We met Quasimodo during ChangeNOW 2025, where the early-stage startup caught our attention as a new French Foodtech venture to watch.
Julien Machuron, co-founder of Quasimodo, holds a Master’s degree in Marketing Strategy from Grenoble Ecole de Management. After a few unfulfilling years in traditional marketing roles, he decided it was time for something more meaningful. In late 2024, he teamed up with friends Samuel and Titouan to launch Quasimodo, a mission-driven company tackling food waste. Their approach is simple and effective: rescuing “ugly” fruits and vegetables—rejected for their appearance—and delivering them to customers across Paris.
One year after its launch, Paris-based startup CHERICO is shaking up the hot drink industry — and investors are taking note. The company has just raised €1 million from a strong lineup of French entrepreneurs including Augustin Paluel-Marmont (Michel et Augustin), Thibaut Hug de Larauze (BackMarket), and Gary Anssens (Alltricks), to fuel its expansion across France and beyond.
Founded by Guillaume Roy, Jacques Ferté, and Doriane Leleu, CHERICO is on a mission to bring chicory — a forgotten ingredient with deep French roots — back into the modern consumer ritual. Not as a substitute for coffee, but as an entirely new experience for a new generation of drinkers.
Jennifer Cayla holds a double degree in Business Management from ESCP Europe and in Technology from CentraleSupélec. She began her career as a consultant at the Boston Consulting Group, where she stayed for over three years. After her experience at BCG, she moved into the startup ecosystem, first joining The Line as Chief of Staff to the CEO in 2021. In 2022, Jennifer co-founded Gimmy with Fériel Ferrad (also a former BCG consultant) to revolutionize the food industry by creating fully-serviced delivery brands for kitchen operators. Gimmy currently operates 200+ digital restaurants across six brands.
Mikel Abeberry is a driven entrepreneur and innovator in the plant-based food industry. As the CEO of Aberyne, he has dedicated his career to crafting sustainable and ethical gourmet products. His flagship creation, Foie Green, has already made waves as a plant-based alternative to traditional foie gras, earning praise for its ability to replicate the luxurious texture and taste of this iconic delicacy without animal cruelty. Born on January 8, 1990, in the Basque Country, Mikel’s upbringing in a region known for its rich culinary heritage shaped his passion for food and culture. He leveraged this background to create Aberyne, a company that bridges traditional gastronomy with modern, sustainable values. Food enthusiast at heart, Mikel has used his business acumen to develop innovative products and pursue growth opportunities in global markets. His efforts have contributed to the rising popularity of vegan luxury foods and are helping redefine the future of the culinary world. Outside of his professional endeavors, Mikel is passionate about exploring new cuisines and hidden culinary gems. His vision for the future includes expanding Aberyne’s impact globally while maintaining a personal connection to his Basque roots and a lifestyle that celebrates balance, creativity, and sustainability.
Anouk is a dynamic and idea-driven professional with a strong passion for combating climate change, which fuels her deep interest in the agri-food sector.
With an international background spanning six countries, she was born in France and spent six years in Italy for high school and her Bachelor’s degree. She pursued her Master’s studies across Paris, Buenos Aires, and Madrid, completed an internship in Sydney, and has been living in Lisbon for over two years in her current role.
Anouk comes from a diverse family of five: her older sister is an engineer based in Australia, while her younger brother is a comedian in Switzerland. Academically, she holds degrees from two top-tier institutions, Bocconi University (Bachelor in Economics) and ESCP Europe (Master in Management).
Her professional journey began with an internship in Strategic Marketing at Pochet, followed by a role in corporate finance at Pernod Ricard. Beyond her career, she has a unique and multifaceted background. She was on the path to becoming a professional cellist, having spent her middle school years in a specialized music program at the Conservatoire National de Paris. An avid sports enthusiast, she engages in at least one physical activity daily, ranging from padel, yoga, and cycling to surfing and swimming. Additionally, she has participated in a Paris championship for the niche card game Mus.
A true polyglot, Anouk speaks multiple languages, yet humorously claims to master none at the same time.
