How do we turn untapped science into the next generation of food companies? In this episode, we sit down with Giacomo Cattaneo, co-founder of EverGrain and now the driving force behind FOOD FOUNDERS Studio, a Swiss venture studio dedicated to turning Europe’s breakthrough food tech IP into market-ready startups.

Giacomo walks us through his journey from mechanical engineer to food innovator, his time inside one of the world’s largest beverage companies, and why he believes the future of food demands new models of venture building. We dive into the systemic challenges holding the industry back, from off-notes in plant protein to the disconnection between science, startups, and Big Food, and how his studio is working to bridge those divides.

Whether you’re a founder, investor, or scientist curious about the startup journey, this conversation offers a front-row view into a new way of scaling innovation, one grounded in science but built for real-world impact.

Episode Guide

00:00: Intro

01:01: Giacomo’s path from engineering to food innovation

02:49: Taste, texture & affordability: the big foodtech hurdles

10:11: Why venture studios matter, and how this one works

13:21: How corporates & universities fit into the puzzle

21:21: Scientists vs entrepreneurs: roles in startup success

25:05: Lessons from building food tech companies

34:05: Novel ingredients & solving legacy problems

36:01: The FOOD FOUNDERS Studio model

38:10: Mapping real problems with the right partners

41:15: Building and using strong advisory boards

44:49: Fundraising as a venture studio

48:07: Lightning Round: books, bold ideas, and one big wish

57:11: Closing thoughts