Nestlé is combining R&D with in-house culinary expertise to create new recipes, prototypes and innovative F&B. The Swiss multinational’s chefs collaborate with external experts, hospitality schools and culinary students to tap into gastronomical trends. An example is Nestlé’s joint program with Ecole hôtelière de Lausanne (EHL Group), which helps harness scientific learnings into prototypes and new recipes for R&D projects.
