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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Eggfield Co-Founder Silvan Leibacher on growing eggs in a field

Jan 26, 2025 | Ecosystem news, Member Highlight

Eggfield Co-Founder Silvan Leibacher on growing eggs in a field

The Igeho Rising Star Award celebrates innovation and excellence in the hospitality and food sectors. In 2023, EggField, a Swiss startup specializing in plant-based egg alternatives for B2B customers, emerged as one of the award’s standout winners.  
We spoke with Silvan Leibacher, Co-Founder of EggField, about their journey, the impact of the award, and his advice for food tech startups considering applying for the 2025 edition.  

Silvan, can you tell us about EggField and the vision behind your plant-based egg alternatives?

By providing innovative clean-label ingredients to industry and food service partners, we aim to meet the growing demand for sustainable plant-based foods while ensuring they deliver outstanding taste and functionality. Our goal is also to reduce industry reliance on eggs in processed foods, which make up nearly 50% of global egg consumption. We help producers drive efficiency in production by simplifying recipes, reducing allergens, and increasing the shelf life of end products.

What inspired you to create solutions for plant-based products, and how has EggField evolved since its founding?

The journey started with a commitment to sustainability in our family-run bakery, the Leibacher Biber-Manufaktur, which I founded with my siblings in 2010. From the very beginning, we focused on using plant-based ingredients wherever possible because we realised that making delicious products is often not dependent on using animal-based ingredients.

However, given their complex properties and importance in baking, our single biggest challenge was finding a good and natural replacement for eggs. We experimented with aquafaba, the water from pulses, which foams very well but usually has some disadvantages and shortcomings, like a beanie taste or low functionality.

Based on these experiments we started prototyping a plant-based alternative to eggs by collaborating with David Ebneter, now EggField CTO and then a researcher at the Zurich University of Applied Sciences. For nearly two years, we developed a purely natural egg replacement using optimised aquafaba from chickpeas and yellow peas. Initially used in our bakery, this product quickly garnered interest from other manufacturers.

Our third founder Riet Steiger, David and I founded EggField in 2022 to make our egg replacement available to others. Soon we started to gain partnerships with industry leaders like Hiltl and tibits which helped us demonstrate the functionality and quality of our products.

There is still a lot of work to be done, but we’re starting to become a recognised name in food tech, and we’re now collaborating with customers to test and implement our ingredients, which is exciting.

You won the Igeho Rising Star Award in 2023. What was that like? 

Winning our first award was a defining moment and validated our hard work and ideas. Being recognised as an Igeho Rising Star opened doors to new collaborations and helped us to build further credibility within the industry. We formed connections with food service professionals who are now using our products to develop plant-based menus. It also boosted our visibility among potential investors.

The Igeho’s ability to bring together innovators, decision-makers, and thought leaders in one place is remarkable. The platform doesn’t just celebrate innovation; it actively fosters collaboration and growth, which is critical for startups like ours.

What advice would you give startups preparing applications or pitching innovations?

Make sure your application clearly communicates your innovation, its potential to transform the industry, and your vision for the future. When pitching, tell a compelling story – show the problem you’re solving and why your solution matters. And, as always, if you make it to the final pitch – product demos help! If you have something tangible to show or to taste, don’t miss out on the opportunity to score some bonus points.

What role do you see food tech innovations playing in shaping the future of hospitality and food service?

Food tech is driving a critical shift towards sustainability and inclusivity in food systems. Innovations like ours enable the hospitality sector to align with evolving consumer preferences and, at the same time, make plant-based dishes which not only taste great but appeal to everyone.

What’s next for EggField? Are there any upcoming projects or goals you’re excited to share?

In February, we will launch EggField across Switzerland, together with Pistor, a major bakery and food service player. This will make ordering our products easier for current and future customers in the gastronomy and bakery sector.

We’re also working on scaling up production and developing larger containers for industry partners. In December 2024, we shipped our first 1,000 kg container to a large pasta producer in Germany.

To continue scaling, we also need additional funding. We plan to launch a financing round in early 2025 to secure funding to expand our sales activities in Switzerland and Germany.

Apply for the Igeho Rising Star Award 2025

The Igeho Rising Star Award 2025 is now open for applications, inviting FoodTech startups to showcase their innovations on Switzerland’s largest hospitality platform. Applications are free and close on January 31, 2025. Don’t miss the chance to follow in EggField’s footsteps and take your innovation to the next level.

Visit the website to apply and learn more.

