The results of the 2023 beef quality survey have been released. They show that the quality of Swiss meat overall is highly satisfactory, in terms of nutrition as well as technological and sensorial aspects.
The microbial composition of the sourdough culture defines the character of the bread baked from it. A sourdough can increase the health-promoting characteristics of bread when combined with specific types of flour and suitable processing parameters.
Large quantities of potatoes are rejected due to visual defects. For this reason, Agroscope researchers investigated how consumers can be motivated to purchase visually suboptimal potatoes.