Cup of Knowledge with Eva Mustafa and Gašper Korat: From a student idea to the Nonstop Food company
Photo: Nonstop Food company archive
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At March’s “Cup of Knowledge” gathering, we looked at how a student idea could grow into a successful enterprise story. Eva Mustafa and Gašper Korat, co-founders of Nonstop Food, shared their experiences with the participants by tracing the path they had taken from their first student attempts to the development of an innovative food company.
From an idea at the faculty to the first product
Eva and Gašper’s story began when they were studying at the Biotechnical Faculty in Ljubljana and developed an idea, along with several other classmates, involving the innovative use of food industry by-products. One important milestone was participation at the Ecotrophelia student competition, which had been set up to promote the development of sustainable food ideas.
The team focused on the challenges posed by unused by-products in the food industry, and quickly established that large quantities of by-products did in fact go unused. They chose brewer’s spent grain and the residue that remains after pumpkin seeds have been pressed for their oil. These are two nutrient-rich raw materials whose instability makes them technologically demanding. This is where some of the knowledge they had gained during their studies came into good use. They experimented in the laboratory with various different stabilisation procedures and developed their first products, which included tortillas under the “Wrap-up” brand name.
Development of the Nonstop Food company
The original idea gradually gave birth to the Nonstop Food, which today develops raw materials for the food industry as well as end-products for consumers. Their approach is based on the transformation of by-products into products with added value, high fibre content and enhanced nutritional content. In doing so, they are helping to change how people think of by-products – as no longer simply a waste product, but as a high-quality foodstuff.
Challenges and learning “on the job”
Ema and Gašper’s career as entrepreneurs has not been short of challenges. As the food industry works to high standards when it comes to food safety, production and premises, a great deal of thought had to be given from the start to technology and regulatory compliance. The team gained large quantities of knowledge as they went along through research, discussions with the industry and participation at trade fairs in Slovenia and abroad.
Their experiences from the initial period are a good indicator of the reality that many young entrepreneurs have to face: students in the morning, entrepreneurs in the afternoon. Programmes of support such as those offered by the Ljubljana University Incubator and the European EIT Jumpstarter programme, which offered mentoring, new fields of knowledge and the opportunity to present their business ideas, played an important role in the development of those ideas.
Don’t delay developing your ideas
Their message is clear: don’t delay developing your ideas. Your time as a student is often the best moment at which to experiment, develop and acquire your first experiences of enterprise. Even if those attempts at enterprise do not develop into your main career, the knowledge, experience and contacts that you gain will be extremely valuable wherever your professional life takes you.
Are you thinking of taking the leap into the world of enterprise?
Are you developing innovative technologies, products or services as part of your studies or in project form? Are you interested in enterprise or protecting your intellectual property? Get in touch with the University of Ljubljana’s Knowledge Transfer Office (ipr@uni-lj.si), which acts as a bridge between research and the world of business, industry and commerce.