FOOD FOUNDERS Studio Launches Innovative Venture to Transform Plant-Based Food Technologies
FOOD FOUNDERS Studio, a Zurich-based venture studio, is on a mission to commercialize “breakthrough food technologies” that are often stuck in the R&D phase within European universities. Recently, the studio announced that it has successfully raised CHF1.2 million (approximately $1.5 million) and introduced its first venture aimed at addressing off-flavors in plant-based foods.
The funding was sourced from a group of undisclosed private investors, prominently featuring a Swiss family office as the anchor investor.
Transforming R&D into Market-Ready Solutions
The founders of FOOD FOUNDERS Studio, Giacomo Cattaneo—cofounder of EverGrain—and Alexandre Morel—who also co-founded cultivated meat startup Mirai—aim to evolve game-changing technologies into viable B2B startups. Cattaneo mentions that the studio will soon introduce its advisory board and inaugural CEO.
“We act as a bridge for companies that are starved for R&D resources, allowing access to groundbreaking solutions,” Cattaneo states. Investment director Robert Boer, with experience at Blue Horizon, highlights the studio’s unique systematic approach to mitigate risks associated with food tech innovation.
Overcoming Initial Resistance from Investors
Despite the promising concept, Cattaneo and Morel faced notable resistance from potential investors early on. “We encountered skepticism from the investment community,” Cattaneo admits. “Some believed sustainable food was no longer a trend, while others felt food tech was a dead end.” He acknowledges the valid concerns yet underscores the unrealized potential in Europe’s food research sector.
The Challenges of Tech Transfer in Europe
Cattaneo points out a crucial difference between European and other universities such as those in the US or Israel. “In Europe, the focus tends to be on research grants and publications rather than patenting,” he explains. “This creates a cycle where academic research does not transition to market application.”
Furthermore, traditional tech transfer mechanisms often overlook the food sector, which historically has been viewed as less appealing than other disciplines. Cattaneo notes that “only about 1% of commercialized research that leaves academia deals with food,” revealing a significant gap that FOOD FOUNDERS Studio aims to address.
The Venture Studio Model Explained
The studio’s model offers a flexible approach for academics involved in technological development. They can either join as Chief Technical Officers (CTOs), remain in academia as consultants, or participate in the startup later. This allows for a balanced involvement that fosters growth without losing ownership of their inventions.
“We begin by prioritizing market validation much before formally incorporating the startup,” Cattaneo explains. “After validating the market, we seek a skilled CEO to lead the initiative.” With plans to develop three startups over three years, the initial fundraising goal for this first cohort is CHF3 million.
First Venture Addresses Off-Flavors in Plant-Based Foods
The inaugural venture of FOOD FOUNDERS Studio aims to tackle a major issue in the plant-based industry: off-flavors inherent in legumes, which often prevent widespread adoption. Cattaneo describes the technology as gentle and incredibly effective, enhancing the taste profile of legume-based products significantly.
“When I tried chickpea milk created using this technology, I found it tasted ‘80-90% better’ than traditional options,” he reveals, adding that the innovation promises to minimize reliance on flavor masking agents—often a significant cost driver in food formulations.
Looking Ahead
As FOOD FOUNDERS Studio continues to break new ground in food tech innovation, its systematic approach offers a promising avenue for unlocking the potential of uncommercialized food technologies residing in academia. With their commitment to bridging the gap between research and market application, the foundation is establishing itself as a vital player in reshaping the future of sustainable food.
