Seven things we learnt at our State of Play event on side stream valorisation

Mar 27, 2025 | Ecosystem news, Impact Platforms, SFNV updates

Seven things we learnt at our State of Play event on side stream valorisation

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

The Valley’s State of Play event on side stream valorisation brought Swiss industry leaders, innovators, startups and researchers together in Bern to explore how side streams can be upcycled into valuable and nutritious products – for the benefit of both planet and people.

What?

In case you missed it, side stream valorisation is all about finding new ways to transform by-products from food processing waste streams into new, high-value products. 

State of Play attendees were treated to fascinating insights on the topic from our speakers, enjoyed an expert panel discussion and Q&A, and got the chance to explore topics more deeply in smaller discussion groups. There was also plenty of time for networking and sampling some delicious upcycled products in person.

Who?

Linda Grieder-Kern of Rethink Resource, kicked things off with a discussion on the role of side streams in the circular economy – and in Switzerland. Next we heard from Nicolas Dorsaz of Bühler Group about the role of technology and how it is making side stream valorisation appeal to their customers. 

We also took a whirlwind tour of the current market from several innovators in the space – from the applications of spent brewers’ grain with William Beiskjayer from UpGrain and Brauerei Locher’s Aurèle Meyer, to the potential of okara, a byproduct of tofu production, via Flavio Hagenbuch of Luya. Fabian Weinländer from Blattmann Schweiz also delved into the opportunities of potato peel and wastewater. A presentation from Tiffany Abitbol, from EPFL’s Institute of Materials, helped to summarise some of the varied technologies for valorising side streams. 

In panel discussions, a Q&A session and deep dives, we also heard from Clemens Rüttimann from Food Hub Wädenswil, Doris Erne from Wheycation (upcycled whey products) and Karin Friedli from Circunis (an online food platform for surplus waste). 

Thanks to all of the experts and everyone who joined us! 

