Insolight opens its first agrivoltaic orchard installation in Conthey

Sep 23, 2025 | Ecosystem news, Member news, Press-releases

Insolight opens its first agrivoltaic orchard installation in Conthey

Conthey, Canton of Valais, Switzerland — Insolight, in collaboration with Agroscope, Romande Energie, and the canton of Valais, inaugurates its first agrivoltaic installation on orchard crops in Conthey. This opens a promising potential in the development of integrated solutions that combine agricultural production with solar energy generation.

The installation is part of a broader research initiative aimed at evaluating how solar infrastructure can further support fruit cultivation while contributing to renewable energy goals. Located on Agroscope’s site, this new demonstrator spans 4,000 m² and integrates apple, pear and apricot crops with a solar capacity of 242 kWp with an annual output of 300 MWh. It also serves as a testing ground for various crop protection solutions and light management systems, where all research is carried out in collaboration with Agroscope. Romande Energie acquired the installation, carried out all electrical works up to grid connection, and will operate it throughout the project’s lifetime. The electricity produced is sold to Denner, a leading distributor within the Migros Group.

With the expansion of its solutions to a greater variety of crops, and a project pipeline of over 500 MWp, mainly in Switzerland, France and Italy, Insolight is supporting the energy transition and actively helping growers protect their crops from climate change. The dual use of land approach strengthens both food security and renewable energy generation, offering a sustainable and efficient path for both sectors.

Multifunctional infrastructure

The system features a mix of fixed and mobile structures equipped with opaque and semi-transparent panels, tailored to the specific light requirements of fruit trees. It also includes climate protection systems – nets and tarpaulins that can be deployed manually or automatically – to shield crops from hail, rain, and frost.

The installation allows researchers to compare multiple configurations in terms of light transmission and crop protection, offering valuable insights into optimising orchard management under changing climate conditions.

An exemplary collaboration of private and public entities

This is the fourth agrivoltaic installation developed by the project partners since 2021, each testing different technologies and crop types. The Agroscope Conthey site now hosts four active systems, including three focused on berry crops (strawberries, raspberries and blueberries), positioning it as a national and international reference point for agrivoltaic research and experimentation.

The collaboration between public and private entities – Insolight, Romande Energie, Agroscope, and the canton of Valais – has enabled the creation of a robust platform for experimentation and data collection. The goal is to refine crop models and integrate them into Insolight’s digital management tool, Insol’insights, which supports decision-making for growers.

About Insolight

Founded in Lausanne (CH) in 2015 by Laurent Coulot (CEO), Mathieu Ackermann (CTO) and Florian Gerlich (Product Architect), Insolight is a provider of agrivoltaics solutions, commercialising the insolagrin system. Thanks to a unique infrastructure, insolagrin enables the simultaneous production of food and electricity on the same land. The system protects crops and controls the transmission of light to plants through dynamic shading, while capturing surplus light to generate electricity. It is adaptable to various crops.

Our team is on a mission to provide a solution with a global impact on both the energy and agriculture sectors. Insolight has launched a global partnership program, already joined by Migros, the SwissRe Foundation, EATON and Fruits Rouges & Co. It has also introduced the ‘energy positive fruits’ label to show consumers that it is possible to enjoy local and sustainable fruits.
For more information on Insolight, visit www.insolight.ch

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Sep 15, 2025 | Ecosystem news, Talent

From pivot to purpose: how Switzerland turns careers into food system change

We often hear that the future of food will be shaped by breakthrough technologies, smarter policies, and bold business models. But there’s another ingredient that’s just as vital — and often overlooked: people.

The ingredient we don’t talk about enough

As Christina Senn-Jakobsen, CEO of Swiss Food & Nutrition Valley, recently argued, talent is the true engine of resilience. The question is: how do we nurture it?

Switzerland remains the most competitive country in the world when it comes to developing, attracting and retaining the human capital required for sustainable growth. This finding comes from the IMD World Talent Ranking 2025. What lessons can we learn from what Switzerland is getting right?

