Accelerating Food Technology Innovation Through European Partnership: Q&A with Christoph Besmer, US Trade Commissioner for Switzerland

Sponsored by Business Location Switzerland

Interview with Christoph Besmer, US Trade Commissioner for Switzerland in the United States and Head Investment Promotion USA

In this Q&A, we interview Christoph Besmer, a seasoned business professional with over two decades of experience in the international business arena. Mr. Besmer currently serves as Switzerland’s Trade Commissioner, and Head of Switzerland’s Investment Promotion team in the United States. He joined the Swiss Business Hub USA after co-founding and running a foreign direct investment consulting firm. Prior to this, he was heading the Greater Zurich Area investment promotion agency’s efforts in the United States for close to a decade and served as manager for a nongovernmental organization providing consulting services for humanitarian relief organizations. He was also engaged in business development for and launching of start-up companies in the consumer products sector both in Europe and the United States.

Mr. Besmer holds a Master’s of Arts degree from Georgetown University’s School of Foreign Service. He graduated magna cum laude from the University of Southern California in Los Angeles in Business Administration and Entrepreneurship, after completing his formative training in banking in Switzerland. He successfully uses this combination of Swiss focus on quality and detail and American “can do” mentality and entrepreneurial thinking and always has been interested in cross-cultural dialogue. Christoph brings to the table a strong mix of for profit and non-profit international experience as well as the academic and business background necessary to find the best possible solutions for his clients.

Q: Switzerland has been recognized as the world’s most innovative country for 14 consecutive years. What specific aspects of the country’s innovation ecosystem make it particularly attractive for US food companies looking to expand internationally?

Christoph Besmer: With 9 million people (only 0.11% of the world’s population), Switzerland is small, yet mighty when it comes to innovation. We offer incredible resources for US food companies to grow and expand internationally.

Here are four examples of how Switzerland can help US food companies expand internationally:

1. Serving as an Innovation Hub – In Switzerland, there’s very close collaboration between academia, government, R&D institutions and industry focusing on sustainable food production, sustainable protein sources, and precision agriculture. This leads to fast-to market solutions and cutting-edge innovations. Nestle’s R&D Accelerator is a great example covering 4,000 square meters providing a variety of co-working stations, analytical labs, prototyping kitchens and mini-production facilities.
2. Access to Top Talent – For the 10^th year running, Switzerland has ranked #1 in the Global Talent Competitiveness Index by INSEAD for developing, attracting, and retaining top professionals. Thanks to the high reputation of our universities, Switzerland is attractive to students, postgraduates, and researchers from abroad. Furthermore, our dual education system produces highly skilled professionals who excel in both academics and vocational work. With borders close to Germany, France, and Italy, our workforce is also multilingual and international. To have access to this specialized and diverse talent pool is one of the main reasons why major international companies like Google, ADM, Mondelez Europe, Tetra Pak, or Chiquita, have chosen Switzerland for their European headquarters and R&D centers.

3. Business-Friendly Regulation – While not being part of the EU, Switzerland offers its own regulatory environment that is characterized by a business-friendly, pragmatic, and bottom-up approach that fosters innovation. Transparent and streamlined approval processes for new food products help businesses bring products to market faster. In 2023, new regulations streamlined market tests for novel foods while prioritizing food safety.

4. Highly Influential & Interconnected Food Tech Ecosystem–There are incredible collaboration opportunities with world-class research institutes, leading industry players and a thriving startup scene with numerous food tech startups working on a large diverse range of solutions like algae and insects to plant-based meat alternatives and more.

Q: With major food industry players like Nestlé and Bühler already headquartered in Switzerland, how does the country balance supporting these established companies while fostering innovation from newcomers and startups?

Christoph Besmer: Switzerland is home to global food corporations like Nestlé and Bühler, but it’s also a place where startups can thrive. We understand that large corporations and emerging innovators have distinct needs. That’s why the Swiss ecosystem has networks such as Swiss Food & Nutrition Valley, which enable valuable cross-collaboration between the different players. Startups gain access to corporate resources, facilities, and expertise through tailored partnerships or accelerator programs. In turn, this helps them develop their solutions more efficiently and bring them to market faster.

Q: How does the Swiss ecosystem help facilitate collaboration between established US companies and European startups or research institutions?

Christoph Besmer: Transforming global food systems is a team sport and it’s critical to have open collaboration from all players. In the case of the Swiss ecosystem, US companies have access to multinational food companies, leading universities, local government, retailers, accelerators, SMEs and a wide array of innovative startups.

Especially when it comes to innovating around food security, precision agriculture and AI. Here are some examples of incredible AI innovation in action happening in Switzerland:

• Ecorobotix’s ARA system – An AI-powered precision sprayer that cuts chemical use by up to 96%, helping farms break even in just 2-3 years while boosting sustainability.
• Fruitful AI– Smart visual inspection systems that optimize plant genotyping, quality control, and food manufacturing.
• Bühler– AI-enhanced food production machinery that reduces energy use and scales efficiency.
• ETH AI Center– Focused on regenerative agriculture and soil health, supporting small-scale farmers who produce 80% of the world’s food.

