About us

If you ask me why I left a fulfilling career in food industry management to start Yumame Foods, here is my story.

For over 15 years, I worked as an innovation manager in leading food technology and manufacturing companies, gaining a firsthand view of how the industry operates across multiple countries. What struck me was a recurring pattern: while many products are convenient and tasty, they often compromise on what truly matters. Too often, they are heavily processed, resource-intensive, and rely on ingredients shipped from across the globe — far from healthy, far from sustainable.

This contradiction became even clearer in the plant-based sector, where products that promise to be natural, healthy, and sustainable often fall short. I wanted to change that — to show that food can be delicious, nourishing, easy to use, and genuinely sustainable all at once.

That vision led to the creation of Yumame Foods. Drawing on my scientific background and years of industry experience, and in collaboration with exceptional Swiss experts in biotechnology, food technology, and culinary science, we developed a unique approach: combining locally sourced, wholesome ingredients like fungi and grains with the ancient, natural method of fermentation, applied in innovative ways. Fermentation enhances flavor, texture, and digestibility while unlocking nutrients and supporting gut health — all without compromising simplicity or sustainability. The result is an authentic food you can truly recognize and enjoy.

Yumame is gently processed, naturally rich in vitamins, minerals, and nutrients, and delightfully versatile in the kitchen. It adapts to your taste, sparks culinary creativity, and nourishes your wellbeing — every day.

Our mission is simple: to offer the best way to nourish yourself and your loved ones, while protecting the nature we all depend on.