CHF 150,000 for the development of plant-based meat alternatives
Startup Luya, based in Zollikofen, Switzerland, uses organic okara - a byproduct of tofu and soy milk production - to make ready-to-cook chunks and patties. Combining traditional fermentation methods with modern technology, Luya eliminates additives and highly processed ingredients to offer an organic meat alternative. The startup will use the CHF 150,000 to scale its production and further develop its solid-state fermentation technology.
Consumer demand for plant-based products is growing, but existing meat alternatives often contain many artificial ingredients and require expensive, highly refined protein isolates. At the same time, more than 950,000 tons of readily available, valuable food go unused in Switzerland alone.
Great market potential for meat alternatives
Luya's products satisfy the growing demand for nutrient-rich meatless protein sources while reducing food waste. The global market for alternative proteins is expected to reach USD 140 billion by 2029; more than 14 million tons of okara (soybean meal), Luya's main ingredient, ends up in waste worldwide every year. The foodtech startup offers an environmentally friendly solution with its smart manufacturing process: Compared to producing the same amount of red meat, Luya can avoid up to 95 % of greenhouse gas emissions.
Luya's novel and proprietary production process uses a tempeh-like fermentation process and only two basic ingredients - okara and chickpeas - to produce textured, juicy and flavorful products that are minimally processed and contain healthy levels of protein, fiber and micronutrients. The Swiss-made meat alternatives are also certified organic. Consumers can prepare the versatile products similarly to meat or meat alternatives.
Pilot plant soon to go into operation
Luya was founded by Dr. Christoph Denkel, Flavio Hagenbuch, Tobias Kistler and Michael Whyte. In the coming months, the startup will open its pilot plant to meet growing demand and bring its products to more restaurants and retailers in Switzerland. The Luya team will use the Venture Kick funds to accelerate production expansion and further develop its solid-state fermentation technology. The development of additional products and flavors will also help satisfy the growing interest in Luya. "The Venture Kick program, with its clear focus on execution, helped us create an ambitious plan with clear milestones for each phase of the Venture Kick program. We took that plan and did our best to execute," said Flavio Hagenbuch, Luya co-founder.
