Leviosa
Basic information
Project Title
Full project title
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Project Description
Leviosa is the desire to actively participate in the food and protein transition and to democratize the consumption of legumes, by focusing on fermentation. The startup Leviosa is working on the development of a range of cooking aids based on fermented legumes.
Project Region
EU Programme or fund
Description of the project
Summary
End of studies project in Master Design in the Food Design Lab at the Nantes Atlantiques School of Design.
Leviosa is the desire to actively participate in the food and protein transition and to democratize the consumption of legumes, by focusing on fermentation. “We have developed a new way of consuming legumes, in a more original, practical way but above all in a digestible way. Usually associated with digestion problems. , the legumes we use are made digestible thanks to an innovative fermentation process. We have developed a fermented chickpea paste, from organic and French ingredients, which is used as a protein base, in sweet and salty recipes.”
The startup Leviosa is working on the development of a range of cooking aids based on fermented legumes. Born out of a student project, Leviosa is led by Emma Ruck, a graduate of the Nantes Atlantique School of Design and Pauline Menet, a graduate of Oniris, the Nantes-Atlantique national veterinary, agrifood and food school. “As part of this project, we and six other students developed a ready-to-cook fermented chickpea paste. This product was awarded in June 2019 in the Ecotrophelia France competition for food innovation, ”explains the two partners who decided to continue the entrepreneurial adventure in early 2020. After having integrated the Pepite Pays de la Loire scheme, Leviosa is now incubated at IMT Atlantique in Nantes. "We have resumed R&D efforts with the objective of developing, by mid-2021, a range of three products, first around chickpeas. The ultimate goal is to expand into other legumes. "Leviosa is working on mastering a fermentation process, a natural process for transforming and preserving foods based on lactic acid bacteria. “Mastering this process makes the legume more digestible, with new flavors, while increasing its shelf life.
Key objectives for sustainability
End of studies project in Master Design in the Food Design Lab at the Nantes Atlantiques School of Design.
Leviosa is the desire to actively participate in the food and protein transition and to democratize the consumption of legumes, by focusing on fermentation. “We have developed a new way of consuming legumes, in a more original, practical way but above all in a digestible way. Usually associated with digestion problems. , the legumes we use are made digestible thanks to an innovative fermentation process. We have developed a fermented chickpea paste, from organic and French ingredients, which is used as a protein base, in sweet and salty recipes.”
The startup Leviosa is working on the development of a range of cooking aids based on fermented legumes. Born out of a student project, Leviosa is led by Emma Ruck, a graduate of the Nantes Atlantique School of Design and Pauline Menet, a graduate of Oniris, the Nantes-Atlantique national veterinary, agrifood and food school. “As part of this project, we and six other students developed a ready-to-cook fermented chickpea paste. This product was awarded in June 2019 in the Ecotrophelia France competition for food innovation, ”explains the two partners who decided to continue the entrepreneurial adventure in early 2020. After having integrated the Pepite Pays de la Loire scheme, Leviosa is now incubated at IMT Atlantique in Nantes. "We have resumed R&D efforts with the objective of developing, by mid-2021, a range of three products, first around chickpeas. The ultimate goal is to expand into other legumes. "Leviosa is working on mastering a fermentation process, a natural process for transforming and preserving foods based on lactic acid bacteria. “Mastering this process makes the legume more digestible, with new flavors, while increasing its shelf life.
Key objectives for aesthetics and quality
End of studies project in Master Design in the Food Design Lab at the Nantes Atlantiques School of Design.
Leviosa is the desire to actively participate in the food and protein transition and to democratize the consumption of legumes, by focusing on fermentation. “We have developed a new way of consuming legumes, in a more original, practical way but above all in a digestible way. Usually associated with digestion problems. , the legumes we use are made digestible thanks to an innovative fermentation process. We have developed a fermented chickpea paste, from organic and French ingredients, which is used as a protein base, in sweet and salty recipes.”
The startup Leviosa is working on the development of a range of cooking aids based on fermented legumes. Born out of a student project, Leviosa is led by Emma Ruck, a graduate of the Nantes Atlantique School of Design and Pauline Menet, a graduate of Oniris, the Nantes-Atlantique national veterinary, agrifood and food school. “As part of this project, we and six other students developed a ready-to-cook fermented chickpea paste. This product was awarded in June 2019 in the Ecotrophelia France competition for food innovation, ”explains the two partners who decided to continue the entrepreneurial adventure in early 2020. After having integrated the Pepite Pays de la Loire scheme, Leviosa is now incubated at IMT Atlantique in Nantes. "We have resumed R&D efforts with the objective of developing, by mid-2021, a range of three products, first around chickpeas. The ultimate goal is to expand into other legumes. "Leviosa is working on mastering a fermentation process, a natural process for transforming and preserving foods based on lactic acid bacteria. “Mastering this process makes the legume more digestible, with new flavors, while increasing its shelf life.
Key objectives for inclusion
End of studies project in Master Design in the Food Design Lab at the Nantes Atlantiques School of Design.
Leviosa is the desire to actively participate in the food and protein transition and to democratize the consumption of legumes, by focusing on fermentation. “We have developed a new way of consuming legumes, in a more original, practical way but above all in a digestible way. Usually associated with digestion problems. , the legumes we use are made digestible thanks to an innovative fermentation process. We have developed a fermented chickpea paste, from organic and French ingredients, which is used as a protein base, in sweet and salty recipes.”
