Nestlé today announced the strengthening of its R&D expertise in biotechnology and the creation of a new center for deep tech, to boost its innovation pipeline and increase efficiency in research, innovation and operations.

Laurent Freixe, CEO of Nestlé S.A. said: “These new capabilities in bio tech and deep tech will fuel growth by meeting changing consumer needs and accelerating the digital transformation of Nestlé. This is about putting the Nestlé Virtuous Circle in action: unlocking investment through efficiencies to drive more focused and impactful innovation and growth.”

Enhanced R&D expertise in cutting-edge biotechnology and clinical research will lead to new nutritional solutions. This will further bolster Nestlé’s consumer-centric innovation pipelines for maternal, early life and medical nutrition, and support new growth platforms such as healthy longevity, women’s health and weight management. Science-based solutions will also be leveraged for Nestlé’s pet care business, including pet therapeutics. New capabilities include the development of the next generation of screening assays, enhanced capabilities in precision fermentation, as well as a re-enforced clinical research program. These competences will drive significant advances in precision nutrition and the development of new generations of highly effective bio-actives and biotics including post- and synbiotics.

The creation of a center for deep tech will be a first-of-its-kind in the food and nutrition industry. Nestlé will build on existing expertise in sensor systems, solutions for product recognition, remote control and display solutions. The new center will screen, test and develop new generations of sensors, robots, coding systems, high-performing AI and virtual/mixed reality solutions to increase efficiency in research, innovation and operations. New technologies will enable the development of smart coffee machines, innovative solutions for precision nutrition, self-controlling equipment and new solutions for dynamic quality assurance. The center will be officially opened in the first half of 2026, at the existing facilities of the Nestlé System Technology Center in Orbe, Switzerland.

Stefan Palzer, CTO of Nestlé S.A. said: “We continue to transform our R&D organization to embrace science and technology trends and to seize current and future growth opportunities. The industry-leading biotechnology capabilities will deliver new ingredients with clinically proven bio-efficacy for precision nutrition for people and pets along their entire lifespan. The upscaling of our unique capabilities in deep tech are key to maximize efficiency in innovation and operations. And all of this is powered by a leaner and more agile R&D organization.”

Nestlé’s global R&D organization responds to business and consumer needs, as well as to environmental and technology trends by leveraging its industry-leading science and technology platforms. In close collaboration with the commercial teams and with a clear focus on fewer but impactful projects, R&D develops differentiating product and technology innovation fueling Nestlé’s growth.

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Swiss tech leader Bühler Group has integrated NapaRoast’s advanced steam vacuum pasteurization technology into its nut processing portfolio, enhancing food safety, efficiency, and sustainability. This strategic move positions Bühler as a comprehensive solution provider amid growing global demand for healthy, traceable snacks.

Swiss technology company Bühler Group has integrated NapaRoast’s pasteurization and roasting technology. With the addition of the NapaRoast steam vacuum pasteurization technology to its broad portfolio, Bühler strengthens its market position in the nuts processing industry to cater even better to trends such as healthy snacking, regulatory compliance, and sustainable practices. “The integration of NapaRoast puts us in the unique position to be a one-stop shop for our customers. The best-in-class pasteurization process guarantees food safety and traceability, and, in combination with our proven technologies for nuts processing, added efficiency. With the integration of the NapaRoast solution into our portfolio, we look forward to sharing the benefits of this technology and serving the NapaRoast customer base – not just for nuts, but for many of the food processing solutions Bühler offers as well,” says Cathrin Flühler, Head of Market Segment Nuts at Bühler.

The global nut market is growing at an annual rate of up to 7%. The popularity and reputation of tree nuts and ground nuts as healthy snacks due to their high levels of protein, fiber, and antioxidants is growing steadily. With this developing worldwide demand comes an increased focus on food safety. NapaRoast’s steam-vacuum pasteurization process provides the best answer to the stringent microbial contamination requirements that processors are facing today. “Our pasteurization process offers a high pathogen reduction of >5 log in nuts, seeds, and all low moisture foods. During our process steam is used to raise the surface temperature of the product to kill pathogens effectively,” explains Dr. Cameon Ivarsson, Co-Founder of NapaRoast. By pasteurizing with saturated steam, the products can be treated effectively at lower temperatures in a partial vacuum. The high efficiency of saturated steam does not require a drying step thus protecting the quality, texture, color, and flavor of the product.

The missing piece to the puzzle

“We already covered the most important steps such as transport, sorting, storage, roasting, and grinding in our portfolio. When it came to the pasteurization process, however, we had to rely on solutions from suppliers. Now, our customers can get all the important technologies along the value chain from Bühler, which creates valuable synergies for everyone involved. This collaboration is a perfect match between two companies with the same values such as quality, ingenuity, and creating value for customers and consumers,” says Cathrin Flühler.

Cameon Ivarsson adds: “With Bühler, there is a huge opportunity to multiply the impact of our pasteurization technologies across the globe. Their large customer base paired with decades of experience in plant and process engineering will get the most out of the technology. We could not be more excited about the future for nuts processing.”

