Turning chickpeas into change: Canan’s story as founder of Vegg Foods
Vegg Foods is turning surplus chickpeas into sustainable, plant-based products that tackle food waste and promote healthier diets. Founder Canan Tiryaki talks about her journey from academic researcher to food entrepreneur, and how EIT Food and the RIS Inspire programme helped bring her vision to life.
Could you tell us about your background?
Canan Tiryaki: ‘I’m originally from Turkey and hold a PhD in Food Engineering. Over the past 16 years, I’ve worked across both academia and the private sector, focusing mainly on R&D, innovation, and sustainable food systems, especially around pulses and plant-based products. I’ve coordinated food innovation projects at institutions like the Mersin Commodity Exchange and the Çukurova Development Agency, and have offered consultancy and mentorship through various international platforms that support sustainable agriculture and food entrepreneurship.’
What motivated you to apply to the EIT Food RIS Inspire programme?
‘During my PhD, I became acutely aware of the environmental impact of both food waste and animal-based production. I knew I wanted to contribute to change, but I lacked the business knowledge to turn my research into a product. The RIS Inspire programme, Sustainable Food Production and Consumption, gave me exactly what I needed: not just theoretical knowledge, but hands-on training in sustainable food entrepreneurship. It helped me see the bigger picture and gave me the confidence to pursue my vision on a commercial scale.’
When did you decide to start your own company and what role did EIT Food play in that decision?
‘The idea first surfaced during my PhD, but it was the Inspire programme that helped me shape it into a real business model. Through the programme, I came to understand the food innovation landscape - both in Turkey and Europe - and developed a concrete roadmap for launching what eventually became Vegg Foods.’
Can you tell us more about Vegg Foods and your product line?
‘At Vegg Foods, our focus is on creating plant-based, zero-waste products made from chickpeas, a crop known for its low water use, climate resilience, and soil-enriching properties. We upcycle surplus or lower-grade chickpeas - typically used as animal feed - into three distinct products:
- Aquafaba (BBYA): a functional, plant-based egg alternative ideal for vegan baking and sauces.
- Hummus Flour: a gluten-free, high-protein flour alternative.
- Hummus Sauces: healthy, flavoured chickpea-based sauces enriched with ingredients like beetroot and pumpkin.
What’s the vision and mission behind Vegg Foods?
‘Our vision is to become a global leader in sustainable, plant-based food innovation, making healthy and climate-friendly foods accessible to everyone.
Our mission is to transform underutilised and surplus crops into high-value products that reduce environmental impact, prevent food waste, and improve dietary diversity.’
Vegg Food's Impact on Society, Environment & Economy
People How are you impacting our Society ?
‘We cater to a growing need for food options for vegans, vegetarians, and individuals with allergies or dietary restrictions. Our products are nutrient-rich, free from common allergens, and designed with health and accessibility in mind. We also aim to raise consumer awareness around sustainable eating habits.’
Planet How are you impacting our Environment ?
‘Our production model reduces carbon emissions by 70% and water usage by 60% compared to animal-based products. By upcycling waste-grade chickpeas, we directly combat food waste while promoting the cultivation of climate-resilient crops.’
Profit How are you impacting our Economy ?
‘By using surplus raw materials and adopting a circular production model, we offer a cost-efficient, scalable solution for sustainable food production. Our products add value to the supply chain, especially in regions where food innovation is still emerging.’
What have been the key milestones in your startup journey so far?
‘We identified an initial funding need of €55,000 and have already applied for a €10,000 seed award to set up our production line. We’re also in early discussions with angel investors, and EIT Food has been instrumental in connecting us to the right networks and training us in investor readiness.’
How has your product evolved over time?
‘We began with aquafaba but quickly realised the potential of our by-products. By refining our production process, we now produce three marketable goods from a single cycle, making us fully zero-waste. Based on consumer feedback, we also introduced flavoured hummus sauces, making the offering more diverse and appealing.’
Which markets are you targeting, and what’s next?
‘We’re starting in Turkey, where there’s no local competition in the liquid aquafaba space. Many imported products have failed due to cost and quality. In the mid-term, we aim to expand into countries like the UK, Germany, the Netherlands, Sweden, and Japan, where plant-based demand is high. Long-term, we hope to establish regional production partnerships and explore private-label collaborations to scale sustainably.’
You also took part in other EIT Food programmes like Seedbed and Jumpstarter. How did they help shape your business?
‘Seedbed was a turning point. It helped me shift from being product-centred to being customer-focused. I conducted over 40 interviews across Europe, gathering insights from vegans, chefs, bakers, and manufacturers. These conversations helped me refine our value proposition and confirmed demand for allergen-free, clean-label products.’
‘Jumpstarter built on that foundation, teaching me how to craft a compelling pitch, develop financial projections, and prepare for investor meetings. I also gained access to a pan-European startup network that continues to be invaluable.’
How did these EIT Food Programmes help you?
‘EIT Food and its educational programmes played a pivotal role in accelerating my growth as an entrepreneur and as a purpose-driven innovator.
The programmes were filled with truly exceptional trainers who explained complex topics in depth and delivered hands-on learning through real-world case studies. These experiences helped me bridge the gap between academic research and entrepreneurial action, and gave me the confidence and structure to turn a science-based idea into a market-ready business.’
Would you recommend the RIS Inspire programme to others?
‘Absolutely. It’s one of the most transformative learning experiences I’ve had. The expert-led content, interactive workshops, and networking opportunities created a powerful launchpad for my business, and also for me personally as a founder.’
What advice would you give aspiring entrepreneurs in the food sector?
‘Start by solving a real problem. Don’t wait until your product is perfect but go out, talk to people, and be willing to adjust. The food industry is evolving fast: health, sustainability, and transparency are must-haves now. Most importantly, don’t do it alone. Find mentors, build a community, and stay curious. Your network is as valuable as your product.’