Switzerland

The Cultured Hub opening event

©The Cultured Hub

fairs-events

The Cultured Hub Facility Finally Opens, Positioning Switzerland as a Leader in Scaling Cell-Based Foods

The Cultured Hub has launched a “scale-up as a service” facility for cell-based foods in The Valley in Kemptthal, Switzerland, and celebrated its opening yesterday with the State of Play Cultured Foods 2.0 event. The Cultured Hub is a joint venture between three Swiss industry giants — Migros, Givaudan, and Bühler Group as first announced in 2021 —  that aims to leverage their extensive food processing and product development experience to accelerate the production of cultivated meat and other cell-based foods. The new “state-of-the-art” biotech facility features advanced labs and fermentation capabilities to help startups scale from lab to pilot operations (up to 1,000 liters), facilitating a quicker market entry. It can host three companies simultaneously, each in separate suites, encouraging collaboration and innovation without the …

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AI biotech company Cradle has raised $73 million in a Series B funding round led by IVP and backed by Index Ventures and Kindred Capital, bringing its total funding to over $100 million.

© Cradle
Investments & Finance

Cradle Secures $73M to Revolutionize Planetary Health with AI-Driven Protein Engineering

AI biotech company Cradle has raised $73 million in a Series B funding round led by IVP and backed by Index Ventures and Kindred Capital, bringing its total funding to over $100 million. Based in Amsterdam, the Netherlands, and Zurich, Switzerland, Cradle was founded by ex-Googlers Stef van Grieken (CEO) and Daniel Danciu (CTO) in 2021 to make biology engineering more accessible and efficient with AI. Its team comprises machine learning and biotech research specialists from leading companies such as Zymergen, Novartis, Uber, Meta, DeepMind, and Perfect Day. AI-powered protein engineering platform The funds will help Cradle scale its operations to accelerate the adoption of its core product — an AI-powered protein engineering platform — designed to discover and develop animal-free foods, life-changing therapeutics, and sustainable …

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Thermoformed trays

Thermoformed trays -Image courtesy of B'ZEOS
Packaging

B’ZEOS to Scale Industry-Ready Seaweed Packaging with New Round and Strategic Partnerships

Seaweed-based packaging startup B’ZEOS has secured a seed round led by Faber and ICIG Ventures, the investment arm of the industrial holding ICIG, bringing its total raised equity and grant funding to over €5 million. The round contributes to previous funding from Biotope by VIB, Sustainable Ocean Alliance (SOA), and several private and public grants from various entities, including the Research Council of Norway, Global Seaweed Coalition, Innovation Norway, and the Eureka Network’s Eurostars programme. With headquarters in Switzerland and R&D offices in Barcelona, Spain, B’ZEOS will use the new capital to scale its fully compostable materials to meet the rapidly growing demand for sustainable alternatives to plastic. Rita Sousa, Partner at Faber, shared, “As global demand for sustainable packaging solutions accelerates, we’re excited to …

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Bühler opens new grain innovation centre

© Bühler AG
Company News

Bühler Inaugurates New Grain Innovation Centre in Switzerland

Swiss technology group Bühler yesterday inaugurated its new Grain Innovation Centre (GIC) in Uzwil, Switzerland. According to Bühler, the new application centre marks a milestone in the promotion, collaboration and innovation in grain processing. The new location replaces the company’s former Grain Technology Centre, which has served the milling industry since 1951. Spanning five stories and covering 2,000 square meters, the facility boasts a cutting-edge infrastructure, housing 70 advanced machines from Bühler and its partners. This forward-thinking Grain Innovation Center (GIC) is designed as a hub for customer-driven experimentation, innovation, and solution development tailored to specific industry needs. “The Grain Innovation Center is the latest addition to Bühler’s growing network of application and training centres in Uzwil,” says Johannes Wick, CEO of Grains & Food …

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© catchfree
Algae, Microalgae & Seaweed

Switzerland’s Catchfree Develops Shrimp Alternative Made From Microalgae and Plant Proteins

Catchfree is a food tech startup that has emerged from the Swiss Technical Institute of Technology (ETH). The company is developing sustainable, nutrient-rich plant-based seafood, starting with a microalgae-based shrimp alternative. Made using a proprietary process, the plant-based shrimp combines microalgae with other plant proteins to replicate the taste, texture, and nutritional value of conventional shrimp. The product has been made possible by the increasing availability of non-pigmented microalgae, which provides a rich source of protein and fatty acids without undesirable colours or flavours. Paprika is used to give the plant-based shrimp an authentic colour without the need for artificial additives. Catchfree was founded by food scientists Eduard Müller and Severin Eder to address overfishing and the environmental issues associated with aquaculture. “We’re focusing on …

