News

Save the Date: Reunions of the innovation groups


After a long, involuntary break, the dates for the meetings of the innovation groups are now defined. The respective steering groups have used the reunion-free time to put together an exciting and inspiring programme.

Consult the events and the pages of the respective innovation groups to find out about the location and the program, as well as to get to the registration form.

All events

Partnership with AVINA STIFTUNG


Swiss Food Research is proud to count on a partnership with the renowned AVINA STIFTUNG for the years 2020-2023. Under the chairmanship of Dr. Viktoria Schmidheiny, the Avina Foundation today focuses on the topic of sustainably produced, healthy nutrition. In accordance with the guiding principle "Foundation for the Food of tomorrow", the foundation aims to stimulate change by providing a platform for pioneers and promoting pioneering projects.

AVINA STIFTUNG supports Swiss Food Research in its mission to network specialists, researchers and doers and to act as a catalyst for innovative solutions. AVINA STIFTUNG and Swiss Food Research jointly promote innovation with the aim of establishing healthy and sustainable food as a new standard.

Be inspired!

Success Stories 2019


Since 2014, Swiss Food Research has evaluated 104 projects with experts and funded 57 projects with a total of CHF 507,500.
70% of the projects funded by Swiss Food Research received follow-up funding from Innosuisse.
In 2019, too, there were successful projects with ZHAW and NTB BUCHS, for example.

View examples

Swiss Food Research Call - Learn more before you submit!


Research institutes and companies in the Swiss Food Research Network can submit a project for the Swiss Food Research Call 2020 until 15 June 2020.

The call serves for::

Validation of ideas
- Proofing concepts
- Assessment of the possible application
- Matchmaking Research & Industry Partners

Watch the online Q&A session with success stories and experiences of successful applicants.

Watch here!

Agro-Food Innovation Forum

AgriCo, St. Aubin, FR

Postponed to 2021 - The Agro-Food Innovation Forum enters the third round. After the success of 21 March 2019 with 28 start-ups and 150 participants,the date of 16th June 2020 had been set and now had to be postponed due to the corona pandemic.

Once again, 4 Swiss networks are joining forces to bring together innovators from start-ups, research and industry. For more information and impressions of the past events follow the link. Save the date: 16th of June 2020!

More information

Next Generation of Swiss Food Ecosystems


Swiss Food Research and Cluster Food & Nutrition joined forces and formed an association to act as a
"leadinghouse" for the Agri-Food-Nutrition segment in Switzerland. The association has in due time applied for the NTN - Innovation Booster.

The Booster is supported by 23 organisations, both from research and industry, who declared their profound interest in the adressed subject.

More information

Swiss Pavilion @ Seeds & Chips

Milano

Postponed! For even greater visibility and increased presence of Swiss agro-food start-ups, Swiss Food Research is co-organising participation at Seeds&Chips - The Leading Food Innovation Summit in the World with Switzerland Global Enterprise and the Swiss Consulate General in Milan under the umbrella of a Swiss Pavilion. Participating start-ups will have access to an international audience at the summit and local stakeholders in an additional cooking event downtown Milan.

Registration until further notice

More information

Future Food Symposium

Technopark Zürich

SGLWT, SVIAL and Swiss Food Research will hold the Future Food Symposium on 7 February 2020 at the Technopark in Zurich. We will be looking into the future! An incredible number of start-ups, new technologies and new solutions are available for the agro-food sector today. However, it is difficult for today's and tomorrow's managers to assess which technologies and which approaches will prevail. Scientists from ETH, universities, universities of applied sciences and research institutes will present their views. The first symposium will focus on novel foods, meat analogues and packaging.

Register

Member of EIT Food


EIT Food is a European Knowledge and Innovation Community (KIC), which was set up to transform our food ecosystem. By connecting consumers with businesses, start-ups, researchers and students from around Europe, EIT Food supports innovative and economically sustainable initiatives which improve our health, our access to quality food, and our environment. With the Swiss Food Research accession its members have access to the spoken grants.

More information

Innovationgroups

Voices from the network

For sustainable food processing, we at ETH Zurich are researching alternative protein sources with international specialists. I see great potential in insects and algae.
Prof. Dr.-Ing. Alexander Mathys, Committee Member IG Insects

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Prof. Dr.-Ing. Alexander Mathys, Committee Member IG Insects
Small start-ups with low financial resources benefit from networks, like this one, where experiences are exchanged.
Ronald Herculeijns, Sales & Marketing Swiss Alpine Fish AG

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Ronald Herculeijns, Sales & Marketing Swiss Alpine Fish AG
Networks have always stimulated me in my work. In order to examine ideas for industrial companies at an early stage, I joined Swiss Food Research. Meanwhile I also support as a member of the board.
Michel Burla, Head of Division Oils and Fats, Centravo AG

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Michel Burla, Head of Division Oils and Fats, Centravo AG
Swiss Food Research accompanies us in the launch of projects that support sustainable cereal cultivation and give the Swiss agriculture and food industry new opportunities for differentiation.
Dr. S. Vogelgsang, Head of the Research Group Ecological Plant Protection in Crops, Agroscope

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Dr. S. Vogelgsang, Head of the Research Group Ecological Plant Protection in Crops, Agroscope
Thanks to a research call from Swiss Food Research, we were able to develop a portable analysis kit in a research project with Agroscope, which confirms the authenticity of cheese using cultures of provenance.
Dr. Gianpaolo Rando, CTO, Co Founder, SwissDeCode Sarl

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Dr. Gianpaolo Rando, CTO, Co Founder, SwissDeCode Sarl
The use of functional cultures in classic and new applications leads to products of increased value. This know-how flows into various Swiss Food Research innovation groups and leads to new projects.
Prof. Dr. Susanne Miescher Schwenninger, Food Biotechnology Research Group, ZHAW Life Science

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Prof. Dr. Susanne Miescher Schwenninger, Food Biotechnology Research Group, ZHAW Life Science
Because I want to develop many new citrus-fruit-based products in Switzerland, Swiss Food Research opens the doors to research institutes and grants.
Niels Rodin, Citrus Grower

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Niels Rodin, Citrus Grower
"The project "Protein extraction from Moringa" is gaining momentum, also thanks to the networking in the innovation groups. We are very grateful to Swiss Food Research for their support along the way."
Ralf Schönung, CEO, Vitarbo AG, Arbon

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Ralf Schönung, CEO, Vitarbo AG, Arbon