Impact Digest | Controlled Environment Agriculture: How is technology shaping the future of farming?

Mar 27, 2025 | Ecosystem news, Impact Digests, Impact Platforms, SFNV updates

Impact Digest | Controlled Environment Agriculture: How is technology shaping the future of farming?

Impact Digest | Cultured foods: How can we drive impact at scale?

As the global population is predicted to approach 10 billion by 2050, the demand for sustainable, efficient food production systems has become a critical challenge.

Controlled environment agriculture (CEA) – an advanced farming method that optimises plant growth by regulating conditions in enclosed systems – is one way innovators are tackling this issue.

At our Impact Forum: Controlled Environment Agriculture on 11 March 2025, we invited three expert speakers to discuss the current situation in conversation with Valley CEO Christina Senn-Jakobsen. Here’s what we learned…

Key Takeaways 
  • Future food security: Resource-efficient agricultural systems are designed to produce food year-round in controlled conditions and could be a key part of the solution to feeding a world growing faster than the crops needed to sustain it.
  • Environmental benefits: The benefits of CEA systems include reduced water use and nitrogen emissions, higher yields, and limited use of pesticides.
  • Technological innovations: Advances in hydroponics, aeroponics, and vertical farming are accelerating growth in the sector, with AI, the IoT and automation optimising production efficiency.
  • Challenges in scaling and implementation: High initial costs and energy consumption are major barriers to scaling CEA – integrating renewables into tech-enabled farming systems will be crucial.
  • The importance of public perceptions: The future of indoor farming also depends on how well the industry communicates its value to the public and combats any misinformation about the technology and its safety.
  • Industry collaboration: Cross-sector partnerships can drive innovation, but there is a need for greater policy support and funding to achieve this. 
  • Our three expert speakers shared a vision for CEA’s role in global food security and sustainability, and the role of Switzerland in testing out solutions on a smaller scale initially
Switzerland: a living lab for food system innovation
Insights from Dr Fabian Wahl, Executive Board Member at Agroscope 

Fabian from Agroscope explained his research on cultivating single-cell microalgae as an energy-efficient and sustainable protein alternative. He noted that while traditional food systems rely on animal- and plant-based products, microorganisms – specifically bacteria – represent the largest and most diverse biomass on Earth, yet are largely untapped for food production. 

As microalgae can be cultivated with minimal environmental impact, they offer a genuinely superior alternative to conventional agriculture. They can be grown on rooftops or in industrial /agricultural spaces, require no arable land, no synthetic pesticides and significantly less water.

From a regulatory perspective, Fabian noted that only four species of microalgae are currently approved for human consumption, though more species are under review. He also acknowledged the slow approvals process is limiting the industry’s ability to fully exploit the potential of microalgae.

Fabian sees Switzerland as a “living lab” for food system innovation, suggesting that the country could develop and refine CEA technologies before scaling them globally to meet the needs of a growing population.

Indoor farming: A complementary solution for urban food production 
Insights from Bruno Cheval, CEO of CleanGreens Solutions 

Bruno highlighted the challenges faced by traditional agriculture, including unpredictable weather patterns, lack of resources and labour, and disruptions from global events like COVID-19 and war. In light of this, Bruno explained the benefits of indoor farming: less reliance on external climate conditions, optimised resources and automating some of the labour involved. He also touched upon the importance of data-driven farming and how AI and IoT can help optimize lighting, temperature, and resource use.

CleanGreens uses an innovative aeroponics system, where plant roots are suspended in the air and irrigated by a robot, resulting in higher yields compared to traditional farming and other hydroponics. The system has already seen success in France and Kuwait, with plans to expand further into the Middle East, North America and beyond. 

Bruno also acknowledged the high energy consumption and costs associated with CEA. He stressed that scalability will depend on innovations in energy efficiency, such as integrating renewable energy into CEA systems. He emphasised the need for continued investment and collaboration, and argued that CEA should not be seen as a replacement for traditional farming, but rather a complementary solution for urban food production. 

