Viva la Faba

Viva la Faba Secures Six-Digit Innovation Grant to Boost Climate-Friendly Food Innovation 🌱   We’re thrilled to announce that Viva la Faba’s Project LUMIKÄSE gets funded by Invest BW, an innovation program by the Ministerium für Wirtschaft, Arbeit und Tourismus Baden-Württemberg. Viva la Faba’s project LUMIKÄSE will run until mid-2026 and sustains Viva la Faba’s extensive investments into R&D, pioneering the development of regional, legume-based cheeses in Baden-Württemberg.    What is LUMIKÄSE? More than just a project, LUMIKÄSE is our commitment to a low-carbon future for food 🌍 – through regional, bio-based value chains. Since the project start in September 2024, our team is diving into developing groundbreaking prototypes that rival traditional dairy in texture, taste, and protein content. By integrating regional legume farmers, mills, and suppliers into a sustainable value chain, LUMIKÄSE will redefine standards in climate-friendly food production. Our goal? To provide legume-based cheeses that not only stand out in terms of flavor, protein content and texture, but also carry up to 90 % less carbon footprint 💚 compared to dairy cheese.   We extend our heartfelt gratitude to the Ministerium für Wirtschaft, Arbeit und Tourismus Baden-Württemberg for supporting research and innovation that promotes environmental stewardship and economic resilience in our region. #LUMIKÄSE #FoodForTheFuture #SustainableInnovation #InvestBW #ClimateSmart #BadenWürttemberg #VivalaFaba

Meet Joseph A. 🌟 We’re really happy to have Joseph join Viva la Faba! 🎉 A true food explorer, Joseph’s all about good eats and bold flavors! With a Master’s in Food Systems from EIT Food and roots in Indonesia 🇮🇩, he’s gone from cooking up delicious dishes to creating sustainable, impactful food products. Let’s give a big shoutout to Joseph as he dives into the world of plant-based cheese innovation with us! 🌱🧀 #WelcomeJoseph #InnovationSupport #InvestBW #BadenWürttemberg #TeamGrowth #VivalaFaba

𝗩𝗶𝘃𝗮 𝗹𝗮 𝗙𝗮𝗯𝗮 𝘀𝗵𝗼𝘄𝗰𝗮𝘀𝗲𝘀 𝗳𝗮𝗯𝗮-𝗰𝗵𝗲𝗲𝘀𝗲 𝘁𝗼 𝗰𝘂𝗹𝗶𝗻𝗮𝗿𝘆 𝗲𝘅𝗽𝗲𝗿𝘁𝘀 𝗮𝘁 #𝗕𝗲𝗿𝗹𝗶𝗻𝗙𝗼𝗼𝗱𝗡𝗶𝗴𝗵𝘁 (𝗮𝗻𝗱 𝘆𝗼𝘂 𝗰𝗮𝗻 𝘀𝘁𝗶𝗹𝗹 𝘁𝗮𝘀𝘁𝗲 𝗶𝘁!)   We were thrilled to be part of Monday's Berlin Food Night and serve one of our future-proof cheeses to 80 industry experts, journalists, and decision-makers. The Berlin Food Night, this year hosted by Restaurant Ursprung Berlin & Food Service Innovation Lab by Dussmann Group, offered a glimpse into the food of tomorrow – enjoyable, diverse, and within planetary boundaries.    Why couldn’t our faba-cheese be missed there? Because 🧀 is one of the ingredients most people can’t live without (and who wants to sacrifice the cheese on a pizza?), but it also has a significant environmental impact. Over the past 4 years, we’ve been developing the cheese of the future – for people and the planet 🌍. Based on organic faba beans, we’re cutting emissions up to 90 % - resulting in a footprint small like a faba bean.    When thinking about what cheesy snack to offer, we asked ourselves: What does everyone love? Something warm, cheesy, and comforting for these rainy October days? The answer was clear: grilled faba cheese sandwiches! 🧀🔥 We served it, and it was a huge hit!   A special thanks to the fantastic hosts and organizers of the evening: Alexandra Laubrinus, Corinna Matz, Michael Hetzinger, Christian Hamerle and the whole team of Restaurant Ursprung, Berlin Food Week and Food Service Innovation Lab by Dussmann.    We had a fantastic time connecting with other mission-driven start-ups like Nosh.bio, Brew Bites, ciao coffee, EggField, PROJECT EADEN, and ALGENWERK. Thank you for all the inspiration and the exchange of ideas.    If you’ve missed us at the Berlin Food Night, it’s not too late! We’re part of the Berlin Food Week and our grilled faba cheese sandwich is waiting for you at Restaurant Ursprung. Just drop by today until Saturday, between 12 PM and 6 PM, and enjoy our grilled faba cheese sandwich. 🍂✨   More info here: https://lnkd.in/eAKrrKsP 📷 Credits to: Berlin Food Week/ Ulf Büschleb