The startup Leviosa is working on the development of a range of cooking aids based on fermented legumes. Born out of a student project, Leviosa is led by Emma Ruck, a graduate of the Nantes Atlantique School of Design and Pauline Menet, a graduate of Oniris, the Nantes-Atlantique national veterinary, agrifood and food school. “As part of this project, we and six other students developed a ready-to-cook fermented chickpea paste. This product was awarded in June 2019 in the Ecotrophelia France competition for food innovation, ”explains the two partners who decided to continue the entrepreneurial adventure in early 2020. After having integrated the Pepite Pays de la Loire scheme, Leviosa is now incubated at IMT Atlantique in Nantes. "We have resumed R&D efforts with the objective of developing, by mid-2021, a range of three products, first around chickpeas. The ultimate goal is to expand into other legumes. "Leviosa is working on mastering a fermentation process, a natural process for transforming and preserving foods based on lactic acid bacteria. “Mastering this process makes the legume more digestible, with new flavors, while increasing its shelf life.
Results in relation to category
End of studies project in Master Design in the Food Design Lab at the Nantes Atlantiques School of Design.
Leviosa is the desire to actively participate in the food and protein transition and to democratize the consumption of legumes, by focusing on fermentation. “We have developed a new way of consuming legumes, in a more original, practical way but above all in a digestible way. Usually associated with digestion problems. , the legumes we use are made digestible thanks to an innovative fermentation process. We have developed a fermented chickpea paste, from organic and French ingredients, which is used as a protein base, in sweet and salty recipes.”
The startup Leviosa is working on the development of a range of cooking aids based on fermented legumes. Born out of a student project, Leviosa is led by Emma Ruck, a graduate of the Nantes Atlantique School of Design and Pauline Menet, a graduate of Oniris, the Nantes-Atlantique national veterinary, agrifood and food school. “As part of this project, we and six other students developed a ready-to-cook fermented chickpea paste. This product was awarded in June 2019 in the Ecotrophelia France competition for food innovation, ”explains the two partners who decided to continue the entrepreneurial adventure in early 2020. After having integrated the Pepite Pays de la Loire scheme, Leviosa is now incubated at IMT Atlantique in Nantes. "We have resumed R&D efforts with the objective of developing, by mid-2021, a range of three products, first around chickpeas. The ultimate goal is to expand into other legumes. "Leviosa is working on mastering a fermentation process, a natural process for transforming and preserving foods based on lactic acid bacteria. “Mastering this process makes the legume more digestible, with new flavors, while increasing its shelf life.
How Citizens benefit
End of studies project in Master Design in the Food Design Lab at the Nantes Atlantiques School of Design.
Leviosa is the desire to actively participate in the food and protein transition and to democratize the consumption of legumes, by focusing on fermentation. “We have developed a new way of consuming legumes, in a more original, practical way but above all in a digestible way. Usually associated with digestion problems. , the legumes we use are made digestible thanks to an innovative fermentation process. We have developed a fermented chickpea paste, from organic and French ingredients, which is used as a protein base, in sweet and salty recipes.”
The startup Leviosa is working on the development of a range of cooking aids based on fermented legumes. Born out of a student project, Leviosa is led by Emma Ruck, a graduate of the Nantes Atlantique School of Design and Pauline Menet, a graduate of Oniris, the Nantes-Atlantique national veterinary, agrifood and food school. “As part of this project, we and six other students developed a ready-to-cook fermented chickpea paste. This product was awarded in June 2019 in the Ecotrophelia France competition for food innovation, ”explains the two partners who decided to continue the entrepreneurial adventure in early 2020. After having integrated the Pepite Pays de la Loire scheme, Leviosa is now incubated at IMT Atlantique in Nantes. "We have resumed R&D efforts with the objective of developing, by mid-2021, a range of three products, first around chickpeas. The ultimate goal is to expand into other legumes. "Leviosa is working on mastering a fermentation process, a natural process for transforming and preserving foods based on lactic acid bacteria. “Mastering this process makes the legume more digestible, with new flavors, while increasing its shelf life.
Innovative character
End of studies project in Master Design in the Food Design Lab at the Nantes Atlantiques School of Design.
Leviosa is the desire to actively participate in the food and protein transition and to democratize the consumption of legumes, by focusing on fermentation. “We have developed a new way of consuming legumes, in a more original, practical way but above all in a digestible way. Usually associated with digestion problems. , the legumes we use are made digestible thanks to an innovative fermentation process. We have developed a fermented chickpea paste, from organic and French ingredients, which is used as a protein base, in sweet and salty recipes.”
The startup Leviosa is working on the development of a range of cooking aids based on fermented legumes. Born out of a student project, Leviosa is led by Emma Ruck, a graduate of the Nantes Atlantique School of Design and Pauline Menet, a graduate of Oniris, the Nantes-Atlantique national veterinary, agrifood and food school. “As part of this project, we and six other students developed a ready-to-cook fermented chickpea paste. This product was awarded in June 2019 in the Ecotrophelia France competition for food innovation, ”explains the two partners who decided to continue the entrepreneurial adventure in early 2020. After having integrated the Pepite Pays de la Loire scheme, Leviosa is now incubated at IMT Atlantique in Nantes. "We have resumed R&D efforts with the objective of developing, by mid-2021, a range of three products, first around chickpeas. The ultimate goal is to expand into other legumes. "Leviosa is working on mastering a fermentation process, a natural process for transforming and preserving foods based on lactic acid bacteria. “Mastering this process makes the legume more digestible, with new flavors, while increasing its shelf life.
