Your technology may be world-class – but your growth depends on finding the right people. From specialist recruiters to targeted job platforms, Switzerland’s food ecosystem has unique resources to help you find, attract and retain the right talent. We asked experts from two companies featured in the SFNV Navigator tool for their advice on how to build a team that thrives.

Philippe Sibour, CEO, Alliance Consulting Switzerland 

Q: What talent areas do you specialise in?

At Alliance Consulting, we offer tailor-made executive search solutions to market actors in the nutrition, health, food and dietetics sectors. We’ve been specializing in these markets for 25 years, enabling us to help organizations grow by identifying the talent that brings not only expertise, but also strategic impact. From C-level to expert positions, our strength lies in our understanding of the complex roles and cultures of the organizations we serve. As a true business partner, we don’t just fill vacancies but build lasting partnerships to enhance our customers’ performance.

Q: What’s unique about hiring in Switzerland?

Hiring in Switzerland involves navigating a multilingual, highly educated, and regulation-conscious environment. Language skills are critical, with many roles requiring fluency in German, French, or Italian, alongside English. The market places a premium on formal qualifications, discretion, and precision. Labour laws are strict and vary by canton, and cross-border hiring adds layers of complexity. As a result, recruitment here demands deep local insight, an appreciation for cultural nuances, and a structured, trust-based approach to talent engagement. Cultural fit and local network matter a lot – we help with both.

Q: What’s your top advice for newcomers?

If you’re new to hiring in Switzerland, our advice is simple: don’t just chase talent – define your value as an employer. In a market where top candidates have options, clarity on the mission, culture, and purpose is essential. People join people, not job descriptions. Your hiring process should reflect who you are, not just what you need. Swiss professionals value trust, precision, and long-term vision, so consistency and authenticity matter. Invest in relationships early, communicate clearly, and demonstrate why your company is a place where talent can grow – not just work.

Find out more about Alliance Consulting Switzerland. 

Manuel Lanz, CEO, FoodTechScout 

Q: What roles are hardest to fill right now?

The hardest positions to fill are those that require both depth and breadth – for example, CTOs with real experience in food systems and sales directors who know how to scale across various European markets. These are people who think laterally and can bridge technical innovation with operational execution – they’re worth their weight in gold.

On top of that, there’s ongoing demand for fermentation experts, process specialists and engineers in food production, as well as talent in supply chain technology, making the skills shortage very real. The gap is even more pronounced among vocational graduates such as dairy technologists and food technologists. Here, success comes only through industry knowledge, strong networks, and direct outreach.

Q: What makes your approach different?

We’ve all been trained in the food industry or have worked for companies such as Emmi, Nestlé, and Tetra Pak. That’s why we’re actively involved in various networks like SFVN, SGLWT, Svial, and others, and support companies – from startups to large corporations – with recruitment.

We’re well connected and have a keen eye for spotting emerging trends and future requirements early on. It’s about finding people who are already doing today what you’ll need tomorrow – not just those actively applying. In addition to our network, we speak directly with many candidates, often before a vacancy even exists. Our focus is on the right individuals: people who identify with your mission and bring both conviction and adaptability. Every search is highly personal, story-driven, and deeply focused on cultural fit.

Q: Have you got any tips for building early-stage teams?

A successful team is built on clear goals, well-defined roles, and open communication. Different personalities and skill sets should complement each other in a meaningful way. Involving an external coach – either at the beginning or later on – can be particularly valuable. A coach offers neutral support in team development, helps clarify roles, and strengthens collaboration. Leaders should also lead by example – not just coordinating the team, but actively motivating and inspiring it. With the right balance of structure, empathy, and professional support, a strong and high-performing team can emerge.

Find out more about FoodTechScout

The SFNV Navigator is your guide to scaling in the Swiss food ecosystem.

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The future is coming faster than many companies can keep pace with. This is especially true for actors in the food industry, as developments in STEM and climate change continue at speed. And nobody knows that better than the Gottlieb Duttweiler Institute (GDI). This is why GDI launched a report delving deeper into their latest foresight model – GDI Major Shifts. 

In the world of food, understanding major global developments and interpreting plausible scenarios is vital for future planning and decision-making. That’s where the GDI’s latest report on their ‘Major Shifts’ model – which combines data-based analysis and interpretations to predict plausible future outcomes – comes in particularly useful. Identifying and explaining dynamic developments across sectors, the team at Switzerland’s oldest think tank shared a taste of what the food industry can learn from their analysis. 

GDI Major Shifts: An Overview

The GDI team identified 20 key shifts in five categories – society, technology, economy, environment and politics – and analysed their life cycles. The implications identified provide companies with precise and realistic indicators for successful long-term planning and alignment with future trends – as well as identifying business areas that will no longer be relevant.

