Switzerland is not exempted from the proliferation of labels in the beef industry. The possible effects on beef quality of the specific norms which have been elaborated by the label organisations are discussed in this review. The quality of the final product depends not only on the way the animals are fattened, it depends even more on what is happening later on. Cattle dealers, butchers and last but not least consumers may influence meat quality to a considerable extent. An integrated approach, from the barn to the table, has therefore to be adopted when a quality label worth its name is elaborated. Otherwise, the notion of quality will remain a mere marketing slogan.
Metschnikowia pulcherrima is a naturally occurring yeast with applications in agriculture, the food industry and biotechnology. Agroscope is investigating this yeast in particular with regard to biocontrol applications in plant protection.
Soya-, cereal-, seed- or nut-based plant drinks are consumed increasingly frequently as milk substitutes. Agroscope researchers have studied the macro- and micronutrients in these drinks and have identified major differences between the plant drinks themselves as well as in comparison with milk.
Cheese varieties from Switzerland are characterised according to various criteria. Agroscope analysed the free volatile carboxylic acids in ten cheese varieties and demonstrated that the latter are suitable for characterisation and differentiation.