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Innovation news

News - Innovations List
Jun 14, 2019
breastfeeding mother

Nestlé announced today the launch of MATERNA Opti-Lac, a probiotic solution for lactating mothers, to help them reduce the risk of breast pain and mastitis – a painful inflammatory condition of the breast – during breastfeeding.

MATERNA Opti-Lac is a food supplement that contains a patented unique probiotic strain L. fermentum LC40, naturally found in breastmilk of healthy mums to support breast health.

MATERNA Opti-Lac is being launched first in Hong Kong with several markets to follow in the coming months globally. The hard gel capsules should be taken daily from the start of breastfeeding. Products will be available in pharmacies, drugstores, baby stores, retail shops and hospitals.

Thierry Philardeau, Head of Nutrition Strategic Business Unit, said: ‘’Maternal and infant nutrition are equally important in the first 1000 days of life. We offer high-quality, nutritionally balanced and science-based products to mothers and babies during this period. With MATERNA Opti-Lac, we are helping mothers to continue breastfeeding and offer their babies a solid foundation for life. It is a privilege to accompany many millions of mothers on this journey.’’

Breastmilk is the ideal nutrition for babies. This is why Nestlé promotes, protects and supports World Health Organization’s recommendation of six months exclusive breastfeeding, followed by the introduction of adequate nutritious complementary foods along with sustained breastfeeding up to two years of age and beyond.

During breastfeeding, problems such as breast pain or mastitis can leave mums feeling so unwell that they often stop breastfeeding. Mastitis affects up to 1 in 3 mums especially in the first 3 months of breastfeeding.

Research has shown that L. fermentum LC40 may be an effective way to help mums reduce the risk of breast pain and mastitis while allowing them to continue breastfeeding.

Nestlé has been active in developing science-based products and services that support pregnant or breastfeeding mothers and their infants. Through cutting-edge research initiatives such as LIFE (Lactation for Infant Feeding Expertise), the company is better equipped to understand human milk composition and its association with maternal nutritional status and infant health.

Last year the company launched MATERNA G-Balance, a new nutritional solution for pregnant women to help prevent gestational diabetes. With the introduction of MATERNA Opti-Lac, Nestlé is strengthening its portfolio, underlining its commitment to support optimal nutrition for mothers and babies during the first 1000 days of life.

Learn more about Mastitis.

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May 27, 2019
business meeting

Today, Nestlé kicked off a Research and Development (R&D) innovation challenge in Sub-Saharan Africa as part of the company’s efforts to contribute to the local innovation ecosystem. The challenge will help boost local entrepreneurship, as well as provide a platform for start-ups and universities to contribute to local sustainable growth by bringing breakthrough ideas to the market.

The R&D innovation challenge, which started today in Ghana, will also take place in Côte d'Ivoire, Kenya, Nigeria, Senegal and South Africa. The goal is to work collaboratively with start-ups and universities to identify sustainable and scalable science and technology solutions that help to accelerate the innovation of products that meet local consumer needs. The R&D innovation challenge calls for novel solutions across four areas: environmentally-friendly packaging solutions, sustainable cocoa plantlets, affordable nutrition and new routes to market.

Stefan Palzer, Nestlé Chief Technology Officer said: "There is a growing number of Africa-based entrepreneurs and local researchers with creative ideas to address issues facing their communities. This R&D innovation challenge presents for our company an exceptional opportunity to leverage the outstanding creativity, while helping to turn the most promising ideas into reality."

To engage with local start-ups, Nestlé partnered with Kinaya Ventures as part of the Spring Fellowship Program, which is designed to accelerate corporate start-up partnerships and catalyze digital entrepreneurship. The challenge also calls upon universities in Central and West African countries to submit solutions.

The R&D innovation challenge is part of Nestlé’s Global Youth Initiative, which has an ambition to help 10 million young people around the world have access to economic opportunities by 2030.

Read more about the R&D innovation challenge

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Apr 10, 2019
R&D Accelerator Program

Nestlé today announced the creation of the Nestlé R&D Accelerator based in Lausanne, Switzerland. The accelerator brings together Nestlé scientists, students and start-ups to advance science and technology with the objective to accelerate the development of innovative products and systems. Internal, external or mixed teams are eligible to use dedicated hot desks at the accelerator over a defined period of time. They have access to Nestlé’s R&D expertise and infrastructure, including shared labs, kitchens, bench-scale and pilot-scale equipment. The first teams have been selected and the accelerator will be operational by the end of 2019.

