Munich Startup: You founded Planet A Foods two years ago, and last year the public was able to taste your cocoa-free chocolate for the first time. test in ice cream formNow you have the Choviva muesli from Kölln The first products on supermarket shelves. When you founded the company, did you think you'd get this far in two years?
Sara Marquart and Max Marquart, Planet A Foods: From the beginning our mission Clearly, we wanted to make a significant impact quickly to realize our vision of saving 500 million tons of CO2 per year. We recognized early on that it was crucial to have a mass market presence for our products, and this vision has always driven us. During our time at Y-Combinator, we learned to think big, and this strengthened our resolve even further. Therefore, from the beginning, our stated goal was to reach the point we have now in just two years. We are deeply grateful to everyone involved in making this ambitious goal a reality.
Munich Startup: Was it difficult to convince the industry of your cocoa-free chocolate?
Max Marquart: Ultimately, the industry can be convinced if the taste, the concept, the economic factors, and the integration into production are right. Of course, this takes time and presents its challenges.
Up to 90 percent lower carbon footprint
Munich Startup: How has your product evolved?
Sara Marquart: Choviva has continuously evolved. We tested a wide variety of raw materials to get as close to the taste of chocolate as possible. Today, Choviva consists of oats and sunflower seeds, which undergo a process similar to cocoa processing in chocolate production. Thanks to the ingredients and the processing method, Choviva tastes like chocolate while having a carbon footprint up to 90 percent lower than conventional chocolate.
Munich Startup: And how are things looking financially for you?
Max Marquart: We currently have sufficient financial resources and, in addition, Choviva's sales are above target. Our production in Pilsen We have set up a two-shift operation there.
Munich Startup: What learnings have you as a founding team learned so far?
Sara Marquart: We are siblings and started two years ago with a clear mission. We want to make the food supply industry more sustainable, and we're starting with cocoa. Even if we don't agree, this clear mission helps us pull together. Our rule is: We want the best solution for Planet A Foods, and our mission takes precedence over all other interests.
Munich Startup: What role has the Munich ecosystem played in your journey so far?
Sara Marquart: The Munich ecosystem has played a key role in our journey so far. One of our first and main investors, the World Fund, has a Managing Partner in Munich. Through the Munich ecosystem, we had the opportunity to get to know these investors and build a valuable partnership. Furthermore, especially at the beginning of our founding, we were able to benefit significantly from the offerings of the Technical University of Munich (TUM) and the Fraunhofer Institute. These institutions offered us valuable resources and support, enabling us to develop prototypes and turn our ideas into reality.
The next steps for Planet A Foods
Munich Startup: What milestones are you working towards next?
Max Marquart: Our current business focus is still on Germany, Austria, and Switzerland. By developing products for internationally important brands, we will expand our sales focus as the next major milestone and open up additional markets.
Munich Startup: Are there any other raw materials besides cocoa for which you are looking for alternatives?
Sara Marquart: Our next big step is the development of fats necessary for chocolate production. The fats we produce ourselves can then be used as an alternative to cocoa butter, as they fulfill the same product properties. Cocoa butter alternatives fit very well into our product portfolio and offer good cost-effectiveness per unit, considering current cocoa prices.
