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About the Foundation

Martin Michel


Martin started his professional career in 1993 as a biologist at the Inselspital in Bern working on tissue engineering with the aim of repairing cartilage defects.

He joined the Nestlé Research Center in 1995 as microscopist and was involved in improving the efficiency of spray drying of milk. Since 1999 he has headed different groups including food material science, colloid science and natural colours. During this period he set up a program to develop a natural blue from red cabbage that is stable in various foods.

Today, Martin is a group manager at the Nestlé Research Center and heads the Micronutrient Fortification Group. In this role he and his team develop new delivery systems to fortify foods with dietary minerals such as iron and zinc, and vitamins. He likes hiking, rowing and plays guitar, if time allows.

1 articles
©Andreas Kohli_smarties.png
29.01.2014 Martin Michel

In 2007 artificial colourings needed to be replaced by natural ones, but there was no natural dye for blue. When children protested loudly, researchers found the solution in a special type of algae.

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