Hello world. The vly yogurt 1.0 is born. What a moment for me!
Since founding vly in 2019, we worked on the yogurt. Specifically on the fermentation of pea protein. That was Moritz Braunwarth research thesis. We actually wanted to launch a 'Magerquark' (a German version of a Greek yogurt) as our 1st product. Little did we know. The fermentation of plant proteins is bloody difficult. Throughout the past 3 years, we did so many experiments and nothing seemed to work. But we didn't give up. I'm grateful for everyone in the team who has worked so hard on this baby: Gabriela Biel, Anna Sofia Birke, Julia Matysek, Anton Pluschke and many more! I'm extremely proud of this version 1.0 and it will be released across Germany momentarily. And be sure... this is just the beginning.
Since founding vly in 2019, we worked on the yogurt. Specifically on the fermentation of pea protein. That was Moritz Braunwarth research thesis. We actually wanted to launch a 'Magerquark' (a German version of a Greek yogurt) as our 1st product. Little did we know. The fermentation of plant proteins is bloody difficult. Throughout the past 3 years, we did so many experiments and nothing seemed to work. But we didn't give up. I'm grateful for everyone in the team who has worked so hard on this baby: Gabriela Biel, Anna Sofia Birke, Julia Matysek, Anton Pluschke and many more! I'm extremely proud of this version 1.0 and it will be released across Germany momentarily. And be sure... this is just the beginning.
