The Swiss Canton of Vaud, the Swiss Federal Institute of Technology in Lausanne (EPFL), the Swiss Hospitality Management School in Lausanne (EHL Group), and Nestlé have joined forces to develop and promote a global innovation ecosystem on food and nutrition. The initiative will be launched in January 2020 as the “Swiss Food & Nutrition Valley,” with the aim to further attract talent, startups, and investment to the region.
As a result of the intensive collaboration among local players, leading innovation platforms have emerged in Switzerland, including in the areas of nutrition, nutrigenomics, alternative proteins, packaging sciences, and sustainable agriculture. With the creation of the Swiss Food & Nutrition Valley, the founding partners aim to strengthen the existing innovation ecosystem further and attract talent, startups, and investment to the region. The Swiss Food & Nutrition Valley addresses major challenges of the future of food and nutrition using cutting-edge science and technology—from agriculture to waste and from innovative products to healthy, sustainable diets.
“Switzerland is home to a very unique innovation ecosystem for food and nutrition,” said Stefan Palzer, CTO Nestlé S.A. “Together we can more effectively address global challenges such as delicious, nutritious, and affordable nutrition for all, sustainable packaging, and mitigation of climate change.”
Targeted taxes on sweetened beverages and policies that strengthen nutritional standards for meals and beverages at schools may be effective tools for decreasing the purchase of sweetened drinks and reducing obesity among children living in poverty, according to two studies.
According to the Cornell Alliance for Science, a new report out from the Food and Agricultural Organization (FAO) of the United Nations predicts there will be a global shortage of protein-rich foods this year due to COVID-19 and other factors.
Motif FoodWorks has announced partnerships the University of Illinois at Chicago (UIC) and the University of Illinois at Urbana-Champaign (UIUC) to better understand and design the rheological properties of plant-based foods.
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As the COVID-19 pandemic continues, a new report warns that further outbreaks will emerge unless governments take active measures to prevent other zoonotic diseases from crossing into the human population and sets out recommendations to prevent future pandemics.
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