Yumame Foods and Le Patron join forces to take plant-based cuisine to new heights

Yumame Foods, a Swiss startup specializing in plant-based foods, has announced a strategic partnership with Le Patron, the long-established food company known for its premium culinary specialties. The collaboration aims to create plant-based products that deliver exceptional taste while promoting healthier diets and environmental sustainability.

The two companies are joining forces at a time of accelerating consumer interest in alternative proteins and sustainable food systems. Yumame Foods brings to the table its innovative approach to crafting nutrient-rich, minimally processed foods through advanced fermentation techniques using legumes, grains, and fungi. Le Patron, part of the ORIOR Group, offers decades of experience in developing and producing high-quality products such as pâtés, terrines, and ready meals for both retail and food service markets.

“With Le Patron, we’ve found a partner who shares our values and supports our vision with genuine enthusiasm,” commented Dr Eliana Zamprogna Rosenfeld, Founder & CEO of Yumame Foods. “Together, we can scale up production – without compromising on quality, culinary excellence, or sustainability. This partnership is a milestone for us – and a strong commitment to better nutrition for the future.”

Founded in Switzerland, Yumame Foods has quickly built a reputation for delivering plant-based products that appeal to both chefs and consumers. Its proprietary production method combines biotechnological and culinary expertise and is designed to conserve resources while maintaining authentic taste and high nutritional value. Already used by food-service providers in Switzerland, Yumame’s offerings aim to set a new benchmark in plant-based cuisine. The company’s development has been supported by organizations such as Innosuisse, Venture Kick, and the Gebert Rüf Foundation. It is also active in innovation networks including Swiss Food Research, Swiss Food & Nutrition Valley, and Foodward.

For Le Patron, the partnership represents an opportunity to expand its product portfolio into the fast-growing sector of alternative proteins while leveraging its established reputation for quality. The company, known for its handcrafted products and culinary creativity, sees potential in fermentation technology to create new flavors and textures that align with modern consumer expectations.

“Yumame Foods’ visionary approach perfectly aligns with our mission of ‘Excellence in Taste and Health,’” added Michel Burla, CEO of Le Patron. “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.”

The companies have not yet disclosed specific products that will result from the collaboration or the timeline for their launch. However, both emphasized that the partnership is intended to actively shape the shift toward a more sustainable and future-ready food system.

The growing interest in fermentation as a food technology reflects a wider industry trend. Fermentation processes enable the production of high-quality proteins and functional ingredients while using fewer natural resources than traditional animal agriculture. For start-ups like Yumame Foods, it offers a path to develop unique products with cleaner labels and improved nutritional profiles, key attributes that are increasingly important to consumers seeking healthier and more sustainable choices.

Meanwhile, established players like Le Patron bring essential expertise in scaling up production, maintaining food safety standards, and navigating distribution channels. By combining Yumame’s innovation with Le Patron’s market knowledge, the partners hope to accelerate the adoption of new plant-based products not only in Switzerland but potentially in wider markets.

Though no financial details have been made public regarding the partnership, the announcement underscores the growing momentum of collaborations between innovative start-ups and traditional food companies seeking to adapt to shifting consumer preferences. Plant-based and alternative protein markets are forecast to continue expanding, driven by demand for products that can replicate the sensory experience of animal-based foods while offering health and sustainability benefits.

Both companies stress that their collaboration goes beyond product development and is about driving meaningful change in how food is produced and consumed. “This is not just about creating new products,” said Rosenfeld. “It’s about building a food system that respects people, animals, and the planet.”