Trapped IP, Broken Pipelines, and the Studio Changing That

How do we turn untapped science into the next generation of food companies? In this episode, we sit down with Giacomo Cattaneo, co-founder of EverGrain and now the driving force behind FOOD FOUNDERS Studio, a Swiss venture studio dedicated to turning Europe’s breakthrough food tech IP into market-ready startups.Giacomo walks us through his journey from mechanical engineer to food innovator, his time inside one of the world’s largest beverage companies, and why he believes the future of food demands new models of venture building. We dive into the systemic challenges holding the industry back, from off-notes in plant protein to the disconnection between science, startups, and Big Food, and how his studio is working to bridge those divides.Whether you’re a founder, investor, or scientist curious about the startup journey, this conversation offers a front-row view into a new way of scaling innovation, one grounded in science but built for real-world impact.Episode Guide00:00: Intro01:01: Giacomo’s path from engineering to food innovation02:49: Taste, texture & affordability: the big foodtech hurdles10:11: Why venture studios matter, and how this one works13:21: How corporates & universities fit into the puzzle21:21: Scientists vs entrepreneurs: roles in startup success25:05: Lessons from building food tech companies34:05: Novel ingredients & solving legacy problems36:01: The FOOD FOUNDERS Studio model38:10: Mapping real problems with the right partners41:15: Building and using strong advisory boards44:49: Fundraising as a venture studio48:07: Lightning Round: books, bold ideas, and one big wish57:11: Closing thoughts This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit sharoncittone.substack.com