The Cultured Hub opens its state-of-the-art biotech facility in Switzerland

Dec 3, 2024 | Ecosystem news, Member news, Press-releases

The Cultured Hub opens its state-of-the-art biotech facility in Switzerland

Givaudan TW Startup Challenge

Kemptthal (Switzerland), December 3, 2024 –The Cultured Hub officially opens its doors today, marking a milestone for the global cellular agriculture and food industry communities. The pioneering scale-up and growth service aims to revolutionize the cultivated food and beverage sector by accelerating the development and market penetration of cellular agriculture products. These innovations can address increasingly complex food system challenges, reducing environmental impact and improving food security.

Equipped with advanced product development labs, cell culture, and fermentation capabilities and equipment, and with its ecosystem of partners, the Hub is designed to empower start-ups and organizations to scale up and accelerate the development of market-ready, sustainable, healthy, and affordable products. The Hub offers a technology platform that extends beyond food and can support the development of diverse products, such as meat, fish, dairy, pet food, and plant-based cells like cocoa – as well as materials like cosmetics and selective pharma applications.

“The launch of The Cultured Hub is a pivotal moment in the global push for sustainable food production,” said Yannick Gaechter, CEO of The Cultured Hub. “The opening of this facility is not just an achievement for our team, but a landmark moment for the industry. We are excited to open a facility that will enable start-ups to scale up without heavy capital investment and contribute to global food system improvements.”

Unique scale-up capabilities

At the Hub, companies can now scale up their processes from small-scale laboratory experiments (e.g., shake flasks) to 1,000-liter pilot operations without investing in expensive assets or diluting equity. This unique capability bridges the gap between research and commercial production, enabling companies to demonstrate and refine their processes efficiently. The Hub can host three companies working simultaneously, each in fully separated suites, fostering an environment of collaboration and innovation. This organization accelerates market entry by saving time and resources, allowing actors to focus on creating great-tasting food products at a competitive cost.

Industry expertise and collaboration

A joint venture between Migros, Givaudan, and Bühler Group, The Cultured Hub leverages centuries of collective experience in food processing, product development, production, marketing, and market launches. All three companies have shown a strong commitment to sustainability. This combination makes the Hub a unique access point for knowledge, skills, technology, and retail and consumer understanding.

“The Cultured Hub is designed to bridge the scale-up gap for companies, enabling them to retain equity, protect intellectual property, and fast-track their journey to market without high capital investment,” said Ian Roberts, Chief Technology Officer of Bühler Group. “We are thrilled to bring together industry players and create a collaborative environment that will drive significant advancements in the industry.”

“As a global leader in flavours, taste, functional and nutritional solutions, with deep expertise in biotech, Givaudan is committed to unlocking new opportunities in the cellular agriculture space and contributing to the transformation of the global food system,” said Fabio Campanile, Global Head of Science & Technology Taste & Wellbeing at Givaudan. “Through the Cultured Hub, and the ecosystem we are building with start-ups, partners and customers, we look forward to co-creating new, game-changing solutions that meet consumer demand for healthier, more planet-friendly products.”

“The Cultured Hub represents a paradigm shift in how we approach food production,” said Matthew Robin, CEO, Elsa Group at Migros Industries. “As Switzerland’s largest retailer, Migros is dedicated to offering choice to consumers, including innovative, sustainable food solutions.”

Strategically located in Kemptthal, Switzerland – a burgeoning hub of innovation in Europe, the Hub provides a vibrant working environment where start-ups and established companies can spearhead breakthroughs.

About The Cultured Hub

The Cultured Hub collaborates with a global network of start-ups to find answers to the food industry’s most pressing questions and develop foods of the future. The Cultured Hub enables start-ups in the cultivated foods sector to reach industrial manufacturing more quickly and cost-effectively. The organization’s aim is to accelerate the development of sustainable proteins – specifically cultivated meat, fish, seafood, and precision fermentation products – by providing state-of-the-art scale-up facilities, cutting-edge technologies, expert guidance, and an extensive network.

www.theculturedhub.com

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Impact Digest | Ultra-processed foods: myths, facts and future role

Nov 25, 2024 | Ecosystem news, Impact Digests

Impact Digest | Ultra-processed foods: myths, facts and future role

Impact Digests | Can we scale up regenerative farming for a sustainable future?

