3:55 - Making a vegan egg replacement in 2024
5:44 - The team behind the food engineering company
8:52 - The B2B clean label food market
10:42 - Solving big supply chain problems
13:20 - Fundraising through the Swisspreneur Syndicate
Silvan Leibacher is the co-founder and CEO of Eggfield, a startup replacing eggs in the food industry through plant-based and clean label ingredients. He holds a BSc in Business Management from ZHAW, and previously co-founded the bakery Leibacher Biber-Manufaktur AG in 2010 with his siblings, before starting Eggfield in 2020.
During his time at his family bakery, Silvan realized the impact that the use of animal products has on CO2 emissions. While there were well-known alternatives to dairy products, this was not the case for eggs, which motivated Silvan to search for a solution. He found it in History: back in WW2, soldiers were already using aquafaba (which is the water used for boiling chickpeas) as an egg substitute.
Together with his food engineer co-founder, Silvan decided to build Eggfield, a company selling clean label egg alternatives based on aquafaba to other companies, which then use them to bake cakes or create sauces. They are not (at least for the moment) interested in going B2C or selling alternatives to scrambled or boiled eggs.
Eggfield is currently fundraising through the Swisspreneur Syndicate. Check out their deal to learn more.
The cover portrait was edited by www.smartportrait.io.
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