IG Zöliakie der Deutschen Schweiz

What IG Zöliakie der Deutschen Schweiz does

IG Zöliakie der Deutschen Schweiz is a Swiss non-profit patient organization (gemeinnütziger Verein) headquartered in Sursee that advocates for and serves people with celiac disease or Dermatitis herpetiformis Duhring in German-speaking Switzerland. Founded in the 1970s as a parents' self-help group and now operating with a staff of approximately 7 and a member base exceeding 5,000, the organization delivers information, peer support, and practical resources across all age groups — including dedicated programs for children (Zölikids), teens (Zöliteens), young adults (Zöli-Youth, Zöli-Young-Youth), and seniors — through regional groups across the region, the BeUnity community app, the ZöliLounge video-chat series, summer camps, webinars, and the SENZA member magazine (print and online).

The organization's core offerings sit on three pillars: (1) education and content, including the "Des Gluten zu viel" podcast (hosted by Co-President Tina Toggenburger and psychologist Ronia Schiftan, produced by Podcastschmiede), explanatory videos, multilingual brochures, and a portfolio of gluten-free cooking and baking courses delivered through partners Barbara Steffen, Helene Roth, Regula Klinger-Graf/Beat Styger, Krümelwerkstatt, Mario Mäusli, and Migros Klubschule; (2) certification, via the registered Glutenfrei-Symbol trademark for products and the joint Glutenfrei-Label with Guide Celiac for artisanal producers and HoReCa establishments, both backed by annual audits; and (3) advocacy, including membership in AOECS (Association of European Coeliac Societies), partnerships with the Schweizerisches Zöliakie Zentrum Zürich on research studies, and policy engagement on insurance coverage of gluten-free diets. There is no proprietary technology platform; the digital stack is a website, online shop, member portal, and the BeUnity community app.

The business model is a hybrid non-profit funding structure. Primary revenue comes from recurring individual membership fees (CHF 80/year standard, CHF 40/year for students and apprentices up to age 30, hardship-tier memberships available), supplemented by collective B2B memberships for hotels/restaurants/catering, retail, and artisanal producers (CHF 150/year), course and event fees, merchandise and publication sales through shop.zoeliakie.ch, advertising placements in SENZA, donations, and proceeds from the Migros "Support my Camp" campaign. The organization is not tax-exempt in Canton Lucerne and therefore does not issue tax-deductible receipts.

Name

IG Zöliakie der Deutschen Schweiz

Legal name

IG Zöliakie der Deutschen Schweiz

Website

https://zoeliakie.ch

Company type

Private

Operating status

Operating

Headcount range

1–10 employees

Ownership category

akta.pro rank

Product category

Patient Advocacy Services

NAICS

Social Assistance (624)

SIC

Services-Misc Health & Allied Services, Nec (8090)

akta.pro primary industry

Gluten-Free & Allergen-Free Certification Services (AFALAMAH)

akta.pro secondary industry

Label Artwork/Regulatory Review & Compliance Consulting (FDA/USDA/EFSA; format, allergens, QUID) (AFALAHAL)

Keywords

• Celiac patient support
• Gluten-free certification
• Patient advocacy services
• Nonprofit health association
• Food intolerance education

Headquarters

HQ city

Sursee

HQ country

Switzerland

HQ region

Europe

Offices1 record

Markets served

GTM type

B2B and B2C

Offering type

Services

Cost components

Personnel, Operations, Marketing or Sales, Others, Technology or R&D

Revenue model

1. Membership Fees: Annual membership fees from individual members (CHF 80 per year) and reduced fees for students/apprentices (CHF 40 per year). Collective memberships for businesses (HoReCa CHF 150 per year). These fees fund the organization's operations, advocacy, information services, and member support programs.
2. Course and Event Fees: Revenue from cooking courses, baking courses, and other events. Courses are offered in collaboration with partners like Barbara Steffen, Helene Roth, and Migros Klubschule. Participants book through the online shop.
3. Sales of Publications and Merchandise: Sale of the member magazine SENZA, educational brochures, merchandise (stickers, patches), and the board game 'Lasst uns feiern!' through the online shop.
4. Sponsorships and Advertising: The organization receives advertising and sponsorship placements in the SENZA magazine from companies in the gluten-free food industry.

