The Nestlé Nutrition Institute is a multi-disciplinary, educational organization dedicated to the science of health nutrition for people of all ages. The Institute provides information, guidance, and support to bridge the latest scientific discoveries and their application to achieving optimal nutrition.
Since Henri Nestlé developed Farine Lactée, the first special food for infants in 1867, Nestlé has gained vast experience through its scientific research into the nutritional needs and food preferences of consumers of all ages.
Quality is the cornerstone of the success of Nestlé. Nestlé employs the expertise of biologists, biochemists, immunologists, nutritionists, chemists, physicists, food technologists and other professionals in 18 research and development centers on five continents. Today, Nestlé S.A. is the world's largest and most diversified food company, with over 500 factories around the globe producing healthy, enjoyable food products for every stage of life.