Vege’tables teams up with Planted and New Roots to drive healthier and more sustainable diets.

Vege’tables teams up with Planted and New Roots to drive healthier and more sustainable diets.

Vege’tables teams up with Planted and New Roots to drive healthier and more sustainable diets.

Smart Food consultants, Vege’tables have teamed up with leading Swiss plant-based pioneers Planted and New Roots to drive the adoption of more sustainable diets. We sat down with Vege’tables Co-Founder and CEO, Sophie Hanessian to find out more.

Tell us about the key issues you address and how you tackle them.

We all know that we need to change the way we eat to improve our health and reduce the impact of our food systems on the environment. But in reality, changing food habits is really hard! You need to find time to rethink the products you buy and the recipes you cook. Today many of us are so busy, we just don’t have the time or energy to figure out where to begin.

Vege’tables exists to make Smart Food – food that is healthy, ethical and sustainable, 100% plant-based and mostly whole food – accessible to everyone. We do this by guiding companies and public organisations to develop and implement health and sustainability strategies and by helping catering professionals to develop their Smart Food skills and increase their customer base.

Food service colleagues play a key role in food system transformation. Many providers want to adapt their choices but meat is still often the default for many consumers. To change this, we need to tackle three issues in parallel.

Firstly, we need to educate and raise awareness among consumers, but also among chefs, about the impact of our food choices on our health and the environment. We need to ensure that they understand why some choices will have an immediate positive impact. Then we must ensure that there are more healthy and planet-friendly choices available in out-of-home settings.

Finally, we need to introduce consumers to some of the products on the market to encourage them to adapt their own purchasing decisions and cooking choices. We find that as soon as people cook the products themselves and realise that it’s actually very easy to make the switch, they’re much more motivated to cook them again. Practical training is so important.

How are you collaborating with other Valley partners to boost your impact?

When planning 3 workshops for employees at La Ville de Neuchâtel in 2022, we reached out to fellow Valley partner Planted to see if they would be interested in showcasing their clean label plant-based meats at the event – and we were thrilled to receive a very positive response! After some discussion about how best to collaborate, we cooked a planted.chicken-based dish alongside participants and also shared out some packs for them to take away with them.

Building on this successful collaboration, we reached out to fellow Valley partner New Roots, a Swiss producer of 100% plant-based cheese, and other dairy alternatives. We recently featured their products in a workshop for students at the prestigious Les Roches global hospitality school in Crans-Montana.

At a recent two-day training event for chefs at a creche in Jura, we cooked nearly 140 meals based around Planted products with a New Roots-based cream. Many of the chefs said that cooking with new ingredients and products really helped them to think more creatively about how they could develop their dishes and menus.

For me, these are real win-win collaborations. Chefs leave our workshops inspired and aware of all the great plant-based brands they can use in their recipes and consumers and the next generation get access to healthier, delicious and more planet-friendly choices.

So what’s next?

Demand for Vege’tables’ services is growing and I’m currently looking for funding to scale up and grow my team to enable us to work with a larger range of clients.

This autumn, we’ll be working with GastroFribourg and GastroVaud to provide more training on “The new Smart Food trend”. This will be a great opportunity for our partners to come and present their products directly to catering professionals.

I’m really eager to explore new partnerships with other Swiss plant-based alternative pioneers and consider what more we can do to showcase new brands and connect consumers with innovative products. If you’d like to collaborate, I’d love to connect.

Find out more about Vege’tables or connect with Sophie on Linkedin.

Find out more about Planted and New Roots.  

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Agilery and Helbling to drive sustainable innovation for food and beverage brands

Agilery and Helbling to drive sustainable innovation for food and beverage brands

Fruitful AI and Food Brewer
The food and technology industries are increasingly converging. Valley partner Agilery and Helbling saw this as an opportunity to join forces to provide strategic partnership for food brands looking to integrate innovative food and technology solutions. We spoke to Marcin Niedzielski, co-founder of Agilery, Dr. Ludovic Dovat, Head of Business Unit and Partner and Dr. Jonathan Demierre, Head of Development at Helbling to find out more.

