Since 2013, Swiss Food Research has evaluated 125 projects with experts and directly funded 57 projects with a total of more than CHF 550,000. 70% of the projects selected by Swiss Food Research were continued.
Palm fat substitute: in search for a sustainable alternative
As part of an Innosuisse project, the promising approach to replace palm fat with physically modified Swiss rapeseed oil in bakery products will be further developed and made practicable in cooperation with 6 renowned industrial partners, the ZHAW and FiBL. The project started in August 2021 and will last 3 years.
Efficient protein extraction from moringa
Innosuisse supports the company Vitarbo from Arbon in the development of an industrially scalable process for protein extraction from fresh Moringa leaves. Moringa leaves are a sustainable and highly efficient source of protein for the food and feed industry. The project is being developed in collaboration with the University of Agricultural, Forest and Food Sciences (BFH-HAFL) and Agroscope.
What influence does fermentation of coffee cherries have on quality?
With calmness to increased coffee enjoyment: A longer fermentation in the post-harvest process has a positive influence on the quality of the coffee. Project funding by INNOCHEQUE. Business partner: Kaffeemacher AG Research partner: ZHAW - Food Biotechnology Research Group.
Targeted control of crystallisation in margarine
As part of an InnoSuisse project with the company Egli Prozesstechnik AG, a new type of CO2 flow boiling multi-stage scraping heat exchanger was developed at NTB Buchs. This exchanger achieves extremely high cooling rates and allows the temperature profiles in the scraping heat exchangers to be set stably and controllably. This allows the crystallisation of the margarine to be controlled in a targeted manner. An InnoSuisse project: Egli AG, ETHZ and NTB Buchs
Sustainable optimisation of commercial deep-frying
An INNOPROJECT of the Gastrofrit & SV-Group and the ZHAW - Food Technology Research Group. The lifespan of frying oil in the catering industry is severely limited. Complex degradation and reaction processes lead to sensory and chemical spoilage of the oil during deep-frying. As part of an InnoSuisse project, a purely physical system was developed that can keep the oil quality constantly at a perfect level without the use of additives in the oil.
Sustainable decoffeination of tea
From a research call to a research project to industrialisation.
Infré SA and ZHAW have been working together for many years through Swiss Food Research.ZHAW was able to develop a pilot plant with Infré SA that does not require any solvents at all for the decaffeination of tea.