From concept to sustainable product: Ariana Alva Ferrari is the co-founder of German start-up Viva la Faba, pioneering ‘faba-lous’ vegan cheese made from organic faba beans.
Starting a business wasn’t always on her radar, but the Food Solutions programme gave her career a whole new direction.
Can you tell us a bit more about your background?
‘I was born in Peru and moved to the US when I was 13. I studied International Business Administration and World Development Studies at San Francisco State University.
After that, I went back to Peru to get hands-on experience in areas like sustainable development and corporate social responsibility, which led me to a job with the United Nations.’
What prompted you to apply for Food Solutions?
‘I wanted a master’s degree, but most programmes are super academic. When I looked for something more practical, I found out about the University of Hohenheim in Germany. They offered a master’s in bioeconomy that brought together people from all kinds of backgrounds interested in sustainable products.
I moved to Germany to start my studies, but the pandemic hit shortly after.
That’s when I discovered EIT Food’s Food Solutions programme and the 2020 ‘Leaf to Root’ challenge, a Europe-wide business competition. We had 10 months to come up with a food concept and a business prototype that rescues ingredients typically wasted in the primary sector.’
‘Our team explored lots of ideas – including plant-based chocolate bars and cabbage milk - but we landed on plant-based cheese. During our research, we uncovered a shocking truth: dairy cheese is one of the biggest contributors to carbon emissions in people’s diets. Yet the existing plant-based alternatives were far from satisfying.
Our concept ended up winning first prize in the Food Solutions programme.’
When did you decide to start your own company?
‘I never thought I’d be running my own business, but the response to our prototype surprised us.
Two jury members from the programme offered us support to keep going. My co-founder Jan and I decided to take the leap.
We chose a partner who we believed would best leverage our strengths and open up greater opportunities for growth. In 2021, we officially founded Viva la Faba, named after the protein-rich faba beans we use to make our cheese.’
How did the Food Solutions programme help you on this journey?
‘The programme opened so many doors for us. It gave us access to funding, industry connections, R&D support, and, most importantly, an amazing network through EIT Food. That network really helped turn our idea into something tangible.’
What’s the story so far with Viva la Faba?
‘Taking an idea and turning it into an actual product is no small task. We spent two years refining the process in the lab and scaling it up before we finally created the world’s first cheese made from organic faba beans.’
‘Since then, we have raised substantial funding from strategic investors as well as public funds for different innovation and research projects, along with €25,000 through crowdfunding.
The crowdfunding campaign was awesome - not just for the money but because it showed investors that people were really excited about what we’re doing.
The recognition we’ve received has also been a huge help. For example, we won the PETA Vegan Food Award for Best Vegan Cheese, which brought in a lot of attention and boosted our crowdfunding campaign.
We’ve been hitting trade fairs and events across Europe to keep spreading the word.’
Editor's Note : the inspiring video is in German, but the images speak for themselves!
“Would you recommend the Food Solutions Programme ?Absolutely. Food Solutions changed my life. It gave me the opportunity to build something I’m passionate about and make a positive impact on the world. The programme helps you test the waters of entrepreneurship with minimal risk: perfect for anyone with entrepreneurial ambitions.”
What are the next steps?
‘We’re constantly learning, innovating, joining accelerators, and making the most of our networks.
Viva la Faba is a long-term project, and we’re working hard to build a strong brand and a positive company culture.’
‘Right now, we’re finetuning our products and their shelf life. The plan is to launch in retail and restaurants by mid-2025, starting in Germany and then expanding to Austria, Switzerland, Belgium, France, and the Netherlands. After the launch, we’ll be looking for more funding and might apply to EIT Food’s accelerator programmes.’
Viva la Faba's impact on Society, Environment & Economy
People How is Viva la Faba impacting our Society?
‘As a young, female entrepreneur with Peruvian roots, I’ve found it so important to have a supportive community. Talking to other students and female entrepreneurs has really helped me claim my space in the business world. I’m proud that so many women apply when we’re hiring at Viva la Faba, it feels like we’re creating the right kind of environment. By the way, we hired several Master in Food Systems alumni. They all combine entrepreneurial drive with an international, dynamic mindset and a food sciences background.’
‘We’re trying to influence consumer behaviour by promoting healthy, plant-based food. By using organic beans, we’re building trust and showing people that plant-based products can be delicious and sustainable. Our big goal is to help shift agriculture from being animal-based to plant-based.’
Planet How is Viva la Faba impacting our Environment?
‘Viva la Faba cheese has a CO2 footprint up to 75% lower than dairy cheese, as confirmed by a 2024 study funded by BioPartnerBW and the University of Hohenheim. Plant-based foods generally require fewer resources, and faba beans are particularly special. They improve soil quality by fixing nitrogen, making land more fertile, and enhancing insect biodiversity. These factors contribute to a healthier, more vibrant ecosystem.’
Profit How is Viva la Faba impacting our Economy?
