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Founder’s Story: Luz Sanz and Maxime Boniface from Vacka

by Olivia Chavassieu | Aug 29, 2022 | Blog | 0 comments

In 2013, Mazime and Ana Luz owned a production company in Buenos Aires and were shooting documentaries focussing on social impact issues. One of their projects during this time involved researching the #food industry and the major impact it had on the #environment. This project changed their lives and led them to commit their entire professional career towards building something that could change the food culture based on the exploitation of animals and resources towards a sustainable, ethical and healthy one. Their first step towards this goal – they needed to adopt a #plantbased diet.

“𝘛𝘩𝘦 𝘧𝘪𝘳𝘴𝘵 𝘵𝘩𝘪𝘯𝘨 𝘵𝘩𝘢𝘵 𝘸𝘦 𝘳𝘦𝘢𝘭𝘪𝘴𝘦𝘥 𝘸𝘢𝘴 𝘵𝘩𝘢𝘵 𝘤𝘩𝘦𝘦𝘴𝘦 𝘸𝘢𝘴 𝘳𝘦𝘢𝘭𝘭𝘺 𝘩𝘢𝘳𝘥 𝘵𝘰 𝘨𝘪𝘷𝘦 𝘶𝘱, 𝘢𝘯𝘥 𝘵𝘩𝘢𝘵 𝘱𝘭𝘢𝘯𝘵 𝘣𝘢𝘴𝘦𝘥 𝘤𝘩𝘦𝘦𝘴𝘦 𝘢𝘭𝘵𝘦𝘳𝘯𝘢𝘵𝘪𝘷𝘦𝘴 𝘸𝘦𝘳𝘦 𝘯𝘰𝘵 𝘵𝘢𝘴𝘵𝘺.”

Maxime and Ana Luz love cheese and the complexity behind creating a flavourful plant based cheese alternative was what drove them to open a plant based restaurant in Barcelona in 2015.
They experimented with various cheese prototypes to test their behaviour and acceptance with consumers.

In 2019 they moved the restaurant to Nest City Lab and opened a space to launch the R&D and manufacturing of the cheeses. And in 2021, they decided to shut down their restaurant and launch a range of 6 products on the market.

“𝘕𝘰𝘸 𝘸𝘦 𝘢𝘳𝘦 𝘪𝘯 𝟧𝟢𝟢 𝘗𝘖𝘚 𝘪𝘯 𝘚𝘱𝘢𝘪𝘯 𝘢𝘯𝘥 𝘸𝘦 𝘢𝘳𝘦 𝘳𝘦𝘢𝘥𝘺 𝘸𝘪𝘵𝘩 𝘰𝘶𝘳 𝘢𝘮𝘢𝘻𝘪𝘯𝘨 𝘵𝘦𝘢𝘮 𝘵𝘰 𝘵𝘢𝘬𝘦 𝘯𝘦𝘹𝘵 𝘴𝘵𝘦𝘱 𝘢𝘯𝘥 𝘵𝘰 𝘥𝘳𝘪𝘷𝘦 𝘵𝘩𝘦 𝘵𝘳𝘢𝘯𝘴𝘪𝘵𝘪𝘰𝘯 𝘵𝘰 𝘢 𝘯𝘦𝘸 𝘦𝘳𝘢 𝘰𝘧 𝘧𝘰𝘰𝘥 𝘧𝘳𝘰𝘮 𝘌𝘶𝘳𝘰𝘱𝘦 𝘵𝘰 𝘵𝘩𝘦 𝘸𝘰𝘳𝘭𝘥.”

🎯 Väcka designs and crafts plant-based cheeses, respecting the traditional fermentation and ageing processes while adding the technology and values ​​of the 21st century.

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