UOBO
Plant-based food revolution, offering Europe's first liquid egg alternative that is entirely vegetable-based.
| Date | Investors | Amount | Round |
|---|---|---|---|
| - | investor | €0.0 | round |
| investor | €0.0 | round | |
* | €500k | Seed | |
| Total Funding | 000k | ||
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Based in Barcelona, Spain, UOBO, legally known as Ouvo Plant Based S.L., was established in 2021 by co-founders Narcis Fors and Sergi Mainar. The founders, both 26 at the time of inception, were driven by the lack of quality plant-based egg alternatives in the market, in contrast to the available substitutes for meat and dairy. They initiated the development of UOBO's first prototype using their personal savings, fueled by a vision to create a product with a positive global impact.
UOBO operates in the food-tech sector, focusing on the development and commercialization of plant-based egg substitutes. The company targets both individual consumers and the broader B2B market, including restaurants, foodservice operators, and food manufacturers. Its business model revolves around the sale of its liquid egg alternative, available in formats suitable for both retail and professional kitchens. A key milestone was securing €500,000 in a Seed funding round in October 2024, led by Enzo Ventures. This capital is intended to advance research and development, expand operations, and forge new industry collaborations.
The company's core product is a liquid, 100% plant-based egg alternative designed to mimic the cooking properties and versatility of traditional eggs. It can be used for making omelets, scrambled eggs, and in various baking applications. The product is promoted as a sustainable, ethical, and healthy option, being cholesterol-free and allergen-free. UOBO has also formed a strategic partnership with Cubiq Foods, a specialist in functional fats and plant-based ingredients, to co-create new egg-free solutions specifically for large-scale food manufacturers. This collaboration aims to combine UOBO's expertise in plant-based proteins with Cubiq Foods' knowledge of functional fats to offer a disruptive product that maintains the taste, texture, and functionality of conventional eggs in industrial food production.
Keywords: plant-based egg, food-tech, egg alternative, B2B food solutions, sustainable food, liquid egg substitute, vegan products, foodservice, food manufacturing, venture capital