📒 The background

SFNV: Tell us a bit about the key issues you address.

Marcin Niedzielski: At Agilery we guide food and beverage brands through the complexities of product creation, production and launch. We recognised that a lot of the brands we work with are working hard to deliver the SDGs around preserving Earth’s ecosystem and ensuring equal and equitable access to healthy diets. We wanted to find new ways to support them.

Dr. Ludovic Dovat: Our work at Helbling is all about creating value by developing more sustainable systems across a broad range of sectors, including the food and beverage sector. By integrating food and technology, we believe that we can create technical solutions that address key global sustainability challenges.

🤩 The opportunity

SFNV: How does working with you contribute to creating innovative sustainable products?

Marcin Niedzielski: We believe that strategic partnerships are the glue that will make the Sustainable Development agenda a reality. By teaming up we’re able to provide our customers with a unique combination of skills and more holistic support.

Dr. Jonathan Demierre: By combining our expertise with Agilery’s we’ll be able to empower food and beverage brands to create products that are both innovative and more sustainable.

🎯  The long term vision 

SFNV: Where do you see the biggest potential for impact?

Marcin Niedzielski: We currently see the biggest potential in relation to promoting responsible sourcing, reducing waste, and enhancing resource and energy efficiency throughout the industry.

Dr. Ludovic Dovat: In future, we’d love to see brands seamlessly integrating food and technology sustainably from the start.

💭 Partner reflections

Marcin Niedzielski: We are excited to collaborate with Helbling on our shared mission to drive sustainability in the food and beverage sector. The partnership will allow us to offer our clients technical and sustainable solutions that align with the SDGs, bringing us closer to a more sustainable future.

Dr. Jonathan Demierre: We believe that by combining our expertise in sustainable technology and product development with Agilery’s deep knowledge in food science and manufacturing, we can have a significant impact for our clients and the consumers. Together, we can provide them the services they need to navigate the complex landscape of sustainability and achieve lasting positive changes.

Are you developing a brand that is integrating food and technology – and you want to do it sustainably from the start? Contact hello@agilery.ch or ludovic.dovat@helbling.ch to find out how Agilery and Helbling could support you.

About Agilery

Agilery is a contract manufacturing company that helps brands of all sizes to bring food and beverage products to market.

About Helbling

Helbling is a leader in technological innovation and engineering for food and beverage systems, supporting its clients in all phases of product development and business processes.

Never miss a Swiss food innovation morsel.

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AgriFood innovation in Fribourg: an ecosystem approach

AgriFood innovation in Fribourg: an ecosystem approach

Mirai foods burger

In 2022, Valley partner Canton of Fribourg launched a new agri-food strategy. Just months later, their team, supported by fellow Valley partner Cluster Food & Nutrition, has worked alongside countless local partners to transform the words on the page into a series of practical projects.

Valley partner, the Canton of Fribourg, has a strong agri-food sector ecosystem. Both agricultural and industrial, with a dense network of SMEs and leading national and international companies, the canton processes nearly a quarter of Swiss agricultural products.

In 2022, Fribourg defined a new agri-food strategy that set out a new ecosystem led approach, requiring all local actors to change the way they think about how they work within the food system and consider their contribution to driving a shift towards a more sustainable and a circular economy. 

Since then, fellow Valley partner Cluster Food & Nutrition has been working to deliver this new strategy, powered by a CHF 1 million budget. Throughout 2022, a number of interdisciplinary teams worked in close collaboration with leading local and regional companies to develop projects relating to each of the strategy’s priority areas. Let’s take a deep dive into the results of two of the resulting projects, developed in collaboration with 10 ecosystem actors.   