Crafting a new narrative: consumer perceptions of CEA 
Insights from Martino Corti, Head of Innovation at UMAMI

Martino emphasised that while many discussions focus on the technical aspects of CEA, it is also important to understand how customers perceive indoor farming and whether they will accept new methods of food production.

Martino pointed out that public awareness and trust in CEA are still evolving. Many consumers value sustainability and local food production, but may harbour misconceptions about indoor-grown produce or lack knowledge about its safety. He stressed that educating consumers on the benefits of sustainable farming will be essential to drive adoption.

From a technical perspective, he shared how UMAMI’s aquaponics-based indoor farming system integrates fish, shrimp, and other aquatic organisms to create a closed-loop ecosystem. This system naturally fertilizes plants without synthetic fertilizers, significantly reducing waste and water usage.

Martino concluded by reinforcing that while technology is key, market acceptance, storytelling, and branding will play a major role in the success of CEA in the food industry. The future of indoor farming will depend not only on technical improvements but also on how well the industry communicates its value to the public. ​

Hungry for more?

Join us for our next Impact Forum on nutrition and longevity on 15 April. 

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Seven things we learnt at our State of Play event on side stream valorisation

Mar 27, 2025 | Ecosystem news, Impact Platforms, SFNV updates

Seven things we learnt at our State of Play event on side stream valorisation

Impact Digest | Cultured foods: How can we drive impact at scale?

The Valley’s State of Play event on side stream valorisation brought Swiss industry leaders, innovators, startups and researchers together in Bern to explore how side streams can be upcycled into valuable and nutritious products – for the benefit of both planet and people.

What?

In case you missed it, side stream valorisation is all about finding new ways to transform by-products from food processing waste streams into new, high-value products. 

State of Play attendees were treated to fascinating insights on the topic from our speakers, enjoyed an expert panel discussion and Q&A, and got the chance to explore topics more deeply in smaller discussion groups. There was also plenty of time for networking and sampling some delicious upcycled products in person.

Who?

Linda Grieder-Kern of Rethink Resource, kicked things off with a discussion on the role of side streams in the circular economy – and in Switzerland. Next we heard from Nicolas Dorsaz of Bühler Group about the role of technology and how it is making side stream valorisation appeal to their customers. 

We also took a whirlwind tour of the current market from several innovators in the space – from the applications of spent brewers’ grain with William Beiskjayer from UpGrain and Brauerei Locher’s Aurèle Meyer, to the potential of okara, a byproduct of tofu production, via Flavio Hagenbuch of Luya. Fabian Weinländer from Blattmann Schweiz also delved into the opportunities of potato peel and wastewater. A presentation from Tiffany Abitbol, from EPFL’s Institute of Materials, helped to summarise some of the varied technologies for valorising side streams. 

In panel discussions, a Q&A session and deep dives, we also heard from Clemens Rüttimann from Food Hub Wädenswil, Doris Erne from Wheycation (upcycled whey products) and Karin Friedli from Circunis (an online food platform for surplus waste). 

Thanks to all of the experts and everyone who joined us! 

