AgTech: removing soil pollution using plants


Arsenic, lead, copper, mercury... The presence of heavy metals is a public health risk and a major challenge for ensuring the health of agricultural soil. Ludovic Vincent, agri-food engineer and founder of the start-up Biomede, aims to help farmers remove certain heavy metals from the soils, naturally.


After testing their concept, first in the laboratory, then directly in the field, Ludovic and his co-founder developed Biomede, a start-up accelerated by ToasterLAB in 2019. They are now ready to deploy their solution in France: removing heavy metal pollution from agricultural soil... using plants! When nature provides a solution, innovation can (often) be a question of common sense.



"invisible pollution" in soils

While heavy metals can be toxic at varying doses for humans, fauna and flora, they are naturally present in the soil, in particular in certain rocks from the Jurassic era. Their presence is also amplified by human activity, especially since the beginning of the industrial revolution 200 years ago.


"It is an invisible problem that presents the risks of creating a sort of toxic cocktail, and that can end up in our water and food supply," explains Ludovic Vincent, agri-food engineer by training and the co-founder of Biomede.


In France, 80% of soils contain contaminants in varying quantities, and 230,000 sites are considered to be dangerously polluted by heavy metals.



geological and human time scales are not the same

During my conversation with Ludovic, I was suprised to learn that soil pollution can be quite old. "In fact, our current practices are much safer for the soil than those from 50 years ago," he explains.


For Ludovic, the historical nature of soil contamination should not be seen as an excuse for inaction. The problem is very much in the present. The fact is that a geological time scale is not the same as that of human activity. "A soil whose ecosystem has been upset will take centuries to regenerate. The millions of microorganisms that it contains are unable to rebuild themselves in the space of only a few years."


So, how do we sustainably, and naturally, regenerate soil? Ludovic Vincent first encountered the subject when questioned by a farmer in 2016. Together with his co-founder, a specialist in biotech and a doctor of cancerology, they developed a start-up based on phytoremediation.



Diagnosing, sowing, and depolluting

Ludovic Vincent explains his surprisingly simple concept: "Phytoremediation is a solution that works well with agricultural soils by preserving them for farming use."


"The concept has several stages. First, we carry out a diagnostic of the area. This is essential to work out what to do next as we need to know the types and quantities of heavy metals in the soil. For that, we use an X-ray machine that lets us map out the contaminants."


Then comes the second stage: "According to the metals present, we adapt a mix of depolluting plants." These plants, known as HYP, or "hyperaccumulators", are selected for their ability to extract the pollutants from the soil.


"Nature is very efficient!", laughs Ludovic.



Ecological transition, a collective approach

While he sees Biomede as an impactful solution, Ludovic Vincent remains humble on the role that his company can play in transitioning to more ecological farming practices.


"Innovators, producers, farmers, consumers... There is a time limit for putting in place environmentally sustainable production that will require us all to work together, for generations to come. We need to develop tools and solutions. With Biomede, we are targeting soil health. But there are many other areas to be addressed. We absolutely need a collective approach."


He also recognises the crucial role of farmers. "Agriculture is the first sector to be concerned by the ecological transition.  It is both where the damage is felt (through climate change, for example) and where solutions can be put in place."


Considering the current boom in start-ups such as those of Biomede, agricultural innovation promises to be a major source of those solutions.



Accelerate your agtech projects!

By taking part in the ToasterLAB acceleration program, Ludovic says he has learned "heaps of useful stuff. Mentors, experts, other start-ups: ther advice and experiences where hugely useful for our development."


If your start-up or innovative SME has ambition but needs a helping hand with expert knowledge in agri-food, you can apply now for the next intake of ToasterLAB.

Go here to apply, or contact me:



By Clément

Business Developer and "start-up back-up" as he likes to call himself, Clément was immersed in world of start-ups before joining the ToasterLAB team. A keen volonteer for a number of evironmental causes that he holds dear, Clément is the main point of contact for ToasterLAB's start-ups. Contact him:  :


[INTERVIEW] Notre équipe en bref : Clément Galbois

Clément Galbois, business developer chez ToasterLAB


Qui est Clément Galbois, business developer chez ToasterLAB ?  


Sa vision de la transition alimentaire, ce qui lui plait dans son métier d'accompagnement des start-ups, sa connaissance du monde des start-ups et l'importance qu'elles représentent à ses yeux pour façonner l'alimentation de demain...


