At the EHL Institute of Nutrition R&D, we collaborate across disciplines to turn scientific insight into culinary innovation. We explore cooking techniques, food processing, sustainable practices, and preservation methods, with deep expertise on precision temperature cooking and fermentation, always keeping taste at the heart of our work.
Discover a selection of our non-confidential projects, highlighting diverse applications, from food preservation to robotics and health-conscious gastronomy.
“Innobooster” with Yumame Foods
PoC | Consumer Preference Test | MVP | Market Potential Test
Yumame Foods creates minimally processed, nutritious, and local products using the innovative application of fungi, plant-based ingredients, and fermentation.
In a collaboration between Yumame and the Institute of Nutrition R&D, we enhanced and extended the product portfolio, enabled process scale-up, and validated the product/market fit with consumers. As a result, the product is now available in selected COOP stores.
This publication, co-authored by Patrick Ogheard, Cyrille Lecossois, and Adrien Demongeot from the EHL Institute of Nutrition R&D, alongside Alain Briquet, Jean-Michel Truchelut, and Bruno Goussault, presents the most comprehensive body of knowledge to date on cooking at precise temperatures (sous-vide technique).
The book combines historical context, scientific foundations, and practical culinary applications, offering unique insights into methods rarely documented elsewhere. It stands as a reference work for professionals seeking to master the balance between precision, safety, and taste in modern cooking.
As part of the EU-funded RoboFood project, EHL’s Institute of Nutrition R&D collaborated with EPFL and IIT to transform scientific innovation into edible experiences.
EHL contributed its expertise in food science and culinary arts to ensure the RoboCake was both technically advanced and gastronomically refined. The team developed edible chocolate batteries and animated gummy bear figures, integrating taste, texture, and movement without compromising safety or technique.
Presented at the Swiss Pavilion of Expo 2025 Osaka, the project achieved significant international visibility, reaching over 340 million people, featured in 140 media outlets across 30 countries, including CNN, Watson, Blick, Heise, Swissinfo, Asahi Shimbun, La Stampa, La Repubblica, MSN, and Yahoo.
The Institute has developed a patent-pending innovation that significantly improves food preservation without the use of artificial preservatives.
The invention consists of an edible product, such as Lyon sausage, wrapped in fermented dough and cooked at a low temperature (below 130°C) directly within its final packaging. This process enables natural pasteurization, extending shelf life from a few weeks to over five months while maintaining taste, texture, and microbiological safety. This eliminates the need for freezing and allows for post-packaging browning through high-temperature reheating.
Cooking in a sealed container also prevents contamination and preserves freshness, offering major advantages in logistics, consumer experience, and food quality.
Health Within a Sweet Treat With MAYbelesssugar
PoC
As part of the #MAYbelesssugar initiative, EHL’s Institute of Nutrition R&D supported the campaign by developing a dessert that rethinks indulgence with less sugar.
The team focused on creating a pastry that is both comforting and nutritionally balanced. The recipe reduces added sugar, incorporates vegetable proteins from beans, adds dietary fiber to slow sugar absorption, and replaces saturated fats like butter with olive oil. This approach demonstrates that health-conscious desserts can still offer full flavor and satisfaction.
Professional Culinary Shear with Felco
Co-development | Consumer Preference Test
The Professional Culinary Shear was developed through a unique collaboration between FELCO, the global leader in pruning shears, and the EHL Institute of Nutrition R&D.
The idea originated when Chef Patrick Ogheard welcomed a trainee into his kitchen who, instead of bringing culinary scissors, arrived with a rose pruning shear. Intrigued, the chef tested the tool and quickly recognized its potential for professional kitchen use. This led to a joint effort to design a shear specifically adapted to the needs of culinary professionals.
Taking into account the hygiene standards, precision, and handling required in food preparation, FELCO and EHL created a robust, ergonomic, and food-safe tool.
