Coop confirms its position as a pioneer in sustainability with the launch of Nice to Save Food, the first private label in Switzerland dedicated to the valorization of food by-products. This innovative initiative transforms often overlooked ingredients into tasty, high-quality products, contributing to the reduction of waste and the promotion of more sustainable nutrition.
The brand focuses on raw materials derived from food production processes, such as okara (a by-product of soy processing) and oat bran. These ingredients, rich in nutrients and flavor, can be used in many culinary preparations. The first product in the range will be organic okara, which will be followed by other innovations such as chocolate Milky & Dark Fusion, made with waste from cocoa processing.
For the launch, Coop has recently proposed a vegan bolognese made from brewer's dregs in its restaurants, demonstrating how by-products can be transformed into delicious dishes. The project was developed in collaboration with Betty Bossi, a company expert in gastronomic innovation and sustainability. Thanks to this partnership, Coop is able to create products that combine taste and respect for the environment.