🚚 We’re on the road again! 🚚 This weekend, we are bringing the future of plant-based cheese to 3 really cool events: 🥳 Food Startup Campus (Friday 27.09) 🌱 NewFoodSystems Day (Saturday 28.09) 🧀 BioSÜD (Sunday 29.09) Come by, say hi! We are always happy to chat about how we’re changing the game in sustainable food innovation and treat you with some cheesy snacks. 🌍💚 Looking forward to seeing you there! ✨ StartinFOOD Innovationsraum NewFoodSystems Deutsches Museum Nürnberg Walther Bruckschen Christine Purnell Janina Horn Dagny Müller #PlantBasedRevolution #VeganCheese #FoodInnovation #SustainableFuture #VivaLaFaba

🌱 Hello fellow organic enthusiasts! 🌱 Looking to add more sustainable, plant-based cheese to your shop or menu? We'd love to meet you! 😊 Viva la Faba is thrilled to be part of the Terra Naturkost Handels KG In-House Exhibition on September 15th! With over 200 exhibitors and 600 visitors from the organic food trade and gastronomy, it's going to be an incredible day. Come find us at 𝐁𝐨𝐨𝐭𝐡 91, 𝐒𝐭𝐚𝐧𝐝 𝐍𝐄𝐖11 𝐢𝐧 𝐭𝐡𝐞 𝐍𝐞𝐰𝐂𝐨𝐦𝐞𝐫 𝐀𝐫𝐞𝐚! Let's chat about how our delicious, organic, plant-based cheese can make its way to your business through TERRA's network. 🗓️ Date: September 15, 2024 ⏰ Time: 10:00 AM - 6:00 PM We can't wait to see you there! 🙌 #VivaLaFaba #PlantBasedCheese #OrganicFood #TerraExhibition

We had the honor of welcoming Bundestag member Dr. Zoe Mayer and her team to our development kitchen in Stuttgart! 🎉 She was joined by Matthias Gastel, also a Bundestag member. Zoe Meier's summer tour focused on #alternativeproteins and the future of #nutrition. 🌱 We had fantastic discussions about our mission to revolutionize the food industry. As a young start-up in the traditional dairy industry, we face many challenges, from organic food regulations to unfair tax treatment of plant-based foods. 🚀 We learned so much about Zoe Meier's dedication to climate-friendly nutrition and the political processes involved. And of course, we had a Viva la Faba tasting session! 🧀🌱 We were thrilled by the positive feedback from Zoe Meier and her team on our plant-based faba cheese. Thank you for visiting! #FutureOfFood #AlternativeProteins #SustainableNutrition #FoodInnovation #StartupLife #ClimateAction #PlantBased #FoodRevolution BÜNDNIS 90/DIE GRÜNEN Jan Haberzettl Ariana Alva Ferrari Lisa Beyer Isa Entenmann Pascal Engelhardt @Pascal Metzger @Moritz Fleischmann

You're Amazing! 🙌💚 A huge THANK YOU for supporting our crowdfunding campaign! 🚀 We couldn't have done this without you. It's incredible to start this journey together and change the world of cheese! 🌱💫 We are so grateful for each and every one of you! 💛 With your amazing support, we've raised over €20,000, gathered over 500 backers, and got 1,000 pre-orders for our cheeses. You've helped turn our dreams into reality. Our motto is "You Can Bean Anything You Want," and you've proven it's true by turning beans into cheese and dreams into reality. So, what’s next? In the next two months, we’ll prepare the first big production. In summer, all the rewards will be sent out. Stay tuned! With lots of love, The Viva la Faba Team And here... a few words from the team ✨ https://lnkd.in/euFJ_gn5 Isa Entenmann Lisa Beyer Ariana Alva Ferrari Jan Haberzettl

