Our Story
At Neophyto Foods, our goal is to make it easier for everyone to choose foods that are delicious as well as kind to the planet.When the plant-based cheese products at the grocery store failed to meet our own cheese loving standards, we created our own. The results were so good that we decided to share them with others! Today, we use our food science ingenuity to make plant based versions of everyone’s favourite foods without compromising on taste, texture or sustainability.
2020
We launched Neocheese to a number of caterers, restaurants, and hospitality groups early this year, but unfortunately Covid-19 hit us pretty badly.
Nevertheless, we buckled down to brace the storm, and introduced the first and only plant-based meat kit in Canada, Neokit™, which is now available!
In recognition of our mission and our team, we recently won the People’s Choice Award in the Gryphon’s LAAIR Pitch Competition and got accepted into the McGill X-1 Accelerator!
We have great things planned for the future, and hope you will join us for the ride!
2019
With support from the University of Guelph and Ontario Ministry of Agriculture, Food and Rural Affairs (OMAFRA), we started working to commercialize the product. From then on, we focused on formulating the product to make it market-ready.
Neophyto Foods was also accepted to the Canadian National Exhibition’s pitch competition this year, where we won first place in the Food Tech and Urban Agriculture category.
At this stage, Neocheese was still named Willow Lake Cheese in honor of the farm we sourced our first bag of soybeans from!
2018
Convinced that our idea could revolutionise the food industry using plants and science, we enrolled in Accelerator Guelph. Shortly after, Neophyto Foods was incorporated! We began working to debut our first commercial product, Neocheese!
2017
The journey to creating Neophyto Foods began when our co-founder, Kamil, was unhappy with the lack of tasty vegan cheese options available.
He set out on a mission with our other co-founder, Jane, to formulate the best vegan cheese they could. They ended up showcasing their creation at the ‘Project SOY’ competition at the University of Guelph, winning the graduate student category!
