Nescafé, Valley partner Nestlé’s largest coffee brand, sourced 32% of its coffee from farmers implementing regenerative agriculture practices in 2024. This achievement surpasses Nescafé’s 2025 goal of 20%, reflecting the strong traction that regenerative agriculture is gaining within coffee farmers, according to the latest Nescafé Plan 2030 Progress Report, released on Wednesday, 11 June.

Nescafé is supporting coffee farmers’ transition to practices like optimized fertilization, soil cover, mulching and composting, with the aim of improving productivity and lowering their costs. The adoption of these practices is also helping reduce greenhouse gas emissions (GHG) in coffee. In 2024, participants of the Nescafé Plan achieved a reduction ranging from 20% to 40% of GHG emissions per kilogram of green coffee. 

Need for resilient supply chains

The challenges posed by climate change were acutely felt in the coffee sector this past year, across several coffee-producing countries, where farmers experienced adverse weather conditions. This has resulted in record-high global prices for both arabica and robusta coffee and less coffee available, underscoring the urgent need for more resilient coffee supply chains.

Axel Touzet, Head of Nestlé’s Coffee Brands Strategic Business Unit, said: “Regenerative agriculture is at the heart of the Nescafé Plan and our efforts to build resilience in our coffee supply chain. This third Progress Report shows that farmers are becoming increasingly aware of the benefits of these practices, as shown by the increased adoption rates. This encourages us to continue the work we do with our partners, suppliers and farmers in the regions where we source our coffee.”

As coffee trees age, they naturally become less productive and more susceptible to the effects of climate change, which can further diminish yields. Renovating and rejuvenating coffee farms is essential to maintain productivity, and in 2024, the Nescafé Plan continued its longstanding coffee plantlet program by distributing 21 million coffee plantlets to support improved yields and climate adaptation.

The Nescafé Plan currently covers more than 400 000 hectares of coffee farmlands. In 2024, over 1 400 of the Plan’s field staff and agronomists trained more than 200 000 coffee farmers in 16 countries in regenerative agriculture. These experts are actively assisting farmers with topics, such as soil erosion and runoff, organic matter management and optimized fertilization.

Through the Nescafé Plan, Nestlé and its partners continue to support farmers to help create a strong and resilient coffee supply chain for the future.

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Swiss tech leader Bühler has opened its new Puffing Application Center in Uzwil, Switzerland, providing food and feed producers industrial-scale capabilities to develop innovative, plant-based, and affordable products. The center strengthens Bühler’s network of research and training centers, equipping customers with the tools and expertise to test, optimize, and scale up puffed grain and pulse products rapidly and efficiently – all under one roof. 

Puffing is a hydrothermal process that uses heat and pressure to significantly expand the volume of raw materials. The technology is versatile and applicable to a broad range of products – snacks, ready-to-eat breakfast cereals, confectionery, bakery items, and dairy applications. Their increased volume and porosity make them lighter and crispier. Puffing enhances digestibility by breaking down starches, extends shelf life by reducing moisture, and boosts nutritional value through preserving and easy enrichment with vitamins, minerals, or proteins.

To support customers in leveraging the full potential of this technology, Bühler has launched its new Puffing Application Center, a platform for innovation, testing, and product development. 

“With this center, we are ready to support customers worldwide – not only in food, but also in pet food and feed, where demand for crispy, nutritious products is on the rise,” says Christoph Vogel, Head of Business Unit Human Nutrition at Bühler. “It is an invitation to the industry to innovate sustainably and cost-effectively, amid growing pressure on margins and supply chains.”

Capacity to match every process

Bühler Cerex puffing technology for food and feed is available in three configuration sizes to meet different production needs. The Single system supports throughputs of 350 to 500 kilograms per hour (kg/h), making it ideal for early-stage product development and small-scale production. The Double system offers capacities ranging from 700 to 1,000 kg/h, enabling mid-scale operations. For high-capacity requirements, the Quattro system delivers between 1,400 and 2,000 kg/h. At the Puffing Application Center, the Single system is available for trials and demonstrations. 

Thanks to the new research and training center, customers can rapidly test and optimize puffed products made from a wide variety of grains and pulses, such as quinoa, chickpeas, and ancient grains. The ability to experiment with diverse raw materials helps create products that meet consumer demand for healthier, clean-label options, with lower fat, sugar, and salt, and higher protein and fiber content. “With Bühler’s technical expertise and advanced equipment, customers can fine-tune recipes and validate product performance at scale, all without the need to invest in their own R&D infrastructure,” says Carol Krech, Head of Market Segment Cereals & Snacks at Bühler.

The focus of the new production facility in Memmingen will be on scaling and further developing the group of products that relies on Planted’s proprietary complete meat muscle. The muscle grows through proprietary fermentation processes and can be further processed into a variety of meat cuts. The planted.steak based on this advanced technology was launched in 2024 and has triggered strong demand from consumers and restaurants – demonstrating the potential of alternative proteins in terms of flavour, health benefits and sustainability. The opening in Memmingen was announced in late 2024 as an answer to this increased demand. 