We are so excited and proud to announce that we have won the PETA Vegan Food Award 2024 for the BEST VEGAN CHEESE! 🎉 Our "Herbes de Provence" cheese slices won the hearts of the jury and are honored for their authentic taste, great texture, and our commitment to a sustainable and animal-friendly world 🧀🏆. https://lnkd.in/eaG8m2nC PETA Deutschland e.V. Thank you!!   Getting to this point wasn't easy at all. It started during the tough times of the pandemic. We were just students then, dreaming big about making the best plant-based cheese anyone has ever tasted. A lot of hard work went into this, much of which most people don't see. Many sleepless nights, production problems and setbacks. We’re so thankful for our whole team, especially Lisa and Isa who lead our product development with so much passion and skill!    Are you curious of how it tastes like? Viva la Faba's Herbes de Provence slices blend the aromatic essence of organic thyme, rosemary, lavender, and marjoram with a mild cheesy flavor, making them ideal for infusing sandwiches, salads, or any favorite dish with a touch of Provence.    We cant wait for you to try them, so we added three new reward packages available on our crowdfunding page 🙌🏼🎁. All of them contain our award-winning cheese "Herbes de Provence"! An exclusive opportunity to enjoy our award-winning cheese and support our campaign until April 30th. Be amongst the first ones to try them before we launch them officially in summer 2024! Thank you all for being part of our cheesy journey!    Cheesy greetings, The Viva la Faba Team 🧀🌱 Jan Haberzettl Ariana Alva Ferrari Lisa Beyer Isa Entenmann @EmilyDorner

Wir haben spannende Neuigkeiten! Wir sind in die nächste Runde des Dein Newcomer Award 2024 vom Food Innovation Camp in Hamburg gekommen! 🌱🧀 Diese Chance könnte uns bei Rewe Nord Türen öffnen und unsere Produkte näher zu dir bringen! Deine Stimme zählt! Es geht darum, wer die meisten Stimmen bekommt. Mit einem einfachen Klick kannst du einen großen Unterschied machen. Alles, was du tun musst, ist, deinen Namen und deine E-Mail einzutragen, uns unter dem Titel "Gerieben Mild (Viva la Faba GmbH)" zu suchen, und das Wichtigste: Nach der Abstimmung erhältst du eine Bestätigungsmail. Bitte klicke auf den Link, damit die Stimme zählt! https://lnkd.in/dD3N_-Ni Die Stimmabgabe endet am 11. April 2024. 🙏 Vielen Dank für deine Unterstützung. Mit deiner Hilfe können wir allen zeigen, wie großartig unser Käse ist. Lasst uns das gemeinsam tun! Mit käsigen Grüßen, Das Viva la Faba Team 🌱🧀 Jan Haberzettl Isa Entenmann Lisa Beyer Ariana Alva Ferrari

🎉 Big Thanks from Viva la Faba to everyone at the the New Food Festival von crowdfoods – Food Entrepreneur & Startup Association (FESA) #NFFS24! 🎉 As exhibitors, panelists, and pitchers, we went all in—not only sharing some delicious cheesy snacks 🌱🧀 but also our vision for a sustainable and (kinder) food future. We are super happy to push for food sustainability straight from where we started—big shoutout to @Stuttgart for setting the pace! 🙌 🙏Thank you Alexander Märdian LI Food - Landesinitiative Ernährungswirtschaft Niedersachsen for moderating the talk panel "The Future of food: From Fields to bioreactors" where Ariana Alva Ferrari shared the stage with Dr. Lisa Berger (Better Food Consulting), Marina Helm Romaneschi (Swiss Food Research), Ivan Labra (@Kask.bio), and @Vitor Carneiro (@Marble Crab Bioproducts). 🌱💪 The wider the mix of voices in these conversations, the deeper and more colorful (controversial) they become—but pinning down the future of food? From where we stand, though, it's clear: the future of food is all about being regenerative, inclusive, and leaving a lighter footprint! 🗨️💬 What kind of food do you want to see more of in the future? Share your thoughts with us! 📸Photo credit: Ludmilla Parsyak/City of Stuttgart & Urooshiha Imtiaz Featured in the pics: Jan Haberzettl Lisa Beyer Jedrzej Cichocki Jan Kohlmeyer