Across Switzerland’s food innovation ecosystem, talented individuals are being supported at the moments that matter most – when they take a leap, change direction, or step into leadership. These career “pivot points” don’t just redefine the lives of the professionals themselves. When talent is supported, it can shape the resilience of our food systems, by bringing fresh skills and perspectives to longstanding challenges.

We asked four innovators to share their stories and explain how they, with the right support, were able to turn career change into driving change in the food and nutrition sectors.

“SNFV is more than just support for founders – it acts as a catalyst that connects young innovators with industry leaders. That unique mix of passion, expertise, and collaboration is what makes Switzerland’s ecosystem so powerful.”

Priscilla Alexandra Laube

Founder & CEO, ALL SUPPS

Scaling bold

As a student, Priscilla often asked herself: why does taking vitamins feel like a chore? Pills are boring, clinical, and easy to forget. After completing her Master’s in Food and Beverage Technology at ZHAW, she set out to change that and founded ALLSUPPS in 2021 – creating functional multivitamin fruit gummies that are enjoyable and effective. Her studies gave her the scientific foundation to design safe, high-quality, and proven products.

What started as a bold move straight out of university has grown into a nationwide success: ALLSUPPS is now listed in Coop, expanding across Swiss pharmacies, and has tripled its revenue in the past year. As a young female founder in the male-dominated food space, Priscilla’s journey shows the difference a supportive network can make. “What makes the Swiss ecosystem special is that it gives young founders like me access to expertise and networks that normally take years to build,” she says. “That support has been key in turning ALLSUPPS from an idea into a company shaping the future of nutrition.”

For Priscilla, curiosity about food and health has always gone hand in hand. After completing her Master’s in Food and Beverage Technology at Zurich University of the Applied Sciences (ZHAW), she wasted no time in putting her knowledge into practice. In 2021, she founded ALLSUPPS fresh out of university. Launching a company so early in her career was far from easy. From navigating quality control to learning how to pitch as a first-time CEO, she faced plenty of steep learning curves. But Switzerland’s food innovation community gave her access to peers and mentors who believed in her. “When you’re starting out, you need encouragement just as much as expertise,” she reflects.

Priscilla’s story shows how early support can turn potential into purpose — and why ecosystems that empower young women founders create ripple effects for years to come.

Learn more about ALLSUPPS

“The Swiss startup ecosystem is robust and continuing to evolve to support the incredible ideas and opportunities of Swiss entrepreneurs. Abrinca is thankful to have this network and support to provide maximum chances to become an impactful global enterprise.”

Tom Howze

Chief Commercial Officer, Abrinca Genomics

From global corporate to Swiss startup

After two decades working in the corporate world, Tom felt a strong pull toward a new challenge. His career had been about building businesses and leading teams in a structured environment, but he wanted the hands-on experience of testing himself. The risk was clear, but so was the reward: the freedom to make the decisions and the opportunity to truly own the outcome.

Today, as Chief Commercial Officer at Abrinca Genomics, that vision has become reality. The company has built a software platform that makes microbial genome analysis more accessible for researchers in food, agriculture, health and beyond. “There are still no commercial solutions that make it easy for researchers to analyse microbial genomes,” Tom explains. “That’s the market we are building.”

This entrepreneurial journey is one that Abrinca could not have undertaken alone. The world-class Swiss startup ecosystem has been pivotal in helping Abrinca to refine its strategy and grow its reach. The company has received guidance and funding from organizations like VentureLab, Innosuisse, and the Standortförderung Kanton Bern, while benefiting from the mentorship and global networks provided by programs like MassChallenge Switzerland and SFNV.

The pivot from a corporate career shows that experience, when channeled with purpose and paired with the right ecosystem support, can be a powerful force for building startups that address global market needs.

Learn more about Abrinca Genomics

“Food systems are complex by nature. Addressing them requires not just science, but expertise from practice, partnerships and a willingness to integrate different perspectives.”