Our top takeaways

💡 Side streams are an untapped resource 
  • Side streams are the byproducts of food production, distinct from food waste. Upcycling these materials can both reduce emissions and improve food security. 
  • Food waste is a massive contributor to climate change – and side streams offer a way to reduce waste and create value.
  • Spent grains, okara, potato peels and starch slurry are key growth areas and contain nutritional and functional components that can be upcycled into valuable ingredients.
🎤  What the experts said 
  • Nicholas (Bühler): “The food industry generates 2 billion tonnes of side streams annually, yet many are underutilised or simply discarded”.
  • William (UpGrain): “Spent grains alone could provide 24% of the world’s future food needs.”
  • Fabian (Blattman Schweiz): “When potatoes are washed and cut for processing, starch leaks into the water, creating a starch-rich slurry. This is often discarded, but it could be converted into food-grade glucose, reducing food waste and improving circularity.”
💡 Technology is a key enabler
  • Technological innovations are making side streams more functional, safe, and economically viable for food and non-food applications.
  • Fermentation, for example, is unlocking nutritional benefits and improving taste and texture in plant-based proteins and enhancing nutrient bioavailability.
  • However, businesses can be hesitant to adopt new processes due to cost, demand, and regulatory hurdles. 
🎤 What the experts said 
  • Flavio (Luya): “Fermentation technology improves the taste and texture of plant-based proteins, making side stream-based products more appealing.”
  • Tiffany (EPFL): “Mycelium growth on okara, liquid fermentation, and 3D-printed food applications are emerging solutions. However, many side streams spoil quickly due to high moisture content.”
  • Fabian (Blattmann Schweiz): “Existing food infrastructure can process side streams, but we need innovative tech to unlock more value.”
💡Profitability must be built in from the start
  • Side stream valorisation startups need a solid business case from day one. Without financial sustainability, projects simply can’t scale. But many focus on sustainability first, rather than profitability.
  • Upcycled food startups often struggle with high costs and uncertain demand. It can be difficult to reach profitability due to costly R&D and processing, while many impactful ideas never get off the ground due to lack of capital.
  • Partnerships with large food producers can help to reduce costs and improve supply chain integration.
🎤 What the experts said 
  • Clemens (Food Hub Wädenswil): Startups often begin with small-scale production, but scaling requires major investment. Large food companies have efficient processing systems, but are hesitant to invest in new sidestream projects without clear demand.
  • Aurèle (Brauerei Locher): Brauerei Locher’s business model integrates spent grains into commercial food products and partners with other companies and innovators in the industry to keep costs down. 
  • William (UpGrain): UpGrain works directly with bakeries and pasta makers to integrate spent grain flour into their products, ensuring a steady revenue stream.
💡 Health trumps sustainability 
  • While sustainability is rising up the priority list, consumers still prioritise taste, price, and health benefits over environmental claims.
  • Sustainability is more effective in B2B markets where buyers (large food manufacturers, retailers) care about sustainability because they must meet corporate ESG goals. 
  • If an upcycled product doesn’t taste good or isn’t priced competitively, consumers won’t buy it – no matter how sustainable it is.
🎤 What the experts said 
  • Flavio (Luya): “This shift is especially evident in plant-based and alternative protein markets, where early sustainability-focused messaging is now being replaced with nutrition- and taste-driven marketing.”
  • Fabian (Blattmann Schweiz): “B2C consumers (everyday shoppers) prioritise taste, price, and convenience over sustainability whereas B2B customers need to meet sustainability reporting requirements.” 
  • Christina (SFNV): “Some major food companies are removing sustainability claims from their marketing due to greenwashing concerns, instead repositioning upcycled ingredients as functional and superior alternatives.”
💡 Fibre could be the next big thing
  • Several food production side streams are naturally rich in fibre: think spent grains left over from brewing beer, the leftovers of tofu production (okara), wheat bran from the milling industry and potato peels. 
  • Nutritionists predict fibre will become a top consumer priority in the next 5-10 years.
  • High-fibre content affects texture, water absorption, and extrusion processes (e.g. making pasta with spent grain). These are key challenges when upcycling side streams into new products. 
🎤 What the experts said 
  • William (UpGrain): “Many European consumers don’t get enough fibre in their diet, creating a market opportunity for fibre-rich upcycled foods.”
  • Linda (Rethink Resource): “Demand for products high in fibre is increasing due to growing awareness of the gut health benefits.”
  • Fabian (Blattmann Schweiz): “Potato peels and starch slurry are high in resistant starch, a fibre that supports gut health and could appeal to health-conscious consumers.” 
💡 It’s not just for food 
  • Side stream valorisation isn’t limited to food applications. 
  • Upcycled ingredients can also be used in other industries like pet food, packaging, cosmetics and bioplastics.
🎤 What the experts said 
  • Tiffany (EPFL): “Okara-based biodegradable films could be a replacement for plastic packaging.”
  • Clemens (Food Hub Wädenswil): “Side streams can be used in animal feed and even construction materials.”
  • Fabian (Blattmann Schweiz): “Potato starch from wastewater can be turned into glucose or bio-based plastics.” 
💡 Greater transparency = new partnerships
  • Many food producers generate large amounts of side streams, but hesitate to disclose side stream availability, making it difficult for startups to source raw materials. 
  • A shared database or industry-wide initiative where companies could confidentially report side stream volumes to match them with upcycling startups could be a potential solution. 
  • Collaboration between Bühler and startups to develop new protein ingredients from side streams is already underway.
🎤 What the experts said 
  • Linda (Rethink Resource): “Data on side stream nutritional composition is available but not widely shared.”
  • Fabian (Blattmann Schweiz): “More transparency in side stream supply chains would help connect producers with upcycling innovators.” 
  • During the panel discussion, our speakers highlighted how companies are often reluctant to disclose how much they waste due to PR concerns.

Switzerland: a side stream leader

The session concluded with a Q&A session which covered consumer perception, technological challenges, funding gaps, and collaboration in sidestream upcycling. And one theme emerged again and again: Switzerland as a side stream leader. 

