Swiss food companies Yumame Foods and Le Patron have announced a strategic collaboration, aiming to create new plant-based foods that are tasty, healthy and sustainable.

Yumame Foods is a start-up developing plant-based foods through fermentation of fungi, grains and legumes. Its minimally processed products are used by foodservice companies in Switzerland, crafted using the company’s proprietary production method combining biotechnological and culinary expertise designed to conserve resources.

The company is collaborating with established food firm Le Patron – a company within the Orior Group – with ambitions to shape the transition toward a future-proof food system.

Le Patron specialises in handcrafted pâtés and terrines, ready meals and tailor-made gourmet specialities. Its product range is available in both retail and foodservice channels, and includes a range of chilled delicacies. The company brings decades of experience in development of premium specialities, and broad market knowledge, to the partnership.

Eliana Zamprogna Rosenfeld, founder and CEO of Yumame Foods, said: “With Le Patron, we’ve found a partner who shares our values and supports our vision with genuine enthusiasm. Together, we can scale up production – without compromising on quality, culinary excellence or sustainability.”

Le Patron’s CEO, Michel Burla, noted that Yumame’s approach aligns with Patron’s mission of ‘Excellence in Taste and Health’.

He added: “The team has impressively demonstrated how fermentation can elevate culinary diversity and nutritional quality to a new level. We’re very excited about the collaboration – and about setting new standards in the food industry together.”

Yumame Foods is supported by Innosuisse, Venture Kick and the Gebert Rüf Foundation. It is also a member of various innovation networks including Swiss Food Research, Swiss Food & Nutrition Valley and Foodward.