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.
Safeguarding the clonal diversity of Muscats in the Valais has enabled the characterisation of 42 Muscat à petits grains and 36 Moscato Giallo clones. The characteristics of the two are quite distinct, particularly their aromatic potential. The best clones will be included in the Swiss certification scheme.
Bread, sauerkraut, cheese, wine, beer, yoghurt, chocolate, coffee, kimchi, tempeh, soy sauce, miso, etc. – all these are fermented foods and are part of our daily diet. What exactly are fermented foods and what role do they play in a healthy and sustainable diet?
The consumption of raw-milk products is considered to be healthy, but is not entirely risk-free due to the possible presence of pathogenic bacteria. Agroscope and BFH-HAFL investigated the microbiological safety of raw-milk yoghurt and showed that this is protected in several respects by fermentation.
The number of plant-based beverages on supermarket shelves is constantly increasing. The physicochemical properties of these beverages, such as their colour or foamability, vary according to the plant they are made from, and determine their use as an alternative to milk.
Selected microorganisms extend the shelf-life of foods, thereby contributing to a reduction in food waste. In a study of the literature, Agroscope highlighted the important role of protective cultures and fermentation.
It’s not easy to change eating habits. In a study of the literature, Agroscope investigated which policy measures favour a sustainable diet. Market-oriented tools and bans prove effective, but are fairly unpopular.
Plants and microorganisms can perceive and respond to sound waves. In a review of the literature, Agroscope analysed various publications on this topic. The studies show that sound can lead to positive effects on physiology in the form of improved growth, development and disease resistance.
The war in Ukraine, dry spells and droughts followed by heavy rainfall and flooding are major challenges for our food systems. But the problems that they bring to light are nothing new – and solutions are already to hand.
Biogenic amines in foods represent a health risk. Researchers from Agroscope and INRAE investigated the formation of these undesirable substances in raclette cheeses by the bacterium Morganella morganii.
At the new Centre of Excellence for Raw-Milk Products, Agroscope and Grangeneuve interviewed test subjects about the popularity of Vacherin Fribourgeois PDO cheeses made from raw and thermised milk. The study showed that the market potential of raw-milk cheeses has not yet been exhausted.
Divico, Agroscope’s new disease-resistant grape variety, is noted for the quality of its wines. Blending trials with the Pinot Noir variety have shown that Divico is also highly suitable for correcting colour intensity in the latter.
Tick-borne encephalitis (TBE) pathogens can be transmitted to humans by the consumption of raw milk and raw-milk products from infected goats. The risk is judged to be low, and is most likely to come from on-farm consumption of the (unpasteurised) products.
Agroscope has comprehensively characterised the cheese variety Raclette du Valais PDO (Protected Designation of Origin). With the reference values obtained, cheese-dairy advisory services will be able to identify cheese defects more easily in future.
A strong immune system is important for health. Foods that are rich in propionic acid, such as Emmental cheese, have a supportive effect, and are a possible alternative to compounds with synthetically produced propionic acid.
Raw milk and raw-milk products can affect our health in both positive and negative ways. A study conducted by Agroscope summarises current findings from the research literature and classifies the positive effects and risks.
The term ‘agrobiodiversity’ refers to the variety of plant cultivars and species that feature in the human diet. A study in four European countries shows that consumers are interested in this diversity. The genetic diversity of food-crop varieties and species is archived in state gene banks, and continues to serve as a starting point for…
To protect Swiss cheeses from counterfeiting, Agroscope has developed marker cultures from lactic acid bacteria that allow the origins of the cheese to be determined. Proof-of-origin cultures for extra-hard cheeses are now also available.
As part of a milk processor’s annual winter campaign for monitoring the contamination of raw milk with anaerobic spores harmful to cheese – also called butyric acid spores – the analysis methods currently used in Switzerland (MPN method according to CNERNA and filtration method according to Bourgeois) are compared with a new method (SY-LAB). To…
The third beef tenderness survey campaign was carried out during the final trimester of 2018. One hundred sixty-eight samples of beef were purchased in retail outlets, as well as 38 pork fillets for purposes of comparison. Some of the samples were also analysed as part of the beef origin verification program set up by the…
The microbial strains that Agroscope uses for practical trials and which, if successful, subsequently become part of a defined mixed culture, must demonstrate a high level of safety. With this end in view, 186 strains of lactic acid bacteria from the Agroscope Culture Collection were tested for transferable antibiotic resistances, the formation of biogenic amines,…
A feeding experiment was conducted on three pig farms to evaluate the possibility of producing pork with both a specifically improved nutritional value and exceptional eating quality. By supplementing the feed, the concentrations of selenium, vitamin E and omega-3 fatty acids were increased in the meat and adipose tissue of the pigs as well as…
Persistent contaminations with propionic acid bacteria and Lactobacillus parabuchneri in milking systems have repeatedly resulted in financial losses in cheese processing. Moreover, histamine in the cheese, caused by Lactobacillus parabuchneri, can also affect consumer health. Biochemical and molecular biological methods have been developed and introduced into practice to enable the quick and reliable identification of…
If self-sufficiency in vegetable protein for the human diet is to be increased, the issue should be considered as comprehensively as possible. This study presents a systemic analysis of the situation in Switzerland, showing which protein-rich crops are most suited to sustainable and organic farming, highlighting their nutritional potential, and indicating the necessary steps for…