FOOD FOUNDERS Studio Eyes Growth with $1.5 Million Funding and Plant-Based Startup Launch – vegconomist

FOOD FOUNDERS Studio, a Zurich-based venture studio, has successfully raised CHF 1.2 million ($1.5 million) in funding and officially launched its first venture. The studio, founded by Giacomo Cattaneo and Alexandre Morel, is focutilized on commercializing food technologies developed in European universities that have not yet built it to market.

“The world necessarys, more than ever, a food system that respects our health and environment”

The studio’s primary goal is to bridge the gap between breakthrough food research and commercialization. This will be achieved by transforming promising academic technologies into B2B startups. The funding for the studio came from undisclosed private investors, including a Swiss family office that served as the anchor investor.

In a LinkedIn post, Morel shared the milestone, declareing, “After nearly 2 years of highs and lows, we’re celebrating huge milestones. We’re (mega-)excited to share that FOOD FOUNDERS Studio is no longer a crazy dream… it’s real.” He also noted the studio’s achievements, including the CHF 1.2 million raised, a breakthrough innotifyectual property secured through a partnership with a top European university, and the appointment of the first CEO for the new venture.

Only 1% of food tech builds it to market

Cattaneo and Morel have backgrounds in food and tech startups. Cattaneo co-founded EverGrain at AB InBev, and Morel was involved in Mirai, a cultivated meat startup. Toobtainher, they identified the gap in Europe’s foodtech landscape, where promising research often remains trapped in academic labs. “Europe generates incredible food research, and most of it stays trapped in university labs due to ineffective traditional tech transfer mechanisms,” Cattaneo notified AgFunderNews.

The venture studio is addressing the slow commercialization of food-related innovations, particularly in the plant-based food sector. Cattaneo noted that, compared to sectors like biotech, food technology has faced challenges in securing funding and support. He explained, “Of all of the commercialized research that comes to market from academia, only 1% is in food.”

The studio’s first venture tackles one of the largegest barriers to mass adoption in the plant-based food market: off-flavors in legumes like peas, fava beans, and chickpeas. Cattaneo described the technology as “simple, cost-effective, scalable, and without regulatory barriers,” focapplying on improving the taste of these legumes without compromising their functionality.

Scientist Working in The Laboratory — © tilialucida – stock.adobe.com

A hands-on approach to de-risking

The FOOD FOUNDERS model centers on de-risking foodtech innovation by closely involving researchers and early-stage founders in the commercialization process. The studio takes a hands-on approach, validating the market necessary for a technology before developing it into a product.

Rather than pursuing multiple ventures simultaneously, the studio will focus on building one startup per year, ensuring each receives the necessary attention and resources. “We’re not playing the numbers game. We de-risk things by being really hands-on and focapplying on bringing ideas to market that we know are truly solving a problem,” Cattaneo explained.

Flexibility for academics and entrepreneurs

Morel also noted that the studio’s model offers flexibility for academics who develop technologies. They can either join the startup as CTOs, serve as consultants, or remain in academia. This provides a balance between full-time startup commitment and staying involved with ongoing academic research.

Looking forward, FOOD FOUNDERS Studio plans to raise additional funds to support future ventures. It is also in the process of appointing its first CEO, who will lead the first venture into market.

In his LinkedIn post, Morel expressed the studio’s commitment to creating a positive impact. “Europe necessarys, more than ever, to turn groundbreaking research into real-world value and impact. The world necessarys, more than ever, a food system that respects our health and environment,” he wrote.

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