What does the future taste like? Five new pioneering projects for sustainable food production in Switzerland

New funded projects 2025:

• Alcohol-free beer for people with diabetes(Dr Kim Mishra, Brewdaz Association)
  An alcohol-free beer with a low glycaemic index is being developed especially for people with diabetes. The effect on blood sugar levels is being tested in an intervention study.

• Digital quality control in chocolate production(Dr Johannes Burkard, CHoNova AG)
  Ultrasound spectroscopy is used to monitor the structure formation of chocolate during the cooling process. The technology reduces waste, optimises processes and guarantees consistent product quality.

• Energy-efficient French fries through lacto-fermentation(Fanny Louviot, BFH-HAFL)
  By using lacto-fermentation, Fanny Louviot's team aims to reduce energy-intensive production steps such as blanching and freezing - without any loss of quality.

• Carbon footprint for food manufacturers(Marius Semm, Niatsu GmbH)
  Niatsu develops tools that precisely measure and reduce the carbon footprint of food. Regionalised data helps producers to manage their ecological impact in a targeted manner.

• Optimising fermented beverages with innovative yeasts(Prof. Dr Benoît Bach, HES-SO)
  The BioMassFarm project is researching non-Saccharomyces yeasts that enable new flavours and improved microbiological stability in fermented beverages. This promotes biodiversity and sustainable agriculture.

Successfully completed projects in the 2022 funding round:

• 3D-printed structures for cultured meat(Simona Fehlmann, ETH Zurich and sallea)
  Edible cellulose scaffolds are colonised with muscle cells and tested for cultured meat and fish - with initial successful results.

• BioDeTox - Reducing mycotoxins in cereals(Prof. Dr Susanne Miescher Schwenninger, ZHAW)
  Bacillus strains reduced the mycotoxin zearalenone (ZEA) more efficiently than lactic acid bacteria: Under optimal conditions, the Bacillus strains reduced ZEA almost completely within six hours. The team plans to investigate the degradation mechanism further in follow-up projects.

• Reduction of the beany flavour in peas(Prof. Dr Christoph Denkel and Dr Christian Trindler, BFH)
  Using a physical method, Christoph Denkel and his team have reduced undesirable flavour components in pea proteins by up to 90 %.

• Making better use of whey - enrichment with vitamin B9(Prof Daniel Heine and Dr Lisamaria Bracher, BFH)
  Lactic acid bacteria enrich whey with natural vitamin B9 (folic acid), allowing this by-product of cheese production to be better utilised.

• Plant-based shrimps with a characteristic shape(Dr Lukas Böcker and Dr Severin Eder, ETH Zurich and Catchfree)
  A new texturising technology enables the production of plant-based shrimp alternatives with an authentic bite.

• Vegan ice cream with an improved recipe(Dr Stephan Bolliger, Cuckoo Ice Cream)
  An optimised process improves the flavour and consistency of a vegan vanilla ice cream.

More about the programme