This was a major theme throughout the event, emphasized by multiple speakers and in the panel discussion. Switzerland already has strong research institutions, food tech startups, and sustainable agriculture. And here at the Valley, we are working on developing a national ecosystem for upcycling. With improved coordination, Switzerland could become a global hub for side stream innovation.

Huge thanks to Bern Economic Development Agency for supporting this event!

Hungry for more?

Our next State of Play event on Regenerative Farming will take place on the 4th June – and remember each Valley partner can benefit from two complimentary tickets.

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Christina Senn-Jakobsen: Taking a bite out of food system myths

Mar 27, 2025 | Ecosystem news, Thought leadership

Taking a bite out of
food system myths

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

On April Fools’ Day, we’re prepared for the hoaxes that weave their way into our favourite programmes and news platforms. But what about the myths that persist in our everyday lives – the misconceptions that shape how we, our families and friends think about the food we eat? 

Here at the Valley, we bring together the brightest minds to tackle the world’s most pressing food challenges – and it all starts with working with facts, not fiction. So this quarter, I decided to team up with colleagues from across the Swiss food ecosystem to set the record straight.

1. “There’s not enough food to feed us all”

The world produces more than enough food to nourish all the 8.2 billion people on this planet. Yet hunger and malnutrition persist – not because of scarcity, but due to issues like distribution challenges and food loss and waste.

Experts estimate that a third of all food produced is never eaten. In low-income countries, this food often never reaches consumers due to a lack of secure storage facilities and refrigeration. In high income countries private households are typically responsible for the largest proportion of food waste. 

The good news is that many innovators are already working on developing solutions in this space. From tackling pre- and post-harvest losses through edible natural coatings to food redistribution and side stream valorisation, actors all along the value chain can contribute to tackling this issue. 

By redistributing surplus food ingredients from the food industry into the hospitality sector and to individual households, we enable cross-fertilization between different ecosystems. This way, the true value of our carefully produced food is better appreciated, and we mutually work towards a more circular food industry, helping reduce losses along the value chain.

Daniel Koch

Managing Director, rohstoffborse.ch by Sanvitafood GmbH

14 ways that Switzerland is tackling food waste

2. “All processed food is unhealthy”

Today, processed food is often seen as a shorthand for junk food – but processing itself isn’t the problem. Processing is a tool that has helped safely and nutritiously feed the world for centuries. From fermentation to fortification, different processing techniques enhance nutrition, improve food safety, and reduce waste. 

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. While some ultra-processed foods are high in sugar, salt, and unhealthy fats, others – like whole grain breads, fortified cereals, and some plant-based protein products – play a key role in making nutritious diets more accessible and sustainable.

Instead of demonising all processed foods, we should focus on improving their nutritional content and encouraging innovations that make healthy eating easier, more affordable, and more sustainable for everyone.

 

Not all processed foods are created equal!  Formulation plays a crucial role in determining a product’s nutritional quality. 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.

Sophie Hofer

Product Manager, Planted

Dive deeper: Is processing really the problem?

3. “Food not grown in soil is less tasty and nutritious”

Many people assume that food must be grown in soil to be nutritious, but this isn’t the case. In fact, controlled environment agriculture solutions, like hydroponics and aeroponics, provide crops with precisely controlled nutrients, water, and oxygen – often leading to more consistent quality. Unlike traditional soil-based farming, these systems reduce the risk of exposure to soil-borne diseases and allow for optimal growing conditions year-round.

Soilless farming methods also make agriculture more efficient and sustainable by reducing water and fertiliser waste. Technologies like closed-loop irrigation systems ensure that plants receive exactly what they need without environmental runoff. While these methods aren’t suitable for all crops, innovations in greenhouse farming are making it possible to grow fresh, high-quality produce in ways that are both resource-efficient and highly nutritious.