Circular Functionalized Proteins – adding value to agricultural by-products
👩‍🦰 Who
  • BFH-HAFL
  • HES-SO Valais // Wallis
  • Alver
  • SNHF
  • University of Fribourg
  • Translait
💡 The opportunity

Partners saw an opportunity to transform local byproducts into circular ingredients.

🤩 The findings

Sugar beet leaves, a by-product of sugar production, can be used as a nutrient source for growing microalgae, a source of local, sustainable plant protein. Microalgae could then be used to create sustainable meat and dairy substitutes.

Dairy co-products such as whey and buttermilk, complexed with vitamin E from wheat bran oil, improve the assimilation of this micronutrient. Such a prototype can be extended to a wide range of molecules of interest for health, opening the way to new nutritional complexes with high added value.

🎤 A few words from one of the partners

Commenting on the project, Serge Rezzi from the Swiss Nutrition and Health Foundation (SNHF) said: “This project has made it possible to bring together the various players involved in innovation throughout the agri-food sector. That’s something that can’t be done without an inclusive approach that includes all the players in the sector.”

Optimised Nitrogen Fertilisation: New technologies to drive biodiversity
👩‍🦰 Who
  • Grangeneuve
  • Agroscope
  • BFH-HAFL
  • Agridea
💡 The opportunity

Partners recognised that there was an opportunity to develop a predictive tool capable of making targeted recommendations to farmers by accurately calculating the nitrogen requirements of their crops. Thanks to multispectral imagery by drone, this method would make it possible to optimise the quantities of fertiliser products used while guaranteeing good yields and optimum crop quality.

🤩 The findings

The findings suggest that the application of these approaches can help to preserve the environment while optimising yields. The results of the study showed that the quantities of nitrogen applied were generally between -40% and +10% compared with fertilisation standards, while improving nitrogen efficiency without significantly reducing yields.

This project demonstrated how data and digital technologies can be used to strengthen efficiency in agriculture and the food industry more broadly. The project findings could offer significant benefits for farmers, both in terms of yield and sustainability, and in economic terms, by reducing the need for nitrogen fertilisers.

🎤 A few words from one of the partners

Commenting on the project, Aurélie Moulin-Moix from Grangeneuve said: “The project allows us to optimise nitrogen fertilisation, reducing farmers’ production costs and increasing their profits. Applying only the nitrogen that is needed also reduces Swiss agriculture’s dependence on world fertiliser markets. From an ecological point of view, fixing nitrogen from the air requires a lot of energy, thus, reducing the amount of nitrogen applied saves a lot of energy. What’s more, applying too much nitrogen leads to pollution in the form of greenhouse gases and contamination of groundwater by nitrates, which can make local water sources unfit for consumption.”

Based in Fribourg and have an idea for a project?

A total sum of CHF 200,000 is available to support innovative collaborative projects, with a strong potential for economic impact and on the sustainability of the agri-food sector.  You can submit your project here by November 19. Or maybe you’re looking to develop a new solution? A total amount of CHF 45,000 is available to support ideas and projects in the start-up or prototyping phase. You can find out more and apply to benefit from an Innovation cheque here.

Never miss a Swiss food innovation morsel.

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Four Swiss research & innovation leaders team up to shape the future of vertical farming

Four Swiss research & innovation leaders team up to shape the future of vertical farming

Image of the Yumane team

Many experts recognise the potential of vertical farming in enabling sustainable, local food production. But what more can be done to further reduce costs and boost product quality and affordability? A joint Innosuisse research project between Valley partners YASAI AG, Agroscope, fenaco, and the Zurich University of Applied Sciences (ZHAW) is working on answering this question.

The challenge

Climate change, population growth, and loss of arable land threaten the resilience of global and local food systems. Recent events – from the COVID pandemic to the war in Ukraine – have further exacerbated pressures on agricultural value chains, leading to a global rise in food prices.

The opportunity

Swiss start-up YASAI is on a mission to tackle these challenges and democratize access to local, high-quality food, produced sustainably thanks to its soilless, vertical farming system.