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Nicole Kleger (L), Anna Bünter, and Simona Fehlmann - Image cortesy of Sallea
Investments & Finance

Women-Led Startup Sallea Secures $2.6M to Advance Plant-Based Scaffolds for Cultivated Meat Whole Cuts

Zurich-based Sallea, a startup developing edible, food-grade, plant-based scaffolds for the cell ag industry, announces it has raised $2.6 million in a pre-seed funding round. Founderful, Switzerland’s leading pre-seed fund, led the round, joined by Kost Capital, a VC focused on sustainable food systems. The round follows $1.8 million in non-dilutive funding previously secured through research and startup grants. Sallea was founded in November 2023 by an all-female team, including Dr. Nicole Kleger (CTO), Simona Fehlmann (CEO), and Anna Bünter (CCO). The funding aims to accelerate its proprietary scaffolding technology, which promises to improve the texture and nutritional profile of cultivated meat and accelerate the introduction of whole cuts. Additionally, Sallea plans to upgrade production capacity and initiate pilot projects with cultivated meat companies. Antonia Albert, …

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Planted steak launches in retail

© Planted Foods AG
Meat- and Fish Alternatives

Planted Presents Plant-Based Whole Muscle Steak at SIAL Paris, Announces Listings in French Retail and Food Service

Swiss food tech company Planted has announced that it will be exhibiting at this year’s SIAL Paris. With ‘planted.steak’, Planted has developed a plant-based steak that is already available for consumers in many European restaurants. Following its successful launch in food service, it is now also available in retail outlets in Switzerland at Coop and in Germany at REWE. The steak will be presented to the international trade public at this year’s SIAL Paris in October. Planted’s vegan steak launches in France “We are very proud to showcase our latest innovation the planted.steak at SIAL this year, which has launched across food service as well as retail in Europe such as at Coop, Edeka and REWE. It will also be making its debut in French …

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The UK Government invests £12M in Cellular Agriculture Manufacturing Hub to cultivate meat at scale

© Mirai Foods
studies-numbers

Survey Explores Swiss Acceptance of Cultivated Meat and Precision Fermentation

On behalf of Swissveg, YouGov recently conducted a representative survey on the acceptance of cultivated meat and precision fermentation derived products in Switzerland. The survey found that flexitarians are most in favour of cultured meat. 47% of meat-reducers would buy such products if they were already available. The new products received the least approval from vegans and vegetarians with only 22%, but essentially, such products are not aimed at vegans and are essentially “real” meat without slaughter. While an average of 30% of respondents to the new Swissveg study would consume cultivated meat, the figure for 15 to 29-year-old Swiss is 46%. In contrast, only 19% of 60- to 79-year-olds would consume cultured meat. Cultivated meat in Switzerland Noteworthy in this context and pertaining to …

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Cultivated Biosciences on Investment Climate podcast

Investment Climate podcast
Cultivated, Cell-Cultured & Biotechnology

Investment Climate Podcast: Tomas Turner of Cultivated Biosciences – How to Get Funded in 2024

In this podcast series, co-produced by vegconomist, Alex Shandrovsky interviews investors about benchmarks for funding Alt Proteins in 2024 and uncovers the investment playbooks of successful Climate Tech CEOs and leading VCs. Podcast Host Alex Shandrovksy is a strategic advisor to numerous global food tech accelerators and companies, including alternative proteins and cellular agriculture leaders. His focus is on investor relations and post-raise scale for agrifood tech companies. Episode 06: Tomas Turner of Cultivated Biosciences In this episode, Alex talks to Tomas, CEO & co-founder of Cultivated Biosciences which has raised over $6 million, primarily through equity rounds, with a recent $5 million closed in January. Cultivated Biosciences focused on creating creamy emulsions from yeast-grown fats as a B2B ingredient for dairy-free alternatives. Tomas talks …

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New Sproudz startup hub in Switzerland

© Outlawz Food
Startups, Accelerators & Incubators

Sproudz, a Flexible Production Hub for Swiss Food Startups

Sproudz is set to advance plant-based food innovation in the Bern district of Switzerland. This unique hub will offer startups from the food industry rental space and facilities to produce their innovative plant-based products in the Swiss Municipality of Zollikofen. Additionally, Sproudz will provide joint services in procurement, quality management, logistics, and human resources. This initiative will enable startups to scale their business models cost-efficiently. The fenaco cooperative supplies the infrastructure, aiming to promote Swiss agricultural raw materials and optimize by-product refinement from its processing plants. Two startups from the Bern region have already committed to relocating their production operations to Zollikofen by late 2024. BakeryBakery AG, Switzerland’s first vegan bakery with a growing branch network, and Outlawz Food AG, a producer of plant-based meats, …