Our top takeaways

💡 Side streams are an untapped resource 
  • Side streams are the byproducts of food production, distinct from food waste. Upcycling these materials can both reduce emissions and improve food security. 
  • Food waste is a massive contributor to climate change – and side streams offer a way to reduce waste and create value.
  • Spent grains, okara, potato peels and starch slurry are key growth areas and contain nutritional and functional components that can be upcycled into valuable ingredients.
🎤  What the experts said 
  • Nicholas (Bühler): “The food industry generates 2 billion tonnes of side streams annually, yet many are underutilised or simply discarded”.
  • William (UpGrain): “Spent grains alone could provide 24% of the world’s future food needs.”
  • Fabian (Blattman Schweiz): “When potatoes are washed and cut for processing, starch leaks into the water, creating a starch-rich slurry. This is often discarded, but it could be converted into food-grade glucose, reducing food waste and improving circularity.”
💡 Technology is a key enabler
  • Technological innovations are making side streams more functional, safe, and economically viable for food and non-food applications.
  • Fermentation, for example, is unlocking nutritional benefits and improving taste and texture in plant-based proteins and enhancing nutrient bioavailability.
  • However, businesses can be hesitant to adopt new processes due to cost, demand, and regulatory hurdles. 
🎤 What the experts said 
  • Flavio (Luya): “Fermentation technology improves the taste and texture of plant-based proteins, making side stream-based products more appealing.”
  • Tiffany (EPFL): “Mycelium growth on okara, liquid fermentation, and 3D-printed food applications are emerging solutions. However, many side streams spoil quickly due to high moisture content.”
  • Fabian (Blattmann Schweiz): “Existing food infrastructure can process side streams, but we need innovative tech to unlock more value.”
💡Profitability must be built in from the start
  • Side stream valorisation startups need a solid business case from day one. Without financial sustainability, projects simply can’t scale. But many focus on sustainability first, rather than profitability.
  • Upcycled food startups often struggle with high costs and uncertain demand. It can be difficult to reach profitability due to costly R&D and processing, while many impactful ideas never get off the ground due to lack of capital.
  • Partnerships with large food producers can help to reduce costs and improve supply chain integration.
🎤 What the experts said 
  • Clemens (Food Hub Wädenswil): Startups often begin with small-scale production, but scaling requires major investment. Large food companies have efficient processing systems, but are hesitant to invest in new sidestream projects without clear demand.
  • Aurèle (Brauerei Locher): Brauerei Locher’s business model integrates spent grains into commercial food products and partners with other companies and innovators in the industry to keep costs down. 
  • William (UpGrain): UpGrain works directly with bakeries and pasta makers to integrate spent grain flour into their products, ensuring a steady revenue stream.
💡 Health trumps sustainability 
  • While sustainability is rising up the priority list, consumers still prioritise taste, price, and health benefits over environmental claims.
  • Sustainability is more effective in B2B markets where buyers (large food manufacturers, retailers) care about sustainability because they must meet corporate ESG goals. 
  • If an upcycled product doesn’t taste good or isn’t priced competitively, consumers won’t buy it – no matter how sustainable it is.
🎤 What the experts said 
  • Flavio (Luya): “This shift is especially evident in plant-based and alternative protein markets, where early sustainability-focused messaging is now being replaced with nutrition- and taste-driven marketing.”
  • Fabian (Blattmann Schweiz): “B2C consumers (everyday shoppers) prioritise taste, price, and convenience over sustainability whereas B2B customers need to meet sustainability reporting requirements.” 
  • Christina (SFNV): “Some major food companies are removing sustainability claims from their marketing due to greenwashing concerns, instead repositioning upcycled ingredients as functional and superior alternatives.”
💡 Fibre could be the next big thing
  • Several food production side streams are naturally rich in fibre: think spent grains left over from brewing beer, the leftovers of tofu production (okara), wheat bran from the milling industry and potato peels. 
  • Nutritionists predict fibre will become a top consumer priority in the next 5-10 years.
  • High-fibre content affects texture, water absorption, and extrusion processes (e.g. making pasta with spent grain). These are key challenges when upcycling side streams into new products. 
🎤 What the experts said 
  • William (UpGrain): “Many European consumers don’t get enough fibre in their diet, creating a market opportunity for fibre-rich upcycled foods.”
  • Linda (Rethink Resource): “Demand for products high in fibre is increasing due to growing awareness of the gut health benefits.”
  • Fabian (Blattmann Schweiz): “Potato peels and starch slurry are high in resistant starch, a fibre that supports gut health and could appeal to health-conscious consumers.” 
💡 It’s not just for food 
  • Side stream valorisation isn’t limited to food applications. 
  • Upcycled ingredients can also be used in other industries like pet food, packaging, cosmetics and bioplastics.
🎤 What the experts said 
  • Tiffany (EPFL): “Okara-based biodegradable films could be a replacement for plastic packaging.”
  • Clemens (Food Hub Wädenswil): “Side streams can be used in animal feed and even construction materials.”
  • Fabian (Blattmann Schweiz): “Potato starch from wastewater can be turned into glucose or bio-based plastics.” 
💡 Greater transparency = new partnerships
  • Many food producers generate large amounts of side streams, but hesitate to disclose side stream availability, making it difficult for startups to source raw materials. 
  • A shared database or industry-wide initiative where companies could confidentially report side stream volumes to match them with upcycling startups could be a potential solution. 
  • Collaboration between Bühler and startups to develop new protein ingredients from side streams is already underway.
🎤 What the experts said 
  • Linda (Rethink Resource): “Data on side stream nutritional composition is available but not widely shared.”
  • Fabian (Blattmann Schweiz): “More transparency in side stream supply chains would help connect producers with upcycling innovators.” 
  • During the panel discussion, our speakers highlighted how companies are often reluctant to disclose how much they waste due to PR concerns.

