Sproudz: Innovative springboard for food start-ups from Bern
New platform creates local value chains for plant-based foods
In the dynamic Swiss food start-up scene, Sproudz is establishing a new concept that acts as a collaborative ecosystem for young companies in the food sector. The hub from Bern positions itself as a "springboard for food start-ups" and focuses on a particularly promising area: plant-based food.
What sets Sproudz apart from traditional start-up incubators is its distinctly collaborative approach. The platform sees itself as a driver of innovation that specifically establishes and promotes local value chains for plant-based foods. In doing so, Sproudz addresses several current challenges: the increasing demand for plant-based alternatives, the need for sustainable production cycles and the economic hurdles that food start-ups typically face.
Two Bern-based companies are already part of the Sproudz network and have helped to develop the project: Outlawz Food and Bakery Bakery. These pioneering start-ups are already benefiting from the synergy effects created by the shared infrastructure and exchange of knowledge.
Kevin Schmid, presumably one of the start-up representatives, confirms the added value of the concept: "Sproudz offers us the ideal framework conditions for sustainable development. Thanks to the hub, we can utilize synergies across companies." This statement underlines the practical benefits of the platform for young companies that often have to operate with limited resources.
Another aspect of the Sproudz business model is highlighted by Michael Nick: "We create solutions so that start-ups can find cost structures that enable the use of raw materials from Swiss agriculture." This statement highlights a key innovation aspect of the hub - the combination of local agriculture and food innovation. This approach can represent a significant competitive advantage, particularly for plant-based products where raw material costs and quality are decisive factors.
The focus on local value chains is particularly interesting. While many food start-ups work with global supply chains, Sproudz deliberately focuses on regional cycles. This is not only in line with current sustainability trends, but also reduces potential supply chain risks and creates trust among an increasingly origin-conscious customer base.
The hub's growth potential appears to be considerable: Sproudz is actively inviting other food businesses to become part of the network. Interested companies can get in touch via the website, whereupon a personal introductory meeting takes place. This low-threshold entry point indicates that Sproudz is in an active expansion phase and wants to continuously expand the ecosystem.
With its focused approach on plant-based foods, Sproudz is targeting a growing market. Studies show that the segment of plant-based alternatives to animal products is experiencing double-digit annual growth rates. At the same time, the barriers to entry for food start-ups in this area are often high: product development, scaling and market access require considerable resources. This is exactly where the Sproudz model comes in by reducing these barriers through collaboration and shared infrastructure.
The innovation potential of Sproudz lies not only in supporting individual start-ups, but also in systematically promoting an entire ecosystem for plant-based food innovation in Switzerland. By connecting different actors along the value chain - from agricultural producers to food innovators - Sproudz could become an important catalyst for the transformation of the food system.
Note: This article has been translated using a computer system without human intervention. LUMITOS offers these automatic translations to present a wider range of current news. Since this article has been translated with automatic translation, it is possible that it contains errors in vocabulary, syntax or grammar. The original article in German can be found here.
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