NESTLÉ
Profile
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.
Avenue du Jorat 57, CH-1000 Lausanne 26, Switzerland
Contact
Ariane Andres
Ariane.Andres@rdls.nestle.com
+44 7799 47 12 54
Partner in the following EIT Food projects
Favuleux: Developing Fava bean as a sustainable source of high quality protein for food, through optimized genetics, farming & processing
Fava bean is a grain legume which is welladapted to Northern Europe, and is relatively cheap to grow
Food Innovation Lab - EIT Summer School 2019
The “Food Innovation Lab” aims at guiding interdisciplinary teams of students and young professionals through an innovation process – from identifying challenges, developing consumer-centric solutions to prototyping in the laboratory and business model development
Our Nutritious Protein
To date, minimally processed plant -proteins are hampered as alternatives to animal -proteins due to the presence of usually called “antinutritional factors” (ANFs), decreasing their nutritional value
INNOFOOD - Innovating Food Value Chain Innovations: Novel Management Perspectives on New Product Development - From Simulation to Reality
Overview Focusing on both the individual manager and product development teams, INNOFOOD guides participants to avoid costly mistakes, blind alleys and the loss of employee motivation that often impedes innovation performance
Low-Energy Electron Beam (LEEB) to inactivate viruses and microorganisms on heat sensitive raw materials without affecting quality
However, the safety of these food ingredients can be an issue as they are vector carriers for pathogenic bacteria and viruses
From Leaf to Root – Holistic Use of Vegetables
This is due to several reasons including harvesting procedures having been designed for conventional products, consumer unawareness, and a lack of holistic product concepts
EIT Food Accelerator Network
Once you have applied for FAN, you will go through a rigorous selection process where you will be judged by a series of experts including successful entrepreneurs, investors and experts from the agriculture and food industries
Tasty Texture: Tailored fibre/protein-rich vegetarian Health Power food & novel extrusion technology platform
We aim to enlarge plant-based food offerings beyond meat analogues by a novel process combination for structuring protein and fibres obtained also from side-stream materials to develop a range of consumer valued tasty, healthier and sustainably processed alternatives to the currently popular starch based, energy dense products
Advancing careers in the food system
Professional development for a sustainable food system In a world of rapid environmental change, resource depletion, economic instability and social inequality, it is clear that a more sustainable future requires innovations on all levels of society and the economy
EIT Food Digital Marketplace for Side Streams
The goal of this project is to enable companies worldwide to easily identify candidate side streams for valorisation to catalyse match-making between suppliers and buyers and to build a knowledge base for EIT Food making this European consortium a game changer in the global circular bioeconomy