Nearly 29% of the global population experienced moderate or severe food insecurity in 2023. As the world population grows, we don’t only need to consider food availability – we need to find new solutions to ensure that  everyone has access to a nutritionally complete diet too.

Building on a fascinating discussion as part of Food Day @ETH, on the 11th of November, we brought together four expert speakers to discuss the complexities of food processing and its impacts on health and the environment. Read on to discover what we learnt.

Key Takeaways

We need more clarity: There is no clear legal definition of UPFs and the NOVA classification system has significant limitations. The definition and wording should also reflect the focus of the discussion. If we’re talking about health, we should speak about “unhealthy processed foods”. If we’re talking about the amount of energy required to create a product, we should talk about “energy intensive processed foods”.

We must view a product’s impact holistically: To drive better social, environmental, and economic outcomes, we need to balance multiple goals along the value chain, including access to safe and nutritious food, efficiency in resource management, and equitable livelihoods.

We need innovation to drive healthier formulation: Reformulating processed food can be a powerful lever for creating healthier food options – and industry can be a key part of the solution through responsible product development.

Dr. Martin Michel, Expert & former Nestlé

Martin discussed food processing in the context of food systems, emphasising its role in value chains. He highlighted the primary goals of food processing: food safety, preservation, sensory aspects, nutrition and health, sustainability, and food diversity.

He also briefly discussed the NOVA classification system and its limitations, pointing out that  ‘ultra-processed food’ is ill-defined, and the classification conflates composition, number of ingredients, and processing techniques. Many foods classified as “ultra-processed” are also characterized by high energy density, elevated levels of saturated fats, sodium, and/or sugars, while being low in dietary fiber, all of which are independently linked to negative health outcomes.

Martin also highlighted that collaboration between stakeholders is vital to address potential trade-offs based on systems perspectives, scientific data, and risk-benefit analysis.

Niels Jungbluth, Manager & Owner, ESU-services GmbH

Niels introduced the life cycle assessment (LCA) methodology, which considers the environmental  impact of a product from ‘cradle to grave.’ All inputs and outputs are balanced according to the defined system boundaries and functional units. LCA is not an absolute measurement; it compares different situations and products.

When analysing food consumption, the level of food processing (e.g. for UPFs) is not a major factor when assessing its environmental impact. The most significant factor in an LCA is usually if the product is of animal origin, due to the environmental impact of agricultural production. Transport, packaging, food waste, processing, cooling, and preparation play a minor role. 

Niels highlighted the importance of new policy measures to allow a broader acceptance of plant-based products. 

Sophie Hofer, Product Manager, Planted 

Sophie discussed Planted’s approach to product development, highlighting their commitment to creating clean-label plant-based meats that are packed with protein, fiber and essential micronutrients such as Vitamin B12. She emphasised that Planted meats seamlessly fit into a healthy, balanced diet, challenging the negative reputation often associated with processed foods. 

Sophie stressed that not all processed foods are created equal and that the formulation plays a crucial role in determining a product’s nutritional quality. She called for a differentiated approach from media and other opinion leaders when discussing highly processed foods. The current generalized perception often overlooks the nuances between products and their formulations. A more balanced perspective, based on facts rather than broad categorizations, is essential to help consumers understand the potential benefits of thoughtfully designed products in fostering both personal and environmental health, rather than grouping all processed foods together as “high in sugar, high in fat, and high in salt.”

She further highlighted the significant environmental benefits of Planted’s offerings compared to traditional animal meat with up to 97% Co2 emission savings and addressed the challenges of accurately classifying plant-based alternatives within the NOVA system.

Mélanie Douziech, Scientific Collaborator, Agroscope 

Mélanie presented research results on meat and dairy alternatives’ nutritional and environmental impacts. She pointed out that while meat alternatives generally have lower environmental impacts, dairy alternatives may potentially have some negative impacts on both the environment (due to possible increase in water scarcity and freshwater eutrophication) and health (due to possible insufficient levels of calcium and iodine if the product isn’t fortified).

