Archive

Along the food value chain, sizeable, hitherto-little-used side streams continue to accumulate. An Agroscope literature study shows that key questions on use and industrial valorisation remain unresolved.

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…

If we systematically reduce inefficiencies in the food system—such as the heavy use of cropland-based feed, concentrate feed for cattle, and avoidable food waste—we can achieve much higher self-sufficiency while lowering environmental impacts.

Agroscope and its Italian counterpart CREA (Consiglio per la ricerca in agricoltura e l’analisi dell’economia agraria) have described the new bacterial species Clostridium caseinilyticum sp. nov., isolated from cheese with the ‘putrificus’ quality defect and from silage. The study sheds light on potential causes and can contribute to the development of preventive measures.

Wines made from fungus-resistant grape varieties are meeting with a comparable success to those from traditional grape varieties. A Swiss study reveals several consumer profiles, highlighting the importance of custom-tailored marketing strategies.

Together with the cheese- and whey-processing sector and the foodward Foundation, Agroscope investigated how whey can be used in food and higher-quality feed. Vegetarian, kosher- and halal-compliant whey expands potential applications in the food sector.

An Agroscope study has analysed the nutritional quality of 66 milk alternatives from Swiss supermarkets. The researchers also considered how the nutritional profile of milk alternatives could be improved.

Emmentaler PDO has a low-to-very-low salt content compared to other varieties of cheese. Agroscope researchers show how this came about, what sort of effects this has on sensory quality, and what can be done about this.

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.

Climate change is compelling producers to find alternatives to the usual fodders. Sorghum is one alternative. When used in dairy-cattle feed, how does it affect the quality of hard cheeses?

The study examines the discourse in the media on plant-based alternatives in Switzerland to gain insights into current trends. Instead of questioning consumers directly, the researchers analysed the media discourse which shapes and reflects consumer perceptions.

The range of plant-based alternatives to milk continues to rise. Agroscope and the SMP (Swiss Milk Producers) conducted an online survey to find out what products are being consumed and how they are perceived.

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?

A quarter fat Appenzeller cheese usually has significantly more holes (‘eyes’) than a full fat Appenzeller. Is this really due to the fat content? Agroscope researchers looked into this issue.

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.