Based in Chile, NotCo, is the brainchild of biotech guru Matías Muchnick, biochemist PabloZamora and computer scientist Karim Pichara. Launched in 2015, NotCo’s secret weapon is Giuseppe, a machine AI platform named after the famous Renaissance artist Giuseppe Arcimboldo, which analyses molecular structures to create unique food combinations derived only from plant-based ingredients. Same great flavour and texture, delighting consumer taste buds, but with exceptionally different, sustainable ingredients.
But it’s not all about technology. NotCo’s team of chefs and specialists verify and authenticate each combination to make sure that every product is wholesome and delicious. For example, NotCo’s first product, Not Mayo®, made from garbanzo beans, is currently flying off the shelves in 1000 stores across Chile (retailers including WalMart, Cencosud, Tottus, and Unimarc stores).
It’s no secret that livestock reared for human consumption create a lot of greenhouse gas: According to the FAO cows, pigs, sheep, chickens etc. account for 14.5% of global greenhouse gas emissions.
We’re also facing a problem with unsustainable agricultural practices: The Worldwatch Institute found that around 70% of agricultural land is used for animal pasture causing deforestation, biodiversity loss, and water pollution.
As a society we’re growing fast, with the UN estimating that by 2030 there will be 8.5 billion people. We’re also eating more than ever and the impact on our planet is devastating. According to the FAO, 7.1 gigatonnes of CO2 is produced each year from global livestock.
Environmentally-aware, health conscious consumers are reducing meat consumption and increasingly demanding sustainable alternatives that don’t harm the planet or their bodies, according to research from the Natural Resources Defense Council.
NotCo has been listening.
By using machine learning techniques, NotCo has created substitutes that blend taste with texture, without costing the earth.