Pricing tiers

Go-to-market motion1 record

Distribution channels6 records

Marketing channels12 records

Core offering

IG Zöliakie der Deutschen Schweiz is a nonprofit patient organization that supports individuals with celiac disease and Dermatitis herpetiformis Duhring in German-speaking Switzerland. It provides membership-based services including a biannual SENZA member magazine, regional peer support groups, youth programs (Zölikids, Zöli-Teens, Zöli-Youth), cooking and baking courses, advisory support, and certified product/restaurant labeling (Glutenfrei-Symbol and Glutenfrei-Label). It also certifies artisanal businesses and food-service operators, advocates for celiac patients in Swiss policy, and participates in international research through AOECS.

Product overview

IG Zöliakie der Deutschen Schweiz is a nonprofit patient organization (gemeinnütziger Verein) with over 5,000 members offering a portfolio of educational resources, community programs, and certification services centered on celiac disease awareness and gluten-free living. The core offerings include the Glutenfrei-Symbol certification brand for identifying certified gluten-free products in Switzerland, the Glutenfrei-Label for artisanal businesses, and the SENZA member magazine (print and online). Community-focused programs include Zölikids, Zöli-Teens, Zöli-Youth, and Zöli-Young-Youth platforms for different age groups, regional groups across German-speaking Switzerland, and the ZöliLounge online video chat format. Educational content includes Erklärvideos (explanatory videos), the 'Des Gluten zu viel' podcast, and various gluten-free cooking and baking courses. Additional services include the Gastro-Verzeichnis restaurant directory, publications like the 'Zöliakie - Was ich dazu wissen muss' brochure, the Guide Celiac online restaurant guide partnership, and an online shop for merchandise and event registration.

Differentiator

Problem solved

Functional benefit

Brands

• SENZA: The organization's members' magazine published twice a year with practical information about celiac disease and gluten-free nutrition.
• Zölikids
• Zöli-Youth
• Zöli-Teens
• Glutenfrei-Symbol
• Glutenfrei-Label
• Des Gluten zu viel

Products and services

• Standard Individual Membership Annual individual membership subscription (CHF 80 per year) for people with celiac disease / Dermatitis herpetiformis Duhring and their families. Includes the SENZA member magazine (2x/year print plus 2x/year online), event invitations, regional group access, youth programs (Zölikids, Zöli-Youth), restaurant lists, travel tips, password-protected member area access, BeUnity community app access, advisory board support, and free informational materials.
• Reduced Membership (Hardship) Annual reduced membership subscription available for families and individuals regardless of financial situation. Conditions apply — interested members contact the IG Zöliakie office for details.
• Collective Membership - Hotel, Restaurant, Catering (HoReCa) Annual B2B collective membership (CHF 150 per year) for hotels, restaurants, and catering businesses. Includes reduced advertising rates, social media presence, event invitations, training and consulting support, and Glutenfrei-Label certification.
• Collective Membership - Retail Annual B2B collective membership for retail businesses (supermarkets, health food stores, specialty shops) carrying gluten-free products. Includes reduced advertising rates, Glutenfrei-Label certification, and staff training support.
• Collective Membership - Artisanal Producers Annual B2B collective membership for artisanal food production businesses (e.g., gluten-free bakeries). Includes Glutenfrei-Label certification with required annual external audit and promotional support.
• Glutenfrei-Symbol Certification Licensed trademark program that certifies gluten-free consumer products in Switzerland. The crossed-out ear of wheat in a circle is registered by IG Zöliakie; products bearing the symbol have been officially tested and approved for safety for celiac sufferers. Licensed to manufacturers and producers for use on certified gluten-free packaged goods.
• Glutenfrei-Label Certification Audited certification label jointly developed by IG Zöliakie and Guide Celiac for artisanal businesses producing gluten-free products. Businesses holding the label undergo annual external audits focused on gluten-free production practices and food safety compliance. Used by HoReCa, retail, and artisanal producer collective members.
• SENZA Member Magazine Biannual printed member magazine featuring practical information on gluten-free nutrition, product trends, travel and restaurant tips, recipes, medical information, interviews, regional group news and events, and updates on IG Zöliakie's work. Included with individual and B2B membership; SENZA online is published twice yearly alongside the printed edition.
• Zölikids Youth Camps and Platform Platform for children and teenagers with celiac disease, including the annual Zölikids summer camp (Zöli-Lager) and activities for kids. Over 120 children and youth participate annually, providing a unique supportive, gluten-free environment to connect with peers. Camp fees booked through the online shop.
• Zöli-Teens Program Platform specifically designed for teenagers with celiac disease, including teen camp activities and peer support resources tailored to the teenage age group.
• Zöli-Youth Program Program for young adults with celiac disease, offering events, meetups, and support for those aged approximately 15-25 navigating school, university, work, and social life with the condition.
• Zöli-Young-Youth Program Program for adolescents and young adults between 15-20 years old, providing space for exchange, mutual understanding, and real connections to combat isolation and build confidence in managing celiac disease.
• Gluten-Free Cooking and Baking Courses Practical gluten-free cooking and baking courses offered through partner instructors Barbara Steffen (Hünibach and Zürich), Helene Roth (fire/outdoor courses near Bern), Regula Klinger-Graf and Beat Styger, Krümelwerkstatt (organic cooking in Weggis), Mario Mäusli / Greeny Food GmbH (small-group courses in Birmensdorf), and Migros Klubschule. Course topics include bread, yeast dough, puff pastry, carnival/Easter, street food, dark rustic bread, Christmas baking, and outdoor fire cooking. Booked through the online shop with member discounts.
• Gastro-Verzeichnis (Restaurant Directory) Restaurant and hotel listing available in the password-protected member area, featuring establishments from the official IG Zöliakie gastronomy list that offer gluten-free menus. Available to members as a benefit of the individual and collective memberships.
• Lasst uns feiern! Board Game Educational board game on celiac and gluten-free living, available for CHF 15 to IGZ members and CHF 25 to non-members through the online shop. Free copies are provided to educational and care institutions.
• ZöliLounge Online Community Format Online video chat format for members to connect from home, exchange experiences, ask questions, share tips, and be part of a supportive community. Operates through the BeUnity community app and is included as part of membership.

