Exploring food innovation across Switzerland
As part of the Swiss Innovation Tour-Food Tech, a group of Italian opinion leaders traveled through Switzerland meeting actors in the food technology ecosytem. The group visited the World Food System Center to learn more about current research and collaborations focused on food processing for sustainable food systems.
The recent Swiss Innovation Tour – Food Tech brought ten Italian opinion leaders and decision-makers from the media, business, and scientific sectors to Switzerland for a week of immersive visits. Organized by the Swiss Federal Department of Foreign Affairs, the Swiss Embassy in Rome, and the Swiss Business Hub Milano, the tour showcased Switzerland’s leadership in food technology and innovation.
The tour introduced participants to Switzerland’s world-class food technology landscape, highlighting its leadership in innovation and sustainability. It also aimed to foster cross-border collaboration, encourage Italian investment, and strengthen economic and academic ties between the two countries.
During their visit, the group met with key industry players across the country, including a stop at ETH Zurich’s World Food System Center. There, they were welcomed by Executive Director Martijn Sonnevelt, who highlighted the Center’s interdisciplinary research and partnerships spanning industry, agriculture, and policy. The discussion emphasized the importance of collaborative approaches to addressing complex challenges in sustainable food systems.
Christina Senn-Jakobsen also introduced the Swiss Food and Nutrition Valley, a nationwide initiative uniting over 150 partners across the food value chain to drive innovation and sustainability.
The visit continued with a lab tour led by researchers from ETH Zurich’s Sustainable Food Processing Group. Joseph Dumpler presented his work on refining yellow split peas—a protein-rich ingredient used in many plant-based meat alternatives. The team is developing methods to neutralize the legume’s distinct flavor, making it more versatile for new food products.
Fabian Abiusi then led the group through the lab and highlighted the use of specialized reactors and processing equipment employed in the development of microalgae as a sustainable protein source. The presentation offered insights into how these technologies support innovative approaches to alternative protein production.
The day’s inspiration continued at Planted, Migros Industries and the Cultured Hub.
We hope the visit leads to more collaboration and innovation in the food sector. Grazie per la visita!