She highlighted that processing can improve the protein quality and bioavailability in soy-based meat alternatives and that there is no clear trend between processing and environmental impacts.

Moving closer to a future-proof food system

The event highlighted the complexity of defining and regulating UPFs and the need for consumer clarity when it comes to innovative products that do not fit neatly into the existing categories of the NOVA classification. By taking a more holistic view of the impacts of their products, food producers can optimise their formulations and offer consumers choices that make healthier and sustainable diets more accessible. Thanks to everyone who joined us!

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Seaweed-based packaging innovator, B’ZEOS, secures seed round and strategic partnerships

Nov 21, 2024 | Ecosystem news, Member news, Press-releases

Seaweed-based packaging innovator, B’ZEOS, secures seed round and strategic partnerships

Givaudan TW Startup Challenge
B’ZEOS, a European blue-tech innovation company, has closed its seed round led by Faber with participation from ICIG Ventures, the venture capital unit of International Chemical Investors Group (ICIG). The development marks a significant milestone in the company’s plans to scale up its innovative compostable seaweed-based packaging solutions.

The latest round contributes to previous funding from pre-seed biotech investor biotope by VIB, and ocean-tech accelerator Sustainable Ocean Alliance (SOA), as well as private and public grants provided by the Research Council of Norway, Global Seaweed Coalition, Innovation Norway and the Eureka Network’s Eurostars programme.

The partnership with Faber and ICIG will empower the company to accelerate product development, swiftly meet industry demands, and initiate commercial production for corporate partners. Faber’s commitment to advancing ocean-based technologies makes them an ideal investment partner for B’ZEOS. In addition, the strategic collaboration with ICIG, a privately owned industrial group with an interest in biotechnology and novel materials, will enable B’ZEOS to fine tune its products and increase production by leveraging ICIG’s expertise in
compounds.

B’ZEOS’ seaweed-based solutions are not only fully bio-based and home-compostable but also compatible with existing packaging production lines. Seaweed’s rapid growth rate, ability to sequester CO2, and lack of dependence on land or fresh water, without releasing microplastics, make it an ideal raw material for sustainable packaging. The material’s versatility is complemented by B’ZEOS’ variety of applications, catering to a broad range of sectors and enabling the company to address diverse packaging needs while supporting corporate partners’ sustainability goals.

The viability and scalability of B’ZEOS’ packaging has been validated in five paid pilots to date, in collaboration with fellow Valley partners like Nestlé and other key industry players. B’ZEOS will participate in additional pilot schemes to further demonstrate the value of its solution, with the potential of reaching a test-shop with its partners.

“We’ve developed a truly sustainable seaweed-based packaging solution, derived from a variety of seaweed species. We’re not just focused on developing an eco-friendly solution; we are providing an industry-ready, scalable alternative for packaging manufacturers globally. Backed by strategic investors and leveraging our extensive experience in the packaging sector, B’ZEOS is poised to lead the way in transforming the industry with our innovative materials.” said Guy Maurice, Founder & SeaEO of B’ZEOS.

Rita Sousa, Partner at Faber added: “As global demand for sustainable packaging solutions accelerates, we’re excited to partner with B’ZEOS and support their mission of transforming the packaging industry at scale. Our investment aligns with our commitment to back ocean-based innovations that have the potential to drive positive environmental change and reshape industries for a
sustainable future”.

“B’ZEOS is pioneering an exceptional approach to sustainable materials, and we recognise that potential” said Dr. Pelin Yilmaz, Investment Director at ICIG Ventures. “Our partnership with B’ZEOS, complemented by the expertise of our compounding platform, allows us to transition towards fossil-free, compostable packaging. We were impressed by B’ZEOS’ tech-oriented team. Their industry expertise enables them to understand the sustainability needs and requirements of the packaging sector, creating solutions that are both robust and versatile.”

B’ZEOS is well positioned to transform the packaging industry with an innovative and truly sustainable alternative to traditional plastics, delivering the functionality of plastic without the environmental cost – offering a distinct advantage over existing bioplastics. Backed by strategic partnerships and new funding, B’ZEOS is set to expand its seaweed-based packaging, providing corporate partners with a scalable and impactful solution that will pave the way for a more sustainable future.