 

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Spotting the Rising Stars in food tech with Igeho Brand Director Benjamin Eulau

Jan 26, 2025 | Ecosystem news, Member Highlight

Spotting the Rising Stars in food tech with Igeho Brand Director Benjamin Eulau

Spotting the Rising Stars in food tech with Igeho Brand Director Benjamin Eulau
As a leading international trade fair for Switzerland’s hotel, catering, take-away and care industries, the Igeho offers a unique platform for exhibitors and visitors to engage in dialogue and promote innovation. 
In 2023, Igeho launched the Igeho Rising Star Award to support founders and startups in the hospitality sector. For this year’s edition of this award, food tech startups can submit their applications by January 31, 2025, to present their innovations to industry experts at the event. Swiss Food & Nutrition Valley (SFNV) is proud to support the Awards.
We spoke with Benjamin Eulau, Brand Director at Igeho, to find out more, explore why food tech is so important for the food service sector, and to discover what attendees can expect from this year’s event.

What makes the Igeho such a unique event?

The Igeho aims to create an inspiring environment that meets the needs of both exhibitors and visitors. It is important to us to provide exhibitors with the right tools and platforms to present their products and services in a way that resonates with current trends and propels the industry forward.  This shared commitment – between the team, exhibitors and experts – makes the Igeho an indispensable meeting point and a driving force for the entire industry.

What motivated you to create the Igeho Rising Star Award in 2023, and what opportunities does the Award provide for food tech startups?

As the largest hospitality industry platform in Switzerland, we feel responsible for promoting innovation, as it will have a lasting impact on the sector. We offer 15 startups a free booth at the Igeho in November 2025, where they can showcase their innovations to the food service sector, a key entry point for launching F&B products. These startups will also benefit from the Award’s media exposure. On site, five startups selected by the community will have the chance to present their services and products in the final and compete for prize money and the Award.

What can attendees expect from this year’s edition of the Igeho Rising Star Award?

This year, The Igeho Rising Star Award will focus on the topic of food tech – a sector that addresses many of the key challenges of our time while also directly impacting the hospitality industry. Food tech innovations are particularly well-suited for showcasing on a stage: the audience can see and hear about the products, smell, touch, and, most importantly, taste them.

How does the Igeho Rising Star Award contribute to Switzerland’s broader food tech ecosystem?

Food innovations have an impact not only on the food service industry but also on the general public. It would be great if we could use the Award to support startups that provide added value to the entire ecosystem. The Igeho’s strengths lie in food service and hospitality. This is why our partnership with SFNV is so important. It allows us to complement and enhance our skills and strengths in the best way possible.

The 2023 edition was a great success. Can you share more about the impact winning had on the last Award’s finalists, like EggField?

EggField Founder Silvan Leibacher was a guest on our podcast, Hosting the Hosts, where he discussed the Rising Star Award 2023 and EggField’s presence at the Igeho. He highlighted how pitching at the Rising Star Award opened many doors, allowing them to make new contacts and win notable clients.

And finally, what excites you most about the startups you anticipate seeing in this year’s competition?

This year, we’ll focus on three key criteria: innovation and use of technology; sustainability and environmental impact; and business model and scalability. Whether startups address health burdens, reduce the industry’s environmental impact, improve efficiency or tackle food waste by transforming industry by-products, we are genuinely looking forward to reviewing the applicants’ submissions. Personally, taste is what matters most to me. I’m excited to see which sustainable alternatives and new innovations we’ll have the chance to try out.

Apply to the Igeho Rising Star Award 2025

The Igeho Rising Star Award 2025 is now open for applications, inviting FoodTech startups to showcase their innovations on Switzerland’s largest hospitality platform. Applications are free and close on January 31, 2025. Don’t miss the chance to follow in EggField’s footsteps and take your startup to the next level.

Click here to apply and learn more.

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

Jan 22, 2025 | Ecosystem news, Impact Digests

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

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

With the global population projected to reach 10 billion by 2050, scaling innovative protein solutions is essential to meeting both demand and climate targets.

Cultured food could provide protein products that taste and feel like the animal-based original, but with a reduced environmental and animal welfare impact and improved food security. However, barriers to scaling cultured foods remain, showing space for ongoing ecosystem collaboration and discussion.

Following our State of Play: Cultured Foods 2.0 event on 4 December 2024, we invited three expert speakers to discuss the current legislative situation surrounding cultured foods and discover how companies can help accelerate progress. Read on to discover what we learnt. 