Named customers1 record

Segments8 records

Ideal customer profiles3 records

Technology focussed No

API detail

Has API

No

API docs

API detail

Core technology

AI maturity

App detail

Partnerships

13 partnerships are on record, tiered core and minor.

• Guide CeliaccoreStrategic or Co-development PartnerGuide Celiac is the organization's key B2B partner for restaurant and hospitality certification. They manage the Glutenfrei-Label certification program, provide training and consulting for hospitality businesses, and serve as an information resource for members seeking safe dining options. Guide Celiac also helps IG Zöliakie members with questions and referrals.
• AOECS (Association of European Coeliac Societies)coreStrategic or Co-development PartnerIG Zöliakie is affiliated with AOECS, the European umbrella organization for celiac societies. Through this membership, the organization participates in international advocacy, research collaboration, and information sharing. The organization also participates in AOECS initiatives like the Central Emergency Fund for celiac patients in crisis situations.
• PodcastschmiedeminorGTM or Marketing PartnerPodcastschmiede produces the organization's podcast 'Des Gluten zu viel' in collaboration with IG Zöliakie. The production company brings professional audio production expertise to create engaging content about celiac disease for the community.
• Barbara Steffen (Glutenfrei Geniessen)coreImplementation/ SI/ Consulting PartnerBarbara Steffen is the organization's primary course instructor for cooking and baking courses. She conducts bread, yeast dough, puff pastry, carnival/Easter, street food, dark rustic bread, and Christmas courses at her studio in Hünibach (near Bern) and in Zürich. Her courses are exclusive to IGZ members and focus on practical gluten-free cooking and baking skills.
• Helene RothminorImplementation/ SI/ Consulting PartnerHelene Roth conducts outdoor cooking and baking courses over fire, designed for families. The courses are held near Bern and focus on practical gluten-free cooking skills in nature settings.
• Regula Klinger-Graf and Beat StygerminorImplementation/ SI/ Consulting PartnerRegula Klinger-Graf (dietitian SVDE, celiac support group member) and Beat Styger (food engineer, father of two celiac children) co-teach gluten-free baking courses. Their courses were included in the FFS association program in 2022.
• Claudia Schai and Jennifer (Krümelwerkstatt)minorImplementation/ SI/ Consulting PartnerThe Krümelwerkstatt offers gluten-free cooking and baking courses using organic products in Weggis. Run by celiac-affected individuals who emphasize cooking without artificial additives.
• Mario Mäusli / Greeny Food GmbHminorImplementation/ SI/ Consulting PartnerMario Mäusli, an experienced chef and dietary chef, conducts small-group gluten-free cooking courses (3-5 participants) in Birmensdorf (ZH). He offers courses by request and focuses on fresh, professional preparation of gluten-free dishes.
• Migros KlubschulecoreImplementation/ SI/ Consulting PartnerIn collaboration with IG Zöliakie, Migros Klubschule offers gluten-free cooking courses with specially trained instructors. The partnership ensures qualified instruction and promotes gluten-free cooking skills to a broader audience.
• Coeliakie der RomandiecoreStrategic or Co-development PartnerCoeliakie der Romandie is the celiac society for French-speaking Switzerland (www.coeliakie.ch), representing IG Zöliakie's counterpart in the Romandie region.
• Celiachia TessincoreStrategic or Co-development PartnerCeliachia Tessin is the celiac society for Italian-speaking Switzerland/Ticino (www.celiachia.ch), representing IG Zöliakie's counterpart in the Ticino region.
• Schweizerisches Zöliakie Zentrum ZürichcoreStrategic or Co-development PartnerThe Swiss Celiac Center in Zürich conducts celiac disease research, including studies on relaxed gluten-free diets. The organization helps recruit study participants and shares findings with members.
• AOECS Central Emergency FundminorOthersIG Zöliakie participates in AOECS's Central Emergency Fund, which has launched a targeted aid initiative to support celiac patients in Gaza with access to gluten-free food.

