growth together with the changes in the food consumption patterns away from animal -derived proteins, further increases the demand for new plant -proteins.
INNOFOOD - Innovating Food Value Chain Innovations: Novel Management Perspectives on New Product Development - From Simulation to Reality
The one-week intensive INNOFOOD course for master- and doctoral students, young researchers and professionals provides novel managerial perspectives and tools for successfully managing product development projects in food value chains.
Low-Energy Electron Beam (LEEB) to inactivate viruses and microorganisms on heat sensitive raw materials without affecting quality
Fruits, berries, vegetables, grains, herbs and spices are promoted as healthy foods that are consumed fresh or as part, for example snack bars, breakfast cereals or ready-to-eat meals.
Partnering with the world-leading corporates & research institutions in the agrifood space
Tasty Texture: Tailored fibre/protein-rich vegetarian Health Power food & novel extrusion technology platform
Plant-based foods are growing beyond vegan and vegetarians due to the emerging segment of the flexitarians, who seek to reduce animal protein consumption in their daily diet. Most product developments focus on meat or milk analogues.
Many vegetables including sweet corn, artichokes, potato and cabbage (e.g. Brussels sprouts) are not holistically used in food production although they are safe to consume (without or with further processing). In some cases, more than 50% of the nutritional valuable material is left in the fields or not further valorized.
EIT Food’s Professional Development Framework aims to provide a key resource for the food sector by creating an integrated approach to develop a skilled, innovative workforce.
A substantial part of the food industries' produce ends up to now as waste.