Back in 2021, the YASAI team realized that if vertical farms are to become a key part of the smart cities of the future, we need to invest in optimizing the sustainability, quantity, quality, and profitability of operations today. They saw that much of the knowledge we need to do this is readily available, but it’s spread across several companies and stakeholders. So they teamed up with experts at fenaco, Agroscope, and the Zurich University of Applied Sciences to kick off a 3-year partnership project, supported by an investment of close to 1M Swiss Francs sourced from industrial partners and Innosuisse.

The solution

Project partners identified four fields of research that would help to explore vertical farming’s potential to secure local food production in the future:

  1. Sustainability
    The Ecotechnologies and Energy Systems Research Unit at ZHAW is focused on reducing YASAI’s environmental footprint by investigating substrate quality and exploring the selection of light and fertilizer profiles. The ZHAW team led by Dr. Zala Schmautz will then assess the impact of these measures using the life cycle assessment (LCA) method. 

  1. Quality
    Agroscope, the Swiss Institute for Agricultural Research, will zone in on improvements relating to yield and quality. Agroscope experts Gil Carron and Dr. Christoph Carlen will lead a comparative study of different crop cultivation systems.
  1. Packaging solutions
    ZHAW’s Food Packaging Research Group at the Institute of Food and Beverage Innovation will explore sustainable and innovative packaging technologies. Prof. Dr. Selçuk Yildirim’s team will focus on selecting sustainable packaging materials and identifying processes and designs that have a lower environmental impact, without compromising the quality of the products.
  1. Profitability
    Working closely with fenaco and ZHAW’s Institute of Natural Resource Sciences, YASAI will also work on improving farm profitability to strengthen the business opportunity for farmers.
The results

In the first year of the project, partners tested different growing substrates that would reduce the farm wastes, different varieties of selected herbs to find the most optimal varieties for indoor cultivation, as well as different packaging options that would make packaging more sustainable and at the same time, attractive for the customer. In this context, packaging made of leftover basil plants had been designed and might be a potential solution further down the development process.

The project will now run until March 2025. The YASAI team will use the findings to inform how they develop their operations.

A few words from the partners

Commenting on the collaboration, Eldrid Funck, Head of Brand and Marketing from YASAI said: “This project enables us to improve on various levels. It’s a great opportunity to collaborate with professional research institutes and integrate their findings perpetually. As a startup, we don’t have the resources to do research on this scale.”

Dr. Christoph Carlen from Agroscope added: “Optimising this production system is very important on the road to profitability and sustainability. This involves finding the most suitable plants and varieties for vertical farming, determining the optimal management of the plants, and robotizing harvesting and packaging as much as possible”.

Daniel Schwab, Project Leader for vertical farming at fenaco went on to say: “The key to profitability lies in scalability and automatization of the processes. We currently produce relatively small volumes and selected products but aim at increasing these step by step”.

Dr. Zala Schmautz, Project Leader said: “With all the current problems that we are facing from climate change to resource availability, local food production independent of outside climate will be even more important in the future. And if at the same time, we can save on space by growing it vertically, reuse the resources such as heat, and make it more sustainable even better!”

Never miss a Swiss food innovation morsel.

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farmer connect® joins forces with Scantrust to drive product traceability and prevent counterfeit coffee

farmer connect® joins forces with Scantrust to drive product traceability and prevent counterfeit coffee

Farmer Connect and SCANTRUST join iforces

For our latest Co-create & Innovate case study, we chatted to Valley partners farmer connect® and Scantrust to find out how they combined their respective expertise in global supply chains and product traceability, to create an app that can trace the provenance of Galapagos coffee from supermarket shelves all the way back to the farmer – and fight food system fraud in the process.

