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.

Image of Efficient protein extraction from moringa

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.

Read more

Image of What influence does fermentation of coffee cherries have on quality?

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.

Read more

Image of Targeted control of crystallisation in margarine

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

Read more

Image of Sustainable optimisation of commercial deep-frying

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.

Read more

Image of Sustainable decoffeination of tea

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.

Read more