
Discover the Yumgo interview!
- What experience stands out to you from SIAL Paris 2024?
For Yumgo, SIAL offered incredible international (and national) visibility, along with highly qualified meetings that opened new avenues and accelerated our commercial opportunities.
- Did you notice a “SIAL Innovation effect” following your participation and award?
Yes, absolutely — the award strengthened our credibility and generated strong interest from distributors and partners. It also highlighted that Yumgo offers a complete range: both ingredients and ready-to-use products that are delicious, accessible to all, and easy to integrate into any menu.
- In your view, what makes your brand successful today?
With its range of egg-replacement products, Yumgo shows that plant-based products can be both indulgent and accessible. It’s a combination of innovation, taste, simplicity, positive environmental impact, and a concrete response to consumer expectations.
- How are you evolving your business model to stay competitive?
We are constantly working to evolve our products to remain competitive in terms of price, offer a complete, clean-label range, and ensure ease of use.
- Looking back, what do you take away from your SIAL Paris experience?
It’s a unique accelerator — both in terms of brand awareness and business development. It’s also an incredible opportunity to discover emerging trends and connect with other innovative companies.
- Can we count on seeing you again at SIAL Paris 2026?
Yes, we’ll be taking a booth very soon.
- In 2026, SIAL Innovation will celebrate its 30th anniversary and be at the very heart of SIAL Paris — do you already have an innovation in the works that could take part in the competition?
Definitely! More info coming very soon!



About Yumgo
Yumgo is a French company founded in 2019.
It offers plant-based egg alternatives (yolk, white, or whole egg), in powdered or liquid form, designed for both professionals and home cooks. Yumgo also provides ready-to-use finished products — plant-based mayonnaise, cookies, and chocolate mousses — for immediate use. Its solutions replicate the functional properties of eggs (emulsifying, binding, foaming…) while being 100% plant-based.
