Mission & requirements
Give by-products a starring role!
You are to develop a product innovation out of by-products of Swiss poultry and submit the product description or product specification of your prototype on this page.
If you convince us, you will present your idea in the finale on November 13th 2019.
This is your task:
At least one of the following by-products must be used: poultry wing tips without feathers, poultry skin, or ground bones (Beehive). These will be made available by Swiss Nutrivalor AG.
Wherever possible you are to use fresh and natural Swiss products; industrial flavour enhancers and artificial food colouring are to be done without!
Your prototype must be producible using conventional technologies and production processes in compliance with food legislation guidelines.
Your innovation is an end product, a semi-finished product for the preparation of a foodstuff, or an additive or ingredient of a foodstuff.
The innovation fever has gripped you and you want to join in?
Then download the detailed competition guidelines first.
To allow you to get on with your product innovation, Swiss Nutrivalor AG will make available the base products you require. To order, make use of the order form below. You will find the data sheets with detailed information on the three base products in the order form or in the appendix to the competition guidelines.
The Savoir-Faire Innovation Competition is divided into two parts: the written part with the submission of the product specification, and a pitch of the product idea on the day of the finale! The finalists will be selected in the intervening time.
An overview of the essential information:
Submission of the idea
by 21 October 2019
Registration with personal information, the product specification, and a photo of your prototype.
Selection of the finalists
on 31 October 2019
By 31 October three finalists will be selected from all the submitted ideas.
You will be notified by email as to whether you are included.
Finale with Pitch
on 13 November 2019
The three finalists will present their innovation and the production process in the auditorium of the PROGR in Berne. The jury will announce the 1st-3rd place winners. The winners will be honoured immediately following the announcement and the prizes handed over.
The event is open to the public (registration required).
You want to join in? Then download the detailed competition guidelines first:
Attractive prizes, sponsored by Swiss Nutrivalor AG, await all finalists of the Savoir-Faire Innovation Competition:
CHF 3'000 in cash
CHF 2'000 in cash
CHF 1'000 in cash
register your product innovation!
Submit your registration online for the Savoir-Faire Innovation Competition
here by 21 October 2019.
Please note that after submission you cannot edit your registration anymore. Read through the checklist carefully and collect all your information before you begin with the registration process!
To be able to evaluate your product innovation we require a detailed product specification. For this please use our specification form and upload it together with the other documents.
By-products of meat processing are valuable resources. By using existing resources responsibly, a contribution can be made to a sustainable industry, the value of raw materials maximised, and disposal costs lowered.
The goals of product innovation are:
The valorisation of raw materials and by-products in the food industry
Discovering innovations for new sales markets and specific customer segments
Seizing on and responding to current food trends (e.g. health, fitness, sport)
Examples of exciting product innovations from other areas of food, contributing to a integral utilisation of food:
Our jury is comprised of professionals from the meat industry, trade and education, as well as representatives of our sponsor.
Member of the Management, Marketing & Sales, frigemo Handelsgruppe
Michael combines gastronomy with market know-how! After an apprenticeship as chef, Michael remained true to gastronomy and became operations assistant. Parallel to work he continued to train at hotel vocational college, and subsequently matriculated and did a course of study in business management. Aside from that he worked in the accounting department of an international hotel and later at a bank. Six years ago he found his way back to the food industry and has since been promoting market and sustainability topics at the largest fresh food supplier in the gastronomy industry.
Member of the Management, Centravo AG
Roger stands for innovation in the Swiss food industry. He completed a course of study in business management, with major in marketing and foreign trade, and worked for many years in the areas of marketing, international business development, and key account management. In 2011 Roger began his career in the Swiss meat industry as assistant to the CEO of Centravo AG, and looked after various projects. Today, Roger directs Swiss Feedvalor AG and is in charge of the realisation of the new foodstuff processing centre project in Lyss.
Head of Sustainability, Proviande
Werner stands for concentrated expertise in meat! He originally completed an apprenticeship as butcher, followed by a qualification as master butcher. After more than 15 years in the original profession, Werner continued to study in the areas of business management, sustainability and agriculture. Parallel to this there were various jobs along the value chain for meat. Today Werner is Head of Sustainability at Proviande and responsible for the Savoir-Faire project.
Managing Director, Swiss Nutrivalor AG
Wolfgang combines knowledge of the meat industry with the technological knowledge of the processing of by-products. After completing his apprenticeship as a butcher, Wolfang continued his education as a master butcher, followed by a degree in food technology. After he was jointly responsible for the opening of various new subsidiaries at Lidl Germany, he started his career in Switzerland at Marti Fleisch AG as operations manager and later as managing director at Marti Protein AG. Today, Wolfgang is Managing Director of Swiss Nutrivalor AG and Centee AG and Head of Petfood at Centravo AG.
Lecturer for Innovation Management and Food Sensor Technology, Bern University of Applied Sciences - HAFL
With his deep innovation knowledge, Patrick knows what a good product innovation is. After graduating with a degree in food engineering from the Swiss Federal Institute of Technology (ETH), he worked in various professional fields in the food industry, including Head of R+D at Mövenpick Fine Foods Ltd, Head of R+D and Quality Management at Mövenpick Ice Cream and Head of R&D/Quality Management at Wernli, as well as a member of the Executive Board. After various further training courses in business administration and management as well as didactics, a CAS in innovation and change management and a CAS in service marketing, he has been a lecturer at the HAFL and co-president of the HAFL innovation manufactory since 2009.
As comprehensive service provider for the Swiss meat industry the CENTRAVO subsidiary Swiss Nutrivalor AG acts as central international marketer of meat specialties.
Proviande is the industry organisation of the Swiss meat industry, and takes the legal form of a cooperative. As industry association Proviande unites producers, livestock traders, processors of slaughtered livestock, meat and slaughter by-products, as well as the retail trade, importers and exporters all under one roof.
Foodways is a multidisciplinary team of experts, movers, and creative heads. Together with our customers and partners we are working on bringing about a transformation into a sustainable food industry. To do this we develop solutions with a practical orientation, forge links between different stakeholders, and implement measures with innovative approaches.
about the savoir-faire project
Savoir-Faire is a multi-year project by Proviande. The project aims for complete utilisation of slaughtered livestock, with the goal of assisting the meat value chain with ideas fit for the future, and actively shaping the discussion on sustainable nutrition. Holistic consumption of meat offers a variety of benefits – for industry members and consumers alike.