Behind the scenes at New Roots
From small production kitchen to leading manufacturer of plant-based dairy products: The success story of New Roots, the winner of the Green Business Award 2024, impressed the Impact Circle members during their exclusive visit on Tuesday. The tour of the state-of-the-art production facility in Oberdiessbach showed how the company combines traditional craftsmanship with innovation and establishes regional value chains in the process.
Organic lupins as a raw material of the future
The highlight of the visit was the exclusive tasting of the new lupin-based products. These innovations mark a significant milestone in the company’s sustainability strategy, which is gradually switching from imported cashew nuts to organic lupins from Switzerland and Germany.
“Our commitment to sustainability encompasses the entire supply chain,” explained Freddy Hunziker, co-founder of New Roots. “Our partnerships with farmers in Switzerland and nearby countries allow us to create a regional ecosystem and promote sustainable value creation.”
Strengthening regional agricultural partnerships
The tour illustrated how New Roots pursues a holistic approach to sustainability through cooperation with local and regional farmers:
🌱 Building a Central European value chain from field to fork
🌱 Promotion of organic farming methods
🌱 Investment in agricultural innovation
🌱 Strengthening regional economic cycles
One particular advantage of lupin technology became clear during the tour of the plant: the processing of lupin milk does not require any special infrastructure, but can be processed into cheese alternatives using conventional dairy equipment. This compatibility opens up interesting prospects for potential collaborations with traditional cheese dairies in the region.
Innovative taste experience
After the factory tour, the Impact Circle members enjoyed an extensive tasting of the established products and new lupine-based creations. The feedback was consistently positive – the quality and authentic taste profile of the cheese alternatives were particularly impressive.
“These innovations combine traditional craftsmanship with pioneering plant-based processes,” commented Manuel Linder, President of the Impact Gstaad Board of Directors. “They embody exactly the kind of entrepreneurial thinking that the Green Business Award recognizes.”
Forward-looking production
The 4000m² production facility in Oberdiessbach operates entirely without fossil fuels and uses hydropower in a continuous energy cycle – further proof of the company’s consistent commitment to sustainability.
Impact Gstaad supports visionaries like New Roots who demonstrate how innovation and sustainability can have a positive impact on society and the environment – locally and globally.