About B’ZEOS

Founded in 2017, B’ZEOS is a European blue-tech company leading the way in sustainable packaging solutions made from seaweed.

B’ZEOS has developed a proprietary seaweed-based technology designed to replace fossil-based packaging. Their solutions are 100% bio-based, home-compostable, and compatible with existing packaging production lines.

B’ZEOS is committed to reducing plastic waste and advancing the circular economy by formulating innovative packaging solutions for various industries including food, cosmetics, and pharmaceuticals.

https://www.bzeos.com/

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Bühler’s Grain Innovation Center, a powerhouse for innovation, opens its doors

Oct 28, 2024 | Ecosystem news, Member news

Bühler’s Grain Innovation Center, a powerhouse for innovation, opens its doors

Givaudan TW Startup Challenge
Swiss technology group Bühler today inaugurates its new Grain Innovation Center (GIC) in Uzwil, a trailblazing facility. The new application center marks a significant milestone in the field of grain processing innovation, combining high-tech solutions with the company’s long-standing expertise in a space that promotes collaboration. The GIC is carefully designed to empower customers from the food and animal nutrition industries to innovate and improve their processes, ensuring they stay ahead of the latest trends in milling and remain competitive in their rapidly evolving markets. Additionally, customers and partners have access to the comprehensive Application & Training Center (ATC) hub in Uzwil, which connects entire value chains.

“The Grain Innovation Center is the latest addition to Bühler’s expanding network of Application & Training Centers in Uzwil,” says Johannes Wick, CEO of Grains & Food at Bühler Group. “We cover the entire range of production, from various raw materials to a wide array of finished products. In doing so, we provide our customers with exceptional flexibility and the choices they need to address increasing challenges and revolutionize their markets.”

With changes in global grain supply chains, nutritional requirements, transparency of sourcing and pricing pressure, the milling industry faces a challenging environment. These include maintaining flour quality with variable raw materials, improving production and energy efficiency, managing safety issues, or finding and keeping well skilled professionals. Adopting new technologies – such as automation, IoT, and data analytics – and addressing environmental concerns add complexity, while growing consumer demand for healthier and more sustainable products has driven a faster pace of innovation.

For this purpose, Bühler has designed a fresh, modern, and high-tech milling technology facility – the GIC. The new building is the successor to Bühler’s former Grain Technology Center, which has served the milling industry since 1951. The five-story facility spans 2,000 square meters and features state-of-the-art infrastructure along with over 70 pieces of cutting-edge equipment from Bühler and its partners. The GIC works as a leading-edge arena for customers to experiment, innovate, and find concrete solutions to meet their specific needs.

A high-tech “playground”

The GIC is equipped with the latest solutions and technologies for processing grain and pulses. Customers can conduct tests on food and animal feed and can develop new processes and solutions in various areas, including cleaning, optical sorting, grinding, sifting, mixing, protein shifting (a mechanical process that increases the protein concentration in plant-based raw materials). Additionally, they can work on hygienization and pelleting, as well as dehulling, peeling, and pearling of grains and pulses. “The GIC offers an unparalleled environment where customers can develop tailored processes and witness the extensive capabilities of Bühler’s diverse portfolio firsthand,” says Stefan Birrer, Head of Business Area Milling Solutions at Bühler. “The GIC is not just a facility, it’s a symbol of our commitment to helping customers succeed in an industry that is continuously evolving.”

Food trials encompass a variety of raw materials, including cereals, herbs, spices, and pulses. The GIC includes the technology and expertise to conduct trials on local and ancient grains – raw materials that can play a vital role in improving food security in many countries. Leveraging its extensive know-how in processing, the GIC also offers testing for various other commodities, including coffee, nuts, and insects. Additionally, the Application & Training Center caters to non-food bulk solids, such as plastics and absorbers.

Feed trials can be performed with production capacities of up to 5 tonnes per hour, covering the entire production line or individual process steps. “One of the main advantages of the GIC is its ability to provide not only detailed data that enable continuous and precise monitoring of the process but also the physical and chemical properties of the product at every stage of production and under different process conditions,” says Lothar Driller, Department Manager Feed Application Center and Trainings at Bühler.

