The foodtech startup iLike has developed, with the support of CDTI Innovation and European MRR funds, Leggie® — a 100% plant-based meat analogue made from carob that promotes health, sustainability and innovation in functional foods
In a global context where sustainability, safety and health have become essential pillars of the food system, technological innovation is emerging as a decisive driver for transforming the way we produce and consume food. Spain, thanks to its solid scientific foundation and a growing ecosystem of biotechnology and foodtech startups, is moving toward a more responsible and efficient model.
In this landscape, iLike emerges — a Madrid-based spin-off that embodies the union of science and entrepreneurship. Founded in 2020 by researchers Marta Garcés and Marta Miguel, the company was born from a collaboration between the Spanish National Research Council (CSIC) and Universidad Francisco de Vitoria (UFV) with the aim of bringing scientific knowledge to market and creating foods that care for both people and the planet.
The seed of iLike lies in a research project with high potential for practical application, whose results led its founders to take part in the Proyecto Dinamiza Acceleration Program — an initiative promoted by CSIC and aimed at turning science into real-world solutions. As Marta Garcés, now the company’s CEO, explains: “Our main motivation was to bring results to the market faster while maintaining direct oversight and control of the project by the researchers themselves.”
From that experience, a company was born that today consolidates a disruptive value proposition within the agri-food and gastronomic sector.
Betting on plant-based solutions: science, sustainability and health
Since its inception, iLike has focused on developing plant-based solutions aligned with the Sustainable Development Goals (SDGs) of the 2030 Agenda. “Although our research group focuses on the study of functional proteins, mainly from eggs, the advancement of food science and recommendations from international bodies such as the World Health Organization (WHO) pushed us to explore plant-based alternatives,” the CEO explains.
Garcés recalls that the declaration of 2016 as the International Year of Pulses marked a turning point in their work. “Pulses have tremendous nutritional and environmental benefits, but their consumption has dropped dramatically in recent decades. We wanted to reverse that trend,” she notes.
From there, the team began analyzing current eating patterns, characterized by high consumption of red and processed meat — closely linked to health issues and significant environmental impact. This reflection led them to explore plant-based raw materials capable of offering high-quality protein, good texture and an appealing sensory experience.
After years of research, carob — a Mediterranean pulse grown locally — proved to be the ideal option. Its balanced nutritional profile, low environmental footprint and resilience to extreme climatic conditions made it the cornerstone of their innovative proposal.
Leggie®: a plant-based meat analogue with a purpose
Support from CDTI Innovation, through the Neotec program co-funded by the European Recovery and Resilience Mechanism (MRR), has been crucial in allowing iLike to consolidate and expand the development of its flagship ingredient: Leggie®, a 100% plant-based meat analogue made from carob — a local crop with a low water and carbon footprint.
“Support from CDTI Innovation has provided a great boost both in research and in the development of new carob-derived products,” Garcés highlights. Thanks to this support, the company has been able to strengthen its team, expand its communications area and advance in the technological optimization of its processes.
Leggie® is built on three fundamental pillars — health, sustainability and sensory experience — and has given rise to more than ten new formulations, including plant-based blood sausage or chorizo-style versions, ready-to-eat prepared dishes and plant-based fish analogues enriched with omega-3 (DHA).
Nutritionally, it combines rice protein and carob protein to achieve a complete plant-based protein, rich in dietary fiber, low in saturated fats and free from cholesterol, preservatives and additives thanks to high-pressure processing (HPP). It is also free from the 14 major allergens, making it, as Garcés notes, “a product suitable for everyone.”
Its sustainability credentials are equally solid: carob cultivation fixes nitrogen, enriches soil and requires very little water. “In addition, Leggie®’s formulation is locally sourced, and our production process is fully efficient, with zero waste,” the CEO adds. Perhaps its most remarkable characteristic is its sensory performance: “It has a neutral flavor, with no plant-based aftertaste, and a versatile texture that adapts to countless recipes, both traditional and contemporary,” she explains. This neutrality opens a wide range of culinary possibilities unprecedented in the plant-based market.
From the laboratory to industrial production
Transforming a laboratory finding into a market-ready product was no easy task. “The main challenge was finding a company that believed in our project in the middle of the 2020 pandemic,” Garcés recalls. “Ultimately, our collaboration with the MRM Group made industrial scaling and the validation of the first minimum viable product possible.”
The CEO acknowledges: “We had to adapt the development process to the industrial plant with minimal cost, and tackle the challenge of market launch, which required an integrated strategy for positioning, communications and marketing.”
During the validation phase, they identified a need to improve the product’s texture, aiming for an experience closer to real meat. “We wanted a more fibrous texture without resorting to saturated fats or additives. We achieved this through adjustments in formulation and technological processing, validated by sensory studies with real consumers,” she adds.
Leggie®, already a functional food thanks to its fiber content, has taken a step further with the incorporation of DHA (omega-3) into the new lines of plant-based fish analogues. These products, in addition to mimicking the texture and flavor of tuna or anchovies, offer a healthier lipid profile, with higher levels of unsaturated fatty acids and proven cardiovascular benefits.
Looking ahead: innovation and commitment to the planet
Looking to the future, iLike is consolidating itself as a company committed to continuous research and functional nutrition. Its roadmap includes exploring new plant-based raw materials, refining technological processes and developing products that meet the needs of increasingly informed and demanding consumers.
“The food sector is actively seeking new foods that are healthy, sensorially optimal and environmentally respectful. Our goals remain aligned with that vision,” Garcés affirms.
The CEO also anticipates that the coming years will be shaped by growth in the plant-based market, increased digitalization in the sector and the emergence of hybrid products that combine nutrition, functionality and sensory pleasure: “We want to continue leading innovation through science, providing solutions that improve the health of people and the planet,” she concludes.
CDTI Innovation
The Centre for the Development of Industrial Technology and Innovation (CDTI E.P.E.) is the innovation agency of the Ministry of Science, Innovation and Universities, with the mission of promoting technological innovation within the business sector. CDTI’s mission is to ensure that Spanish companies generate and transform scientific-technical knowledge into globally competitive, sustainable and inclusive growth. In 2024, as part of its new strategic plan, CDTI provided more than €2.3 billion in support to Spanish companies and startups.
Photo: Leggie Chorizo-Style Crumble, a 100% plant-based meat analogue made from carob
More information:
Web: www.cdti.es
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