Edgy Veggie is a Malmö-based start-up that produces smart and sustainable seitan-based alternatives to meat. The vision is to create easily accessible and tasty alternatives that provide plenty of opportunities to try sustainable products without compromising. This is their story.

Hi Katarina Furin, CEO & Founder of Edgy Veggie, tell us a little about yourself, who are you? 

I’m a chemist at heart and have worked as one for a long time. I came in contact with seitan when I was in California 13 years ago. My family and I decided to not eat meat, to see how that would affect us. At that time vegan food started to bloom, and we tried a lot of different substitutes, but thought that seitan was the best. When we moved back to Sweden we couldn’t find seitan, so I decided to do it myself. 

What is Edgy Veggie and tell us about your products? 

We are three founders of Edgy Veggie that started the company in 2020. Our goal was to produce a seitan product in Sweden. It took almost a year of hard work, and some help along the way. When we were satisfied with our recipe and got in contact with a factory, we started selling it online. And then it all went really fast! We got our first products out in 30 stores in March 2022, and today we are in over 200 stores. I’m personally very proud of our journey. 

What is your vision for Edgy Veggie? 

Our vision is to be the biggest company with seitan products on the market. We want to introduce more products with high nutritional value.  

What is needed for SMEs like yours to succeed? 

Well, you can say that we are in the middle of a success story right now and we want to extend it. The sales are going well, but as a startup you always need to have capital. It is expensive to be small. 

How does your product contribute to the food system of the future? 

Our idea is to attract not only vegans and vegetarians. If we really want to make sustainable change, we need other people to come on board as well. To realise that they can eat all the food they like, even if they replace the meat. We can already see a positive effect due to the fact that our products have a similar structure as meat and high nutritional value. In addition to that, we use local products, local producer and contribute with job opportunities in the region. 

What does it mean to be part of Foodtech Innovation Network? 

The biggest benefit is that Foodtech Innovation Network attracts the right people and organisations needed for our business development. Giving us vital opportunities! That helps a lot. 

Foodtech Innovation Network has also managed to address topics that are important to us. Topics that move us forward. And finally, we have also got high value of meeting other startups who face the same struggles as we do. 

Stacky’s is a reaction to the fact that the food industry seems stuck in a never-ending loop to create fake meat. Stacky’s is smarter food, made from Swedish produce without any additives. This is their story.

Hi Mårten Göthberg, Sales Manager, and Stefan Olsson, Founder! What is Stacky’s and how did the company emerge?

The goals were clear: known ingredients, few or no additives, pre-flavoured and don’t focus on imitating meat.

We started out with a vision to make vegan food ”less fanatic” using humour, simple recipes and balanced content. We made a business out of it by importing a number of products from the UK, US and Germany and selling it online to Swedish customers. Our approach of being ”less fanatic” appealed to a number of people such as chefs and nutritionists. This was the starting point for Stacky’s!

Since we don’t want to imitate meat, the product needed to look different – if you see an apple and it doesn’t taste like an apple, you’ll get disappointed. So, the square shape we settled on is not only very effective and great branding, but it also makes people think when they see the product: What is this? How can I use it? And judge the taste and texture based on its own merits.

What is your vision for Stacky’s?

“World domination” – the potential for Stacky’s is huge and we now have a clear plan for growth and expansion – both in terms of products, packaging and market.

Good food available for everyone – that drives us.

What effect has the product on the food system and why is this important to you?

The challenge is to feed 8 billion people without destroying the planet. So, meat is not a viable option. And for the less than 10% who have made an active choice, there is a wide range of products – they are all green and have leaves and stuff on them.

We strongly believe that we need to shift towards plant-based much quicker and that Stacky’s is part of the solution. You could say that it’s low-tech, but by having a price point similar to meat, using whole and known ingredients, a branding that does not limit itself to vegans/vegetarians, we are able to make a difference in schools and other large kitchens now – not in 5-10 years.

Stacky’s is a smarter kind of food and one you can actually understand and more importantly – afford. This makes a huge difference when 8 billion people have to eat every day. Enabling each and every one of us to start taking small steps forward is way smarter than letting a tiny group of fanatic vegans make all the change. And with a red and loud branding – not green and subtle.

How do you benefit from meeting other entrepreneurs in the network?

Being able to exchange contacts in production, packaging etc is great. It’s going to take a long time before any of us are real competitors. Done right, the market is huge when we together make the change towards plant-based! Let’s work together towards that common goal as opposed to trying to keep secrets and do everything ourselves.

You attended the Foodtech Innovation Networks meeting with Region Skåne, how was that?

This was a huge opportunity for us to present Stacky’s to a very interesting customer towards our long-term goal of being part of 1% of the 3M public meals every day in Sweden. A very efficient and well-organized event as well.