‘By January 2025, our team will have grown to seven people: three in R&D, one in marketing, one operations and projects coordinator, and the two founders. We’re still a small team, so we all wear many hats, but we’re ready for the next big step. We will be launching three products: mild slices, herbs of Provence slices, and grated cheese. Through Stuttgarter Klima-Innovationsfonds (Stuttgart Climate Innovation Fund), we have recently received funding for an initiative to establish Stuttgart as a model city for plant-based cheese, develop innovative urban food logistics concepts, and make climate-friendly nutrition accessible to all. This project aims to drive sustainability, reduce environmental impact, and position Stuttgart as a leader in climate-conscious food systems.
Did this inspire you? You can be the next changemaker, turn your ideas into reality and have a positive impact on our planet!
The Food Solutions (FS) programme raises awareness of global food challenges while promoting entrepreneurship as a viable career path. Participants gain:
Entrepreneurial skills to become sustainable food innovators.
Technical expertise tailored to career goals in the food sector.
You’ll tackle a real-world challenge in a multidisciplinary team and might even turn your idea into a business. Plus, you get exposed to different academic and industrial perspectives, giving you a competitive edge for your future career.
In the News ! Viva la Faba wins Bioeconomy Award 2024 for innovative plant-based cheese
Source : Press Release Viva la Faba 19 February 2025
Stuttgart, Germany - February 19, 2025 - The Stuttgart-based food tech start-up Viva la Faba GmbH has been awarded the Bioeconomy Innovation Prize of the state of Baden-Württemberg. The prize, awarded on February 13, 2025, recognizes outstanding bioeconomic innovations that make a significant contribution to the sustainable transformation of the economy.
The award underlines the potential of Viva la Faba and its world-first cheese alternative made from organic faba beans, which is a climate-friendly, resource-saving and tasty alternative to animal-based cheese. The base of plant proteins and bio-based raw materials enables an excellent texture and melting properties - and with a carbon footprint up to 90% lower than traditional dairy cheese.
A milestone for sustainable nutrition
Viva la Faba is setting new standards in cheese production: while many plant-based cheese alternatives are based on imported nuts, flavors and modified starches, Viva la Faba uses raw materials from the bioeconomy, such as organic legumes and plant extracts. Legumes are not only more sustainable to grow but also improve soil fertility by binding nitrogen and storing carbon. "Our innovation proves that a sustainable bioeconomy is no longer a vision of the future, but already offers marketable solutions today," says Jan Haberzettl, co-founder and CEO of Viva la Faba.
Another milestone is the LUMIKÄSE project initiated by Viva la Faba and funded by the state of Baden-Württemberg. In this project, Viva la Faba is researching products with a particularly high protein content based on regional legumes from Baden-Württemberg. The aim is not only to use innovative processes to create products with a convincing taste and nutritional physiology, but also to establish regional value chains.
“We demonstrate that adopting a climate-friendly diet isn’t about sacrifice—it’s about gaining more. It enhances taste, benefits the environment, and enriches society," says Ariana Alva Ferrari, co-founder of Viva la Faba.
Cheese enjoyment without compromise - sustainable and innovative
Viva la Faba not only impresses with its sustainability, but also with its technological innovation. Thanks to a specially developed manufacturing process, the cheese alternative offers more protein than comparable products. Its unique melting and taste properties are unsurpassed, surpassing even industry leaders in blind tastings and being named "Best Vegan Cheese 2024" by PETA Deutschland e.V.
Bioeconomy Prize 2024: Innovation for a sustainable future
The bioeconomy competition initiated by the Baden-Württemberg Ministry of Food, Rural Areas and Consumer Protection honors innovative business models that promote a sustainable and circular economy. Prizes are awarded to projects that focus on reducing the use of fossil raw materials, lowering greenhouse gas emissions and strengthening regional value creation. Honorary Patron Minister Peter Hauk, Member of the State Parliament (MdL), presented the €10,000 prize at the 8th Bioeconomy Day. A jury of experts selected five outstanding solutions that put bioeconomic principles into practice.
Bioeconomy as a model for the future
Viva la Faba's plant-based cheese is set to launch in German retailers and restaurants in 2025. The company has also forged its first strategic partnerships within the food industry. "Our vision is to make plant-based cheese, crafted from bioeconomy-sourced raw materials, a mainstream choice while actively reducing the food industry's climate impact," says Isa Entenmann, Head of R&D at Viva la Faba.
About Viva la Faba
Viva la Faba is a food tech start-up based in Stuttgart that develops innovative plant-based cheese made from pulses. With the world's first plant-based cheese made from organic faba beans, the team aims to transform the food industry and offer consumers high-quality, sustainable and healthier cheese alternatives. Viva la Faba's products, awarded "Best Vegan Cheese 2024" by PETA Germany and the European Institute of Innovation and Technology (EIT Food), will be available in retail and foodservice for the first time in 2025. Visit www.vivalafaba.de for more information.
