Antonio Iannone

The holiday season may be just around the corner...but the Swiss food innovation ecosystem shows no sign of slowing down! 🇨🇭👇 🥁 KA-EX® has secured $7M in fresh capital to scale production of its cortisol-reducing drink and launch a U.S. marketing campaign. 🤩 Thanks to the Valley's Retail Shelf initiative, planetary teamed up with ALDI SUISSE AG to bring MyVay Gourmet Filet – a mycoprotein alternative to chicken by Libre (by planetary) – to 242 stores across Switzerland. 🚀The 4th cohort of startups – including Valley partners B'ZEOS and Voltiris –  graduated from Innovaud and IMD’s LeadINNg to Scale-Up programme. 🤝 GoNina partnered with Migros Pioneer Fund to advance its AI-powered forecasting tool. 🤝 Steinecker GmbH deepened its partnership with Food Brewer, by supplying a 2,000L bioreactor to expand Food Brewer's fermentation capacity. ☀️Nestlé Research & Development teamed up with IBM Research to develop new tools that leverage artificial intelligence and deep tech to spot opportunities to develop novel high-barrier packaging materials. 🍾 NINO launched its new web shop, offering inclusive, complex 0.0% alcohol beverages for a healthier, joyful way to celebrate - anytime, with anyone. 🌟 Yumame Foods partnered with Swiss culinary leader Le Patron Orior Menu AG to scale production and accelerate the shift to a more resilient, future-ready food system. 🚀 💡 Fribourg Agri&Food launched a funding call for innovative agri-food projects in Fribourg, offering up to CHF 150,000 per project to eligible consortia. ☀️ethikabio secured a new deal to purchase organic honey from a Brazilian cooperative, boosting local income and strengthening supply chains. 📖 ADM unveiled new research on evolving protein trends, highlighting consumer demand for taste, nutrition, and variety in its 2025 Protein Report. 🏆 ProSeed.co won a prize at the 2025 >>venture>> Startup Competition Awards in the Social & Environmental Impact category 🚀 The 2025 MassChallenge Switzerland Bootcamp connected 80+ startups – including Valley partners Abrinca Genomics and ProSeed.co – with large enterprise partners, including Bühler Group and Givaudan - Taste & Wellbeing - more coming soon! Congratulations to all our partners! 👏👏👏 Check out the tagged accounts to find out more! What have we missed? Let us know in the comments below 👇 📸 Image credits: planetary, Yumame Foods, NINO, Food Brewer ProSeed.co #switzerland #foodinnovation #foodtech #news Maximilian Näf Mahmud El Saghir David Brandes Marison Ian Aurélien Ducrey Matthieu Ochsner, CFA Vicente Levy Elodie Waquet Tom Howze

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Switzerland’s plant-based market is growing! 🇨🇭 📈 A projection by Statista shows the plant-based meat market alone is set to reach CHF 361 million (approx. €379 million) by 2030. Beyond market figures, Swiss consumers are actively reducing their animal-based consumption, with flexitarians (57% of the population) leading this shift, increasingly motivated by health benefits. Switzerland is also leading by example at a governmental level. Its progressive 2025-2032 national nutrition strategy explicitly emphasises plant-rich diets. ProVeg International welcomes Switzerland for truly leading by example in integrating sustainability and health into national dietary recommendations. As our EU Policy Officer, Soizic Larcher, states: “We believe that more countries will follow suit as the evidence continues to build showing the health advantages of a plant-based diet as well as the environmental benefits.” Let's hope more countries follow Switzerland's lead for a more sustainable food future! 🌍 📖 Dive deeper into Switzerland's plant-based market growth: https://hubs.ly/Q03yTrfM0 #ProVeg #FoodSystems #PlantBasedSwitzerland #PlantBasedEconomy

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Maia Ventures, an early-stage Milan-based AgriFoodTech fund, today announced the launch of its first fund at €55 million to back 20 to 25 companies, with initial ticket sizes ranging from €0.5 to 1.5 million 🇮🇹🍝 The Limited Partner base brings together institutional investors, such as the European Investment Fund (EIF) and CDP Venture Capital SGR, alongside private investors, which include leading Italian food corporates and their family offices, such as Teseo Capital sicav-sif, Cereal Docks (through its CVC Grey Silo Ventures), Andriani, among others. “What excites us is the calibre of science and operator talent now converging on topics such as food-as-medicine, innovative ingredients, and resilient supply chains. As an early-stage partner, we aim to be among the first institutional believers, helping Founders connect with industry leaders and lay the foundations for scale”, said David I. Bassani, Founding Partner at Maia Ventures. https://lnkd.in/dGyXFCq2

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A coffee market without coffee? Tune in to our first-ever episode of The Food Economy podcast featuring Raphael Studer, CEO and co-founder of the direct-sourcing coffee platform Algrano. Raphael discusses the unprecedented state of the coffee market including raw product shortages, record-high prices, and rising demand. These issues affect the whole supply chain – from the farmer who grows green coffee to the end consumer who enjoys a cup in the morning. Listen now and discover more ➡️https://deloi.tt/45DvF2u This episode is part of the #TheFoodEconomy podcast series hosted by #DeloitteSwitzerland where we explore food's future, systems, and market trends, with experts from the food industry. Season One: The Coffee Chronicles explores the trends, innovations and personalities of the coffee industry.

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🌿🥩 NOVAMEAT LEANS INTO CLEAN-LABEL DEMAND WITH PLANT-BASED PULLED PORK & LAMB A year after securing $19.2M in Series A funding, Novameat has introduced two new meat alternatives that meet consumer demand for clean-label formulations and improved texture. The Barcelona-based startup has added lamb and pork to its signature pulled meat lineup, joining beef and chicken to round out the range. They will be available to foodservice partners, distributors and manufacturers from September 1. The Pulled Lamb Style product is designed to take aim at a market with few competitors, but with a clean-label twist. It contains just six ingredients: water, pea protein, sunflower oil, seaweed extract, vinegar, and a plant-derived flavouring blend. The startup said the lamb represents a “significant R&D breakthrough”, as its distinct flavour and delicate mouthfeel are hard to replicate. It can be used in traditional applications like slow-roasted dishes, tagine, and gyros, and contains 19g of protein and 3.5g of fibre per 100g. The plant-based pulled pork, meanwhile, enters a much more crowded market. But Novameat is looking to differentiate itself with the shredded format, which helps mimic the “juicy, fibrous texture” of the meat. It works as a star ingredient in a range of dishes, from barbecues and burritos to bowls and baos. This alternative is made from the same base of water, pea protein, sunflower oil, seaweed extract and vinegar, with added natural aromas, carrot and radish concentrates, and malted barley extract. It boasts 19.4g of protein and 3.3g of fibre per 100g. Both products are free from soy and gluten and require “no complex additives”, the company said, positioning each innovation as an “inclusive protein source for everyone”. Read the full article here: https://lnkd.in/eB25GvEg #GreenQueen #altprotein #futurefood #plantbased #foodtech #foodinnovation #foodsystems #sustainability

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