Our AEROponics system brings the production area closer to the consumption area, so there is less transport. Therefore, the salads are fresher and crispier than those that take several days by truck or hours by plane. And because the salads are fresh, they taste good. They won’t wilt quickly, as evidenced by the various blind tastings we’ve done and the satisfaction of those who produce with GREENOVA, our agricultural solution.

Estelle Garnier

Agronomy Engineer, CleanGreens Solutions SA

Dive deeper: Will the future of farming be soil-free?

4. “Cultured food is risky.”

Cultured foods might seem futuristic, but they’re based on the same biological principles that have always governed food production. Cultured meat, for example, is made from real animal cells – it just happens to be grown without the need for large-scale livestock farming. 

Companies like Swiss start-up Mirai International are cultivating high-quality meat without the need for animal slaughter, using cell-based technology to create delicious, sustainable alternatives. Meanwhile, Valley partner sallea’s platform technology enables the manufacturing of edible scaffolds, which provide the basis for the cultivation of whole cuts – ensuring that cultivated products are just as safe, rich and satisfying as the real deal. 

These innovations hold the potential to allow us to enjoy the traditional foods we love, while reducing the environmental impact of our food choices. 

At sallea, we develop the technology to cultivate whole-cut meat at an industrial scale. While cultivated meat is sometimes called ‘lab-grown’, leading to scepticism, this overlooks the fact that many everyday foods, like yoghurt, also had their beginning in a controlled environment before being produced at scale.

Simona Fehlmann

CEO and Co-Founder, sallea AG

Dive deeper: State of Play Cultured Foods 2.0 post-event report

5. “Individual citizens can’t influence our food system.” 

It’s easy to assume that responsibility for transforming our food system lies with governments, companies, retailers or schools. But in reality, meaningful change requires all of us – including citizens.

While systemic factors shape our choices, individuals collectively hold significant power. The way we shop, eat, and advocate for better food options influences businesses, policy decisions, and innovation. Small, consistent changes at scale – like prioritising sustainable, nutritious options – can drive demand for better products and shift industry norms.

However, expecting people to make perfect choices in an imperfect system isn’t the solution. Instead, we must make sustainable choices convenient, affordable, and appealing and give citizens the information  they need to understand how their lunch has an impact. 

By aligning incentives and improving access to better food, we can ensure that the sustainable choice becomes the default choice – empowering individuals to be part of the food system transformation.

Transforming our food system requires both systemic change and individual action. By giving food service businesses the tools to evaluate, communicate, and monitor their impact, we make it easier for consumers to make informed, sustainable choices—turning everyday decisions into a force for change.

Christian Kramer

CEO & Co-founder , Food2050

Dive deeper: Empowering citizens to drive food system transformation

6. “All packaging is bad for the environment.” 

While packaging often gets a bad reputation, it plays a critical role in food safety, shelf life, and reducing food waste – which itself is a major contributor to global emissions. The key challenge isn’t eliminating packaging entirely, but rather redesigning it to be more sustainable.

Innovators across Switzerland and beyond are tackling this challenge by developing smarter, more circular solutions. B’ZEOS is creating seaweed-based packaging that’s fully biodegradable, while Agrosustain is working on natural food coatings to reduce the need for excess packaging. Meanwhile, Nestlé and Tetra Pak are pioneering recyclable and bio-based alternatives. 

Rather than focusing solely on eliminating packaging, the future lies in rethinking materials, improving recyclability, and designing smarter systems to keep packaging in the loop – ensuring it protects food while minimising its environmental impact.

Dive deeper: Imagining the packaging of the future

Distinguishing fact from fiction 

I believe breaking down myths and distinguishing fact from fiction plays a huge role in ensuring that more people can understand food innovation’s role in supporting local agriculture, improving food security, and promoting access to more nutritious, delicious and affordable choices.

By collaborating with stakeholders across the supply chain, the Valley strives to bridge gaps, foster the connections that drive innovation, and pioneer more future-proof food systems.