Key Takeaways

  • Cultured foods for a future-proof food system: Through efficient food production, cultured foods can help tackle global sustainability and food system challenges.
  • Regulatory landscape: Currently, three applications for approval of cultured foods are under review in Switzerland. Switzerland’s regulatory framework is closely aligned with that of the EU, but since Switzerland is not an EU member, it maintains its own separate approval process. Therefore, approvals granted in Switzerland do not automatically apply to the EU market.
  • Consumer acceptance and market readiness: Consumer attitudes toward meat alternatives are becoming more favourable due to concerns over health and environmental impacts. Cultured meat products are available in markets like Israel, Hong Kong, and Singapore.
  • Collaboration and advocacy are key: Successful scaling and innovation in cultured foods will rely on continued stakeholder collaboration. Organizations like The Cultured Hub, the Swiss Protein Association and the Good Food Institute are working to address these hurdles by fostering ecosystem collaboration and dialogue.
  • Switzerland’s innovation credentials: Thanks to its strong research institutions, government support, and innovative capabilities, Switzerland is well-positioned to lead in scaling cultured foods.

Switzerland: Leading the way in cultured food innovation

Presented by Yannick Gaechter, CEO of The Cultured Hub

Yannick discussed cultured foods as a promising solution to address pressing global sustainability and food system challenges by enabling sustainable and efficient food production while preserving cultural and community values. 

He also noted that Switzerland offers robust research institutions, government support, and expertise in innovation. This makes it uniquely positioned to lead in the cultured foods space. Continued advancements in cultured food technologies could further cement Switzerland’s role as an “innovation nation”. 

Collaboration between industries, academia, and governments is key to addressing sustainability and scaling challenges in cultured foods. The Cultured Hub, a joint initiative by Migros, Givaudan, and Bühler Group, provides startups and corporations with resources, facilities, and services to scale up cultured food production efficiently while retaining intellectual property and equity. 

Yannick concluded by inviting stakeholders to work together to position Switzerland as a global leader in sustainable and innovative food systems.

Navigating innovation and regulation: novel foods in Switzerland

Presented by Ralph Langholz, Vice President of the Swiss Protein Association

Ralph discussed the Swiss Protein Association’s role in fostering a favourable political and regulatory environment for emerging innovative food categories such as cultivated meat and plant-based products. Switzerland shows strong potential as a hub for innovation in these areas based on its strong ecosystem and established distribution channels. 

Regarding the regulatory landscape, Ralph provided an overview of the global progress in authorizing novel and cell-based foods. He highlighted that while countries like Israel, the US, and Singapore have authorized such products, Switzerland and several others are still processing applications. 

Switzerland’s regulatory approach, closely modelled after the European Union’s, presents advantages such as direct interaction with local authorities. Still, approvals granted in Switzerland do not automatically extend to the EU market, unlike the reverse.

Ralph further explained the constraints on industry tastings in Switzerland. While commercial tastings remain prohibited without formal authorization, private tastings are allowed in non-commercial settings. 

He emphasized the importance of submitting well-structured applications aligned with EU guidelines. Ralph noted that products involving GMOs might face additional hurdles, requiring separate authorization if the GMO components are not already listed on the EU’s approved list. 

Ralph also addressed the potential implications of ongoing talks between Switzerland and the EU, suggesting that future agreements could unify the novel food authorization process under EU jurisdiction. For now, Switzerland remains a viable potential initial market for novel foods due to its manageable size and diverse linguistic regions.

A global perspective on the cultivated foods and meat industry 

Slides provided by Carlotte Lucas, Head of Industry at the Good Food Institute Europe
Presented by Christina Senn-Jakobsen, CEO at SFNV due to illness.

The cultured foods sector continues to expand, marked by increasing numbers of companies, innovations, and public funding. Collaboration among stakeholders, including trade associations and ecosystem builders like the Swiss Cultured Hub, continues to be crucial for progress.

Governments worldwide are showing mixed reactions to cultured foods. While some governments (for example, the UK, Israel, Singapore) more actively support the industry due to its potential for food security and innovation, some others (e.g., Italy and specific US states) have moved to ban or at least heavily regulate cultured foods. In Switzerland, authorities have emphasized a rigorous novel food approval process.

Market readiness is advancing, with the first products approved for sale in markets like Israel, US, Hong Kong, and Singapore. Consumer attitudes show growing concerns over excessive meat consumption and its impact on health and the environment, and openness to trying cultured meat. Meanwhile, technological advancements and infrastructure development are key to helping scale production from lab to commercial levels. 

The Swiss Cultured Hub and organizations like the Good Food Institute Europe (GFI) are working to address these hurdles. Advocacy, dialogue, and regulatory clarity remain vital to overcoming resistance and ensuring safe, sustainable innovation. Ultimately, a unified focus and collaboration are essential for the industry’s success.