Scale indicators5 records

Recent moves6 records

Expansion highlights6 records

Broad incumbents

• AOECS (Association of European Coeliac Societies): European umbrella organization of which IG Zöliakie is a member. Coordinates cross-border advocacy, research, and the Central Emergency Fund for celiac patients in crisis situations; comparable in mission and represents the supra-national layer that IG Zöliakie participates in.

Direct peers

• Celiac Disease Foundation: US non-profit dedicated to celiac disease diagnosis, treatment, and research. Comparable patient advocacy and information mission, with the iCureCeliac patient registry representing an analogous structured data/research partnership that IG Zöliakie could expand its AOECS studies into.
• Celiachia Svizzera italiana: The celiac patient society for Italian-speaking Switzerland/Ticino. Operates the same community-and-certification model for Ticino and is explicitly recognized by IG Zöliakie as its Ticino counterpart.
• Deutsche Zöliakie Gesellschaft (DZG): Germany's national celiac society, providing member support, information, and the Glutenfrei-Symbol-style DZG-Gütesiegel certification. Highly comparable in mission, structure, and certification-driven business model, but operating at national scale across Germany.
• Coeliakie der Romandie: The official celiac patient organization for French-speaking Switzerland, structurally and operationally equivalent to IG Zöliakie for the Suisse romande region. Same mission (information, support, certification, advocacy) and same product portfolio (member magazine, courses, gluten-free label), but covers a different language region.
• Coeliac UK: The UK's largest celiac charity, providing member resources, accreditation of gluten-free products, restaurant guides, and research funding. Closest international analog in terms of combining consumer trust marks, B2B accreditation, and lifestyle content.
• Associazione Italiana Celiachia (AIC): Italy's national celiac association, which notably administers the Italian Ministerial gluten-free certification mark and reimburses gluten-free products via the national health system. A comparable peer combining patient advocacy with embedded regulatory/certification infrastructure.
• Beyond Celiac: US-based celiac disease advocacy organization focused on accelerating research and driving diagnosis and treatment. Similar patient-advocacy mandate and content/community programming for celiac patients, but with a research-funding emphasis rather than product certification.
• AFDIAG (Association Française des Intolérants au Gluten): France's main celiac/intolerance patient association, providing member resources, restaurant guides, and advocacy. Comparable peer in scope and services for the French market adjacent to Switzerland.

Emerging players

• Schweizerisches Zöliakie Zentrum Zürich: Zurich-based celiac research center running studies (e.g., on relaxed gluten-free diets) with IG Zöliakie's support. Adjacent rather than competing—scientific/research complement—but uses similar patient recruitment channels and brand language within the Swiss celiac ecosystem.

Market position

Strengths4 records

Weaknesses4 records

Competitive moat4 records

Key risks5 records

Key highlights6 records

Customer concentration

• Facebookfacebook.com/zoeliakie.ch
• Instagraminstagram.com/ig.zoeliakie
• LinkedInlinkedin.com/company/ig-z%C3%B6liakie-der-deutschen-schweiz

Revenue estimate

Valuation estimate

Number of profiles

Profiles4 records

Funding overview

Funding rounds

Investors

Funding detail is available on the Subscription and Enterprise plan.Contact sales →

M&A

Investments

M&A and investment is available on the Subscription and Enterprise plan.Contact sales →

Frequently asked questions about IG Zöliakie der Deutschen Schweiz