The 7th edition of the annual SET100 List showcases the 100 most the most promising energy startups of 2023 that were selected from +400 submissions from 63 countries. Three Swiss startups made it to the list. SmartHelio provides an analytics platform for real-time fault detection. Urban Sympheny, founded in 2020 as a spinoff of the Urban Energy Systems Laboratory at Empa, offers cloud-based software to support the planning of renewable energy systems for buildings, hubs, districts and cities. Zurich Soft Robotics, with its product Solskin provides the world’s first adaptive photovoltaric facade system that combines shading and energy generation.
Foodtech 500 ranks xfarm, Yamo, Agrinorm
Organised by Forward Fooding, the Foodtech 500 list of international AgriFoodTech startup and scaleup companies at the intersection between food, technology and sustainability. Each selected startup is evaluated and ranked based on the points scored in three individual scores (business size, digital footprint and sustainability score). The company’s score out of 300 determines its ranked position on the overall list. From Switzerland are three foodtech companies: xFarm (241.65), a provider of innovative tools to support farmers and stakeholders in the management of their businesses; Yamo (237.58) which develops healthy baby food and Agrinorm (75.18), a provider of software-as-a-Solution for data-driven management of fresh produce trade.
JP Morgan Cleantech Stars supports TVP Solar
TVP SOLAR SA with its unique high vacuum flat collector with a yield of more than 500 kWh/m2/yr, even in low irradiance conditions, has impressed the jury of the JP Morgan Clean Tech Stars conference in London. Its solution will provide clean heat to substitute gas and liquid fuels in industrial applications. The startup will finance and facilitate the startup along with 15 other selected companies to advance their development.
Nectariss secures a Field Catalyst Grant
Nectariss has developed the Nectariss Method, a patent-backed fermentation technology that enables the generation of food with new natural flavors. Using the Field Catalyst Grant by The Good Food Institute, the startup will address flavour limitations of current seafood alternatives. As part of the 2-year project led by Richard Splivallo, the Nectaris team will explore new frontiers in precision fermentation with filamentous fungi and algae to mimic specific seafood flavours. The project should increase consumer acceptance of seafood alternatives while alleviating environmental pressure on the oceans.