5 questions on turning side streams into delicious products for Luya co-founder Flavio Hagenbuch

More and more people are reducing their meat consumption for sustainability, health, and animal welfare reasons. Valley partner Luya aims to meet growing demand for a versatile, organic protein source made from natural ingredients that’s good for both people and planet – by harnessing the power of side stream valorisation. 

Ahead of our State of Play event on 18 March, we spoke with Flavio Hagenbuch, co-founder of Luya, about how this approach is the startup’s magic ingredient for creating a sustainable and delicious plant-based offering.

What inspired you and your co-founders to set up Luya?

Tobias Kistler, Michael Whyte and I got to know each other during the research project where we developed the basic idea for Luya and quickly realised that we shared a common vision. Our fascination for fermentation and its ability to naturally transform raw materials, including side streams, was the idea behind Luya. In particular, we saw the enormous unused potential in okara and its potential for transformation into an alternative protein source via fermentation.

How does side-stream valorisation fit in with Luya’s approach to making plant-based alternatives?

It is at the very heart of our approach. At Luya, we’re not just creating another meat alternative – we’re redefining the category by upcycling organic by-products from the food industry through natural fermentation. Our products are crafted from rescued organic okara, a highly nutritious by-product of tofu and soy milk production, which would otherwise go to waste.

Could you give us a flavour of how you see Luya and its products evolving and expanding in future?

The natural production process paired with the upcycled okara is a unique approach that does not yet exist in the industry. We also aim to become a fermentation platform for other upcycled food side streams.

In your opinion, what makes Switzerland such a great place for sustainability focused startups to innovate?

Switzerland provides a strong environment for startups like us with a focus on sustainable technologies. The renowned research institutions, universities and the country’s commitment to promoting innovation and environmental solutions provide the perfect foundation for startups like Luya. It’s a very promising place for the future of more sustainable nutrition.

Are there specific topics you’re looking forward to tackling at the forthcoming SFNV State of Play event?

We are excited to see whether new regulations will finally support the upcycling of food by-products. And we are keen to become more involved in this area.

Meet Flavio at our State of Play event on 18 March.

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