Luz Sanz_CEO Väcka

CEO Luz Sanz © Väcka


Väcka: “In Five Years, We See Ourselves as the Leader in the Alternative Cheese Market”

Spanish alternative cheese startup Väcka, founded in 2021 by Ana Luz and Maxime Boniface, is definitely a contender for best tagline with “Your mum is the #1 most sustainable and ethical dairy producer, we’re #2”. Based in Barcelona, Väcka produces what it claims to be the world’s only cheeses made from melon seeds and olive oil, which were recognised by Carrefour last year and named one of the winners of the Carrefour Plant-Based Contest. These cheeses are certainly creating a stir both in Spain and beyond. Following the startup’s raise of €1.1 million just last month, we had to catch up with co-founder Luz to find out more. Can you give us the Väcka elevator pitch? At Väcka we design and create high quality plant-based …


Luz Sanz, CEO. © Väcka

Cheese Alternatives

Väcka Raises €1.1M for Vegan Cheeses Made From Olive Oil & Melon Seeds

Spain’s Väcka has secured €1.1 million in funding to improve and expand its vegan cheeses made from olive oil and fermented melon seed milk. Participants in the round included Capital V, Big Idea Ventures, and Leanox Venture Capital, along with angel investors such as Rat Gasol and private investors like Birdman CEO Álvaro Martínez Gallardo. Väcka closed the past year with a turnover of €285,000 and a sales increase of almost 300%. With international expansion and a significant increase in points of sale on the cards, the company expects a huge rise in turnover to €1.5 million in 2023. “The amount raised will enable us this year to reach 3,000 points of sale, address international expansion, and grow organically,” said Luz Sanz, co-founder and CEO …


Väcka cheese lifestyle

© Väcka

Cheese Alternatives

Väcka Unveils Market-First Cheeses Made From Olive Oil & Fermented Melon Seed Milk

Spanish Foodtech Väcka announces it has launched the only plant-based cheeses made with melon seeds and olive oil, through the application of a “disruptive world unique fermentation process” for which the brand has filed a patent with the US Patent and Trademark Office. Across the brand’s Mözza and Pumpkin lines, fermented almond milk has been replaced by melon seed milk, and coconut oil with extra virgin olive oil, leading to an improvement in the taste of the products and a more sustainable production process. A “disruptive innovation” The new method will progressively be applied to the Vrie and Filä varieties, representing what Väcka states is a “disruptive innovation in the production of vegetable cheeses”, claiming that it improves water consumption by 99.1%, land use by …