Media release Igeho 2023

Igeho Rising Star 2023: Announcement of the six finalists

The following six founders and start-ups have qualified as finalists for the Igeho Rising Star supported by Transgourmet/Prodega: Field Food (Illnau), IRISgo (Horw), kooky (Zurich), Luya Foods (Bern), olanga (Brugg) and Simon & Josef (Giffers).

to the media release from 20.09.2023 (PDF, in German)

Out of more than 20 applications submitted by start-ups and founders, nine teams reached the public voting, as they convinced the Igeho team as well as the expert jury with their submissions. From 18 August to 18 September 2023, the Swiss hospitality community voted for the various ideas and innovations and thus chose three finalists. The expert jury itself also chose three finalists.

The jury selected three founders and start-ups for the finals

The 6-member expert jury selected three teams from the nine participants of the public voting, who will reach the final in November 2023 regardless of their ranking in the public voting (alphabetical order):

  • Field Food (Illnau): EggField - like eggs, but grown in a field

  • olanga (Brugg):, the B2B online platform for overproduction and non-standard products

  • Simon & Josef (Giffers): Personalised room service to enhance the guest experience

Chosen by the community

The Swiss hospitality community had the opportunity to vote for their favourites via the public voting (18.8. to 18.9.2023). The three teams with the most votes, which have not already been selected by the jury, also qualify for the final (alphabetical order):

  • IRISgo (Horw): The IRISgo cup – thermos cup revolution Swiss made

  • kooky (Zurich): Sustainable data platform & return infrastructure for circular economy and reusable solutions

  • Luya Foods (Bern): Juicy and versatile organic alternatives to meat made from soybean okara and chickpeas

The final at Igeho 2023

The six finalists will have the opportunity to present themselves throughout Igeho 2023 (18 to 22 November 2023) with a stand in the Innovation Area, share their ideas with the public during a 20-minute presentation on the Speakers Corner stage and present their projects to the expert jury and the public in 5-minute pitches on Wednesday afternoon (22.11.2023). Afterwards, the two winners will be chosen and awarded the jury prize and the audience prize. The winners of both categories will also receive prize money of CHF 2,500.

Below you will find detailed information about the six finalists in alphabetical order.

EggField - like eggs, but grown in a field

Field Food (Illnau)

Initial situation and challenge

As with other animal protein sources, there are high environmental costs and ethical issues associated with the production of eggs. Chickens are fed soya, which is associated with biodiversity and habitat loss and contributes to CO2 emissions in the countries of origin. Ethical concerns relate to the shredding of roosters and the culling of hens before moulting. As a large proportion of all eggs are used as an ingredient, the production conditions for egg ingredients are often exceptionally poor. Consumers are increasingly aware of these circumstances and are looking for alternatives without sacrificing enjoyment. 


EggField mimics the functions of chicken eggs without artificial substances. EggField is at least equal to egg in terms of foaming, binding, emulsification & gelling, has a neutral taste profile, higher microbiological resistance than egg ingredients & a lower risk of bacterial contamination.
With EggField, restaurateurs can create new plant-based, non-GMO products without allergens (hen's egg/soy), which is important for flexitarian diners.
In extraction, concentration and filtration processes, we produce a liquid component (EggField One) from pulses, which can be combined with a vegetable protein powder (EggField Plus).

Learn more:

The IRISgo cup – Thermos cup revolution Swiss made

IRISgo (Horw)

Initial situation and challenge

Disposable cups are a huge environmental problem, while conventional reusable cups do not offer the full drinking experience due to their small drinking opening and a lack of elegant design. In addition, many reusable cups are not leak-proof, and the composition of multiple parts often makes cleaning more tedious than it should be.
Consumption often rules out sustainability, but the IRISgo cups make it possible to combine the two. A sustainable lifestyle without having to sacrifice enjoyment and convenience. The thermal cup with innovative closure system is revolutionizing the drinkware market.


Combining sustainability with enjoyment.
With the Swiss Made IRISgo cup, we have developed a thermos cup that allows drinks to be enjoyed anywhere. The innovative closure system with a large drinking opening makes coffee to go a relaxed enjoyment experience and is no longer just a hecHc stop on the way to work. With just one twist, the IRISgo cup is sealed leak-proof and no longer has an annoying lid that also makes cleaning a breeze. Leak-proof and insulated (6h cold, 3h hot) with double-walled stainless steel, the IRISgo cups offer above all drinking enjoyment like from your favourite cup at home.

Learn more:

kooky - Sustainable data platform & return infrastructure for circular economy and reusable solutions

kooky (Zurich)

Initial situation and challenge

The price of single-use packaging is too low, leading to the perception that reusable options are always "too expensive" and inconvenient. It is essential for market participants to recognize the benefits and possibilities of reusable solutions, especially regarding sustainability, customer loyalty, and the potential for generating digitalized ESG reports. The "Pain Points" lie in the strong reliance on partner engagement, as consumers' choices are influenced by the options available. Additionally, cities need to acknowledge that adopting reusable options can significantly reduce waste volume in public waste bins.