The accelerator is part of Nestlé’s global R&D network and located at the company’s fundamental research entity Nestlé Research, which employs around 800 people in Lausanne. It is at the heart of a unique innovation ecosystem with a high density of expertise in food and nutrition. This ecosystem includes several units of Nestlé’s R&D organization, leading academic institutions such as the Swiss Federal Institutes of Technology in Lausanne (EPFL) and Zurich (ETHZ) and the Swiss Hospitality Management School in Lausanne (EHL) as well as a wide range of innovation partners, suppliers and start-ups.

Stefan Palzer, CTO of Nestlé S.A. said: “We have taken a number of steps to accelerate innovation, including our enhanced prototyping capabilities and the funding of fast-track projects. With the Nestlé R&D Accelerator and its proximity to our R&D and business teams, we will bring open innovation to a new level. Combining our internal expertise and the deep knowledge of our academic and industrial partners with the external entrepreneurial creativity is a unique approach and will create an innovation power-house. It will accelerate the translation of innovative ideas and concepts into tangible prototypes and products.”

Read the full press release

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Mar 25, 2019
Nestlé researcher

Nestlé today announced the inauguration of a new Research & Development center (R&D) in Beijing and a System Technology hub in Shenzhen. The new R&D center will enable Nestlé to accelerate trend-based innovation in China to meet fast-changing consumer demand. The systems hub will strengthen collaboration with Chinese partners and suppliers in the area of systems.

Nestlé R&D in Beijing focuses on creating new food and beverage products primarily for Chinese consumers but also for those elsewhere in Asia. In close proximity to the Nestlé China Headquarters, it has state-of-the-art facilities that include rapid prototyping and packaging labs, as well as a consumer insight area. The center features over 40 R&D specialists working across multiple product categories, with expertise in sensory sciences, food technology and nutrition. They also collaborate with local universities and innovation partners. The site also houses the Nestlé Food Safety Institute in China.

Nestlé CEO Mark Schneider said at the opening event, “China is one of the fastest-changing food and beverage markets in the world, and a significant growth driver for Nestlé. We are strengthening our local R&D capabilities so that our teams can work faster and more efficiently to turn great ideas into the latest must-have products for consumers in China.”

The Shenzhen System Technology Hub is an extension of the Nestlé System Technology Centre in Orbe, Switzerland. The location near leading beverage machine and system manufacturers enables Nestlé to rapidly turn new ideas for beverage systems and components into reality. Technologists and engineers based in Shenzhen will also scout new system technologies relevant for Nestlé’s global beverage businesses.

Nestlé CTO Stefan Palzer said, “We are constantly looking for opportunities to increase the speed of our trend-based innovation. The proximity of the R&D team to the Nestlé China Headquarters and of the System Technology Hub to our suppliers and manufacturers will enable a strong collaboration that will help Nestlé push the boundaries by bringing breakthrough innovations to the market faster.”

Aside from Mark Schneider and Stefan Palzer, the inauguration was also attended by the Swiss Ambassador, Mr. Bernardino Regazzoni, the CEO of Nestlé for Asia, Oceania and sub-Saharan Africa, Chris Johnson, the Chairman and CEO of Nestlé China, Mr. Rashid Qureshi, Head of R&D China, Mr. Chris Pipe, as well as local authorities.

About Nestlé in China
Nestlé has been rooted in China for over 30 years, providing consumers with tastier and healthier choices and creating shared value for shareholders and society. China is now the second biggest market for Nestlé. The company has 33 production sites, three R&D and two innovation centers, a food safety institute, a dairy farming institute and one coffee center. Nestlé employs about 43,000 people in China.

Read the full press release (Chinese)

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Feb 26, 2019
dog

Anxious behaviors are common in dogs and can adversely affect their quality of life as well as that of their owners. These behaviors can range from hypervigilance, excessive barking, pacing, panting, compulsive licking and trembling to house soiling, destruction and fear aggression. In a Nestlé Purina survey, as many as 62 percent of dog owners reported that their dogs regularly exhibited one or more anxious behaviors.

