Food

What does the future taste like? Five new pioneering projects for sustainable food production in Switzerland

Machine-learning models for the detection of bacterial contamination in the food industry

Waste2Taste: Hybrid protein food from the fermentation of okara with fungi

Measuring system for in-line characterisation of structured plant/hybrid protein food texture as part of value chain digitalisation

Protein-packed pits: Fermentation concepts for plant-based yogurt alternatives made from lactic acid-fermented apricot seeds

Alcohol-free beer without sugar: ‘Beer Zero’

ProOH – Cohesion process for novel, sustainable, protein-rich and vegetarian foods

Making full use of healthy whey

Porous grid structures for laboratory steak

Prawns without the catch

Vegan ice cream miracle

How could micro-organisms reduce mycotoxins in cereals?

Peas without the beany taste

Investigating the role of harvesting on beany flavour development in peas

Regulated digestion of protein-rich dietary fibre mixtures from by-products of cereal, oilseed, fruit and vegetable processing in Switzerland (ReVeN-CH)

Minimisation of astringency in plant-based milk alternatives through a two-phase drinking system

Innovative biovalorisation of secondary-product wheat bran for improving processability and end product quality in cold extrusion.

HybPiKäs

Food chain model for sustainable food chains and food waste prevention