The NapaRoast pasteurization technology is installed in over 40 processing plants around the world, mainly in the United States, Europe, and Africa. Pasteurization and roasting lines are offered in throughputs ranging from 1 tonne per hour to 6 tonnes per hour. Because of the unique design of the process where the product is treated in bulk bins, there is no breakage, dust, and waste, and down time for product changeover is minimized. Its flexibility allows for the processing of whole pieces, chopped ingredients or powders as well.

A unique playground for nuts processors

To showcase its position in nuts processing and to give customers the unique opportunity to test and train along the value chain, Bühler has upgraded its Flavor Creation Research and Training Center in Uzwil, Switzerland. “Of course, the pasteurization step is integrated into our state-of-the-art facility for our customers to get first-hand experience of the technology. We are excited to open our center in August this year for trials and to invite them to the first exclusive training session on November 4 and 5,” says Cathrin Flühler.

More information about Bühler’s Research and Training Centers can be found here.

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Bühler Group’s new OptiBake oven revolutionizes industrial baking with inductive heating technology that delivers precise temperature control, superior wafer quality, and up to 50% energy savings. As the first of its kind, it sets a new sustainability standard by eliminating direct emissions and reducing operational costs—marking a major leap toward zero-emission wafer production.

“With OptiBake, we set out to deliver more than just a new wafer oven. We challenged ourselves to combine exceptional wafer quality with unprecedented flexibility, while enabling customers to contribute to sustainability,” says Sandra Lutz, Head of Business Unit Wafer at Bühler Group. “Our electric induction heating technology responds to the global demand for higher quality and efficiency, reduced operational costs, and a significantly lower carbon footprint.”

For more than a decade, Bühler’s has focused on developing technologies that support customer growth while reducing the environmental footprint of production. OptiBake offers a range of unique advantages that set it apart from conventional gas-fired or electric wafer ovens. While conventional electric heating has been used for decades, inductive heating offers greater energy efficiency and new possibilities for precise control.

OptiBake’s induction heating system uses electromagnetic fields to generate heat directly within the baking plates, dispensing with open flames and combustion. The result is a process that produces no direct emissions of carbon dioxide (CO2), carbon monoxide (CO), or nitrogen oxides (NOx). Energy consumption can fall to 50%, when compared to gas-fired or electrical wafer ovens, reducing the environmental impact. These emission reductions can also lead to tax and licensing advantages, along with increased subsidy opportunities.

The environmental benefits of the oven are even greater when powered by a low-carbon electricity mix. In such settings, it can significantly reduce CO₂ emissions and support broader sustainability goals. By eliminating reliance on natural gas, the system also contributes to energy security and supply resilience.

Enhanced quality and efficiency

At the heart of the oven’s performance is a newly engineered baking plate design, specifically developed to produce the highest wafer sheet quality in combination with the inductive heating system. Paired with an innovative system for individual plate temperature control, it ensures precise and consistent heat distribution throughout the baking process. The ability to fine-tune temperatures plate by plate not only improves product quality but also allows for exceptional flexibility and responsiveness – key for handling recipe changes or varying production demands. In fact, induction heating provides the ideal foundation for precise process control, enabling the system to respond quickly and efficiently to varying production requirements, ensuring consistent product quality and optimized energy use.

The low baking chamber temperatures reduce life-cycle costs by minimizing thermal stress on components such as cables and bearings. OptiBake also creates a quieter production environment by eliminating burner nozzle flow noise and simplifies heat recuperation due to the absence of combustion products. Furthermore, the new oven allows for 100% raw material utilization, as baking scraps do not burn and can be repurposed. Its operation is safe with no fire hazard as there are no open flames in the baking chamber. The system is also designed to operate without posing any electromagnetic compatibility (EMV) risks, ensuring safe and interference-free integration into industrial environments.

“With rising CO2 taxes, volatile energy prices, and changing consumer demands, companies must act now to stay ahead,” says Johannes Greil, Head of Product Management Wafer at Bühler. “OptiBake represents a milestone in industrial baking technology, delivering increased quality, efficiency, and flexibility. This powerful combination equips customers to thrive today and remain competitive in the years to come.”

Innovation award in hand

OptiBake has also been awarded the Lower Austrian Innovation Award 2025. Out of approximately 80 submissions and nearly 30 projects selected in the final phase, Bühler’s OptiBake stood out and emerged as the overall winner, receiving the Karl Ritter von Ghega Prize. “Earning this award highlights not only our pioneering innovation but also the dedication, passion, and teamwork that drive our work. A sincere thank you to everyone on the team as well as our network of customers, experts, and academic partners, who were fully engaged in the development process,” says Sandra Lutz.

Loacker, the Italian confectionery company from South Tyrol specializing in wafers, chocolate, and related products, began collaborating with Bühler in 2020 to explore zero-emission wafer production. “We are now delighted to be Bühler’s pilot partner, as this project has been on our minds for years and aligns perfectly with our sustainability strategy and our core values, which have been passed down through generations. As a family-owned company, we are committed to creating a positive social and environmental impact throughout the entire lifecycle of our products,” says Andreas Loacker, Vice Chairman of the Board.

