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.

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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.

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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.

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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.

Never miss a Swiss food innovation morsel.

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