“We initially included it in our restaurant pitch deck as an additional revenue channel; a way to support the hospitality project,” she explains. “But what happened next was unexpected. The first investor who saw our deck said “Yeah cool restaurant concept, but I’ll give you $2 million to buy the cheese business from you right now.” Then major retailers and restaurant chains started contacting us asking to buy the products (we weren’t even on the market yet). Things got serious very quickly.”
Within a few weeks the couple had been awarded the Mars Seeds of Change grant, then soon after that they received seed funding from Big Idea Ventures–which took them to NY to commercialize the products, which incredibly are made using cauliflower and without the use of nuts, soy, palm oil, gluten, or additives.
The couple are now based full-time in New York as they work on scaling the products, which they say is realistic and low-cost in terms of manufacture, and without the ethical or environmental concerns often involved with the production of nut cheeses. Veronica believes they can make the products available at a comparative price point to dairy. “And I believe that’s the real key to steering consumer behaviour and helping people to make better plant based choices. Once you remove the obstacle of price, it’s hard to argue with something that’s equally delicious but also a more ethical and sustainable option.”