“Looking ahead, we expect OptiBake to maintain the high quality of our wafers while significantly improving energy efficiency. Our goal is to take a major step towards zero-emissions production, supporting our decarbonization targets. This transition is essential to reducing our environmental footprint and making our baking process more sustainable,” adds Markus Valersi, Project Manager Engineering at Loacker.

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Copyright: ZFV-Living Lab © ZFV-Unternehmungen

What happens when you facilitate an open innovation approach to build a more sustainable catering sector? The ZFV Living Lab (ZLL) set out to find out. 

The ZLL gives start-ups, companies and academic institutions access to food service testing environments to help them bring their products to life and trial sustainable ideas in real-life conditions. 

The first edition of the ZLL, supported by SFNV, launched in 2024, aiming to drive forward innovative, sustainable solutions in the food service sector. Now the ZLL is now welcoming applications for a second edition – this time with a focus on innovative solutions to reduce the food service sector’s CO2 emissions. 

We spoke with Christian Gerber, Head of Innovation at ZFV, and Olga Steiger, Head of Sustainability at ZFV, to find out more about what they’ve learnt so far and explore the benefits and challenges of open innovation.

The ZLL is an important part of ZFV’s sustainability strategy. What have you learned so far?

Christian Gerber: Our ambitious sustainability goals require bold, visionary and highly innovative solutions that can only be achieved by pooling our knowledge with other parties. An open innovation approach is fundamental to driving this sustainable transformation forward. Success stories such as FOOD2050 and FARM TO TABLE prove that we’re on the right track. 

Olga Steiger: A clear focus on sustainability challenges is key to finding targeted solutions. That’s why we always focus the Innovation Calls on a specific problem. We kept this more open in the first Innovation Call – one of our most important learnings was that having a common goal facilitates targeted innovation growth.

When the Innovation Call closes, you’ll select up to five ideas to be tested directly on the market. How will you be assessing the applications?

Olga Steiger: Above all, we check that the ideas have realistic potential to have a positive impact on the specified sustainability goals. A solution can be promising – but if it doesn’t have a sufficient impact on reducing greenhouse gas emissions, it won’t reach the testing phase.

Christian Gerber: We realised how challenging it is to objectively categorise and compare solutions. The ideas submitted to us are usually at completely different stages of development – from just an initial idea right up to proof of market potential. The partnership also needs to offer clear added value for both sides. For us, it is particularly important that it is a level playing field and that all participants can contribute their strengths and learn from each other.

Which element of your support offer is particularly valued by ZLL participants?

Olga Steiger: Our very clear focus on sustainability can act as additional motivation for start-ups to review their ideas in relation to the topic. They also receive our expert assessment of the product’s sustainability potential.  

Christian Gerber: During the last Innovation Call, lots of the feedback we received was that start-ups want access to expertise and know-how. The main demand isn’t so much about resources but more about targeted support based on our expertise. This is really the core of the ZLL offer. In addition to access to our 200 venues, participants can benefit from more than 130 years of experience.

The ZLL testing and learning environment changes depending on the idea. How flexible does a platform that relies on open innovation need to be?

Christian Gerber: Incredibly flexible. Our multifaceted operations provide the perfect basis for this, allowing us to create the ideal testing and learning environment for any and every idea. Innovation means learning at every step and adapting to new findings and needs. Open innovation and ecosystem thinking also require courage and practice. At the same time, we do also need to address internal obstacles – we’re constantly putting our own organisation to the test.

What challenges does the consistent focus on sustainability goals pose?

Olga Steiger: One of the biggest challenges is clearly defining what we are looking for and how we assess the sustainability impact of an idea that is at an early stage.

Christian Gerber: Sustainability and economic impact don’t always match up. Combining both of these aspects in a targeted way can be a complex challenge.

How do you move forward testing on the market and what lessons have you learnt from the test phases so far?

Christian Gerber: We’ve learnt a lot from the testing phases so far. Small tests in particular are essential decision-making aids.They provide valuable insights that serve as a basis for possible pilot projects.

What are your hopes for the current Innovation Call?

Olga Steiger: I’m looking forward to closer links to our supply chain as part of this year’s Innovation Call and the potential for innovative solutions developed together with our existing partners as well. After all, we can only transform our food systems in partnership. 

Christian Gerber: I am inspired by the variety of food solutions that already exist today. We are already working with many of them – including Valley partners Luya, Yumame and EggField. However, we would also like to see more innovations that go beyond the plate – especially along the entire value chain – because we recognise that innovation doesn’t happen in isolation. That’s why we are always expanding our innovation ecosystem. Developing and expanding this network is essential for us. This is one of the key things we’re tackling in the ZLL Innovation Call 2025. 

The ZLL Innovation Call 2025 is open for applications until 31 March 2025. Start-ups with innovative ideas can apply here: https://forms.office.com/e/hde3aWc0UF

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