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.

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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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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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