Striking the balance between gratification, convenience, health
and sustainability.
We are driven to take plant-based and microbial meat, fish, and dairy alternatives a step further. Our goal is to create plant-based food concepts where the absence of meat, fish, or dairy becomes irrelevant — and choosing the plant-based option feels like the natural, obvious choice.
To achieve this, we focus on finding the right balance between gratification, convenience, nutrition and sustainability — in that order.
Food isn’t just nutritional;
it's emotional, cultural and social
Branding: converting values into value
At Innogusto, we don’t just create food products — we create food brands. Branding is about turning core values into customer value. A concept reaches its highest potential when it cannot be emotionally or rationally replaced by another brand.
That’s why we start by defining the desired customer–brand experience. This becomes the compass that guides product development to deliver precisely that experience. After all, values must be experienced — not merely claimed.
Brands we created
sold
sold
RESTOPIA® plant-based pasta sauces — or ragù, as Italians call it — blend Italian tradition with modern innovation.
Created to offer food lovers the same satisfaction as classic recipes without meat, fish, or dairy, these sauces are artisanally produced in Bologna. We select the best plant-based ingredients to craft a recipe that truly delivers on taste.
Innogusto has developed a bold new line of plant-based pâtés and foie gras alternatives — crafted to impress every palate. Our foodservice and food-industry range is offered under the Taemòn brand, while for retail we welcome partners interested in launching these products under their own private label.
Rich in flavour, beautifully textured, and entirely plant-based, these products are created to elevate any dining experience — no compromise, only pure indulgence.
Business development: identifying the ideal market fit
At Innogusto, business development isn’t just an added service — it’s an integral part of our process, driving our impact. We develop market-ready food concepts and brands with a commercial mindset from day one, identifying the ideal market fit and aligning with partners who can bring each concept to life.
Some concepts are ideal for foodservice, while others thrive in industrial applications or retail. Producers also target different sectors, each with its own dynamics and requirements.
We thoroughly analyse where a concept truly belongs — and then we build the right partnerships to make it succeed.
At the heart of our business development approach lies collaboration.
We work closely with foodservice operators, producers, and distributors to turn innovation into real-world success.
We named our R&D hub, THE R|E|D KITCHEN. RED stands for Research, Explore, and Develop. Our goal is to elevate plant-based or microbial food alternatives to the next level – to a truly gastronomic level. That is why we use the word kitchen: it reflects our culinary mindset.
Achieving this requires looking at the entire value chain. Every detail matters. Every step counts — from production to packaging, right up to the final consumer experience.