Sustainable Fertilizer from Insect Frass
2022
Lowimpact Food is developing a natural fertilizer made from insect frass, unlocking the value of locally sourced by-products through a circular and sustainable approach.
"The Innovation Voucher provided valuable financial support and strengthened the project's credibility, particularly through collaboration with trusted partners such as Grangeneuve."
Contexte
The growth of insect farming is generating new by-products, including insect frass—a residue from insect rearing that remains largely underutilized in Switzerland.
At the same time, agriculture relies heavily on mineral fertilizers, which are often energy-intensive to produce and imported, while the need for more sustainable solutions to protect soil health continues to grow.
The challenge is therefore to transform this locally produced by-product into a reliable, high-performance, and safe alternative to conventional fertilizers, while ensuring consistent quality and stability.
Objectifs et impacts
The project aims to transform insect frass into a natural fertilizer produced through a local, circular value chain.
It unlocks the value of an underutilized by-product while providing a sustainable alternative to conventional fertilizers, helping improve soil health and reduce reliance on imported agricultural inputs.
Résultats
Trials confirmed both the effectiveness and safety of the fertilizer, delivering performance comparable to conventional mineral fertilizers.
The product is now commercially available in Switzerland in a range of formulations tailored to different applications.
Partie(s) prenante(s) du projet
Electric Dock Fork
2022
2023
2024
Automate plant-by-plant weeding with smart electric technology.
"Fribourg Agri&Food's support enabled us to take this project all the way to a market-ready product—from the initial idea to the very first product."
Contexte
Dock is a particularly problematic weed in grasslands and agricultural crops, with a direct impact on farm productivity. In many sensitive areas—including organic farms, field margins, water catchment zones, and land close to waterways—the use of herbicides is heavily restricted or prohibited.
In these settings, manual removal is often the only option, despite being labor-intensive, costly, and physically demanding. As a result, effective weed management becomes more difficult, allowing invasive plants to become firmly established.
Objectifs et impacts
The project aims to develop an automated weeding solution capable of treating individual weeds without the use of herbicides.
By combining camera-based detection, artificial intelligence, and targeted electric treatment, the system eliminates weeds directly at the root. This approach helps reduce reliance on herbicides, improves weeding efficiency, and meets growing demands for more sustainable farming practices.
In the long term, the project paves the way for a new generation of agricultural equipment that is more precise, autonomous, and environmentally friendly.
Résultats
The project led to the development and validation of a functional prototype capable of detecting and treating individual dock plants with precision.
Field trials were carried out under real farming conditions, with monitoring before and after treatment. The results showed a plant mortality rate of up to 96% within a few weeks, confirming the effectiveness of the solution.
The trials also helped optimize the electric treatment system and identify key factors affecting performance, such as soil moisture and component insulation.
Development is ongoing, with the goal of delivering a reliable, automated solution that can be adapted to a wide range of farming conditions.
Partie(s) prenante(s) du projet
Local whey valorisation
2022
Translait and Milco SA add value to whey from Fribourg's cheese dairies by developing new food products as part of a local circular economy.
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The results confirmed the potential of whey as a raw material for developing new food products.
Contexte
Whey, a by-product of cheese production, remains underutilised despite its significant potential for value creation.
As sustainability and the efficient use of local resources become increasingly important, the challenge is to transform this by-product into high-value food products while integrating seamlessly into existing production chains.
Objectifs et impacts
The project aims to develop new whey-based food products by building on a local value chain, from collection through to processing.
It helps strengthen the regional circular economy, unlock the value of dairy industry by-products, and create new market opportunities for local stakeholders.
Résultats
Around 30 spreadable cheese formulations were tested, validating the product's technical feasibility and helping optimise the manufacturing process.
Given the investment required for industrial-scale production, the project has shifted its focus towards whey-based dairy desserts, which can be more readily manufactured using existing production facilities.
Partie(s) prenante(s) du projet
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Fribourg Agri&Food Services in Action at the Technology Hall
More than 70 agri-food stakeholders gathered at Grangeneuve to discover firsthand the services and support offered by Fribourg Agri&Food.
A Delicious Second Life
2023
Transform a by-product of the cheese industry into vinegar, reducing its environmental impact while creating new value.
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The project demonstrates how a dairy by-product can be transformed into a value-added product, supporting a more circular and sustainable food system.
Contexte
Whey permeate, a by-product of cheese production, is often treated as waste because of its high organic load and its potential impact on aquatic ecosystems.
Managing this by-product is a significant environmental challenge, but it also represents an untapped opportunity to create value within the dairy industry.
Objectifs et impacts
The project transforms whey permeate into vinegar through a fermentation process, enabling the full recovery of this dairy co-product.
By giving this by-product a second life, it reduces the environmental impact of disposal while creating new economic opportunities for the local cheese industry.
Résultats
Pilot-scale trials demonstrated the feasibility of producing high-quality vinegar from whey permeate.
These results pave the way for industrial-scale implementation of the process and the development of new value-added products from dairy by-products.
Partie(s) prenante(s) du projet
Upcycling Bakery By-products and Unsold Goods
2023
Give unsold bakery products a second life by transforming them into innovative, sustainable food products.
"The Innovation Voucher enabled me to launch the first trials and invest in the specialized equipment needed to move the project forward."
Contexte
Food waste from bakery products remains a significant challenge, with large volumes of unsold bread discarded each year.
Current upcycling solutions are still limited and often lack consumer appeal, despite growing demand for more sustainable food products.
Objectifs et impacts
The project aims to develop innovative food products made from unsold bread, embracing a circular economy approach.
By giving surplus bakery products a second life, it helps reduce food waste, creates new business opportunities for artisan bakeries, and meets growing consumer demand for more sustainable food choices.
Résultats
Several upcycling pathways were explored, including brewing beer using surplus bread as a partial replacement for traditional brewing ingredients.
A range of prototypes was developed and tested with consumers, demonstrating the concept's potential while identifying opportunities for further product refinement and commercial development.
Partie(s) prenante(s) du projet
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Fribourg Mozzarella and Burrata
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Local Production of Haematococcus lacustris
2023
Produce a high-value microalga locally while generating solar electricity.
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The project explores an innovative model that combines food production with renewable energy generation.
Contexte
Microalgae production is expanding rapidly, but cultivating certain fragile species, such as Haematococcus pluvialis, remains technically challenging.
Only a limited number of producers in Europe have mastered its cultivation, and Switzerland currently has no commercial producer.
Objectifs et impacts
The project aims to produce this astaxanthin-rich microalga locally using an innovative cultivation system. Astaxanthin is a powerful antioxidant.
The model supports sustainable production with high nutritional value while generating solar energy on the same site.
Résultats
The project led to the development of a prototype hybrid cultivation system that combines microalgae production with electricity generation.
Technical improvements increased production efficiency and validated the potential of this innovative approach for local, sustainable production.
Partie(s) prenante(s) du projet