The causes of anxious behavior may be attributed to genetics, early experiences, and environmental stimuli or stressors. Scientific research has also explored the connection between an imbalance of bacteria in the gut microbiota and anxious behaviors in dogs.

Over the years, Nestlé has pioneered research into how probiotics can be beneficial to health, leading to many products that help humans achieve a healthy digestion, such as nutritional drinks and yogurts. Nestlé Purina scientists leveraged this research expertise to determine if probiotics can also have beneficial effects on pet health.

In 2006, Purina Pro Plan Veterinary Diets introduced FortiFlora probiotic supplements – containing a safe and effective strain of beneficial bacteria proven to promote intestinal health and balance. FortiFlora also promotes a healthy immune system and is the number one probiotic brand prescribed by veterinarians as a nutritional supplement for dietary management of dogs and cats with diarrhea.

In recent years, Nestlé Purina scientists have focused on the benefits of probiotics for dogs with anxious behaviors.

“In searching for a new way to address dogs with anxious behaviors, we focused on the bi-directional communication known as the gut-brain axis — a connection believed to be influenced by the gut microbiota,” said Dr. McGowan, Nestlé Purina Research Scientist. “Scientific evidence has shown that controlling gut bacteria through probiotic administration can have a positive influence on anxious behavior.”

To help veterinarians manage dogs with anxious behavior, Nestlé Purina applied this research to launch new Purina Pro Plan Veterinary Supplements Calming Care, which contains Bifidobacterium longum (BL999), a probiotic strain that has been shown to help dogs maintain calm behavior.

“While anxious behaviors are often thought of as psychological, their effect on a dog’s physiologic state is real,” said Dr. McGowan. “By addressing this at a gut level, veterinarians can offer clients new hope for helping anxious dogs achieve peace of mind.”

For more information see:

What you should know about probiotics for dogs and cats

Study references:

Nestlé Purina Survey: Data was collected by Relevation Research via on online survey from August 2018. A total of 826 nationally-representative dog owners qualified and completed the survey.

McGowan, R. T. S. "Oiling the brain" or "Cultivating the gut": Impact of diet on anxious behavior in dogs. Proceedings of the Nestlé Purina Companion Animal Nutrition Summit, March 2016.
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Feb 21, 2019
vegan milk from nuts in glass jar

Globally plant-based foods are becoming increasingly popular. There are many different approaches for plant-based eating, including vegan, vegetarian or flexitarian. Flexitarianism is a recent trend that focuses on increasing the consumption of plant-based food while simultaneously reducing meat intake.

Like many lifestyle choices, there are different reasons for people to choose a plant-based diet, including dietary intolerances, general well-being, animal welfare, sustainability and climate change.

According to recent studies conducted by Nestlé Research scientists in partnership with academics from the University of Hawaii Cancer Center, a significant improvement in metabolic health indicators such as cholesterol, blood lipids and glucose tolerance can be seen within 48 hours of consuming a vegan diet. This can be attributed to the fact that vegan diets can be healthy with the appropriate selection of foods that adequately meet recommended nutritional requirements, in addition to being naturally high in dietary fibers, which are beneficial for glucose and lipid control.

To improve the understanding of the health impact of different types of diets, the studies further looked at the differences of several metabolic health indicators such as blood glucose (postprandial response), insulin, lipids and amino acids following the consumption of vegan, vegetarian and animal-based meals. These results showed that the levels of macro and micronutrients in each meal were more important than the type of diet eaten.

The authors suggest modification of the vegan diet to vegetarian could improve some health indicators. Similarly, modification of the animal-based diet to include vegetarian or vegan components could also improve health. These findings suggest that a flexitarian or semi-vegetarian diet could be most beneficial to health, as it can combine all of the nutritional benefits offered from vegan, vegetarian or animal-based diets.

At Nestlé, we are adding more innovative, healthy plant-based products to our portfolio in response to the increased consumer demand. In Europe, we launched the Garden Gourmet range, which offers consumers seeking a flexitarian, vegan or vegetarian lifestyle, alternatives to meat such as the vegan filet pieces.

We are accelerating new product launches across our portfolio through our well-known brands like the Coffee-Mate Natural Bliss non-dairy creamers and Nesfit plant-based smoothies.

