Food, Reprogrammed: How Biology Is Reshaping the Future of Food Production

Highlights from Branchfood's two-part webinar series with Business Location Switzerland exploring the innovations, infrastructure, and partnerships shaping the future of food biomanufacturing.

The way we produce food is changing. Advances in biotechnology are opening new possibilities for how we grow, manufacture, and source the ingredients that make up our food system. From cultivated meat and fermentation-derived proteins to natural colors, specialty fats, and plant cell culture, emerging technologies are creating opportunities to produce food in entirely new ways.

But developing a breakthrough technology is only the beginning. Bringing these innovations to market requires more than scientific progress. It takes manufacturing infrastructure, investment, regulatory expertise, industry partnerships, and ultimately, products that meet the needs of consumers.

To explore these opportunities and challenges, Branchfood partnered with Business Location Switzerland to host Food, Reprogrammed: Cell Agriculture & the New Era of Biomanufacturing, a two-part virtual series held on October 21 and November 4, 2026. Moderated by Elizabeth Crawford of FoodNavigator-USA, the conversations brought together entrepreneurs, scientists, manufacturing experts, and industry leaders to discuss how biotechnology is transforming food production and what it will take for these innovations to reach commercial scale.

Across both sessions, one message became clear: the future of food biomanufacturing will be shaped not only by what's possible in the lab, but by our ability to connect emerging technologies with the resources, expertise, and market opportunities needed to bring them to life.

Session 1: Biology as the New Food Factory

Our first session explored how companies are using biological production platforms to rethink how food and ingredients are made. We were joined by Didier Toubia, Co-Founder & CEO of Aleph Farms; Luciano Bueno, Founder & CEO of GALY; Ricky Cassini, Co-Founder & CEO of Michroma; and Frédéric Destaillats, VP of Strategic Development at Checkerspot. Each company represents a different approach to biomanufacturing, illustrating just how diverse the applications of these technologies have become.

Aleph Farms is advancing cultivated meat production using animal cells, while GALY is developing plant cell culture technologies to produce agricultural materials such as cotton and cocoa. Michroma is leveraging fungal fermentation to create natural food colors, and Checkerspot is using microalgae to develop specialty fats and oils with unique functional properties. While their technologies differ, all four companies are working to address important challenges facing conventional food and agricultural supply chains, including resource constraints, ingredient availability, price volatility, and the growing demand for more sustainable and functional products.

An important theme throughout the discussion was that these technologies are not necessarily intended to replace traditional agriculture. Instead, they offer new ways to complement existing production systems, diversify ingredient sourcing, and create greater resilience across the food supply chain. As companies navigate changing environmental conditions, supply disruptions, and evolving consumer preferences, having more ways to produce essential food ingredients could become an increasingly valuable competitive advantage.

The panel also explored the very different commercialization pathways these technologies face. Producing a specialty ingredient used in small quantities presents a different economic opportunity than producing a commodity food product that must compete on price at significant volumes. Regulatory requirements, manufacturing costs, and customer adoption also vary considerably depending on the technology and application. For emerging companies, identifying where their technology can deliver the greatest value is an important part of building a sustainable business.

Another encouraging takeaway was the growing emphasis on practical commercialization strategies. Rather than pursuing large-scale manufacturing independently, companies are increasingly exploring partnerships, licensing agreements, and asset-light business models that allow them to focus resources on technology development and customer relationships. These approaches reflect an industry that is becoming more disciplined about capital efficiency, market readiness, and the partnerships needed to achieve meaningful growth.

Session 2: From Breakthrough to Scale — Building the Biomanufacturing Ecosystem

Our second session focused on what happens after the science works. We brought together Erika Georget of The Cultured Hub; Mark Warner of Warner Industrial Advisors; Ryan Sylvia of EdiMembre; and Clemens Ruettimann of Food Hub Wädenswil to explore the infrastructure, investment, and commercial partnerships needed to bring food biotechnology innovations from the lab to the marketplace.

One of the biggest challenges facing the sector is the gap between demonstrating a technology at a small scale and producing it reliably and economically at commercial volumes. Scaling a biological process involves far more than increasing production capacity. Companies must optimize manufacturing processes, manage contamination risks, improve efficiency, and develop cost structures that make sense for the food industry. Infrastructure designed for pharmaceutical applications, for example, may offer technical capabilities but often comes with costs that are difficult to justify for food production.

