FOOD FOUNDERS Studio Launches Venture to Address Plant-Based Food Challenges

What's Happening?

FOOD FOUNDERS Studio, a Zurich-based venture studio, has raised CHF1.2 million ($1.5 million) to launch its first startup aimed at tackling off-flavors in plant-based foods. The studio collaborates with European universities to commercialize food technologies that are often trapped in R&D labs. Founders Giacomo Cattaneo and Alexandre Morel aim to transform breakthrough tech into market-ready B2B startups. Despite initial resistance from the investment community, the studio has secured funding from private investors, including a Swiss family office. The first venture focuses on improving the taste of legumes like peas and chickpeas, which are significant obstacles to mass market adoption.

Why It's Important?

The initiative by FOOD FOUNDERS Studio is significant as it addresses a major barrier in the plant-based food industry—off-flavors in legumes. This could enhance consumer acceptance and expand market opportunities for plant-based products. By bridging the gap between academia and industry, the studio aims to unlock the potential of food research that often remains uncommercialized. This approach could lead to more innovative solutions in the food sector, benefiting both consumers and businesses seeking sustainable food options.

What's Next?

FOOD FOUNDERS Studio plans to build three startups over the next three years, focusing on de-risking food tech innovation. The studio will introduce its advisory board and inaugural CEO soon, aiming to maintain a strong market focus. The first startup will continue to refine its technology for legumes, potentially reducing the need for flavor maskers and lowering production costs. The studio's model may inspire similar ventures, encouraging more effective tech transfer from universities to the market.

Beyond the Headlines

The venture studio model offers a middle ground for academics, allowing them to contribute to startups without leaving academia entirely. This could lead to a cultural shift in how food research is commercialized, promoting collaboration between universities and industry. The focus on food tech innovation may also drive ethical considerations in sustainable food production, influencing long-term industry practices.