Givaudan, Nestlé R+D Accelerator Lausanne and FoodHack launch the 2025 FoodTech World Cup

Mar 6, 2025 | Ecosystem news, Member news

Givaudan, Nestlé R+D Accelerator Lausanne and FoodHack launch the 2025 FoodTech World Cup

The Future of Food: Givaudan, Nestlé R+D Accelerator Lausanne and FoodHack launch the 2025 FoodTech World Cup

The future of food is personalised, functional, and built for better health. As science uncovers the deep links between nutrition and well-being, innovative startups are taking a leading role in redefining how we nourish people worldwide. Valley partners Givaudan, Nestlé R+D Accelerator Lausanne and FoodHack have joined forces to host the 2025 FoodTech World Cup – showcasing the world’s best startups in food for health. Startups are invited to apply by 12 March, 2025.

This year, the Food for Health World Cup will spotlight the world’s most promising startups at the intersection of food and health, connecting them with the investors, partners, and visibility they need to scale their breakthroughs globally.

To uncover the next rising stars and superstars of FoodTech, Givaudan and FoodHack invite Stealth to Seed startups to pitch their solutions in:

  • Longevity: Supporting healthier ageing and well-being through nutrition.
  • Glucose Management: Supporting stable and balanced blood sugar levels.
  • Immunity: Strengthening and supporting the body’s natural defenses.
  • Weight Management: Helping consumers achieve and maintain healthy weight goals.
  • Gut Health: Targeting the connection between gut health and well-being.
  • Energy: Enhancing and sustaining physical and mental energy throughout the day.

40 shortlisted founders will present their vision and demonstrate their startup’s impact potential to a line up of top tier judges from Nestle, Givaudan and selected FoodTech VCs around the world.

After an in-depth shortlisting process, the 10 most promising solutions (2 per region) will be invited to pitch in the final at a Side Event of the HackSummit in Lausanne, Switzerland on 15 May, where the winners will be crowned.

Click here to find out more and enter your startup.

About Givaudan

Powered by innovation and creativity, Givaudan Taste & Wellbeing aims to shape the future of food by becoming the co-creation partner of choice to its customers. Built on its global leadership position in flavours and taste, the Company goes beyond to create food experiences that do good and feel good, for body, mind and planet. With an expanded portfolio of products across flavours, taste, functional and nutritional solutions and a deep knowledge of the food ecosystem, Givaudan’s passion is to collaborate with customers and partners to develop game changing innovations in food and beverage. This is Givaudan. Human by nature. 

Learn more at www.givaudan.com/taste-wellbeing

About the Nestlé R+D Accelerator

Nestlé is committed to developing innovative products and services that unlock the power of food and enhance quality of life, aiming to support people and pets, at every life stage – now and in the future. Nestlé has the most advanced science and innovation network in the food industry, with 4,100 employees working in R&D and investing over CHF 1.7 billion every year in R&D as an engine for growth. Whether the focus is on developing plant-based foods to support healthier lifestyles, tackling packaging waste or driving affordable nutrition, Nestlé is continually developing its products and services, while innovating to create new ones.

Learn more at https://www.nestle.com/about/research-development 

About FoodHack

FoodHack is one of the world’s largest FoodTech communities. Where FoodTech professionals come to get the inside scoop on industry news and meet partners, friends, mentors, investors – and everything in between.

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Five questions for StreamUp Project Lead Tatjana Nebel about supporting Swiss food loss reduction solutions

Mar 3, 2025 | Ecosystem news

Five questions for StreamUp Project Lead Tatjana Nebel about supporting Swiss food loss reduction solutions

EPFL President and new SFNV Steering Committee member Anna Fontcuberta on shaping the future of food
Food losses can occur at any stage of the supply chain, from production through to consumption, making cross-industry collaboration and innovation crucial for creating effective solutions. One approach to reducing food losses is side stream valorisation, whereby by-products from food processing waste streams are transformed into new, high-value products.

While an increasing number of startups are creating highly innovative solutions in this space, scaling these can prove tricky. This is where StreamUp, a Swiss innovation support programme, encourages the uptake and scaling of food loss reduction solutions.

