125 Jahre FAL – Schweizer Qualitätskorn fürs tägliche Brot

Ten years ago, Agroscope showed that eye formation in cheese is promoted by tiny hay particles whose capillaries serve as starting points for cheese eyes. Researchers have now confirmed the crucial role played by the capillary effect.

The Valais rye bread AOP project is a project-specific field study with a clearly defined, geographic and legal context (AOP/PDO). The aim is to describe the authenticity and quality of this traditional sourdough.

Food waste in primary production is rarely recorded – yet this data is key to devising effective reduction strategies throughout the entire value-added chain. This analysis evaluates existing measurement methods with the focus on vegetables. Around 37% of edible food is wasted every year in Switzerland. To address this issue, the Federal Council adopted the…