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
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
Peas without the beany taste
Approved projects
Porous grid structures for laboratory steak
Approved projects
Prawns without the catch
Approved projects
Vegan ice cream miracle
Approved projects
Food chain model for sustainable food chains and food waste prevention
Approved projects
How could micro-organisms reduce mycotoxins in cereals?
Approved projects
HybPiKäs
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