Tatjana Nebel, Project Lead at StreamUp (United Against Waste), will be joining our lineup of speakers at our forthcoming State of Play on side stream valorisation. Ahead of the event, we sat down with Tatjana to learn more about the programme and its role in the Swiss ecosystem.

Can you tell us more about the StreamUp programme and its goals?

StreamUp is an innovation support programme by national sector network initiative United Against Waste (UAW) that provides access to an exclusive network of experts, research institutes, and decision-makers in the food industry. 

Our mission is to provide coordinated support to the Swiss food industry in order to halve food waste by 2030. We aim to promote and scale innovative solutions that effectively reduce food losses across the entire value chain. The programme offers participants personalised mentoring, tailored workshops, and opportunities to present solutions at events like Focus Food Save, enhancing their visibility and impact.

How does this programme fit in with Switzerland’s food ecosystem, especially in the area of side-stream valorisation?

StreamUp is open to established companies, startups, and academic institutions with promising ideas to measurably reduce food waste, focusing on solutions developed in or intended for the Swiss market. By fostering collaboration and providing resources, StreamUp contributes to a more sustainable and circular food ecosystem in Switzerland.

Can you share a success story from the programme with us?

Blattmann Schweiz AG, a well-established Swiss processing company, has pioneered the production of glucose from potato processing by-products. This innovative approach offers a significantly improved environmental footprint compared to traditional methods. Through a roundtable facilitated by our programme – involving mentors and key stakeholders across the value chain – we successfully engaged potential customers to test this novel raw material. Following successful trials, these clients expressed their willingness to purchase the product.

What does the ideal future of the programme look like for the coming 5 years?

In the next five years, we envision our programme evolving into a sustainable and self-sufficient initiative, bolstered by financial support from the industry thanks to the tangible value it delivers. Our success will be evident through numerous case studies where we’ve facilitated the growth of innovative solutions. A robust alumni network will emerge, with former participants serving as mentors, fostering a community dedicated to mutual support under the shared mission: “Grow Your Food Save Impact.”

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

At the upcoming SFNV State of Play event, I am eager to explore strategies to further accelerate the growth of innovative solutions. Specifically, I am interested in discussing practical approaches to transition these solutions from niche concepts to mainstream adoption, effectively bringing them “from niche to the table.” This includes examining collaborative ecosystems and partnerships that can facilitate this scaling process.

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

Register to join us

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Will the future of farming be soil-free?

Mar 2, 2025 | Ecosystem news, Impact Platforms, Member Highlight

Will the future of farming be soil-free?

In the lead-up to our next Impact Forum on Controlled Environment Agriculture on 11 March, Bruno Cheval from cultivation technology specialists CleanGreens Solutions SA gave us a flavour of what’ll be on the menu during the event – from the way technology is accelerating change, to the challenges of greenhouse farming, and the transformative potential of AEROponics.

How can we optimising greenhouse farming?

Any outdoor environment is by its very nature highly unpredictable, with weather conditions fluctuating between rain, snow, heat, and cold, while pests and crop diseases remain a constant challenge. Since the invention of greenhouses, year-round cultivation has been possible, enabling multiple growth cycles and significantly increasing yield per square meter. Greenhouses offer a controlled environment where climate, pests, and diseases can be managed more effectively. Plants grow faster and more reliably under stable conditions as they don’t need to adapt to shifting weather.

However, simply growing crops under cover and regulating the climate isn’t enough. Traditional soil-based greenhouse farming can present several challenges – for example, water and fertilisers can leak into the ground and soil compaction requires ploughing for oxygenation. Addressing these issues is key to optimising the efficiency of indoor farming, thus ensuring yields and crop quality.

Can technology solve these problems?

We believe that the answer is yes! The controlled environment greenhouses help maximise growth cycles, minimize pests and diseases, and significantly reduce the need for pesticide use. Advanced irrigation systems, like CleanGreens’ closed-loop technology, cut water and fertiliser waste by delivering nutrients directly to crops. AEROponic systems further enhance plant health by optimising oxygenation without soil, while soilless cultivation ensures cleaner harvests, streamlining inspection and processing.

Do these solutions work for all types of crop?

Technically, yes. We live in a dynamic era where the technology is developing rapidly, making it possible to grow more and more crops in soilless systems. However, economic factors do present challenges. Some plants, like trees, require large spaces, while crops like wheat, rice, and potatoes thrive best in vast open fields. Scaling AEROponics for these types of plants is not economically viable – at least not yet.

