pioneer Innovation Challenge 2025

• Interdisciplinary teams tackle real-world challenges in the Swiss food system
• Collaboration with industry experts and established companies
• Free participation including coaching and catering
• Build your network & receive direct feedback from industry partners
• Final Pitch Night with opportunities for follow-up projects and partnerships

Challenge #01 – Develop exciting Active-Aging products with Emmi

‍People want to stay active and healthy as they age. How can this growing consumer group be supported in achieving that goal?

Emmi, a traditional yet innovative premium dairy company, is addressing this important question. Possible concepts include dairy or plant-based products that offer clear health or functional benefits for seniors. From shots and milk-based drinks to spoonable products like yogurt or quark fermented or non-fermented your creativity has no limits.

Are you ready to co-develop innovative prototypes for the Active-Aging consumer group together with Emmi? Decide which needs of your target audience you want to focus on from active seniors to people with specific care requirements.

Create added value for active and healthy aging with Emmi!

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Challenge #02 – Explore the next generation of plant-based binders from apple pomace with fenaco

‍Consumers are increasingly looking for natural, plant-based, and sustainable ingredients in their food. How can this demand be met while also making meaningful use of a by-product?

Together with fenaco’s Food Innovation Group, you will work on this exciting challenge. The goal is to develop innovative concepts that transform apple pomace a by product of apple juice production into a powerful plant-based binder. This new functional binder should replace conventional thickeners while also enriching foods with its high fiber content.Are you ready to co-develop innovative prototypes for sustainable plant-based binders with fenaco?

Decide for yourself how you want to unlock the full potential of apple pomace and help shape the next generation of future-proof ingredients!

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Challenge #03 – Create holistic mushroom-based dishes with LILY’S Restaurants

‍With its “Plants-First” concept, LILY’S is setting new standards in gastronomy. This year, mushrooms are taking center stage in LILY’S restaurants in Zurich and Basel and this is where you come in: your task is to develop wholesome, mushroom-based products and dishes that balance nutritional, ecological, and economic aspects.

Solutions should be easy to implement, minimally processed, and compatible with existing kitchen processes as well as with the LILY’S Food Manifesto.Are you ready to support LILY’S SOURCES in bringing their vision to life a future where every meat dish also has a delicious mushroom-based alternative?

Then don’t hesitate and join this exciting challenge!

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Challenge #04 – Develop new usage concepts for Fredag’s wet extrusion plant

‍Fredag is a Swiss food producer with extensive experience in plant-based protein products. Among other technologies, the company uses modern wet extrusion plants in its production but their capacity is currently underutilized. Creative concepts are needed to ensure these plants are used economically, sustainably, and efficiently.

Possible approaches include new product ideas, innovative rental or cooperation models, or even a thematic hub giving external players access to the infrastructure.

If you are eager to create new value from existing technology, this is the right challenge for you.

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Who can participate?

We are looking for motivated students, startups, and researchers from the fields of food, innovation, and management (business administration), as well as from any other discipline with a passion for creative solutions and sustainability. If you are eager to actively develop ideas, expand your network, and grow both professionally and personally, this is the perfect opportunity for you!

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Framework and goal of the Challenge

The Challenges are tackled in teams of at least three people. Registration is possible either as an existing team or as an individual. Teams will be assigned to the Challenge partners during the Kick-off event and, if necessary, complemented with additional members with a strong focus on interdisciplinarity.

The Challenge follows an “Open Innovation” approach the goal is to transform the developed solutions into follow-up projects and partnerships with the Challenge partners. These potential collaborations and projects will be formalized individually after the Challenge has concluded.

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