Key Takeaways
- FOOD FOUNDERS Studio has secured CHF1.2 million ($1.5 million) to develop food technologies from European universities.
- The studio’s first venture aims to eliminate off-flavors in plant-based foods using innovative, cost-effective technologies.
- Challenges include addressing investor skepticism and improving technology transfer from academic labs to market.
Venture Studio Launches to Innovate Plant-Based Technology
FOOD FOUNDERS Studio, based in Zurich, is on a mission to commercialize breakthrough food technologies developed in European university research labs. The venture studio has successfully raised CHF1.2 million ($1.5 million) from undisclosed private investors, including a notable Swiss family office serving as the anchor investor.
The founders, Giacomo Cattaneo and Alexandre Morel, present a vision of transforming innovative technologies into “market-ready B2B startups.” Cattaneo co-founded EverGrain, which processes protein from spent brewer’s grains, while Morel is known for his work with cultivated meat startup Mirai. With plans to soon introduce an advisory board and a CEO, the studio aims to bridge the gap between research and market implementation.
Investment director Robert Boer emphasizes the studio’s unique approach to de-risking food tech innovation. Although the venture faced initial resistance from the investment community, Cattaneo acknowledges a shift in perspective from backers who recognize the untapped potential within European food research. A common challenge in the region is that much of this research remains isolated in academic settings due to inefficient technology transfer processes.
Cattaneo points out that while U.S. and Israeli university scientists often prioritize patents, many European researchers focus primarily on securing grants and publishing academic work. This incentive structure perpetuates a cycle where valuable technological advancements in food science are overlooked. Additionally, larger food companies traditionally prefer working with established startups, making it tough for early-stage innovations to gain traction and receive necessary funding.
The FOOD FOUNDERS Studio model allows academic innovators to engage with startups in various ways, either as Chief Technology Officers or as outside consultants, enabling a balance between running a startup and maintaining their academic ties. The studio emphasizes a hands-on approach in the early stages, focusing on market validation through sample testing and industry connections before appointing strong market-focused CEOs for the new ventures.
Cattaneo indicates that the total fundraising target for this first cohort is CHF3 million, with plans to create three startups sequentially. This deliberate, low-volume approach distinguishes them from typical models that rely on high numbers.
The inaugural startup addresses a significant hurdle in the plant-based sector: off-flavors in legumes that impede wider adoption. Cattaneo declines to disclose specifics but describes the technology as gentle, effective primarily on starch-based legumes like peas, fava beans, and chickpeas. The innovative solution preserves the functionality of these ingredients and poses no regulatory barriers.
An early evaluation of the technology led to uplifting feedback, with taste tests showing substantial improvements—“80-90% better”—compared to standard products. Cattaneo asserts that this technology is not merely incremental; it has the potential to revolutionize the industry by reducing dependence on flavor-masking agents, which are costly in many formulations. This venture signals a significant step toward enhancing the appeal of plant-based foods and may foster broader acceptance in the mass market.
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