Lastly, we are also investing in new brands such as Terrafertil and Sweet Earth, which have widened our natural, organic and plant-based offerings in Latin America, the United States and the United Kingdom.

For more information on our plant-based innovations see:

Our stories: Meatless meals

For more information on the research studies see:

Draper et al., Vegan and animal meal composition and timing influence glucose and lipid related postprandial metabolic profiles. Molecular Nutrition & Food Research (2019).

Wei et al., Metabotypes related to meat and vegetable intake reflect microbial, lipid and amino acid metabolism in healthy people. Molecular Nutrition & Food Research (2018).

Draper et al., A 48-hour vegan diet challenge in healthy women and men induces a branch-chain amino acid related, health associated, metabolic signature. Molecular Nutrition & Food Research (2017).

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Feb 04, 2019
Future Food Initiative

Nestlé today announced together with partners the launch of the Future Food Initiative, a joint research program between Swiss universities and industrial partners. The initiative will support Nestlé in the development of trend-based, tasty, nutritious and sustainable food and beverage products.

The Future Food Initiative brings together Swiss academic and industrial partners leading in nutritional science and food technology, including ETH Zurich, the Ecole Polytechnique Fédérale de Lausanne (EPFL), as well as Swiss companies Nestlé, Bühler and Givaudan.

The initiative encourages food and nutrition research in areas relevant to consumer trends and sustainability, and it includes a postdoctoral fellowship program to promote young scientists. The first research projects will focus on plant-based nutrition and ancient plant varieties.

Stefan Palzer, CTO of Nestlé S.A. said, "We accelerate innovation in collaboration with a variety of external partners, including world-class academia, globally leading suppliers and creative start-ups across the world. To address open scientific questions and challenges related to food trends and sustainable nutrition is key for us as we create tasty and nutritious food for all age groups. As one of the initiators of this important Swiss research initiative, we reaffirm our commitment to further strengthen the unique Swiss research ecosystem for food and nutrition research."

A significant part of Nestlé’s global R&D organization is located in Switzerland, including Nestlé Research. Nestlé Research employs about 800 people in Lausanne, where it combines fundamental science at the highest level with high-end analytical platforms and strong prototyping capabilities to accelerate the translation of science into innovation. In 2017, Nestlé made an R&D investment of around CHF 1 billion in Switzerland, which corresponds to about 58% of the total Nestlé R&D investment worldwide.

 

Learn more about:
The Initiative and the Fellowship Program
Nestlé’s innovation in a rapidly changing environment
Nestlé’s actions to tackle plastic waste
The Global Alliance for Youth
Nestlé’s PhD student program

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Jan 29, 2019
two little girls

Nestlé has acquired a novel technology developed by New Zealand scientists that will enable it to address one of the world’s most widespread nutritional deficiencies.

The unique technology, FERRI PROTM was developed to address nutritional iron deficiency, without adversely affecting the taste of food and beverages by researchers at the Riddet Institute Centre of Research Excellence (CoRE), Massey University.

"We developed the technology to help to address the world’s most important nutritional deficiency, as over 1.6 billion people are suffering from iron deficiency anaemia. However, our goal was to not only address iron deficiency, but to address it without impacting product quality," said Harjinder Singh, Director of the Institute and distinguished professor, who also led the research team at Massey University.

According to the World Health Organization, women and children are particularly at risk for iron deficiency, and if left untreated it can cause serious mental and physical harm.

To help reach vulnerable groups such as school-age children and expectant mothers, Nestlé fortifies affordable foods and beverages, like condiments and noodles, cereals and children’s milks. The acquisition of this technology will enable it to continue to make progress towards its efforts to reach millions of children and families.

"At Nestlé we believe that we have a key role to play in support of global efforts to tackle the global burden of micronutrient deficiencies. Through this collaboration with Massey University, we will have access to an innovative technology that enables us to effectively fortify our foods and beverages without compromising the quality and taste," said Petra Klassen Wigger, Head of Nutrition, Health and Wellness at Nestlé Research.

For more information read
How Nestlé is committed to address under-nutrition through micronutrient fortification
What our expert Petra Klassen Wigger has to say about our contribution towards ending hidden hunger

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Jan 21, 2019
mother and newborn child

Nestlé has today opened a research and development center for maternal and infant nutrition in Limerick, Ireland.