Switzerland: a side stream leader

The session concluded with a Q&A session which covered consumer perception, technological challenges, funding gaps, and collaboration in sidestream upcycling. And one theme emerged again and again: Switzerland as a side stream leader. 

This was a major theme throughout the event, emphasized by multiple speakers and in the panel discussion. Switzerland already has strong research institutions, food tech startups, and sustainable agriculture. And here at the Valley, we are working on developing a national ecosystem for upcycling. With improved coordination, Switzerland could become a global hub for side stream innovation.

Huge thanks to Bern Economic Development Agency for supporting this event!

Hungry for more?

Our next State of Play event on Regenerative Farming will take place on the 4th June – and remember each Valley partner can benefit from two complimentary tickets.

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5 questions on side stream valorisation for Rethink Resource CEO Linda Grieder Kern

Mar 9, 2025 | Ecosystem news, Impact Platforms, Member Highlight

5 questions on side stream valorisation for Rethink Resource CEO Linda Grieder Kern

Linda Grieder Kern, CEO of Rethink Resource
Side stream valorisation focuses on repurposing by-products from food processing waste streams into high-value products. Rethink Resource plays a pivotal role in this space by offering guidance on projects around new value-creating opportunities for industrial side streams. 
We spoke with Linda Grieder Kern, CEO of Rethink Resource – and a speaker at our forthcoming State of Play event on side stream valorisation –  about Switzerland’s food innovation landscape, industry challenges, business models, and the future of circularity.

How did you become interested in the topic of side stream valorisation?

My journey into side stream valorisation started with a deep interest in industrial symbiosis and the circular economy – the idea that waste from one process can become a valuable resource for another.

What particularly intrigued me was the challenge of finding economically viable business models that integrate sustainability. I wanted to explore how companies could benefit from doing the right thing – not just by reducing waste but by turning by-products into valuable resources. This led me to side stream valorisation, where I saw a huge untapped potential to create new revenue streams while making food production more resource-efficient.

As I delved deeper, I realised that many food industry by-products still have significant nutritional, functional, or material value. The challenge wasn’t just about reducing waste but about unlocking innovative, high-value applications. That’s what ultimately drew me to this field: the opportunity to combine sustainability with smart economics, proving that circular business models can be both impactful and profitable.

Can you tell us a bit about what you do at Rethink Resource?

At Rethink Resource, we help companies across various industries identify, develop, and commercialise new value-creating opportunities from their industrial side streams. While the food industry is one of our strongest branches – given the high-value side streams it generates – we follow a cross-industry approach to unlock circular business opportunities.

Our role goes beyond just consultancy. We act as innovation partners, guiding companies from idea generation to market-ready solutions. This involves scouting for potential applications, connecting companies with the right technology partners, and designing business models that make side stream valorisation both profitable and scalable.

We also bridge the gap between research and industry, ensuring that new solutions are not just scientifically sound but also commercially viable. Ultimately, our goal is to help businesses transition from a linear approach – where by-products are discarded or downcycled – to a circular model that unlocks new revenue streams and contributes to a more sustainable and resource-efficient economy.

What do you see as Switzerland’s strengths and opportunities when it comes to sidestream valorisation?

Switzerland has a strong foundation for side stream valorisation due to its unique mix of industrial strength, innovation power, market conditions, and commitment to sustainability.

