Spero Foods, founded by Cornell University scientist Phaedra Randolph, manufactures two patent pending vegan product lines which set out to disrupt the egg and dairy industries. Now the sustainable producer, based in Boston, is seeking seed round funding in order to expand nationally.
Spero, which translates as hope in Latin, produces a line of artisan vegan cheeses, including a camambert and goats cheese, plus a plant-based egg product called Scramblit. The plant-based egg market is set to reach a value of over 1.5BN by 2026 (figures from August 2018), with producers such as JUST seeing huge global success and entering into the Chinese market.
Spero’s focus is on creating plant-based foods with minimal, high nutrient ingredients.“When I first started looking at what was on the market, I saw that a lot of the products had no real nutritional benefit; they had hardly any protein or naturally occurring vitamins and minerals, plus they didn’t taste good and they were expensive, so I decided to try and reverse engineer diary and egg products from cheaper and more nutrient-dense ingredients such as seeds,” Randolph commented this week to Food Navigator.