The opening marks the completion of a three three-year construction program with an investment of EUR 27 million (CHF 30 million).

The new R&D center will focus on scientific research to support innovation in milk-based maternal and infant nutrition products for the global market. This will help provide nutritional solutions for the crucial first 1,000 days of life.

More than 40 research staff work at the center, which is located together with Nestlé’s Wyeth Nutrition manufacturing plant. Wyeth Nutrition Ireland produces a range of premium milk powder products for infants, young children and mothers, for export to world markets.

The center incorporates state-of-the-art laboratory facilities as well as a full pilot-scale manufacturing line to facilitate the development and testing of new products from initial concept through to product deployment. This will help increase the pace of innovation in the category, which is one of Nestlé’s most important growth drivers.

Optimal nutrition during the first 1,000 days is crucial for lifelong health. Breastmilk is the ideal nutrition for babies. For those infants who cannot be breastfed or fed on breastmilk as recommended, infant formula is the only suitable breastmilk substitute (BMS) recognised as appropriate by the WHO.

For more on the R&D center, read the press release

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Jan 15, 2019

Nestlé and Danimer Scientific, a leading developer and manufacturer of biodegradable plastic products, today announced a global partnership to develop biodegradable bottles. Nestlé and Danimer Scientific will collaborate to design and manufacture bio-based resins for Nestlé’s water business using Danimer Scientific’s PHA polymer Nodax™. In 2018, the University of Georgia (U.S.A.) confirmed in a study that Nodax™ is an effective biodegradable alternative to petrochemical plastics. PepsiCo, an existing partner of Danimer, may also gain access to the resins developed under this collaboration.

Read the full press release

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Dec 21, 2018
scientific advisory board

19 December 2018 - Nestlé has appointed a Scientific Advisory Board for research and development, which met for the first time from 20-22 November, 2018 in Lausanne, Switzerland.

The Scientific Advisory Board is an independent advisory panel comprised of distinguished academics and thought leaders, who meet once a year to advise Nestlé on the long-term scientific strategy.

With expertise in nutrition, food science, health related disciplines and engineering, each advisory board member plays an important role in providing scientific guidance and expert recommendations.

The advisory board also represents a platform where Nestlé researchers and external experts can share knowledge and insights on scientific topics of mutual interest.

Stefan Palzer, Chief Technology Officer of Nestlé said, “Regular exchange with the academic world is central for us to focus and strengthen our innovation capabilities. This advisory board of distinguished scientists provides us with an exceptional outside perspective, allowing us to remain at the forefront of science and develop innovative concepts that enhance the quality of life and contribute to a healthier future.”

Nestlé Scientific Advisory Board members include:

  • Prof. Tamas BARTFAI, Stockholm University
  • Prof. Sir Stephen BLOOM, Imperial College London
  • Prof. Adam DREWNOWSKI, University of Washington, Seattle
  • Prof. Thomas HOFMANN, Technische Universität München
  • Prof. Ian MACDONALD, The University of Nottingham
  • Prof. Simin Nikbin MEYDANI, Tufts University
  • Prof. Neena MODI, Imperial College London
  • Prof. Susan OZANNE, University of Cambridge
  • Prof. Erich WINDHAB, Swiss Federal Institute of Technology Zürich
  • Prof. Ramnik XAVIER, Massachusetts General Hospital and Broad Institute Boston
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Dec 19, 2018
scientists looking at transparent

Nestlé’s commitment to support emerging scientists has taken a step forward with the signing of a framework agreement with the University of Lausanne (UNIL). The agreement sets the basis for students from UNIL's Faculty of Biology and Medicine to obtain their PhD or MD-PhD title from UNIL, while performing their project at Nestlé Research.

Nestlé Research, primarily based in Lausanne, Switzerland, performs fundamental science at the highest level to accelerate the translation of discoveries into breakthrough innovations. UNIL is one of the leading public institutions of higher education and research in Switzerland. The agreement strengthens interactions between both organizations, making it a key academic partnership.

UNIL students will be able to apply for PhD/ MD-PhD training positions within Nestlé Research’s Institute of Health Sciences (NIHS), with the opportunity to carry out projects in areas related to Brain Health, Gastrointestinal Health, Metabolic Health, Musculo-Skeletal Health, Nutrition & Dietary Recommendations, Multi-Omics Profiling and Cell Biology. UNIL academics and Nestlé Research scientists will co-supervise the students while providing them with relevant professional guidance.