Foodtech Innovation Network arbetar för att öka innovationskraften i små och medelstora företag. Nätverket har nu över 100 medlemmar som får stöd att växa och bidra till framtidens livsmedelssystem.

Livsmedelssystemet är en av de viktigaste pusselbitarna för att bidra till hållbar skillnad i världen. Vad vi äter, hur vi producerar och distribuerar mat har stor påverkan på vår gemensamma klimatpåverkan, sötvattenanvändning och på den biologisk mångfalden. För att möta utmaningarna krävs nya lösningar. Livsmedel är ett styrkeområde för Skåne och den ökande mängden innovativa bolag inom foodtech visar att regionen dessutom är stark på kombinationen livsmedel och tech.

– Vi är glad att vi har lyckats samla så här många bolag och att vi dessutom kan se att arbetet som vi gör hjälper dem framåt. Vi har också samlat många olika kategorier av bolag, allt ifrån bolag som fokuserar på att använda restströmmar, till nya typer av förpackningslösningar, alternativa proteiner och drycker samt lösningar för hantering av vatten säger Emelie Olsson och Malin Komaiszko, från Innovation Skåne som är projektledare för Foodtech Innovation Network.

Foodtech Innovation Network gör insatser på gruppnivå i form av nätverksmöten, kunskapsfördjupande seminarium och kurser men finansierar även individuella insatser direkt till bolaget, exempel på detta är provkörningar, analyser och förpackningsutveckling. Varje bolag har dessutom tillgång till en personlig tillväxtrådgivare som stöttar bolaget.

– Målsättningen är att skapa minst 150 heltidsekvivalenter inom Skåne och Blekinge genom att stödja små och medelstora företag i utveckling och innovationsprocesser med kunskap, infrastruktur och samarbetsmöjligheter. Den långsiktiga målsättningen är att skapa en mer innovativ och hållbar livsmedelsindustri säger Emelie Olsson, projektledare Foodtech Innovation Network.

Att tillvarata och utveckla innovationskraften i små och medelstora företag är av stor vikt för att främja transformationen av livsmedelssystemet och bidra till lösningar på lokala och globala utmaningar samtidigt som bolagen skapar tillväxt.

Det svenska livsmedelssystemet fungerar inte idag, vi står inför stora utmaningar gällande miljö, klimat och folkhälsa. För att vända utvecklingen måste tillväxten och innovationskraften i små och medelstora företag accelereras för att snabbare bidra till lösningar på lokala och globala utmaningar. 

Det är just innovativa startups som har lösningarna som kommer att leda till transformationen inom livsmedelssystemet som är nödvändig. De har möjlighet att pådriva utvecklingen och göra att det går snabbt, samt att utmana de stora aktörerna som finns på marknaden redan idag. 

Tisdag den 25 oktober bjöd ICA i samarbete med Foodtech Innovation Network och Lantbrukarnas Riksförbund in till en träff för att stötta innovativa lösningar och lokala leverantörer i Skåne. Drygt 100 handlare och medarbetare från lokala ICA-butiker samt representanter från ICA Sverige besökte Malmö för att ta del av det senaste inom matinnovation. Ett 40-tal lokala startups och matentreprenörer visade upp sina produkter och lösningar för besökarna. 

– Min absoluta förhoppning är att framtidens livsmedelskonsumtion ser exakt ut som det vi ser här idag. Att vi ser nya produkter som utmanar de som finns på hyllan idag. Att vi har nya lösningar, nya innovativa produkter och alternativ som är bättre för planeten, människan och för vår hälsa säger Malin Komaiszko, Innovationsledare, Foodtech, Innovation Skåne. 

– För ICA handlar innovation om ständig förbättring och om att skapa nya möjligheter. Det behövs handlingskraft och mod att prova nytt. Den här träffen är ett sätt att skapa förutsättningar för nya samarbeten och stötta den lokala affären i Skåne säger Sara Maxence, Innovation Manager, ICA Sverige. 

Målsättningen med träffen var att tillgängliggöra nya produkter för handlare och i förlängningen även slutkonsumenten. På så sätt förenkla och möjliggöra övergången till framtidens hållbara livsmedelssystem. 

– Jag tycker det är vår skyldighet att vara med här idag och vår skyldighet att stå upp för den svenska gröna näringen och göra skillnad på riktigt. Framförallt, att ge marknadsplats åt dem i våra butiker säger Stefan Wieloch, ICA Kvantum Eslöv. 

Ett av startupen som var på plats var Yelte, medlem i Foodtech Innovation Network. De tillverkar en hampamjölk som löser behovet hos dem som söker efter en produkt med högt näringsvärde och hållbarhet. 