Four key areas among the twenty major shifts have particular relevance for the food industry.

Circularity

The shift towards circularity is fundamentally changing the food sector. Circularity – closing resource loops and minimizing waste – has become a key driver of innovation and competitiveness:

• Waste as a resource: Companies are transforming food by-products into new ingredients and products, reducing landfill and creating added value.
• Regenerative supply chains: Circular models prioritize regenerative agriculture, compostable packaging, and reusable systems, restoring ecosystems and reducing environmental impact.
• New business models: The demand for zero-waste and circular solutions is fueling innovations such as upcycled foods, refill systems, and digital platforms for food redistribution.

Biologisation

Biologisation marks the transition from mechanical and industrial approaches to biological and organic solutions. In the food sector, this means a shift toward:

• Bio-based ingredients and production: Expect a surge in foods produced using fermentation, cultured cells, or engineered microorganisms. These technologies promise more sustainable, resource-efficient alternatives to traditional agriculture.
• Convergence of biology and technology: The integration of biotech, data science, and engineering will enable personalized nutrition, precision fermentation, and new functional foods tailored to individual health profiles.
• Sustainability as a core driver: As the demand for climate-friendly, ethically produced food grows, companies that embrace biotechnological innovation will set new industry standards and capture emerging markets.

Decarbonisation

The pressure on the food sector to reduce its CO₂ footprint is increasing rapidly.

• Decarbonisation – the transition from fossil fuels to renewable, carbon-free energy sources – is becoming a key competitive factor:
• Climate-neutral production: Food manufacturers are investing in renewable energy, electrifying processes, and adopting low-carbon logistics to reduce emissions along the entire value chain.
• Transparency and reporting: More and more consumers and business partners are demanding proof of the climate impact of products. Companies that transparently disclose and reduce their emissions strengthen their market position.
• New business models: The demand for climate-friendly products is creating space for innovation – from CO₂-neutral brands to climate-conscious gastronomy and sustainable delivery services.

Regenerative agriculture

Regenerative agriculture is moving from a niche concept to a mainstream imperative. Its impact on the food industry includes:

• Supply chain transformation: Food companies are increasingly investing in regenerative practices that restore soil health, boost biodiversity, and sequester carbon. This not only mitigates environmental impact but also addresses growing consumer demand for transparency and sustainability.
• Shorter, more transparent value chains: Regenerative models favor local sourcing, traceability, and direct relationships between producers and consumers, challenging the dominance of globalized, opaque supply chains.
• Competitive advantages through ecosystem stewardship: Brands that adopt regenerative principles are poised to lead, as regulatory pressure and investor expectations around sustainability intensify.

The main takeaway?

The companies who invest now in biotechnology, regenerative systems, circularity and decarbonisation – which analysis shows are heavily interlinked – will secure a pole position in the food market of the future. The next food revolution will be organic, regenerative and circular.

Eager to dive deeper? Contact Susan Shaw, Head of Strategic Foresight at GDI.

About the Gottlieb Duttweiler Institute (GDI)

The Gottlieb Duttweiler Institute (GDI) is Switzerland’s oldest think-tank. A place of inspiration and innovation where strategic visions are expounded, the GDI provides a forum for key decision-makers to shape the future of the economy and society. The GDI unites research and industry-relevant applications to define path-breaking strategies in tandem with business. This institute, which operates independently, is supported by the Migros Culture Percentage.

gdi.ch

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Many startups applied. 15 made it to the public vote. Now just five remain. The 2025 Igeho Rising Star Award is designed to provide emerging companies in hospitality with an opportunity to showcase their businesses, raise awareness of their innovations, and connect with industry professionals.

As Switzerland’s leading international hospitality industry platform, Igeho aims to use this award to drive innovation by offering startups a platform and networking opportunities, in collaboration with Swiss Food and Nutrition Valley. 

So who are the lucky five finalists? We sat down with them all to find out what sets them apart and why they think they deserve to be crowned winners of the 2025 Igeho Rising Star Award.

🐟 Catchfree – Plant-based seafood alternatives

What we do:
Catchfree reimagines seafood – without the fish. We craft plant-based alternatives that deliver the taste and texture of the ocean, without harming marine ecosystems.

Why we deserve to win:
We’re not just offering another alt-protein – we’re tackling one of the most unsustainable sectors in food. Winning this award would spotlight innovation that protects our oceans and supports a more resilient food system.

♻️ Circunis – Digital marketplace for surplus food

What we do:
Circunis is a smart B2B platform that connects businesses with surplus food to buyers who can use it — turning waste into value through real-time, traceable transactions.

Why we deserve to win:
Food waste is a trillion-dollar problem, and we’re solving it with tech that’s easy to adopt and scale. This award would amplify a solution that’s good for both the planet and the bottom line.

