EATfunctional is a company that revolutionizes the food industry by offering two breakthrough patented technologies developed by its founders—seasoned researchers, entrepreneurs, and professionals. Their first patented technology is an industrial-scale, high-yield sprouting process called YASO, which is used to process soybeans, pulses, and seeds. This process produces a plant-based protein source that is healthy, sustainable, and affordable, while eliminating the issues associated with traditional soybean-based foods. YASO enables meat-equivalent protein production using ten times less water to yield eight times more protein than conventional methods and offers nutrition comparable to meat at half the cost. Moreover, it can be applied in over 20 different product categories and provides long-term storage options to alleviate global food supply chain vulnerabilities. The second patented technology focuses on incorporating any Biological Active Ingredients (BAIs)—including vitamins, minerals, antioxidants, and L-carnitine—into sprouted seeds such as wheat, rice, corn, and legumes. This technology allows food producers to create novel functional food lines designed to reduce disease risk for specific consumer groups by ensuring the optimal quantity and quality of active materials. The approach significantly improves the bioavailability of these components compared to conventional dietary supplements or fortified foods. EATfunctional offers its patented technologies, along with decades of scientific knowledge and experience, to food industry players, providing support in technology licensing, product development, and complete engineering, business consultancy, and educational services. They have developed several premium, value-added, YASO-based food products that meet current market demands. Additionally, the company holds key patents (EP Patent No: EP 2 358 219 and EP Patent No: EP 2 908 664) and is actively seeking partners, particularly Value-Added Distributors with strong networks in specific regions, to represent them and expand their market reach. The company’s competitive advantages include the ability to customize bioactive material composition for various functional food consumer groups, ensuring that all scientifically approved active ingredients are incorporated at optimal levels. Backed by research—including studies on soybean germination, near-infrared spectroscopy for real-time monitoring, and applications in improved bread-making—EATfunctional’s technologies not only address rising health consciousness and the burgeoning vegan market but also provide a sustainable and cost-effective alternative to industrial animal-based protein production. Furthermore, the company benefits from a team with extensive professional and academic experience, ranging from 25 years in executive management and floriculture to nearly five decades in food science research and phytotechnology. This team includes experts in plant production and physiology, chemical engineering and pharmaceutical product development, and pharmaceutical research, ensuring that EATfunctional’s solutions are both innovative and scientifically robust. In summary, EATfunctional uses its patented, research-backed innovations to provide food industry partners with cutting-edge, sustainable, and health-focused solutions that cater to current market trends, support food security, and offer significant economic and environmental benefits.
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