All under one roof 

The Puffing Application Center is fully integrated into Bühler’s network of research and training centers in Uzwil, which includes facilities such as the Grain Innovation Center, Flavor Creation Center, Food Creation Center, and Protein Application Center. This unique configuration enables customers to develop complete product concepts – from puffed snack pellets to cereal bars and chocolate applications – all within a unified innovation process. Customers can bring pulses to Bühler’s Grain Innovation Center for cleaning and sorting, puff them at the new facility, and finalize products at adjacent centers, streamlining the entire development process. 

For more information, visit the Puffing Application Center website.

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The results are in: The Swiss food and hospitality ecosystem has made its selection of the five start-ups for the final of the Igeho Rising Star Award 2025. Catchfree, Circunis, Foodflows, GoNina, and Yumame Foods are the five innovators selected to showcase their innovations in the final on 18 November in Basel.

The Igeho Rising Star Award 2025 final will take place on 18 November at 4.15 pm on the Igeho 2025 stage. The five finalists will be able to present their innovations to the audience and then answer questions from the jury. Catering and food expert Andrin Willi will host the final.

From 7 April to 30 May, the Swiss hospitality ecosystem could select their favourite innovative solutions and products as part of the public voting process. The five finalists showcase a diverse array of sustainable food innovations: 

• Catchfree develops plant-based seafood alternatives
• Circunis has launched a digital marketplace for surplus food
• Foodflows streamlines farm-to-table purchasing
• GoNina uses AI-driven forecasting for catering businesses
• Yumame Foods creates fungi-based food products.

As Switzerland’s leading international hospitality industry platform, Igeho is committed to fostering innovation. With the 2025 Igeho Rising Star Award, it provides emerging companies in the hospitality sector with a valuable opportunity to showcase their businesses, raise awareness of their innovations, and connect with industry professionals.

In collaboration with Swiss Food & Nutrition Valley, Igeho aims to use this award to drive innovation by offering startups a platform and facilitating networking opportunities.

The jury

This year, the jury for the award will once again consist of experts from the Swiss food industry:

• Pascal Bieri, Co-Founder at Planted
• Dr Claus-Heinrich Daub, Professor of Sustainable Business Management at FHNW
• Marina Helm Romaneschi, Marketing & Innovation Strategy at Swiss Food Research
• Christine Schäfer, Senior Researcher at the Gottlieb Duttweiler Institute
• Rebecca Clopath, an Alpine natural chef
• Christian Gerber, Head of Innovation Management at ZFV.

All 15 start-ups that participated in the public voting for the Rising Star Award will have the opportunity to showcase their innovations to the Swiss hospitality audience over two days at Igeho 2025 in Basel. In addition to the five finalists, the following start-ups will also be exhibiting at the trade fair: Actidot, FoodFor, Hexafed, LOVYÜ, Niatsu, Sanvitafood, Saya Suka, SwissMiso, and TrueFoods.

Igeho: International platform for the hotel, catering, take-away and care sectors

Igeho is the most important international industry platform for the hotel, catering, take-away and care sectors in Switzerland. As a live marketing platform it offers the hospitality branch a comprehensive market overview, interesting networking opportunities and new impulses around the topic of hospitality. The wide range of products and services will be complemented by an exciting supporting programme on current trends and the most important topics in the hospitality industry. The next Igeho will take place at Messe Basel from November 15 to 19, 2025.

www.igeho.ch

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The cofounders of Valley partner New Roots, Alice Fauconnet and Freddy Hunziker, have developed a new plant-based brand integrating fermented functional proteins based on the versatile lupin legume.

Leading with lupin

Announcing the launch of Yellow Sunshine – named for the bright colour of the legume that forms its key ingredient, Alice and Freddy’s focus is on delivering products that support both personal and planetary health. Building on their years of experience in plant-based food innovation with vegan creamery New Roots, Yellow Sunshine is aimed at blending functionality, taste and sustainability in a single package. 

Lupin was carefully selected for its versatility, sustainable credentials and nutrition benefits. It is a legume rich in protein and fibre, composed of 40% protein, and free from cholesterol and saturated fats. Containing all of the nine essential amino acids, Yellow Sunshine is also rich in magnesium, potassium, iron, zinc, and B vitamins. 

A scalable sustainable solution 

But Yellow Sunshine does not just represent a nutritional innovation: it’s a scalable sustainable solution to the environmental challenges posed by traditional animal farming. The key ingredient naturally restores nitrogen to the soil, thereby reducing the need for chemical fertilisers. The bean’s roots also enrich the soil in which they grow, and the founders are passionate about sourcing the crop solely from regenerative farms in Switzerland and Germany, in areas known for sustainable farming practice and fertile soil. This equates to a short, transparent value chain with minimal processing that preserves maximum nutritional integrity.

