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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The future of food is personalised, functional, and built for better health. As science uncovers the deep links between nutrition and well-being, innovative startups are taking a leading role in redefining how we nourish people worldwide. Valley partners Givaudan, Nestlé R+D Accelerator Lausanne and FoodHack have joined forces to host the 2025 FoodTech World Cup – showcasing the world’s best startups in food for health. Startups are invited to apply by 12 March, 2025.

This year, the Food for Health World Cup will spotlight the world’s most promising startups at the intersection of food and health, connecting them with the investors, partners, and visibility they need to scale their breakthroughs globally.

To uncover the next rising stars and superstars of FoodTech, Givaudan and FoodHack invite Stealth to Seed startups to pitch their solutions in:

• Longevity: Supporting healthier ageing and well-being through nutrition.
• Glucose Management: Supporting stable and balanced blood sugar levels.
• Immunity: Strengthening and supporting the body’s natural defenses.
• Weight Management: Helping consumers achieve and maintain healthy weight goals.
• Gut Health: Targeting the connection between gut health and well-being.
• Energy: Enhancing and sustaining physical and mental energy throughout the day.

40 shortlisted founders will present their vision and demonstrate their startup’s impact potential to a line up of top tier judges from Nestle, Givaudan and selected FoodTech VCs around the world.

After an in-depth shortlisting process, the 10 most promising solutions (2 per region) will be invited to pitch in the final at a Side Event of the HackSummit in Lausanne, Switzerland on 15 May, where the winners will be crowned.

Click here to find out more and enter your startup.

About Givaudan

Powered by innovation and creativity, Givaudan Taste & Wellbeing aims to shape the future of food by becoming the co-creation partner of choice to its customers. Built on its global leadership position in flavours and taste, the Company goes beyond to create food experiences that do good and feel good, for body, mind and planet. With an expanded portfolio of products across flavours, taste, functional and nutritional solutions and a deep knowledge of the food ecosystem, Givaudan’s passion is to collaborate with customers and partners to develop game changing innovations in food and beverage. This is Givaudan. Human by nature. 

Learn more at www.givaudan.com/taste-wellbeing

About the Nestlé R+D Accelerator

Nestlé is committed to developing innovative products and services that unlock the power of food and enhance quality of life, aiming to support people and pets, at every life stage – now and in the future. Nestlé has the most advanced science and innovation network in the food industry, with 4,100 employees working in R&D and investing over CHF 1.7 billion every year in R&D as an engine for growth. Whether the focus is on developing plant-based foods to support healthier lifestyles, tackling packaging waste or driving affordable nutrition, Nestlé is continually developing its products and services, while innovating to create new ones.

Learn more at https://www.nestle.com/about/research-development 

About FoodHack

FoodHack is one of the world’s largest FoodTech communities. Where FoodTech professionals come to get the inside scoop on industry news and meet partners, friends, mentors, investors – and everything in between.

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Valley partner Givaudan has announced an agreement to distribute upcycled Green Banana Powder produced by Dole Specialty Ingredients. This collaboration provides product developers with a natural, high-performing, clean-label texurising solution, while helping to tackle global food waste.

A natural texturiser with added nutritional appeal

Givaudan has announced an agreement to distribute a unique upcycled Green Banana Powder ingredient produced by Dole Specialty Ingredients (DSI), a business unit under Dole Asia Holdings Pte. Ltd.

Texture is one of the keys to creating a complete and enjoyable multisensorial food experience. Green Banana Powder can serve as an effective replacement for gum, pectin and modified starches in applications like soups and sauces. It can also increase the softness of baked goods and enhance the mouthfeel of extruded snacks. Packed with fruit content, Green Banana Powder adds fibre and nutritional appeal to products along with the desired texture and mouthfeel.

“Texture isn’t just a sensation, it’s an essential element that shapes how we experience food – from the creaminess of a sauce to the crispness of a snack. With our Sense Texture solutions, we’re not only delivering clean-label alternatives but also elevating the eating experience with natural, upcycled ingredients like Green Banana Powder. This collaboration with Dole allows us to offer high performing products that also contribute to a more sustainable food system.”

Sylvain Jouet, Global Product Manager Sense Texture, Taste & Wellbeing

Tackling food waste

Each year, an estimated 30-40% of bananas worldwide are wasted because they don’t meet quality standards.¹ Consumer research has shown that 81% of global consumers say it’s important to avoid food waste², and 51% of consumers who find upcycled ingredients appealing would like to see an upcycled certificate on food products.³ Made exclusively from upcycled green bananas, Green Banana Powder offers an innovative way to address food waste concerns. The new agreement positions Givaudan as the partner of choice for food developers seeking upcycled, clean-label alternatives to synthetic texturisers.

“By transforming unripe bananas into Green Banana Powder, we not only help reduce food waste but also create an ingredient that can be seamlessly integrated into a variety of food applications. This allows us to drive more sustainable supply chains while offering consumers the healthier choices they’re looking for.”

Wei Tze Ooi, Managing Director, Dole Specialty Ingredients (DSI)

Given that Green Banana Powder is a recognisable and functional ingredient with a secure supply chain, this collaboration is poised to make an impact at scale. Givaudan will be the exclusive commercial collaborator for DOLE® Green Banana Powder in key market countries in Europe and the Americas while the ingredient can be used in Givaudan solutions around the world.

About Givaudan

Givaudan is a global leader in Fragrance & Beauty and Taste & Wellbeing. We celebrate the beauty of human experience by creating for happier, healthier lives with love for nature. Together with our customers we deliver food experiences, craft inspired fragrances and develop beauty and wellbeing solutions that make people look and feel good. In 2023, Givaudan employed 16,260 people worldwide and achieved CHF 6.9 billion in sales with a free cash flow of 13.3%. With a heritage that stretches back over 250 years, we are committed to driving long-term, purpose-led growth by improving people’s health and happiness and increasing our positive impact on nature. This is Givaudan. Human by nature. Discover more at www.givaudan.com

About Givaudan Taste & Wellbeing

Powered by innovation and creativity, Givaudan Taste & Wellbeing aims to shape the future of food by becoming the co-creation partner of choice to its customers. Built on its global leadership position in flavours and taste, the Company goes beyond to create food experiences that do good and feel good, for body, mind and planet. With an expanded portfolio of products across flavours, taste, functional and nutritional solutions and a deep knowledge of the food ecosystem, Givaudan’s passion is to collaborate with customers and partners to develop game changing innovations in food and beverage. This is Givaudan. Human by nature. Learn more about how we are shaping the future of food at www.givaudan.com/taste-wellbeing

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