Découvrez Clément, "back-up" des start-ups accélérées chez ToasterLAB, comme il aime lui-même se définir.




Apply now to join ToasterLAB in 2020

ToasterLAB :
The Agri-Food acceleration program that gives you europe on a plate

ToasterLAB is an international acceleration program for companies (startups and SMEs) of the Agri-Food sectors from throughout the world. Its program includes 12 months of personalised coaching and expert advice, as well as Europe-wide business opportunities, testing and development resources, on demand support, and the right tools to understand and access European food markets. 
The acceleration program takes place in two phases:
  • An initial 2-month intensive acceleration phase, to allow international start-ups to get to grips with the specific European business environment, and to aquire all the tools and knowledge to do business in France and Europe. During this phase, international start-ups can also access a "soft landing" package, including access to French lessons, office space and accommodation and adminstrative support for starting your business in Europe.
  • A 10-month post-acceleration phase to test, evaluate and strengthen the building blocks of your company,  and to adapt and secure your development in Europe's markets.


1/ A high-tech/innovative Agri-Food start-up or SME based anywhere (you can be accelerated from where you are!)
2/ You need to have either sales revenues or a proof of concept validated by your future clients.
3/ You are willing to speed up one of your projects, that is innovating either from a technological point of view or in terms of uses.
4/ With a high-potential, scalable product or service (Proof Of Concept stage minimum) addressing key Agri-Food challenges
5/ In need of support for market access, scaling up, funding, international development


6 priority topics for 2020

As for the Sessions #1 to #6, ToasterLAB is open to any mature (at the proof of concept stage), high potential Agri-Food start-up or SME, based in France or abroad.
Applications corresponding to one or more of the following priority topics will receive a special attention from the selection panel as well as projects that include a dimension of sustainability.
  • Agriculture: robotics and agri-supplies
  • Digital solutions for quality assurance, product tracing, and business intelligence for agriculture
  • Integrated solutions for environmental KPIs (greenhouse gases, C02, environmental impact of agriculture, life cycle analysis etc.)
  • Primary processing: functional ingredients, fermentation and alternative proteins (including plant, insect and microalgae etc.)
  • Secondary processing: high added-value or high health-potential foods and drinks (functional drinks or natural soft drinks), “free from” products, local products, blockchain and IOT for tomorrow’s food factory, anti-waste solutions, new ways of consumption (local distribution, bulk retail, use...)
  • Packaging: intelligent packaging, solutions for reducing packaging or optimising sustainability (recyclable, recycled or reusable, plastic-free, etc.), edible packaging

Application deadline for next intake

  • Cut-off date for the summer acceleration: September 28th, 2020
    Please note that ToasterLAB will program other intakes throughout the year. Sign up below for our newsletter to be updated on later application calls.


For any questions, please contact:
Clément Galbois, Business developer

+33 3 80 78 77 40


Anticipate, reassure, play your part and expect the unexpected


While we are entering the exit phase of the lockdown in various places around the world, a number of issues are still hampering the development of small agri-food companies. 

How can we adapt their activities to the current context? How can we reconcile the safety of our employees and the requirements of production? How can we continue to access supplies?


One of the companies that has recently entered its acceleration with ToasterLAB, the Burgundy-based SME So Baghas shown its ability to be agile in the face of the crisis. Founded in 2012 but Nicolas Chevalier, So Bag is specialised in the production of industrial packaging for the agri-food, pharmaceutical, and chemicals sector.

At the heart of their agile model, a few lessons: anticipate, reassure, play your part and expect the unexpected. We talked to Astrid Bolot, marketing and communications manager of So Bag, about how they came through the crisis.


the key to agility: anticipation

Lockdown, closed borders, social distancing etc. Since mid-March, French companies have had to comply with strict measures of prevention while being agile in how they kept their activities running.


"For us, the key word was responsiveness," says Astrid.


This responsiveness was possible thanks to the ability of So Bag's management team to anticipate the company's progression. "Since the end of February (well before the confinement), everything had accelerated. Our director, Nicolas Chevalier, is very concerned with issues of social responsibility and also with hygeine. In the face of what was happening in Italy and in other regions of the world, we quickly made the choice to strengthen the hygeine rules for the company - before these rules became compulsory." This foresightedness allowed So Bag the breathing space to implement these measures in a non-urgent way.