Hungry for more?

Dive into the full report from our State of Play: Cultured Foods event here. 

Or join us for our next Impact Forums on Urban Farming on 11 February or Valorisation of sidestreams on 7 April.

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The Igeho Rising Star Award 2025 focuses on FoodTech innovations

Dec 19, 2024 | Ecosystem news

The Igeho Rising Star Award 2025 focuses on FoodTech innovations

In 2023, Igeho launched the Igeho Rising Star Award to support founders and start-ups in the hospitality sector. Its second edition is now inviting all FoodTech startups to submit their applications by January 31, 2025. Fifteen start-ups will have the chance to exhibit at the Igeho 2025, the largest hospitality platform in Switzerland. Swiss Food & Nutrition Valley (SFNV) is powering the Igeho Rising Star Award 2025.

Focus on FoodTech and partnerships

“The Igeho Rising Star 2023 was a great success,” confirms Benjamin Eulau, Brand Director of Igeho. “Six start-ups received the opportunity to exhibit at the Igeho 2023, and two start-ups won a cash prize. We are eager to continue to support start-ups and offer a platform for these emerging and forward-thinking companies.”

All companies and founder teams in the food start-up scene offering innovative and sustainable products, services, or technologies are eligible to apply. Companies can be active in a broad range of sectors, including food science, food service, consumer tech, delivery, and supply chain. Start-ups must have been founded after January 1, 2020, and must be based in Switzerland or Liechtenstein.

Igeho has invited Swiss Food & Nutrition Valley to support the Igeho Rising Star Awards, contributing its expertise in supporting food start-ups and helping to select the expert jury for the grand finale at the Igeho 2025.

“When it comes to transforming the food system, we believe collaboration is the key to progress,” assures Christina Senn-Jakobsen, CEO of Swiss Food & Nutrition Valley. “The hospitality sector plays a very important role in this transformation. We are therefore thrilled to collaborate with Igeho to support the Igeho Rising Star Award 2025 and provide Valley partners and other food-tech start-ups the chance to showcase their innovations at Switzerland’s leading platform for hospitality innovation.”

Timeline and Milestones

Startups and founders can submit their application free of charge until January 31, 2025. 

In February, the Igeho and SFNV teams will review the applications based on criteria such as innovation, use of technology, sustainability and environmental impact, as well as business model and scalability. They will nominate 15 companies for the public vote. These 15 start-ups will receive a free booth presence in the Food Tech Area at Igeho 2025 and will have the chance to be voted into the finals by the community.

Public voting will run from March 31 to May 30, 2025. During this phase, the Swiss hospitality community can vote for their favorites, and five of the 15 companies will secure a spot in the final. These five finalists will be officially announced in early June.

The final will take place at the Igeho 2025 from November 15 to 19, 2025, in Basel. The five finalists will pitch their innovations to a jury, with one receiving the Igeho Rising Star Award and prize money.

Previous winners

The Igeho Rising Star Award 2023 final took place in November 2023. The six finalists – IRISgo, Simon & Josef, olanga, Luya Foods, kooky, and EggField – pitched their innovations and responded to the jury’s questions live on stage. 

SFNV partner, EggField won the jury prize, and IRISgo won the audience prize. Both start-ups received prize money from the award sponsor Transgourmet/Prodega and Silvan Leibacher from EggField was invited to be featured as a guest on the Igeho podcast “Hosting the Hosts” in December 2024. 

Apply for the Igeho Rising Stars Award 2025
Igeho: International platform for the hotel, catering, take-away and care sectors

Igeho is regarded as the most important international platform for the hotel, catering, take-away and care sectors in Switzerland. As a live marketing platform, it offers the hospitality industry a comprehensive market overview, interesting networking opportunities and new impulses on the subject of hospitality. The broad spectrum of offerings is complemented by an exciting supporting programme on current trends and the most important topics in the hospitality industry. The next Igeho will be held at Messe Basel from 15 to 19 November 2025.
www.igeho.ch 

MCH Group

MCH Group has its headquarters in Basel and is an internationally operating experience marketing company with a comprehensive service network and an international range of experience marketing solutions. The Exhibitions & Events division organises around 170 guest events every year as well as 17 of its own events and trade fairs in Switzerland, among them leading live marketing platforms such as Swissbau, Igeho, and Giardina. With Messe Basel, the Congress Center Basel, and Messe Zürich, MCH also operates Switzerland’s largest multifunctional event infrastructures in   terms of surface area. The company employs more than 800 people, around half of them in Switzerland and the USA. 
www.mch-group.com

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