The challenge

The Galapagos Islands, a province of Ecuador in the Pacific Ocean, represents a challenge for the region’s coffee farmers. The islands host a rich array of biodiversity, and benefit from protected status as a result. This also means that coffee producers must grow their coffee in accordance with specific environmental protection regulations. Only two of the thirteen islands are approved for agricultural production and these regulations, while welcomed, have led to an increase in counterfeit coffee that claims it is grown on the islands, but is not actually genuine.

The opportunity

Through their work with global community development based NGO Heifer international, the Galopogas based Cooperative Asociación de Producción Agropecuaria Santa Mónica de Galápagos (ASOSAMOGAL) spotted a key challenge to driving better incomes and livelihoods for the cooperative’s farmers. ASOSAMOGAL was already selling locally and trying to establish themselves as premium Galapagos coffee outside of local markets but with limited success, hampered by trust and even fraud within the Galapagos origin brand.

This is when the farmer connect® team recognised an opportunity: thanks to their understanding of supply chains, their mature transparency ecosystem and tooling they were able to ensure trust across the cooperative supply chain for their organic Ranti brand coffee. Taking things a step further and leveraging the Swiss ecosystem, they then teamed up with Scantrust, an anti-counterfeiting and product traceability solution provider, to deliver an innovative and non-replicable coffee-labelling program to give consumers full confidence of providence.

The solution

Using farmer connect’s ThankMyFarmer web app, anyone with a camera-equipped smartphone can scan the secure QR code that is found on every Ranti coffee package. This reveals the coffee’s provenance details and verifies the product authenticity of the Ranti coffee thanks to a copy-detection feature – something that has been made uniquely possible thanks to Scantrust’s secure QR codes.

Users of the app are also able to trace the origins of the Ranti coffee label through a visual product journey map and find out more about the producer that grew the raw goods. In this instance, Ranti coffee is traceable all the way to Mr Luis Cango, the coffee grower.

The results

Thanks to this unique solution, coffee sold under the Ranti brand can be verified for authenticity to minimise the potential for fraud by counterfeiters. The team has been able to position themselves locally as a provider of high quality commercial Galapagos coffee, develop their market share and sell their coffee at a higher price. Building on these successes, this year, they’ll be looking to consolidate this position as a specialty coffee brand.

A few words from the partners

Reflecting on the collaboration, Kristian Doolan, Head of Innovation and Partnerships at farmer connect® , said: “It’s amazing seeing what the potential of real collaboration can bring about! It proves that advanced technologies can come together and be complimentary, providing real impact and value for smallholder farmer groups.”

Peter Kostur, Anti-counterfeiting Solutions Expert at Scantrust, added: “We’re proud that our secure QR codes have earned the trust and privilege to protect coffee from Galapagos, one of the rarest coffee production areas in the world, from counterfeiting. Our system is securing connections between the farmers of Galapagos and the final consumers enjoying a truly special coffee product.”

About Farmer Connect

farmer connect® is a Swiss based tech company that enables the unlocking of benefits along global supply chains, connecting farmers to consumers, and everyone in between. It helps small holder farmers to connect digitally to the agriculture supply chain, and its blockchain technology ensures traceability and data validation by all parties. 

About Scantrust

Scantrust is a Swiss-based anti-counterfeiting, product traceability and compliance solution provider that specialises in connecting and authenticating products via secure QR codes. Scantrust helps brands all over the world prevent counterfeiting, improve product and supply chain traceability, and create new channels for consumer engagement. 

About Ranti 

Ranti is fully organic and with every purchase, consumers are directly supporting the coffee growing family from San Cristobal Island, who are also the first growers on the island to start using the technologically innovative coffee-labeling program.

Never miss a Swiss food innovation morsel.

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Yumame Foods teams up with Agilery to accelerate the scale-up of its fungi-based products

Yumame Foods teams up with Agilery to accelerate the scale-up of its fungi-based products

Mirai foods burger

With a unique, fermentation-based approach to plant-based food, Yumame Foods needed a partner to help expand production. Its collaboration with Agilery has since brought Yumame’s minimally processed, fungi-based products to a first-level scale while maintaining the company’s focus on local, sustainable supply chains.

