Better. Like this.
Switzerland has considerable advantages to offer for innovations in the field of food technology. The resident food producers and research institutions bring new technologies and products for sustainable food systems. This includes the use of alternative protein sources which require innovative production methods, such as biotechnological processes for the production of meat-, fish- or milk alternatives, novel plant or animal proteins (e.g. insects), new fermentation processes (precision fermentation) and breeding methods for plants (CRISPR/CAS). As the Swiss Proteine Association (hereinafter SPA), we advocate for the approvals and necessary framework conditions for the aforementioned developments and call for an ideology-free and objective dialogue between all stakeholders in the value chain.
Food production and consumption have a direct impact on the Earth's resources. Ongoing global warming urgently calls for more sustainable and resilient food systems. Shifting from animal to plant-based protein sources makes a significant contribution to this. The transition to more plant-based diets requires profound changes in our production and consumption patterns. This needs to be underpinned by a solid regulatory framework that commits federal government, policy-makers, industry, researchers and consumers all together.
Consumers should be as well informed as possible in order to be able to form their own opinion. At the same time, messages should be clear and concise to minimise the risk of consumer confusion. We believe that the consumer benefits from a clear declaration of alternative products with reference to animal products.