Laetitia has worked for over 25 years in various industries. She has been a key decision-maker in areas essential to business development, such as recruiting talent and establishing technical and commercial partnerships to drive innovative products forward. She is deeply committed to expanding her network, which she has built through her experiences, giving her strong credibility among decision-makers.
As a member of the executive committee, she notably created a Regulatory department and integrated R&D to offer client solutions and deploy new industrializable innovations.
Laetitia defines corporate and commercial strategy by developing client relationships, securing dilutive funding for the successful expansion of AuraLIP, and enriching our ecosystem.
Hélène Briand, originally from Saint-Malo, Brittany, is an agronomist with a specialization in sustainable feed and food production methods. With six years of entrepreneurial experience in Asia, she focused on reducing antibiotic use to develop more efficient and environmentally friendly agricultural models. Hélène has also worked with companies in regulatory affairs to advance probiotic solutions. Recognizing the transformative potential of alternative proteins, she joined Entofood, an insect farm powered by Veolia, where she spearheaded efforts to scale up insect farming operations. In 2021, fueled by her passion for sustainable innovation, Hélène co-founded Bon Vivant with Stéphane Mac Millan (formerly of McKinsey) to produce dairy proteins through fermentation.
Felicia completed her undergraduate studies at the London School of Economics (LSE), specializing in Economics & Geography, where she explored the impact of economics on human development and the environment using various models. She then joined HEC’s Grande École program with a focus on entrepreneurship, a curriculum that combines theoretical coursework with practical fieldwork, providing comprehensive immersion in the realities of entrepreneurship.
Her passion for FoodTech began early, leading her to conduct several market research projects for entrepreneurs in the sector during summer breaks. After completing her studies, she joined Umiami, a French startup developing whole-cut filets, initially as the CEO’s right hand before transitioning to a Foodservice Sales Associate role. Building on this experience, she now works at Sucden Ventures, the corporate venture capital arm of Sucden Group, a leading soft commodity trader and producer.
Melody Violton holds a Double Degree in Business Management from EDHEC Business School and a Master of Science from Aston University. She began her career as an Investment Banking Analyst at Nomura, where she specialized in the Consumer & Retail sector. During her time at Nomura, Melody worked on notable transactions, including the sale of Gail’s Bakery by Bain Capital Credit and McWin Capital, gaining significant expertise in mergers, acquisitions, and financial strategy.
After her experience in investment banking at Nomura, she moved into the tech ecosystem by joining the investment team at Heroes where she focused on sourcing and analyzing acquisition opportunities, further developing her skills in deal origination and investment evaluation.
Currently, Melody serves as an Senior Investment Associate at CPT Capital, the venture capital arm of a leading private family office. In her role, she oversees a portfolio of over 70 investments in the alternative protein sector, and is responsible for originating, evaluating and executing investment opportunities.
Juliette holds an engineering degree in agronomy from AgroParisTech. Her journey into science began during her preparatory studies, where she was inspired by a former student conducting research on a vaccine for HIV. This sparked her initial interest in the field, leading her to an internship in immunology in 2014.
Despite a fascinating start in research, Juliette was eager for new challenges and decided to pivot towards the venture capital space. In 2016, she joined Seventure Partners, where she worked as an analyst in the Health for Life fund. Here, she discovered her passion for venture capital, engaging with brilliant founders and innovative projects, particularly in the health sector. Her experience in health investments solidified her desire to work at the intersection of innovation, sustainability, and impact.
In 2021, Juliette took the next step in her career by joining Capagro, a venture capital firm focused on agtech and foodtech. She began as a financial analyst and, through her dedication and expertise, quickly advanced to her current role as senior associate. At Capagro, Juliette supports innovative entrepreneurs working on sustainable food systems, actively fostering impactful solutions that can shape the future of agrifood. She specialized in alternative proteins, packaging for food and ag robotics. Her deep passion for the sector is evident in her drive to create lasting change, supporting projects that address global challenges in food security, health, and sustainability.