The side streams generated by the GIC, such as wheat bran and rice husks, corn husk, pea hulls, and screenings from cleaning, will feed Bühler’s Energy Recovery Center, which provides heating for Bühler offices in Uzwil. Customers can also use this Center to explore the potential of utilizing side streams through energy recovery, which can lead to the reduction of their carbon footprint, waste, and energy costs.

Part of a larger innovation hub

The GIC is part of Bühler’s Application & Training Centers hub, which encompasses the four recently launched ATCs – Flavor Creation Center, Food Creation Center, Protein Application Center, and Energy Recovery Center – and other centers that have been in operation for several years, such as the Extrusion Application Center and Pasta Application Center.

With this innovation hub, Bühler can provide full, farm-to-fork coverage, encompassing entire value chains, an environment that is unique in the market. “Our broad business stretches across the entire protein value chain, and we have meticulously implemented a strategy for partnerships, closing internal gaps and enhancing material flow,” says Rudolf Hofer, Head of the Grain Innovation Center.

Training and upskilling talent

The modernization project also includes Bühler’s Milling Academy and the Swiss Institute of Feed Technology (SFT), both of which will be housed in a new structure strategically located next to the GIC to increase synergies. This new Milling Academy and the SFT facility will have classrooms, open learning areas, meeting rooms, a customer service corner, new laboratories, a workshop area, and a larger changing room for customers and employees.

The new building will enable Bühler’s team and customers to adapt and develop the skills needed to keep pace with a quickly changing and increasingly challenging work environment. About 1,000 customers and 150 internal employees were trained in more than 120 training courses offered by the Milling Academy and the Swiss Institute of Feed Technology in 2023. The new training facility is due to be operational by January 2025.

 

About Bühler

Bühler is driven by its purpose of creating innovations for a better world, balancing the needs of economy, humanity, and nature in all its decision-making processes. Billions of people come into contact with Bühler technologies as they cover their basic needs for food and mobility every day. Two billion people each day enjoy foods produced on Bühler equipment; and one billion people travel in vehicles manufactured using parts produced with Bühler solutions. Countless people wear eyeglasses, use smart phones, and read newspapers and magazines – all of which depend on Bühler process technologies and solutions. Having this global relevance, Bühler is in a unique position to turn today’s global challenges into sustainable business.

As a technology partner for the food, feed, and mobility industries, Bühler has committed to having solutions ready to multiply by 2025 that reduce energy, waste, and water by 50% in the value chains of its customers. It also proactively collaborates with suppliers to reduce climate impacts throughout the value chain. In its own operations, Bühler has developed a pathway to achieve a 60% reduction of greenhouse gas emissions by 2030 (Greenhouse Gas Protocol Scopes 1 & 2, against a 2019 baseline).

Bühler spends up to 5% of turnover on research and development annually to improve both the commercial and sustainability performance of its solutions, products, and services. In 2023, some 12,500 employees generated a turnover of CHF 3.0 billion. As a Swiss family-owned company with a history spanning 164 years, Bühler is active in 140 countries around the world and operates a global network of 105 service stations, 30 manufacturing sites, and Application & Training Centers in 25 locations.

www.buhlergroup.com

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FoodYoung opens groundbreaking innovation facility in Balerna, Switzerland

Oct 7, 2024 | Ecosystem news, Member news

FoodYoung opens groundbreaking innovation facility in Balerna, Switzerland

Givaudan TW Startup Challenge
Valley partner, FoodYoung, a full-stack innovation lab and venture studio dedicated to transforming the food industry has officially opened its new state-of-the-art facility in Balerna, Switzerland. Combining cutting-edge food science, advanced food technology, and culinary excellence, the new facility is set to accelerate the development and production of sustainable, health-focused, and exceptional-tasting food products.

Located in the Italian-speaking part of Switzerland with close proximity to Italy’s renowned culinary culture, the Balerna facility offers end-to-end product development solutions under one roof. FoodYoung can develop, prototype, and scale products in just one to three months—far faster than the industry norm.