Hydroponics and aeroponics – what’s the difference?

Hydroponics and AEROponics are both soilless farming methods, each with their own strengths. Hydroponics immerses roots in a water-fertiliser mix, making it ideal for water-loving crops such as rice, while AEROponics keeps roots in the air, misting them to maintain humidity – better suited for plants that thrive in drier conditions. AEROponics also allows homogeneity, and fewer phytosanitary risks. If one plant gets infected, this doesn’t infect the others because roots are separated.

Hydroponic systems are cheaper to set up but have higher operating costs, whereas aeroponic systems tend to be more efficient in water and fertiliser use. The best choice depends on crop needs and ongoing cost considerations.

Tell us a bit about CleanGreens’ solution.

Greenova is an advanced AEROponics system designed for greenhouses. It allows plant roots to grow in the air while being misted with a nutrient solution that is collected and recirculated to prevent waste. This system naturally provides roots with sufficient oxygen and allows for the growth of larger crops.

We’ve already successfully completed three large installations – two in France and one in Kuwait – as well as two projects in Switzerland and another is currently under construction in Germany. I look forward to sharing more about these projects as well as what we’ve learnt along the way in the next SFNV Impact Forum!

Join Bruno Cheval and our two other expert speakers at our next Impact Forum on Controlled Environment Agriculture on 11 March.

RSVP to join us

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5 questions on side stream valorisation for UpGrain CEO Vincent Vida and COO William Beiskjaer

Feb 24, 2025 | Ecosystem news, Impact Platforms, Member Highlight

5 questions on side stream valorisation for UpGrain CEO Vincent Vida and COO William Beiskjaer

Side stream valorisation is all about finding new ways to transform by-products from food processing waste streams into new, high-value products. This approach isn’t just about sustainability – it’s about smarter resource use, cross-industry collaboration, economic growth, and a more resilient food system.
There are many Swiss companies already active in this space – and we look forward to hearing from many of them at our forthcoming State of Play on side stream valorisation. 
In the meantime, we sat down with one of our speakers, Vincent Vida, CEO and Founder of UpGrain, and William Beiskjaer, COO and Co-Founder of UpGrain, to get to know more about their work and to chat about the role of collaboration in accelerating side stream valorisation’s potential.

What introduced you to the world of side stream valorisation?

Vincent: Everything started with a brewery tour! I was struck by the sheer amount of spent grain left over after beer production – an untapped resource with incredible potential. Inspired to make a change, I began developing the technology to transform this by-product into valuable ingredients. 

William: When I joined the team, we continued to push this vision forward. Thanks to a partnership with Brauerei Locher, a family-owned brewery, we were able to establish our first production facility. Today, it’s the largest food upcycling plant in Europe.

Could you tell us a bit about UpGrain’s mission and work? 

Vincent: At UpGrain, we are committed to transforming brewing byproducts into something even more valuable. In the face of climate change and the growing need for better nutrition, our mission is to bridge sustainability and health to create real impact. Our upcycling process requires no additional resources, land, or water, making it a truly circular solution. Our products are also packed with essential nutrients, including proteins, fibres, vitamins, and minerals, contributing to a healthier and more sustainable food system. The ingredients we produce can be used in a number of applications from baked goods to breakfast cereals, meat alternatives, pasta, snacks and protein bars – to name just a few!

What is it like to innovate as part of Switzerland’s food ecosystem?

William: Switzerland is a real hub for innovation, particularly in food tech and sustainability. In the last few years, we’ve benefited from the support and opportunities provided by the Swiss government, which has played a key role in driving our growth and advancing our mission. We’re especially proud to have our headquarters in Appenzell –  a place that not only offers stunning views but also provides the perfect environment for innovation and collaboration. The region’s commitment to sustainability, circular economy principles, and high food standards aligns perfectly with our vision. With strong support from research institutions, industry leaders, and food innovation networks, we are excited to continue driving change from the heart of Switzerland.

You’ve recently kicked off an exciting new collaboration with Bäckerei Böhli AG, a well-known bakery and confectionery company. Could you tell us about how you’re teaming up?

