With the global population projected to reach 10 billion by 2050, scaling innovative protein solutions is essential to meeting both demand and climate targets.

Cultured food could provide protein products that taste and feel like the animal-based original, but with a reduced environmental and animal welfare impact and improved food security. However, barriers to scaling cultured foods remain, showing space for ongoing ecosystem collaboration and discussion.

Following our State of Play: Cultured Foods 2.0 event on 4 December 2024, we invited three expert speakers to discuss the current legislative situation surrounding cultured foods and discover how companies can help accelerate progress. Read on to discover what we learnt. 

Key Takeaways

• Cultured foods for a future-proof food system: Through efficient food production, cultured foods can help tackle global sustainability and food system challenges.
• Regulatory landscape: Currently, three applications for approval of cultured foods are under review in Switzerland. Switzerland’s regulatory framework is closely aligned with that of the EU, but since Switzerland is not an EU member, it maintains its own separate approval process. Therefore, approvals granted in Switzerland do not automatically apply to the EU market.
• Consumer acceptance and market readiness: Consumer attitudes toward meat alternatives are becoming more favourable due to concerns over health and environmental impacts. Cultured meat products are available in markets like Israel, Hong Kong, and Singapore.
• Collaboration and advocacy are key: Successful scaling and innovation in cultured foods will rely on continued stakeholder collaboration. Organizations like The Cultured Hub, the Swiss Protein Association and the Good Food Institute are working to address these hurdles by fostering ecosystem collaboration and dialogue.
• Switzerland’s innovation credentials: Thanks to its strong research institutions, government support, and innovative capabilities, Switzerland is well-positioned to lead in scaling cultured foods.

Switzerland: Leading the way in cultured food innovation

Presented by Yannick Gaechter, CEO of The Cultured Hub

Yannick discussed cultured foods as a promising solution to address pressing global sustainability and food system challenges by enabling sustainable and efficient food production while preserving cultural and community values. 

He also noted that Switzerland offers robust research institutions, government support, and expertise in innovation. This makes it uniquely positioned to lead in the cultured foods space. Continued advancements in cultured food technologies could further cement Switzerland’s role as an “innovation nation”. 

Collaboration between industries, academia, and governments is key to addressing sustainability and scaling challenges in cultured foods. The Cultured Hub, a joint initiative by Migros, Givaudan, and Bühler Group, provides startups and corporations with resources, facilities, and services to scale up cultured food production efficiently while retaining intellectual property and equity. 

Yannick concluded by inviting stakeholders to work together to position Switzerland as a global leader in sustainable and innovative food systems.

Navigating innovation and regulation: novel foods in Switzerland

Presented by Ralph Langholz, Vice President of the Swiss Protein Association

Ralph discussed the Swiss Protein Association’s role in fostering a favourable political and regulatory environment for emerging innovative food categories such as cultivated meat and plant-based products. Switzerland shows strong potential as a hub for innovation in these areas based on its strong ecosystem and established distribution channels. 

Regarding the regulatory landscape, Ralph provided an overview of the global progress in authorizing novel and cell-based foods. He highlighted that while countries like Israel, the US, and Singapore have authorized such products, Switzerland and several others are still processing applications. 

Switzerland’s regulatory approach, closely modelled after the European Union’s, presents advantages such as direct interaction with local authorities. Still, approvals granted in Switzerland do not automatically extend to the EU market, unlike the reverse.

Ralph further explained the constraints on industry tastings in Switzerland. While commercial tastings remain prohibited without formal authorization, private tastings are allowed in non-commercial settings. 

He emphasized the importance of submitting well-structured applications aligned with EU guidelines. Ralph noted that products involving GMOs might face additional hurdles, requiring separate authorization if the GMO components are not already listed on the EU’s approved list. 

Ralph also addressed the potential implications of ongoing talks between Switzerland and the EU, suggesting that future agreements could unify the novel food authorization process under EU jurisdiction. For now, Switzerland remains a viable potential initial market for novel foods due to its manageable size and diverse linguistic regions.

A global perspective on the cultivated foods and meat industry 

Slides provided by Carlotte Lucas, Head of Industry at the Good Food Institute Europe
Presented by Christina Senn-Jakobsen, CEO at SFNV due to illness.

The cultured foods sector continues to expand, marked by increasing numbers of companies, innovations, and public funding. Collaboration among stakeholders, including trade associations and ecosystem builders like the Swiss Cultured Hub, continues to be crucial for progress.

Governments worldwide are showing mixed reactions to cultured foods. While some governments (for example, the UK, Israel, Singapore) more actively support the industry due to its potential for food security and innovation, some others (e.g., Italy and specific US states) have moved to ban or at least heavily regulate cultured foods. In Switzerland, authorities have emphasized a rigorous novel food approval process.

Market readiness is advancing, with the first products approved for sale in markets like Israel, US, Hong Kong, and Singapore. Consumer attitudes show growing concerns over excessive meat consumption and its impact on health and the environment, and openness to trying cultured meat. Meanwhile, technological advancements and infrastructure development are key to helping scale production from lab to commercial levels. 

