Helmut Traitler holds a PhD in organic chemistry from the University of Vienna, Austria. He was an assistant professor and a group leader of the research team for Westvaco.
In 1981, he joined Nestlé Research and became a member of the editorial board of JAOCS (J. Of Am. Oil Chemistry Society). He subsequently managed the project for low fat ice cream coatings at Nestlé R & D in Van Nuys, California, and the project for coffee extraction in Marysville, Ohio. In 1993, he created the Nestlé Technology Transfer Team in Lausanne, Switzerland, and later became head of the dapartment of Food Science and Technology. During this period he was also involved in and/or leading several development projects such as freezing extrusion for ice cream, generation of aromas above the cup in soluble coffee, and Nestlé “Pure Life" water.
As Director of Corporate Packaging in Glendale, California, he was involved with intellectual property in packaging, new ways of supplier audits and selection, RFID, and new designs for infant formula. In 2003, he became head of CT-Packaging, Nestec Ltd., in Vevey, Switzerland. Since October 2006, Helmut Traitler has been V.P. of Innovation Partnerships at NESTEC Ltd., in Vevey.