Vincent: We partnered with Böhli as part of the NRP (Neue Regionalpolitik) project, supported by the canton of Appenzell Innerrhoden and the Swiss government. This initiative allows us to explore how our ingredients can be integrated into various product applications. While we’ve already tested numerous recipes and possibilities, our raw material is still relatively new, and we’re still uncovering its unique properties. That’s why our collaboration with Bäckerei Böhli AG is especially exciting. We’re working together to create innovative, nutritious, and delicious products, while getting insights on our products and their applications. We’re also constantly looking for new partnerships, including an upcoming collaboration with a pasta producer, which we look forward to unveiling soon.

Where do you see the upcycled food industry in five years?

William: In five years, I see UpGrain playing a key role in shaping the future of upcycled food ingredients. Sustainability and health will be major focus points in the food industry, with more manufacturers integrating ingredients that align with these values. I think brewer’s spent grain (BSG) will become a staple ingredient across various food categories, recognised for its nutritional value and environmental benefits. At the same time, clearer regulations, certifications, and labeling standards will make it easier for consumers to recognise and trust upcycled foods. Our products fit perfectly into this shift, offering both sustainability and nutrition while delivering great taste and quality. Personally, I hope that UpGrain can continue to contribute to this movement and help to set new benchmarks for sustainability in the food industry.

Join us at our State of Play on side stream valorisation  

Vincent and William will be speaking at our next State of Play event on 18 March. Join them to meet and mingle with Swiss innovators and discover how companies can use their insights to create more sustainable business models.

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Givaudan collaborates with Dole Asia Holdings to upcycle green bananas into a natural texturiser

Feb 17, 2025 | Ecosystem news, Member news

Givaudan collaborates with Dole Asia Holdings to upcycle green bananas into a natural texturiser

Givaudan TW Startup Challenge
Valley partner Givaudan has announced an agreement to distribute upcycled Green Banana Powder produced by Dole Specialty Ingredients. This collaboration provides product developers with a natural, high-performing, clean-label texurising solution, while helping to tackle global food waste.

A natural texturiser with added nutritional appeal

Givaudan has announced an agreement to distribute a unique upcycled Green Banana Powder ingredient produced by Dole Specialty Ingredients (DSI), a business unit under Dole Asia Holdings Pte. Ltd.

Texture is one of the keys to creating a complete and enjoyable multisensorial food experience. Green Banana Powder can serve as an effective replacement for gum, pectin and modified starches in applications like soups and sauces. It can also increase the softness of baked goods and enhance the mouthfeel of extruded snacks. Packed with fruit content, Green Banana Powder adds fibre and nutritional appeal to products along with the desired texture and mouthfeel.

“Texture isn’t just a sensation, it’s an essential element that shapes how we experience food – from the creaminess of a sauce to the crispness of a snack. With our Sense Texture solutions, we’re not only delivering clean-label alternatives but also elevating the eating experience with natural, upcycled ingredients like Green Banana Powder. This collaboration with Dole allows us to offer high performing products that also contribute to a more sustainable food system.”

Sylvain Jouet, Global Product Manager Sense Texture, Taste & Wellbeing

Tackling food waste

Each year, an estimated 30-40% of bananas worldwide are wasted because they don’t meet quality standards.1 Consumer research has shown that 81% of global consumers say it’s important to avoid food waste2, and 51% of consumers who find upcycled ingredients appealing would like to see an upcycled certificate on food products.3 Made exclusively from upcycled green bananas, Green Banana Powder offers an innovative way to address food waste concerns. The new agreement positions Givaudan as the partner of choice for food developers seeking upcycled, clean-label alternatives to synthetic texturisers.

“By transforming unripe bananas into Green Banana Powder, we not only help reduce food waste but also create an ingredient that can be seamlessly integrated into a variety of food applications. This allows us to drive more sustainable supply chains while offering consumers the healthier choices they’re looking for.”

Wei Tze Ooi, Managing Director, Dole Specialty Ingredients (DSI)

Given that Green Banana Powder is a recognisable and functional ingredient with a secure supply chain, this collaboration is poised to make an impact at scale. Givaudan will be the exclusive commercial collaborator for DOLE® Green Banana Powder in key market countries in Europe and the Americas while the ingredient can be used in Givaudan solutions around the world.

