That’s right, our market is all humans who need protein. In that group, all humans are included.
A natural consequence of our meat being able to be consumed by vegans and non-vegans is that it is now easier to share the table! …. Eat all from the same plate and share the experience of good eating together.
~ Grissel Trujillo de Santiago, Chief Scientific Officer @ Forma Foods
Anna Lagos: What is your long-term vision for democratizing access to high-quality proteins in remote communities through 3D printing?
Democratizing access to high-quality proteins is precisely the highest goal we pursue. We imagine a future in which our printers are present in every community that needs them, bringing local food production to the entire country. In that sense, we aspire to be globally local. As we grow, we will make our products more accessible in terms of price and availability.
Moving cattle to every corner of Mexico is unfeasible, and transporting frozen meat implies high logistical and economic costs. Instead, transporting and operating 100kg printers, capable of producing protein 100 times faster than a steer, is an effective solution to ensure access to high-quality protein in remote communities. Our initial raw material is dehydrated and that makes it stable for a long time. Then we could have a safe supply of protein stored at room temperature and print the plant-based meat when needed.
We firmly believe that this technology will revolutionize the way we distribute food and reduce dependence on traditional production and distribution models.
~ Mario Moisés Álvarez, CEO @ Forma Foods
Anna Lagos: How close are you to commercializing your products on a large scale, and what are the next steps in your expansion strategy, both in Mexico and globally?
Our marketing strategy defines several stages. In the first, which we began this year, our focus is to position ourselves as suppliers to the food service sector, including chefs, restaurateurs and hoteliers interested in innovating and offering high-quality personalized products to their customers. We take advantage of the flexibility of our printing technology to design custom foods, adapted to the specific needs of each of our partners.
In the second stage, which we will begin in 2025, we will expand our operations towards the retail market specialized in healthy, sustainable and innovative products. Later, in 2026, we will launch a franchising strategy to extend our presence to several cities in Mexico and later internationally. Each stage is designed to grow in a sustained and strategic manner, both nationally and globally.
Mario Moisés Álvarez, CEO @ Forma Foods
Anna Lagos: Chef Rodrigo Rivera Río has requested to customize his products using 3D printing. How do you see collaborating with chefs and fine dining restaurants as part of your product development and brand promotion strategy?
Collaboration with Chefs and fine dining restaurants is our preferred service strategy in this first commercial stage and will always be one of our priority strategies to deliver our products to our customers and promote our services and products. Yes, we have recently had the fortune of working with Chef Rodrigo Rivera Río. For us, collaboration with Him has been extraordinarily enriching because we are moved by very similar values and visions: innovation, sustainability, respect for ingredients, the value of sharing the table with the people you appreciate, the value of enjoying what you eat. , the value of traditional cuisine in the context of modernity. We will continue to seek these formidable alliances with chefs and fine dining restaurants.
~ Grissel Trujillo de Santiago, Chief Scientific Officer @ Forma Foods
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