Nestlé is the world’s largest food and beverages company and is present in 189 countries around the world.
We offer a wide portfolio of products and services for people and their pets throughout their lives. Our more than 2000 brands range from global icons like Nescafé and Nespresso to local favourites like Ninho.
Nestlé is based in the Swiss town of Vevey where it was founded more than 150 years ago
- 23 000 employees in over 189 countries
- 418 factories in 86 countries
- Over 2 000 brands
- 1 billion Nestlé products sold every day
Competences & Capabilities
Our understanding of the relationship between nutrition and health is continually evolving. Nestlé’s researchers are looking ahead to discover how we can further enhance quality of life and contribute to a healthier future. At our different sites across the world, including the Nestlé Research, we are working to discover, develop and deploy new products and services that we aim to scale up rapidly.
To augment our own capabilities, we also collaborate with leading universities, research organisations and startups. Likewise, we have a number of innovation partnerships with ingredient suppliers and equipment manufacturing companies to accelerate product and technology development.
- Creating tastier and healthier products
- Enhancing infant and maternal nutrition
- Understanding the microbiome
- Supporting healthy ageing
- Personalising nutrition
- Innovating in digital
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
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
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
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
The following intermediate steps are required
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
This activity will propose a framework, consult with partners, and run five pilot programmes to provide examples of development for different constituents: graduates, established employees (technical and managerial), top talent, and entrepreneurs