Cultured Hub opens to accelerate cultured dairy, sustainable food production

SWITZERLAND – The Cultured Hub, a collaborative venture by Swiss giants Givaudan, Migros, and Bühler, has officially launched in Kemptthal, Switzerland, offering a transformative platform to accelerate cultured dairy production in Europe.

The Hub brings advanced technologies and infrastructure that enable start-ups and companies to develop dairy alternatives through cellular agriculture, a shift that could enhance the future of dairy by addressing sustainability and production challenges.

With its state-of-the-art facilities, The Cultured Hub provides companies with the tools to develop and scale products such as cultured milk, cheese, and dairy proteins without the environmental strain of traditional dairy farming.

According to industry leaders, this marks a significant milestone in bridging the gap between innovation and market-ready solutions.

Yannick Gaechter, CEO of The Cultured Hub, described the facility as a game-changer for sustainable food systems.

“The launch of The Cultured Hub is a pivotal moment in the global push for sustainable food production. We are enabling start-ups to scale up without heavy capital investment, offering a platform to deliver innovative solutions that improve the global food system.”

Dairy products derived from cellular agriculture, which involve precision fermentation and cell culture technologies, offer a compelling alternative to conventional milk production.

As environmental pressures mount on the global dairy industry, cultured dairy provides a path to reducing greenhouse gas emissions, land use, and water consumption while maintaining nutritional and sensory profiles similar to traditional dairy.

The Cultured Hub is strategically positioned to address the scaling challenges faced by companies innovating in cultured dairy.

From small-scale experiments to 1,000-liter pilot operations, the Hub provides the necessary infrastructure to validate processes, improve efficiency, and deliver high-quality products to market.

Ian Roberts, Bühler Group’s chief technology officer, emphasized this advantage, stating, “The Cultured Hub is designed to bridge the scale-up gap, allowing companies to focus on innovation while protecting their intellectual property and equity.”

Fabio Campanile, global head of Science & Technology Taste & Wellbeing at Givaudan, highlighted the opportunity to revolutionize taste and nutrition in cultured dairy.

“As a global leader in flavors and nutritional solutions, we are committed to unlocking new opportunities in cellular agriculture and co-creating dairy products that align with consumer demand for healthier, more sustainable options.”

Matthew Robin, CEO of Elsa Group at Migros Industries, stressed the importance of this innovation for consumers.

“As Switzerland’s largest retailer, Migros is dedicated to providing choice. Cultured dairy products offer sustainable alternatives while delivering the quality and taste consumers expect.”

The Cultured Hub’s focus on dairy production comes at a time when demand for sustainable food solutions is growing.

By supporting the development of scalable processes and reducing entry barriers for businesses, the Hub ensures that innovative cultured dairy products can reach markets faster and more affordably.