A New Era of Food Innovation

“Our new facility in Balerna is more than just a lab; it’s a platform for innovation where food science meets technology and culinary expertise,” shared Abouzar Rahmani, Founder and CEO of FoodYoung. “We believe that the future of food needs to be co-created, and this facility allows us to collaborate with startups, established companies, and entrepreneurs to create marketable solutions that are healthier, more sustainable, and taste exceptional.”

Pioneering a One-Stop Solution for Food Industry Challenges

The Balerna facility is equipped to develop and produce a wide range of products across six categories, including frozen products such as ice cream and meals, baked goods, bars, various types of snacks, chocolates and spreads. FoodYoung is able to develop 1000+ prototypes per year and has a production capacity of 14+ million packs and 800+ tons of finished food products annually. Its comprehensive capabilities enable FoodYoung to serve not only its own portfolio ventures but also provide services to partners looking for faster, more agile product development processes.

FoodYoung stands out for its collaborative approach. The company partners with renowned retailers, influencers, and other innovators to co- create food ventures. By combining cutting-edge food science and technology with culinary mastery, FoodYoung is positioned to solve the food industry’s challenges collectively, rather than individually.

Leadership Driving Innovation

Founded by Abouzar Rahmani, a serial entrepreneur with deep roots in the agri-food industry, FoodYoung is supported by a highly skilled leadership team. Funda Dilmaghanian, Co-founder and Chief Operations Officer leads operational excellence, while Julia Rahmani as Co-founder and Chief Sustainability Officer heads sustainability initiatives, ensuring that the company’s practices align with its core values of health, taste, and sustainability.

“Our goal is to push the boundaries of what’s possible in food innovation,” added Rahmani. “We are not just creating products; we are reshaping the industry.”

A Hub for Innovation and Collaboration

The new Balerna facility encapsulates FoodYoung’s mission: to be a one stop shop where food innovation happens at record speed. From formulation and prototyping to pilot production and commercialization, the facility’s streamlined processes are designed to bring new products to market faster than traditional methods, run by an agile and forward- thinking team.

About FoodYoung

FoodYoung is a full-stack innovation lab and venture studio that combines food science, technology, and culinary expertise to create the next generation of sustainable, health-focused food products. Based in Balerna, Switzerland, FoodYoung offers end-to-end solutions, from formulation to scale production, across six product categories. With a commitment to collaboration, co-creation, and innovation, FoodYoung partners with startups, entrepreneurs, and established companies to bring breakthrough food products to market.

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Christina Senn-Jakobsen: Concern about Ultra Processed Foods (UPFs) is growing — but is processing really the problem?

Sep 25, 2024 | Ecosystem news, Thought leadership

Concern about Ultra Processed Foods (UPFs) is growing — but is processing really the problem?

By Christina Senn-Jakobsen,
CEO, Swiss Food & Nutrition Valley

Image: freepix.com

In recent months, the conversation around ultra-processed foods (UPFs) has intensified across media platforms. The discussion is sparked by legitimate concerns about nutrition and health. I believe we’re right to look at some of the products often regarded as UPFs with a critical eye. Many offer little nutritional value, and according to the World Health Organization (WHO), unhealthy diets are responsible for eight million deaths each year.

However, lumping all processed foods into a single category or hastily pushing for restrictive regulations may not only be misguided but potentially detrimental. Like most food system concerns, I believe this debate is not black and white.

Processing in itself isn’t the problem. 

It’s often a product’s formulation that most impacts health outcomes.

Food processing is essential to achieving the SDGs

We cannot transform food system outcomes towards achieving the Sustainable Development Goals (SDGs) without food processing. Efficient processing is key to extending shelf life to reduce food losses and waste and ensuring the safety of the food you and I eat every day by safeguarding it from harmful pathogens.

Today, many people assume that all processed foods are UPFs, and that this automatically makes them junk food. This is a misguided association that has developed out of what has been a dangerously one-sided conversation. 

Food processing has been a key component of feeding the world for millennia. Think of the ‘processing’ that takes place in your own kitchen – canning, emulsifying, fermenting –  is an action so different just because it takes place in a factory?

In fact, some processing methods enhance nutrient bioavailability and fortification, the addition of essential vitamins, minerals, and micronutrients like iron, B vitamins and more, is also a form of processing. 

