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BRUSSELS, Belgium – Belgian startup develops patent-pending single-ingredient “Koppie Bean” for use in hybrid blends and to provide stable supply in climate-shaken coffee category. Coffee stakeholders are increasingly contending with climate volatility, changes to the regulatory framework, and rising input costs.
In response, Belgian foodtech startup Koppie has developed patent pending technology that creates a novel, sustainable coffee bean alternative which offers supply chain flexibility without sacrificing flavour, format, or equipment compatibility.
The company has closed its pre-seed round, led by Nucleus Capital and joined by Mudcake, Rockstart, and several high impact angel investors. The funding will support product scale- up, pilot collaborations with roasters, and further sensory development.
The company is looking to market their product as an ingredient to existing category actors and is in discussions with several European roasters & retailers. It plans to launch at commercial scale by Q1 2026.
“We see strong interest from coffee companies looking for low-risk ways to increase supply & price stability” says founder Daan Raemdonck, previously with Alpro and Bain & Company. “Hybrid blends, where our products are introduced up to 50% offer a way to reduce pressure while appealing to evolving consumer needs.”
Introducing the Koppie Bean
Koppie takes a novel approach to try and safeguard your coffee ritual during the coming coffee crisis. Instead of simply roasting or blending local ingredients, their approach applies both fermentation and roasting technology to transform locally sourced pulses, such as chickpeas, into a “Koppie Bean”. The result is an industry first fermented coffee bean alternative which can be ground & brewed just like traditional coffee.
Key differentiators include:
Robust taste experience: both consumer panels & specialists like the product, with independent coffee sommeliers (Q-graders) scoring it a 70/100, which rivals commercial coffee. Tasting notes indicate strong resemblance to coffee, with higher sweetness, muted bitterness, and no off-notes.
Clean label, single-ingredient: No long ingredient lists, questionable ingredients, or added sugars.
Allergen- and toxin-free: Free from allergens, and, the company anticipates, low to no acrylamide or mycotoxins which can be present in some coffees.
Seamless integration: Compatible with standard roasting equipment, grinding & brewing protocols.
Sustainability upside: Compared to coffee, the company estimates a 70% lower CO2 footprint, 60% less land use and 90% less water use while also eliminating a further need for deforestation.
The result is a bean-like ingredient that can stand alone or be incorporated into blends. It supports manufacturers seeking to lower carbon impact, comply with EU deforestation regulations (EUDR), or offer differentiated SKUs such as low-caffeine, lower-acidity, or lighter roasts.
What this means for the industry
Koppie is not positioning its product as a full replacement but as an integrative ingredient for innovation. Current R&D efforts are focused on fermentation perfection, modular blending, and product applications in pods, filter, and RTD formats.
“We believe the path forward for coffee innovation mirrors the dairy & meat industry: hybrid products will be the first to scale,” says Raemdonck. “We want to offer roasters, retailers and CPG brands a reliable, flavour-forward tool to reduce supply chain pain sustainably.”
About Koppie
Founded in 2022, Koppie merges foodscience, sustainability data, and culinary research to create next-generation coffee alternatives. The company is lead by Daan Raemdonck, founder & CEO
together with Pascal Mertens, co-founder & CPO. Daan’s experience as Marketing Director at Alpro (now part of Danone) taught him firsthand how challenging it is to launch & mainstream a plant- based alternative in a category dominated by entrenched consumer habits. “At Alpro, I learned that taste credibility, healthiness & partnerships can make or break an alternative,” says Raemdonck.
Pascal holds a PhD in Bioscience Engineering and has more than 10 granted patents to his name. His expertise in product development, food production, fermentation methods & flavour formation underpins Koppie’s unique pulse-to-bean transformation and technology.
Partners & Awards
Koppie has forged R&D alliances with the ZHAW (Zurich Applied Sciences University) Coffee Excellence Center in Zurich & the VIB/KUL center for microbiology (Flemish Institute of Biotech & Catholic University of Leuven), ensuring the best brains are jointly working on the challenge. In addition, the start-up has received the support of Flanders’ Food and has secured over €400k in grants from the Flemish Institute of Innovation & Entrepreneurship (VLAIO) alongside the
investment. Koppie was selected as one the start-ups for the EIT (European institute of innovation & technology) Food’s Accelerator Network early 2025 and VIBs Biotope October 2024 cohort.
Koppie investors
“The Koppie founding team convinced us with their relentless product obsession, vision and urgency to act in light of the supply chain issues that coffee is facing amidst climate change. Price stability and decentralized supply chains are key priorities for B2B customers going forward. At the
same time consumers benefit from a clean, allergen-free label and exceptional sensory profile. The Koppie product holds real potential to shake up the hot drinks category! At Nucleus we firmly believe that novel & hybrid solutions are essential to maintaining the food rituals and experiences we cherish, so backing Koppie felt natural to us.”, Maximilian Schwarz, Partner, Nucleus Capital
“Koppie combines excellent taste, brewing ritual, and versatility in one ingredient, which is unique among alternative coffee companies. With the global coffee supply chain under growing pressure, their approach offers a timely and scalable alternative. Daan and Pascal bring rare clarity and depth as founders. We’re proud to back a team creating real category innovation in one of the world’s most beloved daily rituals.”, Erik Byrenius, Partner, Mudcake.
“As rising temperatures and crop volatility drive up coffee prices, consumers and businesses alike are seeking reliable, eco-friendly alternatives. Our investment in Koppie reflects our commitment to fostering a future where great taste and sustainability go hand-in-hand. Having looked into other coffee alternatives on the market, we are confident in Daan and Pascal’s ability to deliver a quality product.“, Mark Durno, Partner, Rockstart Agrifood.