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EPFL President and new SFNV Steering Committee member Anna Fontcuberta on shaping the future of food

Mar 27, 2025 | Ecosystem news, SFNV updates, Team members

EPFL President and new SFNV Steering Committee member Anna Fontcuberta on shaping the future of food

EPFL President and new SFNV Steering Committee member Anna Fontcuberta on shaping the future of food
Switzerland is home to some of the world’s most advanced research institutions, driving innovation at the intersection of science, technology, and food. As the President of Valley partner EPFL and an expert in nanotechnology, Anna Fontcuberta i Morral brings a unique perspective to the Swiss Food & Nutrition Valley (SFNV) Steering Committee. Her work explores how scientific breakthroughs can translate into real-world impact – a vision that aligns closely with SFNV’s mission to pioneer more future-proof food systems, together.

 

We caught up with Anna to hear her thoughts on Switzerland’s leadership in food innovation, the role of cutting-edge research in transforming the industry, and her hopes for the Valley’s future.

Anna, welcome to the Valley! What would you like to achieve as a member of the SFNV Steering Committee?

I’m thrilled to help coordinate efforts and foster a more sustainable ecosystem around nutrition. Science thrives when it breaks out of silos. It allows us to draw inspiration from society’s needs and find new solutions to better address them.

In your view, what sets Switzerland apart as a hub for food and nutrition innovation – and how can it maintain this leadership? 

Switzerland is the ideal hub for innovation in healthy and sustainable food. With a strong ecosystem of start-ups, SMEs, and multinationals in biotech and foodtech, we are well-positioned to drive this mission forward. To sustain our leadership, coordination and collaboration through the SFNV will be essential. It has the potential to serve as a catalyst and evolve into a globally recognised center of excellence.

Many EPFL departments are working on cutting-edge research at the intersection of science, technology, and food. What role do you see EPFL playing in driving the food system transformation and how can ecosystem actors get involved? 

Our role is to advance knowledge and to provide answers and solutions to emerging scientific and societal questions. Currently, I see two key global challenges that we need to tackle: we need a more sustainable food ecosystem from farm to fork, as well as new knowledge to improve the aging experience and address metabolic health challenges. 

The role of science is fundamental in this regard. I believe that science may become increasingly important in understanding the processes involved in food processing and assimilation. Food packaging is another example. EPFL researchers are currently working on creating innovative solutions that are sustainable, economically viable, and increasingly accepted by buyers.

How do you think the research innovations we’re developing today will shape the future of food in the next 10–20 years?

As this is not my field of research, I may not have the full picture. But I believe that there are a few innovations that will have a significant impact on society. 

First, science and technology can provide solutions to address climate change. On one hand, science can provide pathways to improve soil health and help agricultural practices adapt to the changing climate conditions. On the other hand, bioengineering can help us find new sources of high-quality plant protein and reduce our dependence on animal protein, reducing greenhouse gas emissions. Finally, there is the concept of precision nutrition or personalised nutrition. Analysing an individual’s DNA, microbiome, and metabolic response to specific foods can offer valuable insights for identifying the most suitable diet to prevent or even treat disease.

What does sustainable and innovative food mean to you personally? 

Some of my fondest childhood memories of food are from the summer – picking pears and peaches straight from the trees at home and savoring the tomatoes my grandfather grew. I rarely find this richness in taste today. Is it because of the changes in agriculture practices? For me, sustainable food means fostering sustainable and resilient soils and sustainable agricultural practices across the globe to ensure that we all have access to healthy, enjoyable food every day.

Is there a message you’d like to share with the SFNV community? 

Let’s work together to shape a more sustainable, reliable and healthy food ecosystem! I truly believe that everyone can make a significant contribution. 

On the EPFL campus, we do whatever it takes to support everyone who is willing to create a better future: from meatless meals and washable lunch boxes to participatory gardens. And it works: in just a few years, collaborators and students have changed their habits – and they now prompt us to do even more to improve the quality and impact of the food we buy and consume.