Home to leading food, life sciences, and manufacturing companies like Nestlé, Bühler, and Givaudan, Switzerland offers high-value side streams and the expertise to process them. Its economy provides fast access to global markets, while its compact size ensures short and efficient innovation-to-market cycles within the country.

With top universities and applied research institutes, Switzerland fosters cross-disciplinary innovation – essential for turning side streams into valuable products. We also have strong startup support and funding programmes, creating an ecosystem where startups and corporates can collaborate effectively.

Another key advantage is Switzerland’s high sustainability standards. Consumers and regulators expect businesses to operate sustainably, encouraging companies to adopt circular economy principles.

There is however still a lot of potential to unlock, often via cross-industry collaboration. Strengthening these connections and improving consumer awareness of upcycled products can help Switzerland lead the way in mainstream circular business models.

Why is collaboration important when it comes to creating viable circular solutions? 

Circular solutions can’t succeed in isolation – they require collaboration across the entire value chain. Startups drive innovation but need manufacturers’ scale and infrastructure to grow. Retailers also play a key role in consumer education since dedicated shelf space and clear labelling could boost demand for upcycled products. 

One of the biggest challenges in side stream valorisation is that available side streams and required resources rarely align perfectly. Also, the right processing capabilities often come from sectors unfamiliar with the side stream’s origin.

Ultimately, successful circular models thrive on partnerships. By fostering cross-industry collaboration and new business models, we can overcome technical and market barriers, unlocking the full potential of side stream valorisation. 

Are there specific topics you’re looking forward to tackling at the forthcoming SFNV State of Play event?

I’m excited about building new bridges – connecting industries, technologies, and stakeholders to unlock new opportunities in side stream valorisation. I look forward to exploring how we can accelerate cross-industry value-networks, integrate emerging processing technologies, and overcome market barriers to bring circular solutions from concept to commercialisation. Real impact happens when ideas don’t just stay in research labs but reach consumers and industries at scale – and that’s what I hope to drive forward at this event.

Meet Linda at our State of Play event on 18 March.

Register to join us

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5 questions on turning side streams into delicious products for Luya co-founder Flavio Hagenbuch

Mar 9, 2025 | Ecosystem news, Impact Platforms, Member Highlight

5 questions on turning side streams into delicious products for Luya co-founder Flavio Hagenbuch

Luya co-founder Flavio Hagenbuch

More and more people are reducing their meat consumption for sustainability, health, and animal welfare reasons. Valley partner Luya aims to meet growing demand for a versatile, organic protein source made from natural ingredients that’s good for both people and planet – by harnessing the power of side stream valorisation. 

Ahead of our State of Play event on 18 March, we spoke with Flavio Hagenbuch, co-founder of Luya, about how this approach is the startup’s magic ingredient for creating a sustainable and delicious plant-based offering.

What inspired you and your co-founders to set up Luya?

Tobias Kistler, Michael Whyte and I got to know each other during the research project where we developed the basic idea for Luya and quickly realised that we shared a common vision. Our fascination for fermentation and its ability to naturally transform raw materials, including side streams, was the idea behind Luya. In particular, we saw the enormous unused potential in okara and its potential for transformation into an alternative protein source via fermentation.

How does side-stream valorisation fit in with Luya’s approach to making plant-based alternatives?

It is at the very heart of our approach. At Luya, we’re not just creating another meat alternative – we’re redefining the category by upcycling organic by-products from the food industry through natural fermentation. Our products are crafted from rescued organic okara, a highly nutritious by-product of tofu and soy milk production, which would otherwise go to waste.

Could you give us a flavour of how you see Luya and its products evolving and expanding in future?

The natural production process paired with the upcycled okara is a unique approach that does not yet exist in the industry. We also aim to become a fermentation platform for other upcycled food side streams.

In your opinion, what makes Switzerland such a great place for sustainability focused startups to innovate?

Switzerland provides a strong environment for startups like us with a focus on sustainable technologies. The renowned research institutions, universities and the country’s commitment to promoting innovation and environmental solutions provide the perfect foundation for startups like Luya. It’s a very promising place for the future of more sustainable nutrition.