Martijn Sonnevelt

Executive Director , World Food System Center

Building bridges across sectors

Martijn Sonnevelt’s career has spanned research, policy, and now, facilitation of cross-sector collaboration. A trajectory that highlights the value of connecting diverse worlds to advance sustainable food systems. With a PhD in agricultural economics from ETH Zurich, he built his career at the FAO in Rome and the Swiss Federal Office for Agriculture, bridging science, policy, and practice.

In 2017, he returned to ETH Zurich to become Executive Director of the World Food System Center. There, he brings together researchers, students, companies, and policymakers to address challenges no single discipline can solve.

“Food systems are complex by nature,” Martijn says. “Addressing them requires not just science, but expertise from practice, partnerships and a willingness to integrate different perspectives.”

His pivot shows how Switzerland’s ecosystem doesn’t just create startups. It builds connectors supporting the translation of concepts and innovations across sectors and borders.

Learn more about the World Food System Center

There are many people like me who, after a successful career in the food industry, are willing to bring their expertise into young innovative companies who truly need it. But it requires a vibrant, effective ecosystem to connect the dots and create value. I could not have built my second professional life without it.”

Ingeborg Gasser-Kriss

Co-Director, Founder Institute Switzerland

From executive to ecosystem mentor

After nearly two decades shaping global innovation at Mondelēz International, where she created the SnackFutures Incubator, Ingeborg Gasser-Kriss made a bold pivot: instead of leading innovation from within a big established company, she directed her energy towards supporting emerging food innovators.

Today, she is an advisor for startups in the food and foodtech sector, mentors at EIT Food, Kickstart Innovation, the ProVeg Incubator and the EIC Scaling Club, and serves as the Co-Director of Founder Institute Switzerland. Across these roles, she helps founders sharpen value propositions, build customer-centric strategies, and create successful collaborations with industry partners. At the same time, she continues to work with established companies in Switzerland and Europe, as a Board Member at SV Group and as an Innovation Advisor at her company Agent21.

“Big corporations and young startups need each other, but they often struggle to collaborate effectively,” Ingeborg reflects. “Having worked on both sides, I am often able to anticipate the potential points of friction and help create a better mutual understanding and a more productive outcome.”

By channeling her experience into mentoring and governance, Ingeborg is multiplying her impact — proving that the wisdom of seasoned professionals is one of the ecosystem’s most powerful assets.

Connect with Ingeborg

Why Switzerland’s model works

These four journeys reveal why Switzerland is emerging as a global food innovation hub: it’s not just about technology pipelines or funding streams, but about creating an ecosystem that supports people at every stage of their careers.

Students and young founders are encouraged to take their first bold steps.
Mid-career professionals are supported in pivoting into entrepreneurship.
Cross-sector leaders create platforms for collaboration.
Senior executives are able to reinvest their expertise to accelerate others.

It’s a layered, inclusive model that makes Switzerland both a talent magnet and a talent multiplier.

What’s your next pivot?

Resilient food systems aren’t built by technology alone. They’re built by people — people who dare to change course, who bring their skills into new spaces, and who are supported by communities that believe in them.

Switzerland’s ecosystem shows what’s possible when we treat talent not as a resource to exploit but as a system to nurture. The results are more than jobs or startups; they’re purpose, belonging, and systemic change.

So here’s the question: what’s your next pivot — and how might the ecosystem help you turn it into impact?

Looking for your next role in the Swiss food innovation ecosystem?

Visit the SFNV job platform

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Innovation in food systems requires lots of different ingredients – from startups and corporates to academia, investors and government. The core SFNV operational team can help to find the right recipe, one that brings those ingredients together in the right order, making sure the result is greater than the sum of its parts.

The Valley has evolved since it was founded — as has the team behind it. As SFNV celebrates five years of collaboration, innovation, and growth, it seems like a good time to reintroduce the faces steering our projects, partnerships and impact today.

host or co-host an event with SFNV
explore creative formats to engage our community
celebrate milestones that matter

Collaboration is everything

At SFNV, we believe collaboration is the key to building a more sustainable and resilient food system. We’re here to support our members, partners, and the broader community every step of the way. Please do reach out – we look forward to hearing from you!

Want to keep up to date with what the team is up to?

