Since 2021, the Food 4.0 programme has been promoting innovative projects that help to ensure a successful future for the Swiss food system.

Find out more about current and completed innovative projects.

New projects 2024/2025

 

Alcohol-free beer for people with diabetes

Brewing ingredients being mixed in a large pot
 

Optimisation of fermented beverages with innovative yeasts

 

Climate Intelligence for Food

 

Energy-Efficient Organic French Fries through Lacto-Fermentation

 

Digital quality control for chocolate production

Ongoing projects

 

Alcohol-free beer without sugar: ‘Beer Zero’

Approved projects
 

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

Approved projects
 

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

Approved projects
 

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

Approved projects
 

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

Approved projects
 

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

Approved projects

Completed projects

 

Making full use of healthy whey

Approved projects
 

Vegan ice cream miracle

Approved projects
 

HybPiKäs

Approved projects
 

Food chain model for sustainable food chains and food waste prevention

Approved projects
 

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

Approved projects
 

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

Approved projects
 

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

Approved projects
 

Investigating the role of harvesting on beany flavour development in peas

Approved projects