Are there specific topics you’re looking forward to tackling at the forthcoming SFNV State of Play event?

We are excited to see whether new regulations will finally support the upcycling of food by-products. And we are keen to become more involved in this area.

Meet Flavio at our State of Play event on 18 March.

Register to join us

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Will the future of farming be soil-free?

Mar 2, 2025 | Ecosystem news, Impact Platforms, Member Highlight

Will the future of farming be soil-free?

In the lead-up to our next Impact Forum on Controlled Environment Agriculture on 11 March, Bruno Cheval from cultivation technology specialists CleanGreens Solutions SA gave us a flavour of what’ll be on the menu during the event – from the way technology is accelerating change, to the challenges of greenhouse farming, and the transformative potential of AEROponics.

How can we optimising greenhouse farming?

Any outdoor environment is by its very nature highly unpredictable, with weather conditions fluctuating between rain, snow, heat, and cold, while pests and crop diseases remain a constant challenge. Since the invention of greenhouses, year-round cultivation has been possible, enabling multiple growth cycles and significantly increasing yield per square meter. Greenhouses offer a controlled environment where climate, pests, and diseases can be managed more effectively. Plants grow faster and more reliably under stable conditions as they don’t need to adapt to shifting weather.

However, simply growing crops under cover and regulating the climate isn’t enough. Traditional soil-based greenhouse farming can present several challenges – for example, water and fertilisers can leak into the ground and soil compaction requires ploughing for oxygenation. Addressing these issues is key to optimising the efficiency of indoor farming, thus ensuring yields and crop quality.

Can technology solve these problems?

We believe that the answer is yes! The controlled environment greenhouses help maximise growth cycles, minimize pests and diseases, and significantly reduce the need for pesticide use. Advanced irrigation systems, like CleanGreens’ closed-loop technology, cut water and fertiliser waste by delivering nutrients directly to crops. AEROponic systems further enhance plant health by optimising oxygenation without soil, while soilless cultivation ensures cleaner harvests, streamlining inspection and processing.

Do these solutions work for all types of crop?

Technically, yes. We live in a dynamic era where the technology is developing rapidly, making it possible to grow more and more crops in soilless systems. However, economic factors do present challenges. Some plants, like trees, require large spaces, while crops like wheat, rice, and potatoes thrive best in vast open fields. Scaling AEROponics for these types of plants is not economically viable – at least not yet.

Hydroponics and aeroponics – what’s the difference?

Hydroponics and AEROponics are both soilless farming methods, each with their own strengths. Hydroponics immerses roots in a water-fertiliser mix, making it ideal for water-loving crops such as rice, while AEROponics keeps roots in the air, misting them to maintain humidity – better suited for plants that thrive in drier conditions. AEROponics also allows homogeneity, and fewer phytosanitary risks. If one plant gets infected, this doesn’t infect the others because roots are separated.

Hydroponic systems are cheaper to set up but have higher operating costs, whereas aeroponic systems tend to be more efficient in water and fertiliser use. The best choice depends on crop needs and ongoing cost considerations.

Tell us a bit about CleanGreens’ solution.

Greenova is an advanced AEROponics system designed for greenhouses. It allows plant roots to grow in the air while being misted with a nutrient solution that is collected and recirculated to prevent waste. This system naturally provides roots with sufficient oxygen and allows for the growth of larger crops.

We’ve already successfully completed three large installations – two in France and one in Kuwait – as well as two projects in Switzerland and another is currently under construction in Germany. I look forward to sharing more about these projects as well as what we’ve learnt along the way in the next SFNV Impact Forum!

Join Bruno Cheval and our two other expert speakers at our next Impact Forum on Controlled Environment Agriculture on 11 March.