🌾 Foodflows – Authentic farm-to-table sourcing with Brazilian growers

What we do:
Foodflows improves how chefs and restaurants source foods from abroad — making supply chains shorter, fresher, and fairer through a collective and innovative platform.

Why we deserve to win:
We’re bringing transparency and trust back into food sourcing and onto menus, addressing the root cause rather than the symptoms of our food system’s issues.

🤖 GoNina – AI-driven forecasting for catering businesses

What we do:
GoNina uses AI to predict demand in catering — helping kitchens order smarter, prep efficiently, and reduce food waste without compromising quality.

Why we deserve to win:
We help caterers thrive in an unpredictable world. With rising costs and high waste, our tech empowers businesses to stay ahead — and that’s the kind of innovation hospitality needs.

🍄 Yumame Foods – Innovative fungi-based food products

What we do:
Yumame harnesses the power of fungi to create delicious, nutritious, and sustainable food — offering a new generation of minimally processed, plant-based products without compromise. 

Why we deserve to win:
We’re not following trends — we’re setting them. Our fermentation-based approach unlocks scalable, tasty, and nutrient-rich plant-based food that can transform how we eat.

Pitching to an expert jury

All finalists will present their solutions on the Igeho 2025 stage on November 18, and answer questions from a jury composed of Swiss leaders in the field.

• Pascal Bieri, Co-Founder of Planted
• Dr Claus-Heinrich Daub, Professor of Sustainable Business Management at FHNW
• Marina Helm Romaneschi, Marketing & Innovation Strategy at Swiss Food Research
• Christine Schäfer, Senior Researcher at the Gottlieb Duttweiler Institute. 
• Rebecca Clopath, an Alpine natural chef
• Christian Gerber, Head of Innovation Management at ZFV.

All 15 start-ups that participated in the public voting for the Rising Star Award will have the opportunity to showcase their innovations to the Swiss hospitality audience over two days at Igeho 2025 in Basel. In addition to the five finalists, the following start-ups will also be exhibiting at the trade fair: Actidot, FoodFor, Hexafed, LOVYÜ, Niatsu, Sanvitafood, Saya Suka, SwissMiso, and TrueFoods.

www.igeho.ch 

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Valley partner, Nestlé R&D has teamed up with IBM Research to develop new tools that leverage the power of Artificial Intelligence and deep tech to bring breakthrough innovations to life. This research collaboration has led to the development of a generative AI tool that can identify novel high-barrier packaging materials.

Why Packaging Innovation Matters

Packaging helps to protect food and beverages while also preventing food waste. Nestlé is continuously reducing the use of virgin plastic, pioneering the use alternative materials and novel technologies, and moving to recyclable mono-material and paper-based solutions. Identifying new packaging materials that meet each product’s functional needs while ensuring food safety and quality is often meticulous. In some cases, this requires years of research.

Nestlé and IBM scientists leveraged AI-based processing techniques1 to construct a knowledge base of known materials from public and proprietary documents. Subsequently, the team fine-tuned a fit-for-purpose chemical language model on this curated corpus, enabling it to learn the representation of the molecular structures. Using that knowledge, the teams leveraged the recently developed regression transformer2 by IBM Research to learn the correlation between key structural molecular features and the resulting physical-chemical properties. The resulting model can now propose entirely new high-barrier packaging materials that shield sensitive products from moisture, temperature swings and oxygen.

Identifying future packaging materials

Nestlé will utilize this novel technology to identify future packaging materials, while considering cost, recyclability, and functionality.

Stefan Palzer, Nestlé Chief Technology Officer: “This novel AI-powered language model, developed in collaboration with IBM Research, illustrates how Nestlé is leading the digital transformation within the food and beverage industry. In the future, such breakthrough technology could be used to optimize the development of more sustainable packaging solutions across product categories.”

Alessandro Curioni, IBM Research VP Europe & Africa: “We do believe that Generative AI will continue to disrupt scientific discovery, impacting the core business of all knowledge-based industries, allowing critical differentiation and sustainable growth.”

Beyond Packaging: AI Across Nestlé’s Operations

Nestlé continues to leverage AI, machine learning, data science and automation to support innovation and help manage complexities. For example, Nestlé has developed a recipe optimization tool that uses advanced algorithms to help product developers better manage tradeoffs between ingredients, nutrition, cost and sustainability, while still meeting consumer expectations. The company also uses digital twins of equipment and production lines to optimize manufacturing processes and has developed digital tools to deliver personalized nutrition solutions for people and pets.

Nestlé recently announced the creation of a new R&D center for deep tech, a first-of-its-kind in the food and nutrition industry. 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.

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