Why we switched to beans

Our original recipes were based on cashews. After conducting an initial Life Cycle Assessment (LCA) we found cashews to be far and away our highest emitting ingredient with no potential to grow them locally. This was a big awakening, we started out to create a high impact and found that our cashew based Italian Aged was only 2.5 times less emitting than a dairy parmesan.

We therefore shortlisted 30 ingredients with around 20 criteria that formed part of the selection. One of the criteria was the emissions of the crop and the proximity to which we could grow this ingredient closer to home. We selected white beans as our core ingredient as it had a major emissions reduction and had been grown in the Netherlands in the past.

Our white bean Greek White is now 25 times less than a dairy feta and our White Bean Young Dutch is 7.5 times less than a dairy gouda even before we've started sourcing our white beans in the Netherlands.