Väcka: Innovation and Revolution in Vegan Cheese
The gastronomic industry is constantly evolving, and Väcka is a clear example of how innovation can transform a sector. Founded in Barcelona, this company has managed to differentiate itself in the vegan cheese market by betting on traditional fermentation and the use of innovative ingredients. We talked to Luz Sanz, co-founder of Väcka, to learn about her vision and the future of the company.
1. About Väcka and its Evolution
How was the idea for Väcka born and what was the biggest challenge in starting the company?
"We wanted to revolutionize plant-based cheese with innovative ingredients and traditional fermentation techniques."
Väcka started as a restaurant in Barcelona, which allowed them to understand the needs of the HORECA sector and improve their products. Their biggest initial challenge was to develop a vegan cheese with an attractive and scalable organoleptic profile without sacrificing functionality or taste.
What has been the key to Väcka's rapid growth?
"Innovation and sustainability have been our focus."
Differentiating themselves with unique formulations, such as the use of melon seeds, and clearly communicating the functional and environmental benefits of their products has allowed them to position themselves in an evolving market.
Vegan Market in Spain
How do you see the evolution of the vegan products market in Spain?
"Growth has been remarkable, but we are still behind countries like Germany or the UK."
Plant-based beverages have led the transition, but in the case of cheese, the key is to offer alternatives with traditional fermentation and ripening processes that replicate the sensory experience of conventional cheese.
What are the main challenges for vegan brands in retail and HORECA?
"Consumer perception and price competitiveness remain key challenges."
There is still resistance to including vegetable options in restaurants, but when dishes are designed with the same attention as traditional ones, success is guaranteed. Examples such as Las Muns' Cheese Burger empanadas or Grosso's Pertutti pizza prove that flavor is the best convincing strategy.
3. Delivery and Distribution of Vegan Products
How accessible are Väcka products in Spain?
"We are in retail and HORECA through distributors, as well as in our online store."
Although not available on delivery platforms, its products can be found in restaurants and strategic distributors such as MammaFiore, guaranteeing national coverage.
What are the main logistical challenges in the distribution of vegan cheeses?
"Cold chain and logistics costs are key factors."
Väcka works on strategies to optimize orders and reduce costs, ensuring high turnover in restaurants and exploring dry formats to facilitate distribution without compromising quality.
4. Innovation and Future of Väcka
What is the next big step in innovation for the brand?
"We continue to explore new fermentation applications to improve flavor and texture."
They will soon launch improved versions of their Vera and Vrie products, in addition to expanding their portfolio with options such as butter and dry formats.
Do you plan to expand into other markets?
"We are evaluating expansion in Europe, especially in France, the United Kingdom and Germany."
The interest in plant-based products in these markets represents a great opportunity for the brand.
Conclusion: What Restoration Can Learn from Väcka
The case of Väcka demonstrates that innovation and sustainability can go hand in hand without sacrificing the dining experience. Its focus on functionality and taste is a role model for restaurants looking to incorporate quality plant-based options.
Innovate with theRest!
If you are looking for strategies to digitize, optimize your gastronomic offer or manage your delivery, at theRest we can help you. Contact us to transform your restaurant with customized solutions.