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Sep 14, 2025 | Ecosystem news, Member Highlight, Partner success stories, Scaling

Five years of innovation: Six Swiss startups share their journeys

This year, Swiss Food & Nutrition Valley turns five. On 2nd October, we’ll be celebrating in style with friends from across the ecosystem. We’ve invited six of our startups to share their vision for the future – from brain food and air-based protein bars to plant-driven food systems. But before we dive into their predictions, let’s take a closer look at their journeys so far. Read on – or click on the links below – to discover their stories.

Dominik Blaser, Voltiris

What was the very first inspiration or “aha moment” behind Voltiris?

We founded Voltiris in 2022 with the aim of making greenhouses more productive and energy-efficient. Our co-founder, Jonas Roch, was struck by a simple observation during his PhD: plants are green because they don’t absorb all wavelengths of light. That led to the idea that the unused part of sunlight could be separated and converted into clean energy – without compromising growth.

What milestone from the last five years felt like a key turning point?

Our recent flagship installation at Meier Gemüse in Aargau. This project was the first time everything came together: large-scale installation, financial structuring, and full system-level energy production. It was the moment our vision turned into a tangible new model for how agriculture can generate and manage its own clean energy.

What’s the most exciting way your technology is being applied today?

Beyond producing renewable, grid-independent energy at a lower cost than alternatives, we’re seeing strong benefits for growers. Crops stay cooler while still receiving all the light they need for photosynthesis. As summers become increasingly hotter, this dual advantage – energy plus climate resilience – has proven extremely exciting for growers across many crop types.

At SFNV’s 5th anniversary event, I’ll be sharing my vision for a future where all crops are produced in controlled environments. I look forward to sharing it with you!

Raphael Thurn-Taxis, FoodFor Labs

What sparked your interest in brain-focused nutrition?

Our journey began with a simple but powerful idea: what if food could fuel our minds as well as our bodies? We were all working intense jobs and long hours, and were disappointed with what the market offered – coffee, energy drinks, pills. The science was already much further along, so we decided to create the strongest ultra-functional convenience product: something instant that actually helps mental athletes perform.

What did your very first experiments or product tests look like?

We tested the first prototypes ourselves and loved the results. Friends quickly got curious and tried them too. That’s when we started structured focus groups at workplaces and universities, always with our core customer in mind: the mental athlete.

How is FoodFor Labs engaging customers or partners today?

We combine two things: on the ground, we run sampling and partnerships at workplaces, gyms, and events. Online, we build a community with our mental athletes through content, direct sales, and social media. This way, we’re close to our customers wherever they need us.

What are you most proud of?

The team. Building something like FoodFor only works when people bring in different skills, push each other, and stay committed to the vision. That’s our biggest asset!

At the 5th anniversary event, I’ll be talking about cognitive shots and how to combat mental fatigue in today’s fast-paced world.

Abouzar Rahmani, Food Young Labs

What inspired you to start FoodYoung?

FoodYoung’s roots lie in my Persian family heritage, where farms and factories shaped an early connection to food production. I founded FoodYoung in 2012 with a personal mission: to create food that is clean, nourishing, and actually tastes good.

How has your offer evolved in the last few years?

Five years ago, we were working in a much smaller facility producing dried fruit and nut mixes. With just one production line, a small lab, and a 5kg chocolate melangeur, we began experimenting with making cleaner chocolate. Cereals, baked goods, spreads and frozen meals followed. Each step rebuilt familiar products into cleaner, healthier, and more sustainable versions. From this, the idea of a food innovation lab was born. In 2024, we opened FoodYoung’s state-of-the-art innovation facility in Balerna.

What do you offer your customers today?

The lab operates as a full-stack food innovation studio – from formulation to pilot to scale – combining culinary craftsmanship with food science, advanced machinery, AI insights, and a strict clean-label commitment. In parallel, we are building our own products to test the market directly, with a portfolio of more than 100 commercially ready recipes. Most recently, we launched a first-of-its-kind online product creation tool that allows innovators to design a product from scratch and see it ready to launch in six weeks.