"Ass all our employees were already made aware, it was put in place quite easily," says Astrid.


reassure your staff: when the company takes the pressure of its employees

Managing the pressure related to a health crisis is only possible with teamwork and a calm outlook. The commitment to employee wellbeing by So Bag was strengthened during this period, whether to provide reassurance at its manufacturing site but also to provide support for its staff who found their day-to-day lives upended.


"The distribution of masks and hydroalcoholic gel for staff and their families, a delivery of bread and meals for lunch, weekly ordering of fruit and vegetables, printing homework for their children... We wanted to make the lives of our employees easier and to allow them, once they left work, to have peace of mind regarding their families," explains Astrid.


Play your part

The agility of So Bag is also measured in terms of its actions in response to the national health crisis. Several fronts were prioritised over their usual activity. For example, they undertook the laser-cutting of laces for 15,000 gowns sent to the Burgundy regional hospital in Dijon, and the production of several thousands of masks in coordination with other manufacturers, in particular Géochanvre. So Bag also worked on designing a new concept of cloth mask (currently awaiting approval).


"Our workload went up a lot during the crisis period. We had to rejig our production schedule, prioritise clients from the food and pharma sectors, meet urgent orders... Our biggest challenge was managing supplies and transport."


Expect the unexpected

"Originally, we joined ToasterLAB in January to get an outside point of view. We wanted to take time to think about what we wanted to do, and to take stock of our company's life."


But the acceleration process was not as expected. Faced with the exceptional situation, it was necessary to adapt the ToasterLAB sessions to the constraints of the lockdown and social distancing. "The health crisis made us put back the time we wanted to spend on brainstorming and to prioritise other activities," explains Astrid.


As the ToasterLAB program manager, I modified the program to fit the context, prioritising virtual sessions and phone calls. But we also had to accept, with our full understanding, that our acceleration participants had other needs. I am of the opinion that this didn't detract from the need for acceleration, quite the opposite: I am convinced that their activities over the last two months are going to give rise an even greater need to take a step back and plan their strategy.


Astrid also reflects that going through a crisis period doesn't prevent a company from thinking about the "after". "Custom manufacturing, identifying local partners and proposing recycling solution, reflecting on the development of biodegradable or compostable packaging... there is no shortage of ideas for the future."


Find out more

Startups and growing SMEs, are you interested in connecting with ToasterLAB's experts? The good news is that we are currently taking applications until June 22nd, 2020, for the next intake of our acceleration program. Apply now here:


Feel free to contact me to find out more about how we can help you get the right resources, knowledge and contacts to get your agri-food business off the ground:



By Claire VO

ToasterLAB Programme Manager, Claire "VO" is in charge of our start-ups' acceleration and post-acceleration. After 12 years with Vitagora, Claire's unparalleled knowledge of our network is put to good use while integrating our startups into the food business ecosystem! E-mail her at:

How to communicate during a crisis


How can we go about communicating during a crisis? What tone should we adopt? What messages? As we are all in a largely untested situation due to the COVID-19 pandemic, these questions and others are keeping a good number of entrepreneurs up at night.


First, the bad news. There is no magic formula. The good news? It's mostly about using your common sense.


We met with Emilie Tomasso, the founder of 3 Com-Médias and one of ToasterLAB experts, who explains the best practices when communicating during a crisis.



differentiate between 'crisis communications' and 'communicating in the context of a crisis'

As soon as our interview began, Emilie insisted on telling the difference between crisis communications* and communicating in the context of a crisis. "The current crisis is not about one particular company but about our societies throughout the world. What is at stake is not resolving the crisis related to your company's activity in order to preserve its image, but to continue to be visible in order to allow your activity to continue."


Communicating during a crisis period means communicating about "today", but above all preparing for "tomorrow".


During a crisis, it is tempting to stop communicating or to over-communicate. These are two obstacles to avoid at all costs, says Emilie, "you should especially not continue as if nothing has changed. Companies need to continue to address their ecosystems but they need to adapt to the context. And you should also avoid the appearance of opportunitism or overstatements."


*Crisis communications are the actions that companies put in place to combat the negative effects of an event (accident, pollution etc.) on the image of the company or its products. It requires fast decision-making and the mobilisation of significant resources, generally in a preventative scenario before the crisis gets out of control.



