New Roots founders launch a new plant-based protein, Yellow Sunshine 

The cofounders of Valley partner New Roots, Alice Fauconnet and Freddy Hunziker, have developed a new plant-based brand integrating fermented functional proteins based on the versatile lupin legume.

Leading with lupin

Announcing the launch of Yellow Sunshine – named for the bright colour of the legume that forms its key ingredient, Alice and Freddy’s focus is on delivering products that support both personal and planetary health. Building on their years of experience in plant-based food innovation with vegan creamery New Roots, Yellow Sunshine is aimed at blending functionality, taste and sustainability in a single package. 

Lupin was carefully selected for its versatility, sustainable credentials and nutrition benefits. It is a legume rich in protein and fibre, composed of 40% protein, and free from cholesterol and saturated fats. Containing all of the nine essential amino acids, Yellow Sunshine is also rich in magnesium, potassium, iron, zinc, and B vitamins. 

A scalable sustainable solution 

But Yellow Sunshine does not just represent a nutritional innovation: it’s a scalable sustainable solution to the environmental challenges posed by traditional animal farming. The key ingredient naturally restores nitrogen to the soil, thereby reducing the need for chemical fertilisers. The bean’s roots also enrich the soil in which they grow, and the founders are passionate about sourcing the crop solely from regenerative farms in Switzerland and Germany, in areas known for sustainable farming practice and fertile soil. This equates to a short, transparent value chain with minimal processing that preserves maximum nutritional integrity.

Co-founder Freddy Hunziker explained how the pair wanted to create a product that is not just an alternative to animal protein, but a truly forward-looking protein: ‘We’re pioneering a new protein source while working directly with Swiss and German farmers to build an ingredient supply chain from the ground up. This is about making food that’s better – for people, for farmers, and for the soil.’

Unlocking flavour with fermentation

The founders chose fermentation for its ability to enhance the digestibility, flavor, and nutritional value of foods. As well as this, the process also naturally extends shelf life and enriches the products with beneficial probiotics, bringing gut health benefits to consumers. By combining fermentation with sustainable farming practices rooted in local partnerships, the aim is for a new generation of deeply functional and fairly farmed plant-based foods.

For more information visit Yellow Sunshine

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