The innovation of kooky is a neutral data platform that acts as a basic technological layer for the circular economy, allowing to manage circular transactions, items and functional units (such as boxes, points of sale, etc.) and to perform financial settlements.
The platform offers the possibility to transfer the deposit system to the 2Go and takeaway market by issuing reusable containers at the POS for a deposit fee and returning them to return boxes. Intuitive handling increases usage and the catering industry has no additional costs. System partners clean the cups and deliver them again.

Learn more:

Juicy and versatile organic alternatives to meat made from soybean okara and chickpeas 

Luya Foods (Bern)

Initial situation and challenge

More and more people are reducing their meat consumption for reasons of sustainability, health, or animal welfare and wish to have a diverse, balanced, and culinary convincing offering in gastronomy. In addition to traditional alternatives such as tofu, there are now primarily meat substitutes on the market that do not fully convince consumers and restaurateurs due to their long ingredient lists and highly processed manufacturing. There is a growing demand for versatile products based on natural ingredients that are minimally processed. 


Luya is revolutionizing the market with an alternative organic protein source made from okara (the pulp of soybean) and chickpeas. Through a traditional mushroom fermentation process, we produce new, high-quality organic protein sources. Luya is not a meat substitute, but it can be used just like meat, offering completely new culinary possibilities. It is juicy, delicious, and highly versatile. Due to the gentle processing and natural fermentation, Luya requires no additives. By utilizing organic okara, a by-product of tofu and soymilk production, we avoid the need for new cultivation areas and reduce CO2 emissions by an impressive 98% compared to beef. 

Learn more:

With our, the B2B online platform for overproduction and non-standard products, we help to effectively prevent food loss at source

olanga (Brugg)

Initial situation and challenge

Food worth 600 bn. USD is lost annually at or immediately after harvest (an important part of food waste), because overproduction and substandard products are often not used as food for humans, but are ploughed under, for example. This is also the case in Switzerland, where one third of food is lost on its way from the field to the plate. olanga wants to mediate these products, which are of impeccable nutritional quality, between producers and buyers and thus make an important contribution to avoiding food waste. The great difficulty is to change the existing processes of both producers and buyers.


We are committed to sustainable and efficient agriculture by developing innovative solutions to avoid food-waste and food-loss. Innovation in the field of food-waste (or resource efficiency in general) necessarily needs a combination of new technical solutions with behavioural changes. olanga offers a technical solution for reducing food-waste at source with the B2B online platform for brokering surplus and non-standard products. In parallel, we advise our clients on how to market their surplus with little effort. This generates additional income for them and reduces the burden on the environment.

Learn more:

Enhance the guest experience and save natural and financial resources in hotels by providing personalized room service

Simon & Josef (Giffers) 

Initial situation and challenge

Say goodbye to outdated red/green room signs. According to a recent study, over half of hotel guests desire the ability to customize housekeeping based on their individual needs. The era of standardized, protocol-driven room cleanings is over. Hanging the towel on the rack to keep it or tossing it on the floor for exchange only works 9 out of 10 times. 81% of travelers prefer a stay in a sustainable hotel, so it's time for a change. 


S&J transforms room cleaning into a digital, practical, and efficient guest experience. This innovative solution conserves natural resources like water, reduces cleaning costs, and reduces staff load. Starting from a 2-night stay, every guest can easily personalize or cancel room service via their smartphone. No new app, no additional tablet in the room, no complex hardware or software installation required. An individual QR code per room is presented on a small card, inviting the guest to request personalized room cleaning. 6 seconds to cancel and 15 seconds for personalized cleaning – that's all it takes to satisfy the guest's desires. 

Learn more:

Contact for the media

Alexander Daeppen, Marketing & Communications Manager Igeho, MCH Messe Basel
T +41 58 206 58 60,

Picture material and logo

Presentation of the start-ups at Igeho Congress 2022:

Igeho: International platform for the hotel, catering, take-away and care sectors

Igeho is regarded as the most important international platform for the hotel, catering, take-away and care sectors in Switzerland. As a live marketing platform, it offers the hospitality industry a comprehensive market overview, interesting networking opportunities and new impulses on the subject of hospitality. The broad spectrum of offerings is complemented by an exciting supporting programme on current trends and the most important topics in the hospitality industry. The next Igeho will be held at Messe Basel from 18 to 22 November 2023.

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MCH Group

The MCH Group, which has its base in Basel, is an internationally active experience marketing company with a broad network of services and an international range of experience marketing solutions. The Exhibitions & Events division stages around 170 guest events every year and organises 25 of its own events and exhibitions in Switzerland, including leading national platforms such as Swissbau, Igeho and Giardina. In addition, with Messe Basel, the Congress Center Basel and Messe Zürich, MCH operates the largest multifunctional event infrastructures in Switzerland in terms of space. The company employs over 800 permanent staff, around half of whom are based in Switzerland and the USA.

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