A few best practices

  1. Stay true to yourself and your brand's DNA

The crisis should not dictate your communication. To stay coherent, respect the identity and values of your company, but adapt to the context.


  1. Choose the right tempo…

You shouldn't be in too much of a hurry to start communicating, and you should talk about your brand when it makes sense to do so, when you have something to say. "It's better to reduce the quantity of your communications to make sure you are impactful and relevant," says Emilie.


  1. …and the right message

Always think about the relevance (impact and tone) of the message that you want to get accross: talk about the solutions and the concepts, rather than promoting products. For example, avoid communications in the vein of "my product is best", favouring messages such as "if you can't come to us, we'll come to you."


  1. Avoid being clumsy (and opportunistic)

Communicating during a period of crisis is not about exploiting the crisis. To remain credible and avoid bad buzz, stay transparent about your current situation, and explain how your company is adapting to the context and how you anticipate exiting the crisis.


  1. Stay present by your partners' side

It is important to keep an open line with commercial partners (suppliers, producers, distributers, clients etc.) and your consumers in order to show that you are still present. You shouldn't disappear as it will be all the harder to regain your visibility. In a difficult context, staying visible reassures your partners and allows them to maintain a link and their trust in your brand.


  1. Choose the right channels and the right moment

  • Social networks allow for more frequent communications for your regular audience.
  • Press releases should be less frequent and more detailed to gain new audiences via the media (for use when appropriate and in relation to a strong piece of news regarding your brand).
  • Newsletters and blogs are useful for maintaining a connection, but you should adapt the frequency and the subject matter.
  1. Don't forget the "post-crisis"

The key word here is anticipation. "The end of the crisis should be in preparation right now. How you communicate about the "after" period should also be about staying true to your identity. You should be able to say "tomorrow, here's what we will be doing'. You will need to take a step back and reinforce what was said during the crisis, but this will be the time to be less reassuring and be more about giving your vision and perspective to customers and partners and to meet the needs of a consumer who will be hyper-sensitised to issues such as consuming responsably and sustainably," says Emilie.


Emilie concludes with a final piece of advice: "Communicate less but better. Think about how to adapt your message so you are not out of step with the period or appearing opportunistic."



Find out more

Startups and growing SMEs, are you interested in connecting with ToasterLAB's experts? The good news is that we are currently taking applications until June 22nd, 2020, for the next intake of our acceleration program. Apply now here:


Feel free to contact me to find out more about how we can help you get the right resources, knowledge and contacts to get your agri-food business off the ground:




By Claire VO

ToasterLAB Programme Manager, Claire "VO" is in charge of our start-ups' acceleration and post-acceleration. After 12 years with Vitagora, Claire's unparalleled knowledge of our network is put to good use while integrating our startups into the food business ecosystem! E-mail her at:


Communiquer en temps de crise : les bons réflexes à adopter


Comment communiquer en temps de crise ? Quel ton adopter ? Quel message transmettre ? Confrontés à une situation inédite, ces questions et bien d’autres encore, tous les entrepreneurs se les posent.


Mauvaise nouvelle : il n’y a pas de recette miracle. Bonne nouvelle : il s’agit surtout de faire preuve de bon sens.


Rencontre avec Emilie Tomasso, fondatrice de l’agence 3 Com-Médias et experte ToasterLAB, qui nous explique les bonnes pratiques de la communication en temps de crise.



Distinguer ‘communication de crise’ et ‘communication dans un contexte de crise’

Dès le début de notre entretien, Emilie insiste pour distinguer communication de crise* et communication dans un contexte de crise : « la crise actuelle ne concerne pas une entreprise en particulier mais l’ensemble des sociétés humaines dans le monde. L’enjeu ici n’est pas de résoudre une crise liée à l’activité de l’entreprise pour préserver son image, mais de continuer à être visible pour assurer la pérennité de son activité ».


Communiquer en temps de crise implique de communiquer sur "aujourd’hui" mais surtout de préparer le "lendemain".


En tant de crise, la tentation est grande d’arrêter de communiquer... ou au contraire de sur-communiquer. Ces deux écueils sont à éviter absolument, comme nous explique Emilie : « surtout, il ne faut pas faire comme si de rien n’était ! Il est impératif pour les entreprises, quelle que soit leur taille, de continuer à communiquer. Il faut cependant savoir s’adapter dans un contexte inédit. De la même manière, il faut éviter toute surenchère et les communications opportunistes ».