What are you most proud of?

What I’m most proud of is transforming FoodYoung from a small facility into a full-stack food innovation lab — a dynamic ecosystem where entrepreneurs, scientists, chefs, and companies come together to reimagine food from idea to scale and create products that shape the future of how we eat.

At SFNV’s anniversary event, I look forward to showcasing protein bars made out of air! I’ll also share my vision for the future of food. Let’s shape it together.

Richard Lichtenberg, GoNina

Do you remember when you realised food waste was a problem you wanted to solve?

When we spoke with bakeries, the pattern was always the same: existing solutions focused on selling or redistributing surplus after it occurred. The real gap was earlier in the chain. Businesses lacked the tools to predict demand. We wanted to change that by tackling waste at its source. So GoNina started in bakeries, where the waste was visible every evening. Trays of unsold bread and pastries went straight into bins.

What made you decide to tackle it with AI-driven forecasting?

Demand depends on so many factors – weekday patterns, weather, holidays, local events – which are far too many for manual planning. AI models are built to handle exactly this type of pattern recognition. Once we saw that transaction data was already available in POS systems, it was clear we could train models adapted to each location and product.

What did your earliest prototype look like, and who tested it?

We were lucky to have a large bakery chain agree to test our product early on. Their scale and feedback helped us to refine the model much faster. Each week we added more products, checked the outcomes against real sales, and adjusted the system. That direct feedback loop with both small and big bakeries shaped the product into something practical.

How are food businesses using GoNina today?

We now have paying customers and are scaling across Switzerland, while constantly fine tuning the product. Each new partner adds data and insights that make the forecasts more accurate. Instead of guessing demand for the next day, store managers use our AI Forecasts to see recommended production volumes.

What are you particularly proud of?

I’m proud that we moved into daily operations of food business across Switzerland. More and more vendors rely on GoNina every day and it’s great to see us creating a real impact. Equally, I’m proud that the solution works for small vendors as well as larger chains. It shows that our technology can directly cut waste where it happens.

At the 5th anniversary event, we’ll be sharing our visions for 2050 and more on how we’re reducing food waste through accurate and real-time forecasting.

François Frigola, Nereid Water

What first motivated you to work on water and food access?

Climate change and unchecked industrialisation are draining and polluting our soils,driving droughts that disrupt agriculture worldwide. We envision a future where everyone has access to safe, sustainable water sources, without harming the environment. Nereid’s distillation technology replicates the natural water cycle: evaporation at ambient pressure and low temperature followed by condensation.

How did you test your first prototypes – and what did you learn?

We developed 5 prototypes to test all POCs and materials in real-world conditions and we learned that industrialisation is a heavy challenge. Technology watch and intelligence is crucial.

Everything started with the idea, inspired by nature, of combining solar and sea energy and portable systems to provide clean water and grow food in remote areas. The model is completely autonomous through biomimicry, designed to be as resilient as nature itself.

Where are your systems currently being piloted?

At the moment it’s being tested at our logistics facilities on the military naval base of Saint-Mandrier-sur-Mer (Toulon) with the support of the French authorities. The 5 m³ pre-commercial series is soon set to be deployed at our partners’ facilities, allowing us to finalize the POC and further optimise material studies.

What have you learnt so far?

Something simple and profound: that true impact comes when innovation, industry, and politics work hand in hand. Collaboration is really everything.

I look forward to joining the anniversary celebration to share our vision of how solar-powered systems can secure water and food in even the most remote places.

Carrol Plummer, Vivent

What inspired you to learn to listen to plants?

We were motivated by the idea that plants already know what they need – they just aren’t able to share it with us. The information network inside plants works even if branches are cut off or roots are severed. Climate change, water scarcity, and the desire to produce more food sustainably led us to ask: what if we could hear what plants are saying? This vision motivated us to explore the hidden “language” of plants, and see if decoding these signals could help growers make better, faster decisions while reducing waste.

What was the very first experiment that showed you plants could “talk”?

