YUMGO is a French company that offers healthy, nutritious products with more fibre, less fat higher protein than regular eggs. In this exclusive interview, Anne Vincent, the company’s co-founder, shares her experience at SIAL Paris 2024 since winning the show’s Innovation Award.
Why did you decide to participate in SIAL Paris 2024. How did your show go and are you planning on taking part in 2026? Participating in SIAL Paris 2024 was a natural choice for Yumgo. It’s one of the world’s leading food innovation showcases, and it brings together key players from across the industry. For us, it was a great opportunity to meet our partners and prospects, and have them taste our products. It is great to present our innovations to an international audience. The energy, feedback, and interest we received were truly rewarding. We are absolutely considering participating in 2026. It’s a key milestone for any foodtech brand with international ambitions.
Yumgo offers a plant-based solution to replace eggs. What has made your brand so successful? Our success comes from our clear mission: to help professionals develop plant-based recipes simply without any compromise on taste, texture and performance. Our products have been developed by a chef, for chefs, we understand the complexity of introducing new products into professional kitchens and we want them to be easy to use to avoid disruptions in professional uses. We are the only one to offer professional-quality plant-based alternatives to eggs that meet the expectations of chefs, bakers, and manufacturers. We also work closely with professionals to ensure our solutions are truly practical and scalable. That combination of innovation, precision, and culinary credibility makes us unique.
You won the SIAL 2024 Innovation Award in the frozen products category for your range of gourmet plant-based desserts for food service. Can you tell us more about these products? Absolutely. Our frozen dessert range, which includes cookies and chocolate mousse, is a new step for Yumgo. We created indulgent, ready-to-serve desserts that are 100% plant-based. The goal was to show that it’s possible to enjoy premium-quality desserts without compromising on sustainability or ethics. Our cookies and mousse are delicious, while being better for the planet and accessible to more people.
Since winning the SIAL Innovation award, what concrete opportunities have you seen?Winning the SIAL Innovation Grand Prize gave us significant visibility, both in France and internationally. It opened doors to new distribution opportunities and sparked discussions with potential partners who discovered Yumgo thanks to the award. We’ve also seen a strong interest from the foodservice sector, especially among chefs and pastry professionals looking for plant-based dessert options that don’t compromise on quality. It’s been a catalyst for growth.
Do you have any new projects ahead? We have many exciting developments ahead. We’re working on expanding our product range to meet more of our clients’ needs — both in terms of ingredients and finished products. We’re also strengthening our international presence, particularly in Europe and Asia. On the CSR side, we’re continuing to reduce our environmental footprint and are collaborating with suppliers and partners who share our values. Transparency and impact measurement are key focuses for us moving forward.