The VERY Food Co. ("VERY") is a French start-up with the ambition to change the way we eat and cook for a more sustainable and resilient food system.
Aqua Faba
Our clientele
Our products
Nomelet
Replaces the functionality of whole eggs: binding, gelling, texturing, emulsifying.
Clean-label, allergen free, gluten-free, 100% plant-based.
Powder available in 1kg (1kg = 80-100 egg equivalent) and 5kgs packs. Shelf life: 18 months
Tourage
Replaces the functionality of tourage butter: flattening plasticity, layering, high melting point for puff pastry.
Short list of ingredients, no palm, no hydrogenated fats, allergen free, 100% plant-based.
Solid available in 2,5 kg sheet packaging and set of 4 sheets (10kg) (1kg = 1kg animal butter). Shelf life: 3 months
aquafaba
Replaces the functionality of egg white: especially for foaming, texturing.
Clean-label, allergen free, gluten-free, 100% plant-based
Liquid available in 0.5l et 1l (1l = 20 egg white). Shelf life: 12 months
noblanc
Replaces the functionality of egg white: especially for foaming, texturing.
Short list of ingredients, allergen free, gluten-free, 100% plant-based
Powder available in 200g et 1kg (1kg = 5kg of egg white). Shelf life: 12 months
INspirations
Tarte au citron
The preferred dessert of French people prepared with the full range of VERY ingredients: a creamy lemon curd with a layer of spongy biscuit coated in colored cocoa butter, posed on a thin layer of sugar biscuit, completed with a crispy meringue on top.
Far coco
The traditional dessert from the Brittany region in France is revisited with a coconut flavoring: a delicious mini flan-style custard center made with VERY ingredients is sitting on a vegan biscuit disk and sparkled with coconut flakes.
Meringue
Beautiful light, airy and sweet mini meringues, covered with crystals of pink sugar: VERY ingredients ensure a perfect and stable texture for bite-size super-crispy meringues, that can be enjoyed alone or as a decoration for other dessert.
Our mission is to help the food industry and food service companies replace egg products and dairy ingredients with ready-to-use and affordable plant-based ingredients, without compromising on functionality and taste.
delacour
Co-Founder / CEO
Expert in sales & marketing strategy
10 years of international business development
castellani
Co-Founder / CSO
Specialized in plant, dairy, and egg proteins
Over 20 scientific publications and 2 patents
Nature & science combined
Powered by science and technology, VERY digs into the properties of plants down to their molecular profiles and interactions to produce innovative and natural formulations that replace the desired functionality of egg products and dairy ingredients.
Our formulations rely on science and technology to find the optimal combination of molecules in the ingredients and process to provide foods with the targeted functional, organoleptic and nutritional qualities.
our story
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