BTC Mission Magazine English

SWISS HEALTH & NUTRITION
MISSION MAGAZINE
Founded with
a powerful vision.
As a member of innovation networks, I work on new,
sustainable food sources that take the entire cycle of a
food item or a raw material into account. Together, we
research raw materials that are good for humans and can
be gently cultivated or that make a valuable addition to
biodiversity. We also make sure that short transportation
routes are guaranteed. Additionally, we aim at packaging
foods as environmentally friendly as possible. Accordingly,
we have developed our home compostable and food-safe
stand-up bag, which we have made available to other small
businesses as well as larger enterprises.
Sven Altorfer – Founder, CEO, Food Inventor
As the developer and manufacturer of BE THE CHANGE
products, I combine my personal and profession passion –
I innovate, formulate, create, and enjoy.
I manufacture effective and healthy products according
to the laws of the biochemical processes of our body,
i.e. in accordance with nutritional science, whenever
possible with raw materials from Switzerland and from
organic farming. I am guided by what nature provides
and manufacture with minimal processing in order to
protect and preserve all the nutrients. I completely abstain
from artificial preservatives and carefully choose each
ingredient.
The rising demand for food due to the growing population
of the earth as well as the issue of (plastic) waste pose
considerable obstacles for us. For this reason, I am
strongly involved in the production of raw materials,
including the production of protein concentrates and
isolates. In doing so, a central concern of mine is also the
research and production of additional food sources that
are biochemically sensible for humans. Thus, among other
things, I am seeking healthy and natural alternatives to
sweeteners and sugar.
«Today, I am convinced that
anything that enters my body
should provide me with added
value and superior nourishment»
The quality of my products is the result of decades of
experience that I have gathered both in my professional
life, having worked with nutrition and food since my youth,
as well as with my own health and in sports. I began my
professional journey with an apprenticeship to become
a chef, followed by the school of hotel management,
additional education and training in various food sectors,
food technology, the wine industry, and as the CEO of
different companies. Another milestone in my life has
been my medical history. I experienced what is means
to care of your own body. The years that followed were
groundbreaking, and my life ultimately took a positive turn
with renewed physical health and athletic performances as
an Ironman champion. Today, I am convinced that anything
that enters my body should provide me with added value
and superior nourishment Eating, being healthy, engaging
in sports – food is far more to me than just a necessity:
Food can be gastronomical, pleasurable, and – in the best
case – it can offer a full sensory experience.
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