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Forward Fooding unveils 2024 FoodTech 500, celebrating the top global AgriFoodTech companies

Mar 18, 2025 | Ecosystem news

Forward Fooding unveils 2024 FoodTech 500, celebrating the top global AgriFoodTech companies

Forward Fooding unveils 2024 FoodTech 500, celebrating the top AgriFoodTech companies in the world

Forward Fooding has released the official full ranking of the FoodTech 500, identifying and celebrating the world’s most promising AgriFoodTech businesses. 

Forward Fooding describes the 2024 edition as “a testament of how the global AgriFoodTech sector is currently shifting and reacting to the current economic and geopolitical context.”

Key highlights from the 2024 FoodTech 500:

  • 99% of finalists have secured investments, for a total raise of $8.67B
  • The finalists span 52 countries, demonstrating truly global representation
  • Strong female representation, with 34% of finalists being female-founded businesses

With over 1,420 applications received from over 80 countries, encompassing companies ranging from pre-seed startups to publicly traded entities, Forward Fooding notes that this year’s finalists showcase unprecedented growth and impact across the industry, with a combined total of $8.67B in funds raised to date and over 74% of companies currently generating revenue and expanding their operations worldwide. 

Mirroring the maturation of the ecosystem

Forward Fooding reports that the evolution of the FoodTech 500 over the years mirrors the maturing of the AgriFoodTech sector itself – from the initial excitement around consumer-facing innovations to today’s focus on deep tech solutions and environmental impact. When looking at the funding evolution of the FoodTech 500 alumni from 2019 to 2024, several notable patterns emerge:

The rise of biotech

The FoodTech 500 rankings show a industry shift between 2020 and 2024, with upstream verticals gaining dominance: Food Processing and Next-Gen Food and Drinks (mostly alternative proteins), while downstream sectors declined significantly to about a third from their peaks: Food Delivery, Consumer Apps, and Kitchen and Restaurant Tech. In particular, some specific sub-verticals have shown consistent upward momentum: Biotech/ Synthetisation, Ag Biotech, Protein Fermentation, Cellular Agriculture, Upcycled Ingredients & Food Waste Technologies. In contrast, Vertical and Indoor Farming has experienced a marked decline in representation among finalists, reflecting broader market challenges in this sector.

Beyond the hype: the evolving funding landscape

Recent developments demonstrate that significant funding doesn’t always correlate with long-term success. After reaching a striking peak in 2021-2022 with combined investments almost reaching €3.5B across finalists, the sector experienced a sharp correction with fewer ‘mega-funded’ companies through 2023-2024, likely reflecting broader market conditions, including a more cautious investment climate.

The sharp decline in Pre-Seed FoodTech 500 companies (85 in 2023 to 41 in 2024) may indicate investors becoming more selective towards AgriFoodTech companies and reflected in the rankings, favoring those with proven unit economics. However, the healthy Seed stage numbers within the FoodTech 500 (209 companies in 2024) indicate that strong business models can still attract funding despite macro headwinds. The FoodTech 500 data suggests its cohort is entering a more mature phase, evidenced by a robust pipeline of Series A FoodTech 500 companies (171 in 2024) and relatively stable numbers in Series B and C+ stages among FoodTech 500 companies.

Founders’ DEI (Diversity Equity and Inclusion) is on the rise

Female-founded companies represented in the FoodTech 500 increased by 36% from 2020, reaching 171 companies in 2024, indicating growing opportunities for women entrepreneurs in FoodTech. Other diversity metrics reveal slower progress: ethnic minority representation remains static, while LGBTQ+ and disability representation shows minimal growth. This imbalance presents both a challenge and an opportunity. More diverse leadership could unlock new market perspectives and drive innovation in addressing varied consumer needs across different communities.

Sustainability impact metrics gain front-row seats

This year’s ranking demonstrates a decisive shift towards climate-conscious innovation: Climate action has emerged as a major priority in the FoodTech sector, with companies addressing SDG 13 experiencing explosive growth from 74 companies in 2022 to 243 in 2024 – representing a remarkable 228% increase and signaling a decisive shift toward climate-conscious innovation in the food industry.

