Empowering Healthier Lives Through Nutrition

Founded in 2011, Nestlé Health Science (NHSc) is a globally recognized leader in the field of nutritional science. We offer an extensive consumer health portfolio of science-based consumer health, medical nutrition and supplement brands, and we are committed to redefining the management of health.

NHSc is headquartered in Switzerland and employs over 5,000 people around the world. We currently produce over a billion nutritional health solutions for consumers, patients and their healthcare providers. We also distribute industry-leading Vitamins, Minerals and Supplements brands (VMS) in both the healthcare practitioner and consumer channels, making NHSc uniquely positioned to cater to the most pressing health concerns of today.

Nestlé Health Science invests heavily in nutrition research, as well as devotes considerable resources to transformational technology platforms in order to pioneer the exciting field of Novel Nutrition. To that end, our new cutting-edge Nestlé Product Technology Center inaugurated in December 2018 in Bridgewater, N.J. allows us to further strengthen our commitment to harnessing the power of nutrition to help Empower Healthier Lives.


Our purpose is to Empower Healthier Lives by providing the highest quality nutritional health solutions for consumers, patients and healthcare providers – all supported by innovative science and research.


To further the role of nutrition in the management of health and the prevention of disease, with a unique offering of innovative, industry-leading, science-based nutritional health solutions and VMS brands that are revolutionizing the healthcare industry around the world.


NHSc is committed to contributing to a healthy planet by incorporating social and environmental sustainability directly into the core of our business and working towards zero waste.



Bâtiment SE-Ab,, Route de la Corniche 3A
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Nestlé Nutrition Institute: ESICM Satellite Symposium 2018

This symposium explores the different aspects of nutrition in the ICU and how nutritional requirements of the critically ill patient are met effectively. There is an overview of nutritional monitoring practices and how we could improve them for better nutritional delivery. There is also an overview of the DIVINE study which investigates the use of different nutritional formulas to facilitate blood glucose control in critically ill overweight and obese patients. Finally, there is a discussion on the association between skeletal muscle wasting and weakness in the critically ill patient.

Nestlé Nutrition Institute symposium: Nutritional challenges in ICU patients

This symposium explored controversial aspects of the nutritional management of patients in the ICU. There are new concepts and old controversies such as the role of permissive underfeeding and the optimal timing of nutrient delivery. Glucose control is also one such area where there is still no widespread agreement on optimal targets for blood glucose control in ICU. In addition to modulating the provision of protein / energy delivery, speakers looked at the influence of nutrition on blood glucose control and discussed new clinical data suggesting that higher protein – lower carbohydrate enteral nutrition may improve glycaemic control without increasing the risk of hypoglycaemia.