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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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.

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