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Planted steak launches in retail

© Planted Foods AG
Retail & E-Commerce

Planted’s Fermented Steak Arrives in Swiss & German Retail

Following the successful launch of its fermented steak in the catering trade in March, Swiss food tech pioneer Planted is now also launching its fermented steak in the retail sector in Switzerland at Coop and in Germany at REWE. The planted.steak is made exclusively from natural ingredients and, according to the company, has an unmistakable umami flavour. According to Planted, the use of fermentation technology also enables it to process other plant-based protein sources and improve the wholesomeness and flavour experience of its products. This overcomes the previous limitations of using alternative proteins. The steak is made exclusively from natural ingredients such as soy protein, rapeseed oil, bean and rice flour and a special mixture of microbial cultures. It has a high protein and fibre …

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South Korea’s plant-based foods producer Pulmuone has signed a business agreement with with ABB Korea Robotics, a leading company in automation and robotics to develop cultivated fish technologies.

© Pulmuone

Cultivated Seafood

Pulmuone Announces New Collab to Streamline Cultivated Seafood Using AI Robotics

South Korean plant-based foods producer Pulmuone has signed a business agreement with ABB Korea Robotics, the local corporation of Switzerland’s ABB, to develop cultivated seafood. The collaboration aims to automate the cultivation process for seafood using ABB’s robotics technology, with a target of mass-producing cultivated seafood products by 2026. According to the announcement, the companies hope to spearhead research and development in AI robotics for cellular agriculture. At the same time, Pulmuone expects this partnership to be the world’s first to apply AI robotic automation to cultivated meat production. Both companies will focus on several areas, including the robotic automation of the seafood cell cultivation process, enhancing production efficiency, protecting intellectual property, sharing research facilities and equipment, and exchanging specialized personnel. Key representatives from both …

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Lorenz Wyss-CEO of the Bell Food Group

© Bell Food Group
Cultivated, Cell-Cultured & Biotechnology

Bell Food Group CEO Expects Cultivated Meat Burgers to Hit Swiss Restaurants in 3 Years

Lorenz Wyss, the outgoing CEO of the Swiss meat and convenience food giant Bell Food Group foresees that cultivated burgers will be available in Switzerland in three years. In an interview published on Neue Zürcher Zeitung (NZZ), Wyss predicts that the products will be available first in restaurants rather than in supermarkets; but the burgers could initially contain only cultivated fat. “It is possible that at the beginning you will only cultivate individual ingredients for addition, such as fat,” he said. Investing in cultivated meat Bell Food Group, a leading meat processor selling meat, poultry, charcuterie, seafood, and convenience products, invested €2 million in the Dutch cultivated meat company Mosa Meat in 2018. At the time, the company announced that it would offer cultivated burgers for 10 francs by …

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IFF to exhibit vegan softgels and more at Vitafoods Europe

© IFF
Fairs & Events

IFF to Exhibit Plant-Based Softgel Technology, Gummies, & More at Vitafoods Europe

IFF, a global corporation creating products for sectors such as food, beverages, health, and biosciences, is set to showcase some of its plant-based and cellulosic-derived pharmaceutical solutions at the nutraceutical trade show Vitafoods Europe. Designed for dietary supplements and over-the-counter (OTC) drugs, the clean-label solutions meet manufacturers’ needs for plant-based formulations, purity, and consistent quality. The event marks the first time IFF will exhibit its full clean-label portfolio for oral dosage forms. The solutions include: Tablets and Capsules: High-performance cellulose-based ingredients, binders, and disintegrants such as Avicel®, Endurance®, METHOCEL™, and Ac-Di-Sol® enable the production of consumer-friendly formats for nutritional supplements and OTC products. Specific low nitrite grades are also available. Release Solutions: METHOCEL™ water-soluble cellulose ethers improve efficacy for immediate and controlled-release formulations. They can …

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The Swiss startup Nectariss, founded by Richard Splivallo, a professor and truffle expert, is revolutionizing the world of truffle oils with a range of natural truffle flavor concentrates developed using fermentation.

