06 - New food products and technologies = new value added for agriculture

Programme manager

Programme director

Objective

To develop novel and/or processed healthy foods with increased value added for agriculture using microbial fermentation processes. This includes developing new protein sources, exploiting secondary streams such as whey and soy pulp (okara), reducing food waste/loss and using new/retaining existing microbial and plant-based genetic resources. To establish a circular economy with clarification of risks/safety/quality. The solutions should be optimised in terms of resource use and sustainability.

• Specific objectives

  • Implement new food fermentation platforms in combination with existing and new processes for valorising plant or hybrid matrices as well as secondary streams along the value chain (e.g. husk or soya by-products).
  • Create a platform for the approval of novel foods by Agroscope (EU approval)
  • Develop microbial nutrients for animal and human nutrition (nutrient-rich biomass)
  • Develop and produce microbial cultures
  • Develop new processes/technologies for increasing yields and reducing post-harvest losses and antinutrient properties/substances, and for extending shelf life to help reduce food loss.
  • Develop adapted analytical methods for the new matrices.

Expected outcomes

Better use is made of the potential of plant production for human consumption and additional value added is created for the Swiss agricultural sector using innovative and internationally competitive products. New foods are seen in a positive light (nutritional, sustainable, public perception). This contributes to more conscious consumption and a greater awareness of the nutritional aspects of food. Agroscope becomes a platform partner for novel food approvals in the Swiss agrifood sector.

Projects

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