*La communication de crise est l’ensemble des actions de communication visant à lutter contre les effets négatifs d’un événement (accident, pollution, etc.) sur l’image de l’entreprise concernée ou de ses produits. Elle nécessite des prises de décision rapides et la mobilisation d’un dispositif (moyens humains et matériels) mis en place par prévention avant l’apparition d’une crise (Source : We are com).


Quelques principes à retenir

  1. Rester fidèle à l'ADN de sa marque

La crise ne doit pas dicter votre communication. Pour rester cohérent, il faut respecter l’identité et les valeurs de votre entreprise, mais les adapter au contexte.


  1. Choisir le bon tempo…

Il ne faut pas vous précipiter pour communiquer : il faut parler de votre activité quand cela a du sens, quand vous avez quelque chose à dire. « Mieux vaut réduire le nombre de communications pour vous assurer que chacune sera pertinente et impactante », confirme Emilie.


  1. …et le bon message

Réfléchissez toujours à la pertinence (l'impact et la tonalité) du message que vous souhaitez faire passer : évoquez les solutions et le concept que vous proposez, plutôt que de faire la promotion de vos produits. Par exemple, privilégiez les messages tels que « vous ne pouvez pas vous déplacer, nous venons à vous ».


  1. Eviter les maladresses (et l’opportunisme)

Communiquer en temps de crise, ce n’est pas surfer sur la crise. Pour asseoir votre crédibilité et éviter le ‘bad buzz’, soyez transparent sur votre situation actuelle : expliquez comment votre entreprise s’adapte au contexte et comment vous prévoyez la sortie de crise.


  1. Être présent aux côtés de ses partenaires

Il est important de garder le lien avec vos partenaires commerciaux (fournisseurs, producteurs, distributeurs, clients…) et vos consommateurs afin de montrer que vous êtes toujours là. Il ne faut pas disparaître : ce serait alors difficile de refaire votre place. Dans un contexte difficile, être présent rassurera vos interlocuteurs et vous permettra de maintenir le lien et la confiance.


  1. Choisir les bons supports au bon moment

  • Les réseaux sociaux permettent une communication plus fréquente pour un public déjà acquis  (à utiliser pendant la crise).
  • Le communiqué de presse doit être moins fréquent et plus complet pour conquérir de nouveaux publics via les médias (à utiliser quand cela est pertinent et en lien avec une actualité forte de la marque).
  • Les newsletters et blogs sont nécessaires pour maintenir le lien, mais il faut adapter la fréquence et le verbatim.


  1. Penser à l’après crise

Le maître mot est anticipation. « Le jour d’après se construit dès aujourd’hui. La façon de communiquer sur l’après, c’est de rester fidèle à soi-même. Il faut être en mesure de dire : ‘demain voilà ce que l’on va faire’… il faut savoir prendre du recul, asseoir ce qui a été dit pendant la crise. Ce ne sera plus l’heure de rassurer mais celle de donner une vision, une perspective aux consommateurs et à vos partenaires, et de répondre aux attentes d'un consommateur de plus en plus sensible à la notion de consommation responsable et durable », explique Emilie.


Emilie conclut avec un dernier conseil : « communiquez moins mais communiquez mieux. Pensez à adapter votre message pour ne pas avoir une communication décalée qui paraitrait opportuniste. »



Pour en savoir plus

Start-ups et PME en croissance, vous souhaitez profiter des conseils des experts ToasterLAB ? Bonne nouvelle, les candidatures pour intégrer la prochaine promotion ToasterLAB sont ouvertes jusqu’au 22 juin. Pour candidater, rendez-vous sur :


Pour en savoir plus sur l’équipe de ToasterLAB, les compétences des mentors et experts, et le réseau de Vitagora qui sont ouverts à l’ensemble des start-ups de ToasterLAB, contactez-moi pour un échange direct :




Par Claire VO

Responsable du programme ToasterLAB, Claire VO est également en charge de la post-accélération de nos start-ups, ainsi que de l'accompagnement des intrapreneurs. Après 12 ans au sein de Vitagora, Claire est véritablement le "cerveau du réseau" et, dans les méandres de notre écosystème, vous aide à y voir plus... clair ! Contactez-la


6 new start-ups join the 2020 class of ToasterLAB


This spring, six new companies selected by the ToasterLAB jury have joined the agri-food acceleration program launched by Vitagora and its members.