The Swiss Cultured Hub and organizations like the Good Food Institute Europe (GFI) are working to address these hurdles. Advocacy, dialogue, and regulatory clarity remain vital to overcoming resistance and ensuring safe, sustainable innovation. Ultimately, a unified focus and collaboration are essential for the industry’s success.

Hungry for more?

Dive into the full report from our State of Play: Cultured Foods event here. 

Or join us for our next Impact Forums on Urban Farming on 11 February or Valorisation of sidestreams on 7 April.

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Nearly 29% of the global population experienced moderate or severe food insecurity in 2023. As the world population grows, we don’t only need to consider food availability – we need to find new solutions to ensure that  everyone has access to a nutritionally complete diet too.

Building on a fascinating discussion as part of Food Day @ETH, on the 11th of November, we brought together four expert speakers to discuss the complexities of food processing and its impacts on health and the environment. Read on to discover what we learnt.

Key Takeaways

We need more clarity: There is no clear legal definition of UPFs and the NOVA classification system has significant limitations. The definition and wording should also reflect the focus of the discussion. If we’re talking about health, we should speak about “unhealthy processed foods”. If we’re talking about the amount of energy required to create a product, we should talk about “energy intensive processed foods”.

We must view a product’s impact holistically: To drive better social, environmental, and economic outcomes, we need to balance multiple goals along the value chain, including access to safe and nutritious food, efficiency in resource management, and equitable livelihoods.

We need innovation to drive healthier formulation: Reformulating processed food can be a powerful lever for creating healthier food options – and industry can be a key part of the solution through responsible product development.

Dr. Martin Michel, Expert & former Nestlé

Martin discussed food processing in the context of food systems, emphasising its role in value chains. He highlighted the primary goals of food processing: food safety, preservation, sensory aspects, nutrition and health, sustainability, and food diversity.

He also briefly discussed the NOVA classification system and its limitations, pointing out that  ‘ultra-processed food’ is ill-defined, and the classification conflates composition, number of ingredients, and processing techniques. Many foods classified as “ultra-processed” are also characterized by high energy density, elevated levels of saturated fats, sodium, and/or sugars, while being low in dietary fiber, all of which are independently linked to negative health outcomes.

Martin also highlighted that collaboration between stakeholders is vital to address potential trade-offs based on systems perspectives, scientific data, and risk-benefit analysis.

Niels Jungbluth, Manager & Owner, ESU-services GmbH

Niels introduced the life cycle assessment (LCA) methodology, which considers the environmental  impact of a product from ‘cradle to grave.’ All inputs and outputs are balanced according to the defined system boundaries and functional units. LCA is not an absolute measurement; it compares different situations and products.

When analysing food consumption, the level of food processing (e.g. for UPFs) is not a major factor when assessing its environmental impact. The most significant factor in an LCA is usually if the product is of animal origin, due to the environmental impact of agricultural production. Transport, packaging, food waste, processing, cooling, and preparation play a minor role. 

Niels highlighted the importance of new policy measures to allow a broader acceptance of plant-based products. 

Sophie Hofer, Product Manager, Planted 

Sophie discussed Planted’s approach to product development, highlighting their commitment to creating clean-label plant-based meats that are packed with protein, fiber and essential micronutrients such as Vitamin B12. She emphasised that Planted meats seamlessly fit into a healthy, balanced diet, challenging the negative reputation often associated with processed foods. 

Sophie stressed that not all processed foods are created equal and that the formulation plays a crucial role in determining a product’s nutritional quality. She called for a differentiated approach from media and other opinion leaders when discussing highly processed foods. The current generalized perception often overlooks the nuances between products and their formulations. A more balanced perspective, based on facts rather than broad categorizations, is essential to help consumers understand the potential benefits of thoughtfully designed products in fostering both personal and environmental health, rather than grouping all processed foods together as “high in sugar, high in fat, and high in salt.”

She further highlighted the significant environmental benefits of Planted’s offerings compared to traditional animal meat with up to 97% Co2 emission savings and addressed the challenges of accurately classifying plant-based alternatives within the NOVA system.

Mélanie Douziech, Scientific Collaborator, Agroscope 

Mélanie presented research results on meat and dairy alternatives’ nutritional and environmental impacts. She pointed out that while meat alternatives generally have lower environmental impacts, dairy alternatives may potentially have some negative impacts on both the environment (due to possible increase in water scarcity and freshwater eutrophication) and health (due to possible insufficient levels of calcium and iodine if the product isn’t fortified).

She highlighted that processing can improve the protein quality and bioavailability in soy-based meat alternatives and that there is no clear trend between processing and environmental impacts.

Moving closer to a future-proof food system

The event highlighted the complexity of defining and regulating UPFs and the need for consumer clarity when it comes to innovative products that do not fit neatly into the existing categories of the NOVA classification. By taking a more holistic view of the impacts of their products, food producers can optimise their formulations and offer consumers choices that make healthier and sustainable diets more accessible. Thanks to everyone who joined us!

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