RSVP to join us

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5 questions on side stream valorisation for UpGrain CEO Vincent Vida and COO William Beiskjaer

Feb 24, 2025 | Ecosystem news, Impact Platforms, Member Highlight

5 questions on side stream valorisation for UpGrain CEO Vincent Vida and COO William Beiskjaer

Side stream valorisation is all about finding new ways to transform by-products from food processing waste streams into new, high-value products. This approach isn’t just about sustainability – it’s about smarter resource use, cross-industry collaboration, economic growth, and a more resilient food system.
There are many Swiss companies already active in this space – and we look forward to hearing from many of them at our forthcoming State of Play on side stream valorisation. 
In the meantime, we sat down with one of our speakers, Vincent Vida, CEO and Founder of UpGrain, and William Beiskjaer, COO and Co-Founder of UpGrain, to get to know more about their work and to chat about the role of collaboration in accelerating side stream valorisation’s potential.

What introduced you to the world of side stream valorisation?

Vincent: Everything started with a brewery tour! I was struck by the sheer amount of spent grain left over after beer production – an untapped resource with incredible potential. Inspired to make a change, I began developing the technology to transform this by-product into valuable ingredients. 

William: When I joined the team, we continued to push this vision forward. Thanks to a partnership with Brauerei Locher, a family-owned brewery, we were able to establish our first production facility. Today, it’s the largest food upcycling plant in Europe.

Could you tell us a bit about UpGrain’s mission and work? 

Vincent: At UpGrain, we are committed to transforming brewing byproducts into something even more valuable. In the face of climate change and the growing need for better nutrition, our mission is to bridge sustainability and health to create real impact. Our upcycling process requires no additional resources, land, or water, making it a truly circular solution. Our products are also packed with essential nutrients, including proteins, fibres, vitamins, and minerals, contributing to a healthier and more sustainable food system. The ingredients we produce can be used in a number of applications from baked goods to breakfast cereals, meat alternatives, pasta, snacks and protein bars – to name just a few!

What is it like to innovate as part of Switzerland’s food ecosystem?

William: Switzerland is a real hub for innovation, particularly in food tech and sustainability. In the last few years, we’ve benefited from the support and opportunities provided by the Swiss government, which has played a key role in driving our growth and advancing our mission. We’re especially proud to have our headquarters in Appenzell –  a place that not only offers stunning views but also provides the perfect environment for innovation and collaboration. The region’s commitment to sustainability, circular economy principles, and high food standards aligns perfectly with our vision. With strong support from research institutions, industry leaders, and food innovation networks, we are excited to continue driving change from the heart of Switzerland.

You’ve recently kicked off an exciting new collaboration with Bäckerei Böhli AG, a well-known bakery and confectionery company. Could you tell us about how you’re teaming up?

Vincent: We partnered with Böhli as part of the NRP (Neue Regionalpolitik) project, supported by the canton of Appenzell Innerrhoden and the Swiss government. This initiative allows us to explore how our ingredients can be integrated into various product applications. While we’ve already tested numerous recipes and possibilities, our raw material is still relatively new, and we’re still uncovering its unique properties. That’s why our collaboration with Bäckerei Böhli AG is especially exciting. We’re working together to create innovative, nutritious, and delicious products, while getting insights on our products and their applications. We’re also constantly looking for new partnerships, including an upcoming collaboration with a pasta producer, which we look forward to unveiling soon.

Where do you see the upcycled food industry in five years?

William: In five years, I see UpGrain playing a key role in shaping the future of upcycled food ingredients. Sustainability and health will be major focus points in the food industry, with more manufacturers integrating ingredients that align with these values. I think brewer’s spent grain (BSG) will become a staple ingredient across various food categories, recognised for its nutritional value and environmental benefits. At the same time, clearer regulations, certifications, and labeling standards will make it easier for consumers to recognise and trust upcycled foods. Our products fit perfectly into this shift, offering both sustainability and nutrition while delivering great taste and quality. Personally, I hope that UpGrain can continue to contribute to this movement and help to set new benchmarks for sustainability in the food industry.

Join us at our State of Play on side stream valorisation  

Vincent and William will be speaking at our next State of Play event on 18 March. Join them to meet and mingle with Swiss innovators and discover how companies can use their insights to create more sustainable business models.

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