Innovations in packaging, AgTech in service of water conservation, plant-based foods, sustainable ways of consuming: the activites of the latest cohort are in line with overarching trends as well as with Vitagora's goals of taste, healthy and sustainable food.


Three new recruits began their acceleration at the end of February, the others will do so at the beginning of June. In the context of the current coronavirus crisis, the ToasterLAB team, its mentors and experts have adapted the acceleration program in content and format to take into account any additional challenges the accelerated companies may face.


NOTE: ToasterLAB has opened applications for its next intake, closing on June 22nd, 2020. Apply online here.



discover the latest participants of the toasterlab program


SO BAG - Responsable big bags

SO BAG is a French SME that designs, produces and sells flexible packaging of the "big bag" type serving for storing and distributing products in solid or powder form for many industries, including food, pharma and chemicals.

The development of innovative, tailored solutions and the integration of CSR values are central to the activities of SO BAG.



TELAQUA – Responsible water consumption

Telaqua allows farmers to survey and control their irrigation, simply and remotely, in order to reduce water consumption, increase yields and to save time.



KEDELAÏ – Tempeh : natural, nutrition, taste

Kedelaï was created from the desire to accelerate the move towards more sustainable food. To rise to this challenge, the company produces a plant-based superfood, based on legumes, that is organic, locally-sourced and based on a natural production process. With a controlled environmental impact, from farm to form, this superfood is tempeh!



ABSOLUTHÉ - The best tea for you and for the planet

Absoluthé is a revolutionary range of sustainable teas and infusions. They select high quality, organic teas and plants and process them into a fine powder. Like matcha or powdered chocolate, their teas and infusions are water soluble, ready to use and without bitterness. This uses up to Six times less product than a teabag for the same intensity of flavour. And all this with zero waste thanks to their eco-designed packaging.



CASSOLETTE – A personal chef - at the office!

If you are tired of eating out of plastic containers or leftovers reheated in the microwave? With Casolette, a chef comes to your office. For a team meal, a client lunch or an event, Casolette is he all-in-one solution for an enjoyable office meal experience. Their solution? There is no need for any cooking equipment, they arrive with their own mobile kitchen to give you a tailor-made personal chef experience.



WILLICROFT – Plant-based cheese for dairy cheese lovers

Willicroft was founded in Spring 2018 by the grandson of a dairy farmer. However we are taking a different take on cheese. By incorporating age-old traditions with new age thinking, we create delicious and decadent plant-based cheese for dairy cheese lovers. And we do this without compromising the health of the planet. 



Apply online to ToasterLAB ny June 22nd, 2020

Online application

Contact: Clément Galbois,



[1] ToasterLAB founding members: Vitagora, AgronOv, Caisse d’Epargne de Bourgogne-Franche-Comté, Crédit Agricole Champagne-Bourgogne, Groupe Dijon Céréales, Groupe Seb, Spadel, Terres Univia.

ToasterLAB : 6 nouvelles start-ups démarrent la promo 2020


Ce printemps, 6 nouvelles pépites sélectionnées par le jury des membres fondateurs de ToasterLAB [1] ont rejoint les rangs du programme d’accélération AgriFood de Vitagora.


Innovations en emballages, l’AgTech au service de la conservation de ressources naturelles, alternatives végétales, de nouveaux modes de consommations plus durables : les activités des nouvelles recrues s’inscrivent dans les grandes tendances alimentaires et dans les objectifs de Vitagora pour le développement d’une alimentation savoureuse, saine et durable.


Trois des nouvelles recrues ont démarré leur accélération fin février, les prochaines démarreront début juin. Face au contexte actuel, l’équipe Toasterlab et les mentors et experts associés, ont adapté le programme d’accompagnement sur le plan technique, mais également concernant les problématiques traitées.


A noter : ToasterLAB a lancé un nouvel appel à candidature qui se clôturera le 22 juin 2020.





SO BAG est une PME française qui conçoit, produit et commercialise des emballages souples de types big bag servant au stockage et à l’expédition de produits solides ou en poudre pour de nombreuses industries et notamment l’agroalimentaire, l’industrie pharmaceutique et la chimie fine, le traitement des déchets…

Le développement de solutions innovantes, sur-mesure et l’intégration des valeurs RSE rythment le quotidien de l’équipe SO BAG.