© Nectariss
Fermentation

Meet the Nectariss Method Reshaping the Truffle Oil Market

The Swiss startup Nectariss, founded by Richard Splivallo, a professor and truffle expert, is revolutionizing the gastronomic scene with natural truffle flavor concentrates developed using fermentation. Under the brand NBROSIA, Nectariss’s products are claimed as “the most authentic truffle flavors on the market.” This statement is reflected in NBROSIA’s popularity, which has skyrocketed, with a 300% growth in its B2B customer base and expansion into five European countries and the USA, as reported by EU-Startups. In an effort to continue pushing the boundaries of flavor innovation, the Nectariss team embarked on a new project funded by the Good Food Institute last year. The research aims to address the flavor limitations of current seafood alternatives by exploring precision fermentation with filamentous fungi and algae to mimic specific seafood flavors.  …

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Lukas Frei

Lukas Frei © Bühler
Interviews

Bühler: “We Work Together to Create Solutions for Customers That Otherwise Wouldn’t Have Been Possible”

Bühler Group is a prominent Swiss company known for its advanced technology solutions for food processing and manufacturing. Founded in 1860 by Adolf Bühler in Uzwil, Switzerland, the company has grown to become a global leader in providing technologies for processing grains, rice, pasta, chocolate, and other foods. With its global presence, Bühler operates research and development centers and manufacturing sites around the world, serving customers in over 140 countries. We spoke with Lukas Frei who leads the market segment Alternative Proteins and Food Ingredients at Bühler. He is based at the headquarters in Uzwil, Switzerland. In what ways is Bühler innovating in the field of meat alternative processing technology? One of the main challenges in the industry has been the texture of the products. …

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© Migros
Meat- and Fish Alternatives

Migros Launches Upcycled Meat Alternatives Made From Spent Brewer’s Grain

Swiss supermarket chain Migros has partnered with Circular Food Solutions to launch a new range of upcycled meat alternatives. The products are made from spent brewer’s grains, a byproduct of the barley used in beer production. The grains, rich in nutrients such as proteins, vitamins, and fibre, are combined with Swiss-grown peas and wheat to produce the meat alternatives. There are currently three products in the range: burgers, mince, and marinated pieces. The meat alternatives have been developed using Circular Food Solutions’ technology, which aims to help companies take advantage of the growing demand for plant-based foods while making better use of resources. The technology is said to produce alt meats with “a unique fiber texture, taste, and elasticity”. The new products are part of …

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JULIENNE BRUNO artisan vegan cheeses launch at Coop Switzerland

© JULIENNE BRUNO
Cheese Alternatives

Artisan Vegan Cheese Brand JULIENNE BRUNO Expands to Switzerland with Updated Packaging

UK-based artisan vegan cheese brand JULIENNE BRUNO has announced an expansion to Switzerland, rolling out at hundreds of Coop stores across the country. The brand’s burrata alternative, Burrella, will be available at 375 Coop locations, while its stracciatella alternative, Superstraccia, has gained listings at 170 stores. Both products are award-winning — Burrella won the Dairy Alternative Innovation category at last year’s World Dairy Innovation Awards, while Superstraccia has received a Great Taste Award. This is JULIENNE BRUNO’s first international launch, with further market expansion planned in the coming months. The brand is also developing a new product range called Collection 02. New packaging In the meantime, JULIENNE BRUNO has relaunched its Collection 01 (featuring Burrella, Superstraccia, and the cream cheese alternative Crematta) with updated packaging. …

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Plantbased Business Hour

The Investment Thesis Behind Food Systems Transformation: Lombard Odier’s Thomas Hohne-Sparborth

Thomas Hohne-Sparborth, Head of Sustainability Research at Lombard Odier Investment Managers in Switzerland joins the Plantbased Business Hour with Elysabeth Alfano. They discuss who pays for and who benefits from food systems transformation. From the farmer to the investor and everyone in between, we cover the investment thesis for environmentalists and capitalists alike. Specifically, they discuss: What is Lombard Odier and why do you focus on investments in natural resources as a strategy? What do we mean when we say global food systems transformation? How can investors benefit from this? How do you envision financing the food systems transformation? In what time frame? Are your clients on board? Who is driving the growth behind the global funding? Below is a highlight clip and transcription from our …

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Coop alt milk made from apricot kernels

© Coop
Milk- and Dairy Alternatives

Coop Switzerland Partners With Kern Tec & Emmi to Offer Milk Made From Apricot Kernels

Swiss supermarket chain Coop has partnered with Austria’s Kern Tec and Swiss dairy manufacturer Emmi Group to develop a milk alternative made from apricot kernels. The Karma Kernel Apricot Drink is said to have a similar taste to almond milk, since apricots and almonds are related. It helps to prevent food waste and reduce carbon emissions by making use of European apricot pits produced as a byproduct of fruit processing. The drink is free of gluten and lactose, has no added sugar, and is enriched with calcium and vitamins. It is now available at Coop stores across Switzerland. Coop also offers whole apricot kernels as a snack food, along with a chocolate spread made from apricot kernels. Both products are sold under the chain’s Karma …

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