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NESTLÉ
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.

NESTLÉ

Avenue du Jorat 57, CH-1000 Lausanne 26, Switzerland

http://www.nestle.com

Contact

Dionisi, FD (Fabiola) fabiola.dionisi@rdls.nestle.com

Partner in the following EIT Food projects

NESTLÉ
Education

Food Innovation Lab - EIT Summer School 2019

Innovative solutions are required to tackle the global food challenges of today and identify opportunities along the entire food value chain.

NESTLÉ
Innovation

Our Nutritious Protein

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.

NESTLÉ
Education

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.

NESTLÉ
Innovation

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.

NESTLÉ
Entrepreneurship

EIT Food Accelerator Network

Partnering with the world-leading corporates & research institutions in the agrifood space

NESTLÉ
Innovation

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.

NESTLÉ
Education

From Leaf to Root – Holistic Use of Vegetables

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.

NESTLÉ

Advancing careers in the food system

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.

NESTLÉ
Innovation

EIT Food Digital Marketplace for Side Streams

A substantial part of the food industries' produce ends up to now as waste.