TELAQUA – Responsabilisons notre consommation d’eau

Telaqua permet à l’agriculteur de surveiller et piloter son irrigation simplement et à distance afin d’économiser de l’eau, d’augmenter ses rendements mais également de gagner du temps.


KEDELAÏ – Le tempeh : naturalité, nutrition, saveur

Kedelaï est né de l’envie de faciliter l’évolution vers une alimentation plus durable. Pour répondre à cet enjeu nous proposons un super aliment végétal à base de légumineuses, bio, transformé localement suivant un procédé naturel, dont l’impact environnemental et social sera suivi de la fourche à la fourchette. Ce super aliment, c’est le tempeh !


ABSOLUTHÉ - Le meilleur thé pour vous et pour la planète

Absoluthé ce sont des thés et infusions révolutionnaires et durables. Nous sélectionnons des thés et plantes biologiques de grande qualité, et nous les transformons en poudre très fine. Comme le matcha ou le chocolat en poudre, nos thés et infusions sont ainsi solubles dans l'eau, prêts immédiatement et sans amertume. Nous réalisons cette mouture nous-mêmes, en France, pour garantir la plus grande qualité de produit. Cela permet auss d'utiliser 6 fois moins de plante qu'un thé en sachet, pour la même intensité de saveur. Le tout en mode zéro gaspillage, zéro déchet grâce à nos emballages éco-conçus.


CASSOLETTE – Le chef à domicile… au bureau !

Marre des barquettes en plastique et des plats réchauffés au micro-onde ? Avec Cassolette, un chef vient cuisiner au bureau. Pour un déjeuner d’équipe, un rendez-vous client ou un événement, Cassolette c’est la solution clés-en-main pour développer de la convivialité au bureau. Le truc magique ? Pas besoin d’avoir une cuisine ou du matériel, Cassolette s’occupe de tout et cuisine n’importe où grâce à sa cuisine mobile sur-mesure !


WILLICROFT – Le végétal à la portée des amateurs de fromages

Willicroft a été fondée au cours du printemps 2018 par le petit-fils d’un éleveur de vaches laitières. Cependant, le fromage, pour Willicroft est pensé différemment. En faisant raisonner savoir-faire ancestral et nouvelle façon de penser, Willicroft crée de délicieux et gourmands « fauxmages » pour vous, adeptes de fromage.


Candidatez avant le 22 juin, 2020

Candidatures en ligne

Contact : Clément Galbois,



[1] Les membres fondateurs : Vitagora, AgronOv, Caisse d’Epargne de Bourgogne-Franche-Comté, Crédit Agricole Champagne-Bourgogne, Groupe Dijon Céréales, Groupe Seb, Spadel, Terres Univia.

ToasterLAB, a rich and intense experience

Dorothée, ToasterLAB Save Eat



Save Eat is a food waste-fighting mobile app for consumers and professionals.


Dorothée, the co-founder, talks in this video about the acceleration program, her company's development, as well as giving us a surprising food waste tip!

(video in French with English sub-titles in the YouTube interface)




By Claire VO

ToasterLAB Programme Manager, Claire "VO" is in charge of our start-ups' acceleration and post-acceleration. After 12 years with Vitagora, Claire's unparalleled knowledge of our network is put to good use while integrating our startups into the food business ecosystem! E-mail her at:


ToasterLAB Demo Day: "A fantastic conclusion to our acceleration"

Demo Day



ToasterLAB's latest Demo Day took place on January 21st, 2020, in Paris. Bringing together major players and investors of the agri-food ecosystem, it was a fantastic (and somewhat nerve-wracking) opportunity for start-ups to finish in style the acceleration phase of the ToasterLAB program.


Plant-based foods, fermented drinks, blockchain, anti-food waste solutions, healthy eating etc. The audience was able to discover ambitious and promising startups honing in on consumer expectations, which is indeed "the key to business success" according to Franck Lecomte of Spadel.



Watch our video of the Deo Day (in French with English subtitles in YouTube)





By Claire VO

ToasterLAB Programme Manager, Claire "VO" is in charge of our start-ups' acceleration and post-acceleration. After 12 years with Vitagora, Claire's unparalleled knowledge of our network is put to good use while integrating our startups into the food business ecosystem! E-mail her at:


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