Champi+: Strengthening Local Mushroom Farming While Promoting Better Health
What if Swiss-grown mushrooms could become the key to combining nutrition, innovation, and sustainability?
Growing demand for locally produced and organic food has encouraged the emergence of small-scale mushroom farms. As producers diversify the varieties they cultivate, the sector is becoming increasingly attractive and offers strong growth potential. Technological innovation that contributes to the Sustainable Development Goals is a powerful driver for mushroom growers, helping them differentiate themselves from imported products. Among the many innovation opportunities, the project focuses on one with particular potential: upcycling surplus mushrooms while promoting public health.
One remarkable feature of certain mushroom varieties is their ability to naturally produce vitamin D when exposed to sunlight, particularly UVB rays. Mushrooms contain ergosterol, a naturally occurring compound that is converted into vitamin D₂ (ergocalciferol) under UVB exposure. Long recognized for their unique biological properties, mushrooms now offer an opportunity to combine the competitiveness of local production with a solution to one of Switzerland's most common nutritional deficiencies. While around 80% of the Swiss population has sufficient vitamin D levels during the summer, more than 60% experiences a deficiency in winter, according to the Swiss Federal Food Safety and Veterinary Office.
Project partners Grangeneuve, the Swiss Nutrition Health Foundation (SNHf), Stadler Culture de Champignons SA, and Lucul SA have launched the first production trials to develop vitamin D-enriched mushroom powder. These trials followed positive consumer validation and a review of the applicable regulatory framework. Conducted at Stadler's facilities with the support of Grangeneuve, the project aims to create an innovative ingredient for health-conscious and environmentally aware consumers. The vitamin D content of the enriched mushroom powder will be verified and certified by the SNHf. Local food companies have already shown strong interest, with Lucul SA exploring new recipes to incorporate the ingredient into its range of broths, seasonings, and other regional products.
Fribourg Agri&Food is proud to support this initiative and looks forward to seeing these innovative products reach the market with the support of its Go-to-Market – Consumer Insights service. Another great reason to make mushrooms part of your everyday diet: a versatile superfood that benefits both people and the planet.