About Givaudan

Givaudan is a global leader in Fragrance & Beauty and Taste & Wellbeing. We celebrate the beauty of human experience by creating for happier, healthier lives with love for nature. Together with our customers we deliver food experiences, craft inspired fragrances and develop beauty and wellbeing solutions that make people look and feel good. In 2023, Givaudan employed 16,260 people worldwide and achieved CHF 6.9 billion in sales with a free cash flow of 13.3%. With a heritage that stretches back over 250 years, we are committed to driving long-term, purpose-led growth by improving people’s health and happiness and increasing our positive impact on nature. This is Givaudan. Human by nature. Discover more at www.givaudan.com

About Givaudan Taste & Wellbeing

Powered by innovation and creativity, Givaudan Taste & Wellbeing aims to shape the future of food by becoming the co-creation partner of choice to its customers. Built on its global leadership position in flavours and taste, the Company goes beyond to create food experiences that do good and feel good, for body, mind and planet. With an expanded portfolio of products across flavours, taste, functional and nutritional solutions and a deep knowledge of the food ecosystem, Givaudan’s passion is to collaborate with customers and partners to develop game changing innovations in food and beverage. This is Givaudan. Human by nature. Learn more about how we are shaping the future of food at www.givaudan.com/taste-wellbeing

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Voltiris secures CHF 4.8 million seed financing to power high-tech greenhouses

Jan 28, 2025 | Ecosystem news, Member news

Voltiris secures CHF 4.8 million seed financing to power high-tech greenhouses

Voltiris Secures CHF 4.8 Million Seed Financing to Power and Electrify High-Tech Greenhouses
Valley partner and Swiss startup, Voltiris, a leader in solar energy solutions for greenhouses, has successfully closed a CHF 4.8 million seed financing round to accelerate the electrification of high-tech greenhouses – a fast-growing $60 billion market. The round was co-led by the Swiss venture capital firm EquityPitcher Ventures and 3M Ventures, the corporate venture capital arm of 3M Company, joined by the Climate Tech VC fund Satgana and several prominent family offices, reflecting strong support from key opinion leaders.

The new funds will accelerate large-scale commercialization and further performance optimization of the proprietary spectral filtering technology – driving ROI for growers in times where energy independence and decarbonization are more valuable than ever.

Nicolas Weber, Co-Founder & CEO of Voltiris, expressed his enthusiasm for the next stages of the company’s growth, stating, “This funding marks a pivotal moment for Voltiris as we expand our commercial footprint across key European markets including Switzerland, France, the Netherlands, and Belgium. We are also excited to continue enhancing our technological edge, making solar-powered greenhouses a cornerstone of sustainable agriculture.”

The funding will catalyze Voltiris’ capacity to execute confirmed projects in key markets, reinforcing its position at the forefront of the agrivoltaic industry. The company is also set to expand its team in Switzerand and the Netherlands, enriching expertise in agronomy, solar project development, and sales.

“With this new round of funding, Voltiris is poised to scale operations significantly,” added Sascha Horrig, Founding Partner at EquityPitcher. “We are excited to support their journey together with the global leader 3M to elevate and broaden the integration of agronomy and solar energy.”

Voltiris Secures CHF 4.8 Million Seed Financing to Power and Electrify High-Tech Greenhouses

Over the past two years, Voltiris has reached significant milestones, including 12 commercial projects with renowned growers in Europe, partnerships with leading energy utilities like Elektra Baselland and Romande Energie, and multiple industry awards.

These achievements attest to the practical and economic benefits of the spectral filtering technology, which not only allows for efficient solar energy production on top of the most light-sensitive crops, such as tomatoes, cucumbers, and peppers, but also improves the greenhouse climate, contributing to healthier crop growth and resilience.

Voltiris

Headquartered in Lausanne, Switzerland, Voltiris develops the first solar modules compatible with greenhouse agriculture and their crops. Leveraging spectral filtering technology, Voltiris transmits to crops the essential light components for photosynthesis, while the ‘unused’ spectral elements are filtered and directed towards solar panels. Voltiris allows growers to leverage their greenhouse surfaces to generate the clean, competitive, and independent energy they need to transition to a carbon-free electrification.

www.voltiris.com

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