The Very Food Co. develops plant-based formulations that replace the functionality of eggs and dairy in food products, utilizing molecular profiling to optimize ingredient interactions. This approach addresses the need for allergen-free, sustainable alternatives in the food industry, enabling manufacturers and food service companies to maintain taste and texture without animal-derived ingredients.
Funding
$1.1M raised to dateRaised to date based on public sources. This may differ from the amount the company actually raised and is based only on what is publicly available on the internet.
Founders
Product
Problem
The food industry faces challenges in finding sustainable, allergen-free alternatives to eggs and dairy that maintain the desired functionality, taste, and texture in various food applications. Traditional animal-derived ingredients contribute to environmental concerns and may not be suitable for consumers with dietary restrictions or ethical preferences.
Solution
The Very Food Co. develops plant-based ingredient formulations that replicate the functional properties of eggs and dairy in food products. By leveraging molecular profiling, the company optimizes ingredient interactions to ensure its alternatives deliver the same binding, gelling, texturing, emulsifying, and foaming capabilities as their animal-derived counterparts. These plant-based solutions enable food manufacturers and foodservice companies to create allergen-free, sustainable products without compromising on taste or texture. The company's product line includes solutions for replacing whole eggs, egg whites, and butter in a variety of applications.
Target Audience
The Very Food Co. primarily targets food manufacturers, food service companies, and bakery/pastry professionals seeking plant-based alternatives to eggs and dairy.
Features
- Nomelet: Plant-based powder that replaces the functionality of whole eggs, providing binding, gelling, texturing, and emulsifying properties.
- Tourage: Plant-based solid that replaces tourage butter, providing flattening plasticity, layering, and a high melting point for puff pastry applications.
- Aquafaba: Plant-based liquid that replaces the functionality of egg white, especially for foaming and texturing.
- Noblanc: Plant-based powder that replaces the functionality of egg white, especially for foaming and texturing.
- Clean-label formulations with short ingredient lists.
- Allergen-free and gluten-free.
- Long shelf life for powders (12-18 months).