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Start-up pitch: How Fabas Foods is making alt dairy nutritious and sustainable
This content item was originally published on www.foodnavigator.com, a William Reed online publication.
“Current dairy alternatives have a problem,” says Anik Thaler, co-founder and CEO of plant-based brand, Fabas Foods.
Alternative dairy has faced criticism over unsustainable practices, with raw ingredients sometimes travelling thousands of miles to reach manufacturers, as well as links to ultra-processing methods, since its rise to popularity in the early 2000s. But female-led, Fabas Foods, has a solution to both problems. And that solution - pulses.
“At Fabas, it’s all about beans and peas,” says Thaler. “We are dedicated to be using the power of pulses to transform the way we eat. By delivering bean-based ingredients that are as good for the planet as they are for people.”
The Swiss start-up has created a yogurt pre-mix, which can be used by manufacturers in the same way as dairy milk.
“The yogurt pre-mix consists of a liquid component made of gently processed faba bean extract, oil and our selected plant-based starter culture,” says Thaler.
And to tackle environmental challenges, Fabas Foods is using sustainably sourced ingredients and providing support for farmers.
“We thrive on partnerships and collaboration,” says Thaler. “By working closely with farmers and partners, we build strong relationships that drive mutual success and contribute to a more sustainable agriculture and food industry.”
Innovation is also high on the list of priorities, pushing the industry forward and planning for the future.
“We believe in combining tradition and innovation. While pulses have long been a staple in diets worldwide, our focus on innovation allows us to transform these incredible plants into versatile ingredients.”
And all this seems to have come at the perfect time, as understanding of the health benefits of pulses means they’re quickly growing in popularity.
“Pulses are wonder foods for both human and environmental health,” said a spokesperson for the Food and Agricultural Organization of the United Nations (FAO). “They are a vital and generally inexpensive source of protein. They are full of vitamins and minerals that can help prevent diseases like diabetes and coronary conditions. Planet-wise, pulses are good for soil health, and many are also drought resistant and climate-resilient, their genetic diversity helping them adapt to changes in climate.”