Q: How are Swiss academic institutions and research centers contributing to food technology advancement, and what opportunities exist for US companies to collaborate with them?

Christoph Besmer: Switzerland has a world-class research ecosystem, where academic institutions and applied sciences universities work closely with industry. The best part? Access is seamless, making it an ideal environment for companies to tap into advanced expertise and top-tier talent.

For US companies, there are many areas to collaborate and get access to deep expertise across key areas of food tech innovation, including:

• AI & Robotics in Food Production– Advancing AI, robotics engineering, and data science to optimize efficiency.
• Circular Economy & Sustainability– Developing eco-friendly packaging, sustainable production, and food waste reduction strategies, including side stream valorization.
• Alternative Proteins– Creating opportunities for biotechnologists, food scientists, and product developers to explore new protein sources.
• Personalized Nutrition– Pioneering advancements in nutrition science, health tech, and bioinformatics.
• Food Digital Transformation– Driving innovations in software development, supply chain logistics, and automation.

Q: Can you tell us about the recently-opened Cultured Food Innovation Hub? What opportunities does this present for companies interested in technologies like cellular agriculture and fermentation?

Christoph Besmer: The Cultured Food Innovation Hub, founded by Givaudan, Bühler, and Migros (Swiss supermarket chain), is all about helping the next wave of food innovators bring their ideas to life – helping startups save time and money. Located in The Valley, Kemptthal—a buzzing innovation hub near Zurich—it’s the perfect place for companies working on cultured meat, seafood, and precision fermentation to level up.

What makes it special?

• A state-of-the-art product development lab
• Cell culture and bio-fermentation capabilities
• A team of experts ready to help startups scale and launch

Q: Could you share insights on how Switzerland’s regulatory environment differs from the US when it comes to food innovation, particularly in emerging areas like alternative proteins and cultured foods?

Christoph Besmer: Switzerland takes a bottom-up approach to regulation, meaning the industry plays a major role in shaping policies. That makes it very adaptive and innovation friendly, especially in emerging areas like alternative proteins, cultured foods, and food safety.

Our key focus areas in Swiss food regulation include:

• Food Waste Reduction– Encouraging eco-friendly production and circular economy practices.
• Cultured Meat– Establishing clear food safety guidelines and labeling standards.
• Plant-Based Foods– Developing transparent labeling and marketing regulations.
• Food Safety & Transparency– Ensuring consistency between online and physical food sales, with blockchain-powered traceability.

As a result, here are some examples of innovation in action:

Alternative Proteins:

• Luya is transforming Okara (soy pulp) into juicy, plant-based protein alternatives.

Food Safety & Transparency:

• Farmer Connect® & Scantrust– They created an app that traces coffee origins from store shelves back to farmers, using secure QR codes to fight food fraud.
• Haelixa & Regenagri– They’re using DNA marking technology to enhance traceability and ensure regenerative farming integrity across the supply chain.

What sets Switzerland apart in this area?

• The Swiss Protein Association advocates for sustainable protein producers, creating a business-friendly environment.
• In 2023, the Swiss government streamlined market testing for novel foods while maintaining strict safety standards.
• In December 2024, the Cultured Food Innovation Hub launched to accelerate cultured meat, seafood, and precision fermentation innovation.

Q: Looking ahead to the next 5-10 years, which food technology sectors do you believe offer the greatest potential for US-Swiss collaboration and growth?

Christoph Besmer: The potential for US-Swiss collaboration in food technology is vast—it’s all about finding the right partnerships and exploring opportunities in unexpected areas. By being part of the food ecosystem, companies can tap into new innovations and drive meaningful change.

Key Areas We’re Watching Ahead:

• Ultra-Processed Foods– The conversation needs to shift from classification to formulation and functionality. Food processing plays a critical role in making nutrition accessible and safe, especially for underserved regions. It also has a growing impact on cognitive health. Switzerland can help shape the global dialogue around these innovations without overregulating too soon.
• AI Precision Farming– AI can reduce herbicide use, boost biodiversity, increase yields, and lower water consumption. Climate change is driving huge shifts—cocoa farming has seen a 12.5x increase in efficiency with precision ag, and similar potential exists for tomatoes and rice.
• Alternative Proteins– First and foremost, they have to taste great. Companies like Planted are leading the way. These innovations also have massive sustainability benefits, reducing reliance on antibiotics, addressing hormone concerns, and optimizing resource use between human and animal food production. Today, 81% of global food production goes to animal feed, yet food insecurity remains a challenge.

Q: For those who want to learn more about opportunities to accelerate food tech innovation with Switzerland, what’s the best way to reach you?

Christoph Besmer: The best way to get started is by reaching out to Business Location Switzerland. We’ll connect you with the right people, resources, and insights to help your company thrive with Switzerland’s dynamic food ecosystem and Greater Europe.

Success isn’t about just one factor – it’s about the whole ecosystem. From innovation and talent to sustainability and market access, Switzerland offers the ideal environment to grow and scale your business.

Let’s start the conversation!