– För oss på Yelte var träffen en jättebra möjlighet att få träffa beslutsfattare som kan vara svåra att nå i vanliga fall. Men också att få feedback som är otroligt värdefull. Man kan alltid testa med vänner och bekanta, men att få en ofiltererad spontan reaktion av någon som är inköpschef eller produktutvecklare är jätte värdefullt för oss säger Peter Andersson, VD, Yelte. 

Resultat i siffror

Efter evenemanget genomfördes en undersökning bland de startups och matentreprenörer som deltog. Undersökningen visar följande resultat:

• 96 % tyckte att träffen var värdefull
• 96 % skapade nya kontakter
• För 63 % förväntas träffen leda till konkreta affärer
• Totalt skapades ca 240 kontakter mellan bolag och handlare
• Ca 100 av kontakterna uppskattas leda till nya affärer för bolagen

Tack

Stort tack till alla ICA-handlare, -medarbetare och övriga -representanter som möjliggjorde och deltog i evenemanget, och ett stort tack till alla startups och matentreprenörer visade upp sina produkter och lösningar för besökarna: Torsebrew Kombucha, Mossagården Eko, Simply No Waste, Lilla Kafferosteriet, Maisha Deli, POOW The Food Hero, Alovivum, Edgy Veggie, & our friends, Gnista Spirits, Scobybaby kombucha, Greenleaf Medical, ConServ Sverige, Nothing F!SHY, Seatrients, Roots of Malmö, Remmarlöv Gårdsbryggeri, Green Fries Sweden, Eslövs Vinäger, Da Aldo, Skånsk Chili, Tamini, Österlenkryddor, FarmUp, Lundabryggeriet, Nordqvistsspettkaksbageri, Lupinta, Oddbird International, Natural Edu, Tosterups Gård, Yelte, EVE Rebellion, BAGERS, Per I Viken Chark, BAGER´s, Arwa Foodtech och Harvest of Ecuador.

Torsebrew kombucha is looking to change the way people drink alcohol-free with a flavorful, healthy, completely natural drink made from carefully selected ingredients. This is their story.

Hi Amanda and Adela Johansson, founders of Torsebrew Kombucha! Tell us a little about yourselves.

We are twin sisters and started the company during covid-19, just as we moved back home to Sweden from Los Angeles.

What is Torsebrew Kombucha and why did you start your company?

We make a fresh, tart, and a bubbly drink called kombucha. The need for functional beverages is growing rapidly, and we saw that the market was missing something that is flavorful, healthy, completely natural, and also looks appealing. Our vision is to expand and be available in stores all over Sweden.

What effect has the product on the food system and why is this important to you?

We’re trying to get people to choose kombucha over energy drinks, soda, and alcohol. Our flavorings are locally grown berries, fruit, flowers, and herbs because we want to address the importance of sourcing ingredients as locally as possible.

What is needed for companies like yours (SME:s) to succeed?

Good storytelling and engaging content.

What does it mean to be part of Foodtech Innovation Network?

It has connected us with a network, fellow entrepreneurs, and valuable knowledge that can be difficult to find on your own.

How do you benefit from meeting other entrepreneurs in the network?

The road of an entrepreneur can be hard, lonely, and confusing so it helps a lot knowing that you have a community that goes through the same things.

You attended the Foodtech Innovation Networks meet up with ICA, which resulted in you getting your product in a ICA store – tell us about that!

It’s an amazing feeling to see your product in an actual store and Foodtech Innovation Network made it possible for us to connect with the right people.

During this two-day course, 25-26 January, you will gain fundamental knowledge about the technology of spray-drying.

Spray drying is a drying method for liquid products where the liquid is atomized through nozzles or sprayers under high pressure. The technique is widely used for the production of a wide variety of powders within the food sector such as dairy powders, protein powders, instant coffee, fat powders, etc. but also non-food products such as detergents, pharmaceutical powders, ceramic materials, fertilizers, etc. Lectures will also be held on the characterization of spray-dried powders and how different characteristics influence powder properties such as flowability and behavior at rehydration.

The course will include pilot tests, which will provide the participant’s hands-on experience. This will be a unique chance to learn more about separation technology. In addition, you will have the opportunity to meet other companies, academics, and students interested in this field.

Region Skåne arbetar konsekvent med hållbarhet och är nu ute efter att hitta nya veganska proteinsubstitut och energirika klara buljonger.

I samarbete med Foodtech Innovation Network och Region Skåne erbjuds nu en behovsworkshop där utmaningarna presenteras och där bolag ges möjlighet att presentera förslag på lösningar i ett enskilt samtal direkt med Regionens representanter. Workshopen syftar till att ha en tidig dialog med marknaden för att förstå möjligheter och dela erfarenheter och förhoppningsvis även lösningar för framtiden. 
 
