PORTEFEUILLE

Yumame Foods creates delicious, nutritious and local products through the innovative application of fungi, plant-based ingredients and fermentation through the application of culinary science. Our minimally-processed, local products offer a sustainable alternative to existing plant-based meat substitutes, which often involve complex processing and long international supply chains. In collaboration with our culinary chefs and scientists at the EHL Hospitality Business School, our aim is to enhance and extend our product portfolio, enable process scale-up and to validate the product/market fit with consumers.

The target of the project was to optimize Yumame Foods’ product recipes and production method so that the products can be produced at first-level industrial scale at high sensory and nutritional properties, long shelf life and market-viable costs.
The planned project steps were to:
1. Optimize process parameters and assess product quality, nutritional value, and shelf-life stability
2. Extend product recipe portfolio by ingredient preference, seasonality and ethnicity
3. Validate consumer preference in real-life conditions
4. Demonstrate broad culinary applicability
This project between Yumame Foods and the Institute of Nutrition R&D at EHL has demonstrated the effectiveness of interdisciplinary teamwork, with culinary chefs, food scientists, and business experts working together to accelerate market-ready products with high probability of market acceptance and positive impact on nutrition and , effective use of resources.