Students who participate will also have the opportunity to gain high-quality research experience, in an interdisciplinary environment in state-of-the-art facilities. Meanwhile, Nestlé Research will be able to build a pipeline of emerging talents, contributing to their education and raising the standards of science.

Nestlé Research first started the collaborative PhD Programme in 2012, and there are currently 15 students completing their PhDs from the Ecole Polytechnique Fédérale de Lausanne (EPFL) and Technische Universität München (TUM).

The programme plays an integral role towards Nestlé’s commitment to support young people in their transition towards their professional life, for which Nestlé has a range of activities, as part of the Global Youth Initiative.

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Dec 14, 2018
greenhouse project

Climate change is a critical global challenge as shifting weather patterns are threatening food security. In the last century, average global temperatures rose by almost 1°C, forcing farmers to adjust how, when and where they grow their crops.

A new study published in Nature Sustainability, explores country-specific scenarios of what diets could look like from now until 2050, taking into account socio-economic factors and the impact of climate change.

The study was a collaborative effort from researchers representing University of Illinois, US; University of California Davis, US; the International Food Policy Research Institute, US; the Commonwealth Scientific and Industrial Research Organization, South Australia; Nestlé Research, Switzerland and more.

According to the findings, unless society acts now in making fruits, vegetables, nuts, seeds and pulses more available and affordable, there is a risk of serious micronutrient deficiencies globally. The resulting effects of micronutrient deficiencies include increased rates of stunted growth, weakened immune systems and impaired intellectual development.

Currently, the World Health Organization estimates that more than two billion people suffer from ‘hidden hunger’ or micronutrient deficiencies, with children under five and pregnant women being the most vulnerable. Climate change will further intensify the problem, as many parts of the world will experience shortfalls in producing enough food with the key micronutrients necessary for maintaining health.

Dr Karen Cooper, Nestlé Research scientist and one of the co-authors says, “This study highlights the risk of future micronutrient deficiencies and the adverse effects that climate change would bring, especially in already vulnerable populations. The study points to the need of focusing more research efforts on micronutrient dense foods to raise their productivity and affordability in a climate-uncertain future.”

For more information read:

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Dec 06, 2018
Nestlé creates research institute for packaging to accelerate sustainability agenda

Nestlé today announced the creation of the Nestlé Institute of Packaging Sciences, dedicated to the discovery and development of functional, safe and environmentally friendly packaging solutions. This is a step further to achieve the Company’s commitment to make 100% of its packaging recyclable or reusable by 2025.

Nestlé CEO Mark Schneider said, "We want to be a leader in developing the most sustainable packaging solutions for our food and beverage products. To achieve this, we are enhancing our research capabilities to develop new packaging materials and solutions. Through this, we hope to address the growing packaging waste problem, in particular plastics. We aim to minimize our impact on the natural environment while safely delivering to our consumers healthier and tastier products."

The Nestlé Institute of Packaging Sciences, which is part of Nestlé’s global research organization, will be located in Lausanne, Switzerland. It will employ around 50 people and include a state-of-the-art laboratory complex as well as facilities for rapid prototyping.

Read the full press release

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Dec 03, 2018
Nestlé Health Science today celebrated the inauguration of its new Nestlé Product Technology Center in Bridgewater, N.J., U.S.A.
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Nov 30, 2018
A new publication lead by Nestlé Research looked at current research on chronotype, to determine its association with dietary intake behaviours and health.
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Nov 06, 2018
Wildscape products are packaged in clear, fully reusable and recyclable containers, won the New Hope NEXTY Awards for Best New Packaging Innovation at the Natural Products Expo East held in September 2018.
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Oct 29, 2018
As a food company, we are committed to protecting and enhancing biodiversity through our operations. Read more.
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Oct 18, 2018
Coming up with great ideas, changing our innovation model and getting to market quicker. This is how Nestlé continues to create long‑term value for our shareholders and for society as a whole.
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Oct 18, 2018
Through acquisitions, updated recipes and new products, Nestlé is making it clear that when consumers have a need or want, we’re ready to fill it.
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