Like Darwin and Indian scientist Jagadir Chandra Bose before us, we started with the Venus flytrap, and then replicated work from the world’s leading plant electrophysiology expert at the University of Lausanne. We can now tell the difference between aphids and a thrips attacking tomatoes, see evidence of fungal infections well before visual symptoms appear or have a crop turn on its irrigation system itself.

What was the transition point between research and creating a company?

The transition happened when we moved from proof-of-concept in the lab to real-world trials with growers. Farmers and ag input companies began asking if they could use our technology in their fields and greenhouses. That demand drove us to found Vivent Biosignals as a company – transforming our research into robust, commercial tools now deployed in potatoes, berries, vines, and controlled-environment crops.

Who’s using Vivent’s technology today, and what impact are you seeing?

We’re currently working with around 200 clients across the agri-food value chain. Breeders use our technology to accelerate the development of more resilient varieties, while agrochemical and biostimulant companies rely on our sensors to demonstrate product efficacy. Farmers of high-value crops use Vivent’s tools to improve yields and crop quality. Across these groups, the impact is clear: earlier warnings of stress, more precise control of irrigation and inputs, and stronger evidence for sustainable practices.

What achievement are you particularly proud of?

We’re especially proud of turning a bold idea – listening to plants – into a practical tool that’s transforming how crops are grown. It’s remarkable to see our technology helping to produce food more efficiently and sustainably. We’re also proud of the collaborations we’ve built, from innovative farmers to leading universities and global ag input companies and to other entrepreneurs.

FOOD FOUNDERS Studio raises CHF 1.2M, launches foodtech venture to address plant-based taste challenges

Two years after its founders set out to build “Europe’s first venture studio dedicated to transforming food tech research into real, impactful companies,” FOOD FOUNDERS Studio has announced the successful completion of its initial funding round and the launch of its first venture, bringing evidence that building business cases around academic innovation in food tech is not only possible, but investable despite a tough investment climate.

The Switzerland-based studio has secured CHF 1.2 million in founding capital from a consortium of visionary private investors, including a prominent Swiss family office serving as anchor investor. The funding supports the studio’s mission to commercialise breakthrough food technologies currently trapped in R&D labs, starting with those powered by European universities.

Tackling industry challenges

When FOOD FOUNDERS Studio began fundraising, the founders encountered significant resistance from the investment community. “We heard it all,” said Giacomo Cattaneo, Founder of FOOD FOUNDERS Studio. “Sustainable food is not a trend anymore. FoodTech is dead. Investors don’t understand venture studios and won’t invest in food anymore. University partnerships take forever.”

Despite these challenges, the team persisted with their vision to address a critical gap in European food innovation: while Europe generates incredible food research, most of it stays trapped in university labs due to ineffective traditional tech transfer mechanisms.

Improving the taste of plant-based products

“Our inaugural venture tackles one of the plant-based industry’s most significant obstacles: legumes’ off-flavors that prevent mass market adoption,” said Alexandre Morel, Co-founder and CTO of FOOD FOUNDERS Studio. “The proprietary technology, developed through our first university partnership, offers a scalable, cost-effective solution that significantly improves taste while reducing formulation costs, more than any competing solution we’ve seen so far.”

According to the team, the launch provides the first evidence for systematic innovation’s potential to work across the food system, for European research to be the foundation of global solutions, and that investors will back bold visions when execution is solid.

“What is unique about our venture studio model is the systematic approach to de-risking food tech innovation,” said Robert Boer, Investment Director at FOOD FOUNDERS Studio and former Investment Director at Blue Horizon. “This model addresses the fundamental disconnect between breakthrough university research and commercial viability that has plagued food tech for years, in a way that delivers both meaningful returns for investors and scalable impact for our food system.”

Building the innovation ecosystem

FOOD FOUNDERS Studio operates on a systematic venture-building model, working directly with university partners, exceptional founders, and industry stakeholders. The company serves as the bridge that companies starved for R&D resources need to access breakthrough solutions.

The studio serves as a platform bringing together mission-aligned stakeholders, from scientists with breakthrough food technologies and exceptional founders to strategic industry partners, all committed to building the future of food through collaborative innovation.