Your press contact for further information or interviews:
Jan Haberzettl, Co-Founder & CEO Viva la Faba GmbH
E-mail: jan@vivalafaba.de | Phone: +49 176 34309503
📷 Photo Credit: Ministerium für Ernährung, Ländlichen Raum und Verbraucherschutz Baden-Württemberg (MLR)
Photo from left to right, Minister Peter Hauk, Ariana Alva Ferrari, Jan Haberzettl
In the News ! Viva la Faba promotes climate-friendly nutrition in Stuttgart - and receives funding from the Stuttgart Climate Innovation Fund
Source : Press Release Viva la Faba, 14 March 2025
Stuttgart, Germany – March 14, 2025 – The Stuttgart-based food tech start-up Viva la Faba GmbH has received funding from the Stuttgart Climate Innovation Fund of the state capital of Stuttgart. The funding supports Viva la Faba's groundbreaking project "FABA – The Future Cheese Hub". The common goal is to establish the city of Stuttgart as a pioneer for climate-friendly and plant-based nutrition. As part of the FABA project, urban food logistics concepts are also to be developed and climate-friendly nutrition made accessible to all.
The Future Cheese Hub is currently being built in a former printing plant in the heart of Stuttgart and will become the central platform for research, development and distribution of plant-based cheese. Viva la Faba, known for the "Best Vegan Cheese 2024" (awarded by PETA Deutschland e.V.), is using organic proteins from Faba beans for the first time to produce cheese alternatives. This results in a CO2 savings potential of up to 95% compared to cheese made from cow's milk. The City of Stuttgart and the Climate Innovation Fund have recognized this potential and are promoting market penetration and further research and development of Viva la Faba GmbH.
The Future Cheese Hub – A milestone for research and climate protection in Stuttgart
"Viva la Faba's cheese is based on climate-friendly legume and yeast proteins, awarded for its nutritional benefits, technological innovation and ecological potential by the European Institute of Innovation and Technology, among others," explains Jan Haberzettl, co-founder and CEO of Viva la Faba.
The FABA project, which is now being funded financially and organizationally by the Stuttgart Climate Protection Unit, is bringing plant-based cheese alternatives to the menus of restaurants and canteens in Stuttgart. Even before the official market launch, Viva la Faba's plant-based cheeses will be tested in local restaurants. Distribution and logistics will be carried out efficiently from the central hub.
The 'Future Cheese Hub' will serve not only as an organic and HACCP-certified cold storage facility but also as a research center. A smart cold chain logistics concept will guarantee efficient deliveries to HoReCa partners (hotels, restaurants, and catering companies). In addition, surplus products will be sold directly to consumers to avoid food waste. 'Thanks to the funding, we will not only further develop the production and logistics of our cheese alternatives but also create innovative products for and with the local catering industry,' says Isa Entenmann, Head of R&D at Viva la Faba.
Climate-friendly nutrition as the key to the future
Food systems account for about 24% of global CO2 emissions, with animal proteins playing a central role. Cow's milk cheese is one of the foods with the highest CO2 footprint. A study by Viva la Faba as part of a project with the University of Hohenheim shows that Viva la Faba cheese saves up to 4.5 tons of CO2 per ton of substituted cow's milk cheese.
"Our goal is to make climate-friendly nutrition accessible to everyone. The cheese made from Faba beans shows how innovative foods can reduce the CO2 footprint and taste delicious at the same time," says Ariana Alva Ferrari, co-founder of Viva la Faba.
Public tastings, local cooperations and innovative products are intended to raise awareness of climate-friendly cheese alternatives and bring about long-term changes in eating habits. The "Future Cheese Hub" is intended to serve as a blueprint for sustainable food production not only in Stuttgart, but also in other cities.
With this funding, Viva la Faba is taking a big step towards sustainable nutrition – and Stuttgart is becoming a pioneer city for innovative food tech solutions!
About the Stuttgart Climate Innovation Fund
The Stuttgart Climate Innovation Fund is a funding program of the City of Stuttgart that supports innovative projects that actively contribute to the reduction of greenhouse gas emissions and develop solutions for urban challenges. With a budget of over 20 million euros, the Stuttgart Climate Innovation Fund is the largest municipal innovation fund for the climate in Europe. The program pushes promising climate protection projects and climate adaptation measures. The Stuttgart Climate Innovation Council, as an independent advisory board, selects the projects to be funded.
About Viva la Faba
Viva la Faba is a food-tech start-up based in Stuttgart that develops innovative plant-based cheese based on legumes. With the world's first plant-based cheese based on organic Faba beans, the team aims to transform the food industry and offer consumers high-quality, sustainable and healthier cheese alternatives. Viva la Faba's products, named "Best Vegan Cheese 2024" by PETA Germany and the European Institute of Innovation and Technology (EIT Food), will be available in retail and gastronomy for the first time in 2025.
Your press contact for further information or interviews:
Jan Haberzettl, Co-Founder & CEO Viva la Faba GmbH
E-Mail: jan@vivalafaba.de | +49 176 34309503
Photo Credit ; Viva la Faba
Photo from left to right : Jan Haberzettl, Ariana Alva Ferrari, Joseph Asher, Ann Mary Kollemparembil, Isa Entenmann, Linda Gargiulo