There is a significant growth in FoodTech 500 companies focusing on SDG 15 (Life on Land), with the number of companies tripling from 42 in 2022 to 126 in 2024. Technologies addressing SDG 15 include methods for restoring degraded soil, implementing solutions that work with natural ecosystems, and developing sustainable alternatives to products that typically drive deforestation and harm biodiversity.

Forward Fooding’s data-driven ranking methodology uses a series of algorithms within the FoodTech Data Navigator, a AgriFoodTech data intelligence platform, evaluating companies based on their business size, their current digital footprint, and sustainability impact metrics.

For the full listing, click here.

About Forward Fooding

Forward Fooding is the world’s first collaborative platform for the food & beverage industry, fostering innovation via FoodTech Data Intelligence and corporate-startup collaboration. Headquartered in London with satellite offices in Barcelona and Rome, they run a global network of AgriFoodTech entrepreneurs powered by entrepreneurs since 2015. To learn more, visit: forwardfooding.com

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5 questions on side stream valorisation for Rethink Resource CEO Linda Grieder Kern

Mar 9, 2025 | Ecosystem news, Impact Platforms, Member Highlight

5 questions on side stream valorisation for Rethink Resource CEO Linda Grieder Kern

Linda Grieder Kern, CEO of Rethink Resource
Side stream valorisation focuses on repurposing by-products from food processing waste streams into high-value products. Rethink Resource plays a pivotal role in this space by offering guidance on projects around new value-creating opportunities for industrial side streams. 
We spoke with Linda Grieder Kern, CEO of Rethink Resource – and a speaker at our forthcoming State of Play event on side stream valorisation –  about Switzerland’s food innovation landscape, industry challenges, business models, and the future of circularity.

How did you become interested in the topic of side stream valorisation?

My journey into side stream valorisation started with a deep interest in industrial symbiosis and the circular economy – the idea that waste from one process can become a valuable resource for another.

What particularly intrigued me was the challenge of finding economically viable business models that integrate sustainability. I wanted to explore how companies could benefit from doing the right thing – not just by reducing waste but by turning by-products into valuable resources. This led me to side stream valorisation, where I saw a huge untapped potential to create new revenue streams while making food production more resource-efficient.

As I delved deeper, I realised that many food industry by-products still have significant nutritional, functional, or material value. The challenge wasn’t just about reducing waste but about unlocking innovative, high-value applications. That’s what ultimately drew me to this field: the opportunity to combine sustainability with smart economics, proving that circular business models can be both impactful and profitable.

Can you tell us a bit about what you do at Rethink Resource?

At Rethink Resource, we help companies across various industries identify, develop, and commercialise new value-creating opportunities from their industrial side streams. While the food industry is one of our strongest branches – given the high-value side streams it generates – we follow a cross-industry approach to unlock circular business opportunities.

Our role goes beyond just consultancy. We act as innovation partners, guiding companies from idea generation to market-ready solutions. This involves scouting for potential applications, connecting companies with the right technology partners, and designing business models that make side stream valorisation both profitable and scalable.

We also bridge the gap between research and industry, ensuring that new solutions are not just scientifically sound but also commercially viable. Ultimately, our goal is to help businesses transition from a linear approach – where by-products are discarded or downcycled – to a circular model that unlocks new revenue streams and contributes to a more sustainable and resource-efficient economy.

What do you see as Switzerland’s strengths and opportunities when it comes to sidestream valorisation?

Switzerland has a strong foundation for side stream valorisation due to its unique mix of industrial strength, innovation power, market conditions, and commitment to sustainability.

Home to leading food, life sciences, and manufacturing companies like Nestlé, Bühler, and Givaudan, Switzerland offers high-value side streams and the expertise to process them. Its economy provides fast access to global markets, while its compact size ensures short and efficient innovation-to-market cycles within the country.

With top universities and applied research institutes, Switzerland fosters cross-disciplinary innovation – essential for turning side streams into valuable products. We also have strong startup support and funding programmes, creating an ecosystem where startups and corporates can collaborate effectively.

