Nestec S.a.

Societe Des Produits Nestle S.a.

Matthieu Pouzot

Gerhard Niederreiter

Stefan Palzer

Lionel Jean Rene Bovetto

Zeynel Deniz Gunes

Raffaele Mezzenga

Cecile Gehin-Delval

Christoph Thomas Reh

Lennart Fries

Federico Mora

Lionel Bovetto

Martin Leser

David Labbe

Marie-Laure Jung

Martine Daenzer-Alloncle

Christophe Schmitt

Alessandro Gianfrancesco

Mathieu Murith

Frederic Robin

Rafaele Mezzenga

Sayed Mohammady

Marija Srbljin

Cédric Dubois

Christophe Joseph Schmitt

Lionel Jean Bovetto

Sophie Lagarrigue

Cécile Gehin-Delval

Kevan Elsby

Christophe JE Schmitt

Frédéric Robin

The present invention relates to a coffee beverage comprising a high yield coffee (HYC) infused with nitrogen thus producing a refreshing cold foamy and creamy beverage; wherein HYC represents liquid coffee having anhydrocarbohydrate content between 25 and 42% w/w.

Nitrogen infused high yield soluble coffee and methods thereof

The invention relates to a device and method for transferring an aroma from a aroma providing substance to a an aroma-adsorbing substance by a gas flow and without the aroma-providing substance and the aroma-adsorbing substance getting in direct contact.

Coffee scenting

The present invention relates to the field of liquid crystals. Embodiments of the present invention relate to liquid crystals comprising at least one molecule within N-acyl ethanolamide (NAE) family, for example oleoylethanolamide (OEA), compositions comprising them and their possible uses.

Oleoylethanolamide based functional mesophases

The present invention generally relates to the field of membranes. In particular, the present invention relates to a composition comprising bodies surrounded by a membrane. The composition are for example edible compositions. One embodiment of the present invention relates to a composition containing an oily fraction, a hydrophilic fraction, and at least one body, wherein the body comprises a shell comprising several molecular layers of chitosan and at least one lipidic phosphatidic acid surfactant; and a content comprising an internal phase containing a hydrophilic component and/or a hydrophobic component. The Composition may be used to protect a food product or to deliver specific properties to a product, for example.

Liquid-filled chitosan-anionic liposoluble surfactant capsule dispersions

The present invention relates to whey protein micelles, particularly to whey protein micelle concentrates or powders thereof and to a method for producing them. The present invention also pertains to the use of these micelles concentrates or powders thereof in nutrition and/or cosmetics and/or pharmaceutics.

Whey protein micelles

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Lausanne, Switzerland

Matthieu Pouzot