Imagine a world without chocolate. Horrifying, right? But the supply of cocoa is endangered and chocolate is as bad as meat for our planet. We make future-proof chocolate using precision fermentation. Doing this, our chocolate is 10x more sustainable and 20% cheaper than conventional chocolate. In order to mimic the organoleptic properties of chocolate (tender, smoothly melting taste release) we are working on the flavor itself but also on replacing the cocoa butter. 55 Mio lbs of chocolate are consumed every day. By 2035 we will substitute a big chunk of it through our sustainable chocolate.
I am a food aficionado and my mission is to revolutionize the food system. Before founding QOA, I co-founded a company called 27pilots. At 27pilots I supported leading corporations to boost their innovation by collaborating with startups. During my time at 27pilots, I worked with >5000 B2B startups on selling their product to corporates and learned what it means to grow a 27pilots to a 7-digit revenue and 30+ employees. I am holding a Ph.D. in Material Science and Mechanical Engineering.
My two eternal loves are that for food and science. Before founding QOA, I was the Principal Scientist for Atomo Coffee, a Seattle-based startup making molecular coffee without the coffee bean. Beforehand, I was the Chief Curator at the world’s largest science museum and curated a globally touring exhibition about coffee. I am holding a Ph.D. in Food Chemistry.