AGENDA:

• Kort introduktion om Region Skåne och arbetet kring måltider
• Presentation behov framöver, fokus veganska proteinsubstitut och buljonger
• Enskilda samtal där lösningar presenteras

NÄR? Tors 24 november, 10.00-12.00
VAR? Innovation Skåne, Scheeletorget 1, Lund.

Observera att du kan välja att endast lyssna in på mötet (introduktionen och presentationen). Du kan också välja att delta fysiskt eller digitalt. Vänligen ange dina val i formuläret nedan. This event will be held in Swedish.

What was the outcome of the support and test runs you received from Foodtech Innovation Network?

”When we first came to Foodtech Innovation Network we were searching for a way to produce in an industrial scale since we were still stuck in a lab scale. And we got a lot of support with finding the right way from experts and seminars” says Elsa Sjödahl, co-founder SunFeeds.

Iris Bjerkén, co-founder SunFeeds, explains further ”We got help with recipe formulation, exactly what we needed to go to industrial scale. We did not want to go there with a half-good recipe, that would have been a waste of time and money.”

Meet SunFeeds, a Foodtech Innovation Network member, that aims to create new nutritional energy food that could fill the existing gaps in the market and facilitate it in the right way. Today, there are two different products. SunFeeds-cream is developed to meet the needs of elderly care in the healthcare- system. SunFeeds RUTF is aimed for children who suffer from severe malnutrition. Both products are easily packaged in a portion-sized sachet with long shelf life which makes them easy to distribute and for care-personal to serve.

00:07 What problem is your product solving?
00:31 What is SunFeeds?
01:28 What is your vision with SunFeeds?
02:57 How has the development of the product been?
04:38 What effect has the product on the food system?
05:43 What is needed for SME:s to succeed?
06:21 What does it mean to be a member of Foodtech Innovation Network?
07:31 What was the outcome of the support and test runs from Foodtech Innovation Network?

What happens when a small businesses receives support from the Foodtech Innovation Network technical experts?

”Wa are getting support to get the pilot scale of the product going forward and that is exactly what we need with our startup. The support we have got has been crucial because every single piece of advice is important to us.” explains Divya Mohan, founder of Ooble Innovations.

Meet Ooble Innovations, a Foodtech Innovation Network member, that aims at bridging sustainability and innovation within the food packaging industry starting with edible packaging that is desirable and viable for consumers.

00:05 What problem is your product solving?
00:50 What is your vision with Ooble?
02:28 What effect has the product on the food system?
03:32 What challenges have you encountered?
04:50 What is needed for SME:s to succeed?
05:41 What does it mean to be a member of Foodtech Innovation Network?
06:51 Do you benefit from meeting other entrepreneurs in the network?
07:36 What was the outcome of the support you received from Foodtech Innovation Network technical experts?

On May 12 2022, Foodtech Innovation Network invited the food industry, innovation system, public sector, academy and small and medium sized enterprises to discuss and adress the importance of innovation and entrepreneurship when developing the food system. The conference resulted in several concrete discussion on new business opportunities and how to push the food system towards a more sustainable food consumption.

The main focus of the conference was to examine why some innovations succeed and others don’t, how the public sector can contribute to a sustainable future and what governs our food choices. We had the great pleasure to listen to a mix of eminent guest speakers. Starting of with Maureen McKelvey setting the context of the challenge thought her presentation ’Doing innovation together in toodtech: a knowledge-intensive entrepreneurial ecosystem perspective’ and Madeleine Linins Mörner presenting what established enterprises can learn from startups.

Maria Wolrath Söderberg continued with explaining why we do climate-damaging actions even though we know we shouldn’t and Christian Godden added how sustainable food communication works. While Monica Sihlén presented how to create a more sustainable society with the right procurement.

Concrete examples were presented by Foodtech Innovation Network members Philip Fransson from POOW the food hero, Eric Calderon from Raging Pig Co and Anders Clarensius from Edgy Veggie.

Finally, Gustaf Brandberg, summarized and presented what we will eat in 10 and 100 years from now.

Leading the way

We can see that innovative and fast moving startups are pushing the food system towards a more sustainable food consumption, creating a future which is durable for the planet. Swedish foodtech startups are leading the way with new and alternative paths for a more efficient global food system. A proof of that are all member companies that exhibited their products and presented their business ideas to the visitors during the conference.

Thanks to our member companies who shared their experience on stage: POOW the food hero, Raging Pig Co and Edgy Veggie.

Thanks to our member companies that exhibited at the conference : Gnista Spirits, Seatrients, Edgy Veggie​, Mossagården Eko, Harvest of Ecuador​, Yama Salt​, Simply No Waste, Koastal, Good Idea​, Comfoo​, Roots of Malmö​ and Yelte.​​

Thanks to our member companies that served  breakfast, fika and lunch: Maisha Deli, Arwa Foodtech, Yelte and Mossagården.

Together we create the food system of the future, today.

Guest speakers