The challenge

Yumame Foods recognised that while many consumers are looking to replace meat at the centre of their plates, satisfaction with plant-based alternatives can vary.  To imitate conventional meat texture and mouthfeel, many products utilise a long list of refined ingredients, including refined proteins, artificial flavours and additives, and require a  series of transformation steps that can be perceived as “ultra-processed.” In many cases, these meat analogues also rely on long and international supply chains for manufacturing and distribution, adding to the product’s carbon footprint. 

In contrast to meat analogues which aim to replicate animal products as closely as possible, Yumame’s products have their own unique taste and texture. Additionally, thanks to Yumame’s manufacturing method based on blending fungi and fermentation, the products undergo minimal processing, and can be produced locally anywhere in the world by using local raw materials, thus being highly sustainable. The products were created with scientists and culinary experts, and are easy to cook in a large variety of ways. 

With the concept on hand, the team’s next step was to scale up and bring these products to consumers quickly. A partnership with Agilery, a contract manufacturing company that helps bring food and beverage products to market, enabled them to prepare for industrialisation and distribution.

The opportunity

As partners in the Swiss Food and Nutrition Valley network,  the founders of Yumame Foods and Agilery have been aware of each other’s activities and crossed paths during previous collaborations. After a few preliminary discussions, the two companies began  a formal partnership aimed to  reach  production scale-up for Yumame’s products utilising Agilery’s expertise in the market, technologies, and local networks. The partnership also supports fulfil Yumame Foods’ broader goals around  product quality, resource efficiency, sustainable supply chain, and fermentation safety.

The solution

As a new product with a unique production process, Yumame Foods and Agilery had to work together to develop solutions outside the usual food processing methods. This expanded each partner’s knowledge and fostered a creative, agile, and solution-oriented synergy that benefitted both companies.  

Together, they drafted the concept for a product scale-up, identified  potential partners for raw materials, services and equipment, and built the set-up in praxis. The companies have worked hand in hand during the ramp-up phase, working in collaboration to secure high-quality results in a cost-effective manner.

The results

Thanks to this partnership, Yumame Foods products can now be produced at a first-level scale.The company is now focused  on testing the products in the Swiss market and planning further scale-up stages for possible international expansion. 

Potential customers are already getting a taste of Yumame’s fungi-based products. Yumame products were featured in the main course of the “Taste the Future” Menu at the Swiss Overshoot Day 2023 event. The product is  an example of an innovative plant-based food that can help mitigate our consumption of ecological resources to  delay the Overshoot Day. 

Through the collaboration with Yumame Foods, Agilery unlocked its full potential in providing clients with a comprehensive range of practical and technical solutions. This collaborative partnership immersed Agilery in Yumame’s world with the mindset of a dedicated team member.

A few words from the partners

“The collaboration with Agilery has been very positive for us. The team is experienced and competent and can tap into a large network of suppliers and partners quickly. They understood our targets and the product requirements very quickly, and we could find the specific solutions needed to reach our first scale-up level,” says Eliana Zamprogna Rosenfeld, Founder and CEO of Yumame Foods AG. “It was impressive to feel the passion and resilience of the team when new challenges had to be solved. It’s great to work together.”

“When we had the chance to work on a game-changing, innovative project for Yumame, we embraced the opportunity immediately,” says Marcin Niedzielski, CEO of Agilery AG. “At Agilery, we thrive on tackling complex challenges, and together with Yumame, we demonstrate a fruitful collaboration. We are motivated to support clients who foster sustainable food choices.”

About Yumame Foods 

Yumame Foods is a FoodTech startup that uses fungi and fermentation to make healthy, tasty and sustainable products for the centre of the plate that are minimally processed and locally produced with local ingredients.

About Agilery

Agilery is a contract manufacturing company that helps brands of all sizes to bring food and beverage products to market.

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