Food processing is a necessary tool for feeding the world. Instead of writing all processing off as ‘bad’ — why not focus on evaluating food by its nutritional content?

Not all processed products are the same

Few people would expect canned chickpeas to be classified in the same way as processed meat like sausages and bacon. But as Good Food Institute (GFI) points out, this is often the case as things stand today. These are two starkly different foods with very different health implications: the former is high in fibre, protein and healthy fats, and supports heart health. The latter is linked to various forms of cancer, heart disease, and diabetes.

Only 33% of health experts and food industry specialists agree about what ‘UPF’ is.

When we demonise processed food as a broad category, we bias people against healthy foods like fortified cereals, whole grain breads, and plant-based alternatives that are high in fibre and low in saturated fat as if they had the same nutritional content as a package of potato chips or a chocolate bar.

This puts us at risk of turning the public off to nutritious foods that safely feed the world and make healthy and sustainable diets more accessible. Before we say no to all highly processed food — and subsequently put an end to research and funding — I think we need to take a closer look at the source of the problem.

Formulation is what matters

Rather than speaking to the level of processing, perhaps we should instead classify food by its nutritional content. In most cases, it’s the formulation of a product, rather than the way it was processed that results in foods that aren’t recommended as part of a healthy diet.  

I believe our focus should be on reformulating foods for a better end product. By reducing energy density and health-sensitive ingredients (i.e. salt, fat, and sugar) and increasing nutrient density through fortified (vitamins and minerals) or enriched (fibers, proteins, lipids) products, companies can provide safe, affordable, shelf-stable and — most importantly  — delicious foods that can combat nutrient deficiencies.

All humans have the right to affordable, nutritious food. Well formulated, processed foods can make healthier eating easier and can ensure that safe food can reach all corners of the globe. 

Hover your cursor over the boxes below to bust some processed food myths. 

Source

Source

Source

Processing and food innovation

Studies have shown that food innovations, like plant-based alternatives to conventional meat, can be helpful transition and maintenance foods to help consumers make the shift towards healthier and sustainable diets. And yet, over half of European consumers choose to avoid these products due to concerns about the level of processing, despite many options being a good source of fibre, low in saturated fat and containing no sugar.

To take just one example, Valley partner Planted produces meat from plants using a value chain as well as a process that requires up to 90% less water and up to  97% less CO2e compared to their animal counterparts. Planted products, like some other plant-based meat alternatives from other manufacturers, are rich in protein and fibre, low in saturated fats and sugars and contain no additives, but are fortified with important micronutrients like vitamin B12. At the same time, studies have shown that their production process actually improves the nutritional value of their products, as it increases the bioavailability of certain nutrients, like proteins. 

By painting all processed products with the same brush, we miss the opportunity to introduce consumers to new choices that could power the shift towards more future-proof food systems.

The good, the bad, the opportunity

I believe that ‘ultra-processed’ has become a flawed shorthand for evaluating the food we eat. And without a more nuanced understanding of the way that these products are categorised, any new legislation could be inhibiting.

Today, seven countries feature national dietary guidelines that explicitly mention UPFs. These countries mandate “warning labels” on foods with high levels of sugar, salt, and saturated fat. While these guidelines rely more heavily on nutrient-based messages, a global analysis found that UPFs made up the majority of discouraged foods. However, the solution for companies in these regions was not less processing, but rather reformulation – companies were incentivised to include less sugar and salt in their recipes to avoid adding labels to their products.

Food processing plays a key role in feeding the world

When GMOs were cast out we lost an opportunity to bring better nutrition to the regions that need it most. I believe we should do our best to not repeat the same mistake again. 

Processed food is a crucial piece of a sustainable and food-just future. By biasing governments and consumers against it, we lose the opportunity to feed the world safely, nutritiously, and affordably.

So how can we re-frame the conversation to acknowledge the good, leave room for nuance, and encourage further research? Regulating processed foods will drive more food system challenges than it will solve. Let focus instead on driving greater innovation in our food systems to offer all consumers the delicious and nutritious choices they need to enjoy healthy and sustainable diets.  

I look forward to continuing this conversation at our forthcoming event at Food Day @ ETH and in our next online Impact Forum. We’d love you to join us and share your take on this issue.

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