Nestle’s researchers collaborate with scientists at local and international academic institutions in efforts to make scientific discoveries and improve the quality of Nestle’s products. Vevey-based Nestle has sought to reduce sugar, salt and saturated fat content in products while increasing positive nutrients. The company through science and technology also addresses other issues such as non-communicable diseases, micronutrient deficiencies and sustainability.
“Nestle’s success is built on meeting fast-changing consumer demand around the world,” said CEO Mark Schneider. “In this dynamic environment, innovation leadership is key to winning in the market place. Strengthening our discovery research capabilities will give us an edge when it comes to developing the technologies for the next generation of must-have products.”