Another key advantage is Switzerland’s high sustainability standards. Consumers and regulators expect businesses to operate sustainably, encouraging companies to adopt circular economy principles.

There is however still a lot of potential to unlock, often via cross-industry collaboration. Strengthening these connections and improving consumer awareness of upcycled products can help Switzerland lead the way in mainstream circular business models.

Why is collaboration important when it comes to creating viable circular solutions? 

Circular solutions can’t succeed in isolation – they require collaboration across the entire value chain. Startups drive innovation but need manufacturers’ scale and infrastructure to grow. Retailers also play a key role in consumer education since dedicated shelf space and clear labelling could boost demand for upcycled products. 

One of the biggest challenges in side stream valorisation is that available side streams and required resources rarely align perfectly. Also, the right processing capabilities often come from sectors unfamiliar with the side stream’s origin.

Ultimately, successful circular models thrive on partnerships. By fostering cross-industry collaboration and new business models, we can overcome technical and market barriers, unlocking the full potential of side stream valorisation. 

Are there specific topics you’re looking forward to tackling at the forthcoming SFNV State of Play event?

I’m excited about building new bridges – connecting industries, technologies, and stakeholders to unlock new opportunities in side stream valorisation. I look forward to exploring how we can accelerate cross-industry value-networks, integrate emerging processing technologies, and overcome market barriers to bring circular solutions from concept to commercialisation. Real impact happens when ideas don’t just stay in research labs but reach consumers and industries at scale – and that’s what I hope to drive forward at this event.

Meet Linda at our State of Play event on 18 March.

Register to join us

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5 questions on turning side streams into delicious products for Luya co-founder Flavio Hagenbuch

Mar 9, 2025 | Ecosystem news, Impact Platforms, Member Highlight

5 questions on turning side streams into delicious products for Luya co-founder Flavio Hagenbuch

Luya co-founder Flavio Hagenbuch

More and more people are reducing their meat consumption for sustainability, health, and animal welfare reasons. Valley partner Luya aims to meet growing demand for a versatile, organic protein source made from natural ingredients that’s good for both people and planet – by harnessing the power of side stream valorisation. 

Ahead of our State of Play event on 18 March, we spoke with Flavio Hagenbuch, co-founder of Luya, about how this approach is the startup’s magic ingredient for creating a sustainable and delicious plant-based offering.

What inspired you and your co-founders to set up Luya?

Tobias Kistler, Michael Whyte and I got to know each other during the research project where we developed the basic idea for Luya and quickly realised that we shared a common vision. Our fascination for fermentation and its ability to naturally transform raw materials, including side streams, was the idea behind Luya. In particular, we saw the enormous unused potential in okara and its potential for transformation into an alternative protein source via fermentation.

How does side-stream valorisation fit in with Luya’s approach to making plant-based alternatives?

It is at the very heart of our approach. At Luya, we’re not just creating another meat alternative – we’re redefining the category by upcycling organic by-products from the food industry through natural fermentation. Our products are crafted from rescued organic okara, a highly nutritious by-product of tofu and soy milk production, which would otherwise go to waste.

Could you give us a flavour of how you see Luya and its products evolving and expanding in future?

The natural production process paired with the upcycled okara is a unique approach that does not yet exist in the industry. We also aim to become a fermentation platform for other upcycled food side streams.

In your opinion, what makes Switzerland such a great place for sustainability focused startups to innovate?

Switzerland provides a strong environment for startups like us with a focus on sustainable technologies. The renowned research institutions, universities and the country’s commitment to promoting innovation and environmental solutions provide the perfect foundation for startups like Luya. It’s a very promising place for the future of more sustainable nutrition.

Are there specific topics you’re looking forward to tackling at the forthcoming SFNV State of Play event?

We are excited to see whether new regulations will finally support the upcycling of food by-products. And we are keen to become more involved in this area.

Meet Flavio at our State of Play event on 18 March.

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