This creates a significant opportunity for shared manufacturing infrastructure and specialized commercialization support. Organizations like The Cultured Hub are helping companies access pilot-scale facilities, technical expertise, and resources that would otherwise require substantial upfront investment. These capabilities allow startups to test and improve their processes, generate valuable production data, and better understand what it will take to scale before committing to their own facilities.

The discussion also highlighted how companies are adapting their business models to build commercial traction while continuing to advance their technologies. EdiMembre, for example, is exploring food applications that can reach customers through existing manufacturing and distribution channels, demonstrating how emerging technologies can create value in nearer-term markets while supporting longer-term innovation goals. These types of strategies can help companies generate revenue, establish commercial relationships, and reduce risk as they grow.

Financing remains another major hurdle. Building industrial-scale biomanufacturing capacity requires significant capital, yet securing investment or debt financing can be challenging without demonstrated customer demand. At the same time, established food companies may be hesitant to make long-term purchasing commitments to technologies that have not yet reached commercial scale. Closing this gap will require stronger collaboration among startups, manufacturers, investors, corporate partners, and public-sector organizations to develop financing structures and partnerships that support the industry's growth.

And while much of the conversation focused on technology and infrastructure, the panel reinforced an essential point: successful food innovation ultimately comes down to delivering value to customers and consumers. New production methods may offer compelling sustainability, supply chain, or nutritional benefits, but products must also meet expectations for taste, quality, price, and availability. For the companies developing these technologies, understanding customer needs and designing solutions around real market opportunities will be just as important as advancing the science.

Connecting Innovation with Commercial Opportunity

What stood out across both conversations was the tremendous opportunity to bring new capabilities into the food system, alongside the importance of building the right ecosystem to support their development.

Biomanufacturing offers exciting possibilities for strengthening supply chains, creating new ingredient functionalities, and developing more flexible approaches to food production. But realizing that potential will require collaboration across disciplines and industries. Startups need access to manufacturing expertise and infrastructure. Established food companies need opportunities to evaluate and integrate emerging technologies. Investors need clear pathways to commercial returns, and researchers need industry partners who can help translate scientific advances into products and applications with real market demand.

These connections are especially important as the industry moves beyond early-stage experimentation and toward commercialization. The companies that succeed will likely be those that can combine strong technical capabilities with thoughtful business models, strategic partnerships, and a deep understanding of the markets they serve.

This is also where international collaboration can play a valuable role. Switzerland has developed a strong innovation ecosystem at the intersection of biotechnology, food science, advanced manufacturing, and research. With a network of universities, established food companies, specialized infrastructure providers, and emerging startups, the country offers opportunities for businesses looking to access new expertise, partnerships, and markets. Through our collaboration with Business Location Switzerland, we were excited to introduce these resources and connections to a broader community of food innovators.

At Branchfood, we believe advancing the food industry requires bringing together people with different perspectives, capabilities, and experiences. Whether through industry conversations, strategic partnerships, or connections between startups and established organizations, our goal is to help promising ideas find the support and opportunities they need to grow.

The discussions throughout Food, Reprogrammed reinforced why this work matters. The scientific progress taking place across cell agriculture and food biomanufacturing is exciting, but equally important is the work happening to build the businesses, infrastructure, and relationships that will allow these technologies to make a meaningful impact.

We're grateful to Business Location Switzerland for partnering with us on this series, to Elizabeth Crawford for moderating both conversations, and to our panelists for sharing their insights and experiences. We look forward to continuing these conversations and supporting the people and companies shaping the next generation of food innovation.

Watch the Recordings

Session 1: Biology as the New Food Factory
October 21, 2026
Featuring Aleph Farms, GALY, Michroma, and Checkerspot.
Recording here: https://www.youtube.com/watch?v=ZnXGImhktjk&t=3s

Session 2: From Breakthrough to Scale — Building the Biomanufacturing Ecosystem
November 4, 2026
Featuring The Cultured Hub, Warner Industrial Advisors, EdiMembre, and Food Hub Wädenswil.
Recording here: https://www.youtube.com/watch?v=bv55_iCs1jE&t=520s

Interested in learning more? Explore Branchfood's work connecting food innovators, industry leaders, and strategic partners at www.branchfood.com. Companies interested in exploring business development, partnerships, or expansion opportunities in Switzerland can connect with Business Location Switzerland at milo@businesslocation.swiss.