Co-founder Freddy Hunziker explained how the pair wanted to create a product that is not just an alternative to animal protein, but a truly forward-looking protein: ‘We’re pioneering a new protein source while working directly with Swiss and German farmers to build an ingredient supply chain from the ground up. This is about making food that’s better – for people, for farmers, and for the soil.’

Unlocking flavour with fermentation

The founders chose fermentation for its ability to enhance the digestibility, flavor, and nutritional value of foods. As well as this, the process also naturally extends shelf life and enriches the products with beneficial probiotics, bringing gut health benefits to consumers. By combining fermentation with sustainable farming practices rooted in local partnerships, the aim is for a new generation of deeply functional and fairly farmed plant-based foods.

For more information visit Yellow Sunshine

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Food made from brewery byproducts: the Swiss startup UpGrain has been awarded the prestigious Startfeld Diamant 2025 in St.Gallen. The prize, presented by the St.Galler Kantonalbank, recognizes outstanding companies from Eastern Switzerland that demonstrate innovation, entrepreneurial spirit, and a strong vision for the future.

“This award is a great honour for our team and proves that our vision for sustainable, circular food systems is setting a new standard,” says Vincent Vida, CEO and co-founder of UpGrain.

UpGrain specialises in the sustainable use of brewer’s spent grain – a previously underutilized byproduct of the beer brewing process. The young company transforms it into nutrient-rich ingredients for the food industry.

Strong partnerships with impact

In collaboration with Brauerei Locher, UpGrain launched Europe’s largest food upcycling facility last year. The plant processes around 25,000 tons of spent grain per year, converting it into proteins, fibers, and other valuable nutrients. These ingredients are used as flour substitutes, texture enhancers in baked goods and meat alternatives, and as the basis for protein-rich snacks and beverages. This process
helps reduce CO₂ emissions, conserves water, and lowers the demand for farmland typically used for conventional protein sources like wheat or soy.

Pioneering Food Innovation from Appenzell.

In March 2025, UpGrain was already honored with the Swiss Sustainability Impact Award. Now, with the Startfeld Diamant, the company has received its second major national award in just a few months – underscoring the relevance and impact of this innovative startup from Appenzell.

„UpGrain impressed us with its sustainable innovation. The startup is not only scalable, but also delivers long-term ecological value”, says Bettina Hein Göldi, a member of the jury.

Vincent Vida emphasizes: “With the Startfeld Diamant behind us, we’re more motivated than ever to drive the transformation of the food industry forward.”

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We’re thrilled to welcome Anna Mucha to the Swiss Food & Nutrition Valley team as our new Chief Operating Officer. With deep roots in both corporate supply chains and agile entrepreneurship, Anna brings a rare blend of operational depth, systems thinking and innovation mindset to the Valley. We caught up with her to talk about circularity, bold collaboration, and what’s next for SFNV.

What motivated you to join Swiss Food & Nutrition Valley as COO?

Looking back, I started my career by building reliable and sustainable supply chains within food. I then moved on to build a company and a family. Now I’m asking myself: what does it take to build a thriving ecosystem? I’ve experienced firsthand how powerful systemic collaboration can be when tackling complex problems – much like in nature, everything is interconnected. The Valley’s mission to pioneer future-proof food systems aligns perfectly with my values. What excites me most is applying my operational expertise to transform bold visions into tangible results.

How has your experience as a founder shaped your approach to this new role?

Founding a company was like getting an intensive MBA in everything – product development, marketing, finance, and HR – all compressed into real-world experience you can’t get anywhere else. But the two most crucial skills I developed were focusing relentlessly on what you do best and making the impossible possible with limited resources.

As a founder, I also learned the importance of building your own ecosystem. Now I’m excited to apply these same principles at the Valley: that laser focus on core strengths and resourceful execution will be essential for scaling collaborations effectively across our network.

How can SFNV help scale circular models within Switzerland’s food system?

The Ellen MacArthur Foundation’s “Big Food Redesign” highlights four critical concepts – regenerative practices, low-impact, diversity, and upcycling – that must be designed into our food systems rather than retrofitted afterwards. The Valley is well positioned to weave these principles directly into our ecosystem and support partners to strengthen their work in these areas going forward.

What’s one thing people might be surprised to learn about your journey?

A lot of things in my life happened through serendipity – by being at the right time in the right place. There is a lot of power in knowing what you want in your career and actively communicating it to everyone, but the rest is walking through doors when they open. I have two personal mantras: “no hay camino, se hace camino al andar”, which basically means every way is unique and the path you took might only make sense in hindsight. The second one is: “emotion creates motion”. So I go where the energy flows, where my passion lies and I try to play to my strengths.

What does a future-ready food system look like to you?

It’s one where sustainability, health and profitability aren’t trade-offs, but mutually reinforcing. It’s local and global, tech-enabled and people-powered. And, most importantly, it’s built on a foundation of collaboration. I think Switzerland is uniquely positioned to lead by example – combining scientific excellence, entrepreneurial drive and a collaborative mindset. I’m excited to help the Valley make that vision a reality.

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