Looking ahead, FOOD FOUNDERS Studio is looking to introduce its Advisory Board and inaugural CEO soon, while continuing to develop its pipeline of university-sourced innovations.

About FOOD FOUNDERS Studio

Where food innovation takes root: finding the right space in Switzerland

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

Finding your first home base in Switzerland’s food innovation landscape isn’t just about square meterage. It’s about landing somewhere that understands your mission and helps you to thrive. From science-ready labs to field-side campuses, here’s how two Valley partners featured in the SFNV Navigator are helping innovators settle in and scale up fast.

Oana Vrabie, Vice President Marketing/Co-Founder, House of Lab Science (Hombrechtikon and Kemptthal)

Q: What’s unique about your lab facilities?

At the House of Lab Science we don’t just rent out lab space, we offer Lab-as-a-Service. That means fully equipped, food-grade, BSL-1 and BSL-2 labs ready to go from day one, with shared equipment like autoclaves, glassware washers, cold storage and even office space. No upfront CAPEX, no months-long fit-out delays, no drama. Just plug in, start your R&D, and scale.

What makes us truly unique is that with our brand new location in The Valley Kemptthal, you’re landing right in the heart of Switzerland’s most exciting food innovation hub. Across the street are The Cultured Hub (offering Scale-up-as-a-Service), Planted and Givaudan — it’s a foodtech ecosystem where collaborations spark over coffee, as often as in boardrooms.

We’ve also built an online community platform – a private network and marketplace where members enjoy exclusive deals on lab-specific services and equipment, plus direct access to investors, accelerators, and curated events. Combine that with our unbeatable location (10 minutes from Zurich Airport, 30 from Zurich’s main station, 5 from Winterthur) and you’re not just in a premium lab at the best price in Switzerland: you’re perfectly connected for global growth.

Q: Who’s a good fit for your location?

If you’re working in alternative proteins, cellular agriculture, precision fermentation, functional ingredients & wellness, food safety diagnostics, or longevity & healthy aging technologies – or any science-driven food innovation – you’ll hit the ground running here. And here’s the game-changer: we combine infrastructure and services, embedding you in the full innovation value chain. From concept and R&D to pilot production and investor readiness, you get more than lab space: you get the ecosystem advantage from day one, accelerating your path to market.

Q: Have you got a tip for first-time Swiss lab users?

Plan your compliance journey early, and choose a partner who can take you through it without slowing your science. Switzerland’s standards are rigorous, and rightly so – but with our guidance on certifications, safety protocols, waste management or audits, you can meet them efficiently and focus on innovation. We’ve helped dozens of companies navigate this path successfully, accelerating time-to-market while maintaining technical excellence.

Find out more about House of Lab Science

Tamer Amr, Managing Director, Horgen Labs (Horgen, Zurich)

Q: What kind of innovators thrive at Horgen Labs?

We’re home to bold thinkers transforming what the world eats and how it’s made. From fermentation pioneers to novel ingredient developers, Foodtech and Life Sciences companies thrive in our purpose-built labs. Whether your just starting out, scaling or an established business, Horgen Labs offers the space, support, and right setting to accelerate your journey

Q: What makes Horgen Labs different?

Horgen Labs offers more than space – we provide a dynamic campus setting home to many other Swiss innovators – a growing research cluster which we will be adding a new lab facility to to meet demand. Nestled in a serene campus a few minutes walk from the lake, , we combine 20,000 m² of ready-to-use labs, offices, and production space with access to Switzerland’s vibrant innovation network. Startups can move in tomorrow and scale seamlessly as they grow, with room to expand and a community designed for breakthroughs.

Q: Do you have any tips for newcomers to Switzerland?

Switzerland rewards quality, precision, and partnership. Take time to understand local expectations and build relationships – especially within the rich Greater Zürich innovation network. Leverage local programmes, join ecosystem events, and don’t hesitate to reach out. We’ve found the community here to be welcoming, collaborative, and eager to support bold ideas with real potential.

Find out more about Horgen Labs

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

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