About us

In 2019, Tobias, a food scientist, and Mike, a trained chef and microbiologist, met at the University of Applied Sciences in Bern (HAFL). Both were driven by the question of how to make use of byproducts from the food industry. It quickly became clear that okara, through traditional fermentation, could be transformed into a delicious, juicy, and fully plant-based source of protein. The first prototypes were born.

Through a coincidence, Flavio—a financial advisor, passionate foodie, and hobby fermenter—met Mike and Tobias during the COVID-19 pandemic. By summer, their first collaborative projects were underway, gradually giving rise to Luya. The first taste test took place that same year at a Zurich Christmas market—and was a great success.

In 2021, the ‘they’ became a ‘we,’ and with feedback from various chefs, we quickly took our products to the next level. Success didn’t take long—by summer, the first restaurants were already eager to put our products on the menu. A company was needed: Luya was born.

In April 2022, we left the HAFL laboratories behind and moved into our own production facility in a former chocolate factory in Bern-Bümpliz. By June, the first Luya products had launched in Swiss retail stores.

Step by step, we’re growing our production, introducing new products, and bringing more people on board with Luya.

In 2024 Nina joins Luya and completes the founding team.

The team is growing: By building a dedicated sales and marketing team, we are laying the foundation for the next phase of growth. At the same time, we continue to work on new product formats – because innovation at Luya never stops.

The next chapter begins: new products are finding their way into restaurants and onto the plate – including plant-based tartare, which is being launched in foodservice. And we also have a few things up our sleeve in retail. Flavio is stepping down from day-to-day operations. Nina and Tobi are taking over joint leadership.