Meet Giulia Buffa, the Operations Manager at Esencia Foods. Italian-born, Giulia’s academic journey spanned continents, from obtaining a Bachelor’s in food science at the University of Wisconsin-Madison to completing her Master’s in innovation and health at the University of Copenhagen. Beyond her impressive educational background, Giulia embodies a mix of passion, curiosity, and a profound commitment to transforming our food systems. Her work at the Kraft Heinz Company is just a part of her career, driven by a desire to make a difference.
As Giulia wrapped up her Master’s in Food Innovation, her path took a definitive turn towards the alternative protein sector. Motivated by innovative technologies and sustainable solutions, she found a perfect match in Esencia Foods. This opportunity emerged through her participation in the Erasmus for Young Entrepreneurs Programme, which facilitated her initial connection with the company.
Esencia Foods, co-founded by Hendrik Kaye and Bruno Scoccozza, became the ideal platform for Giulia to merge her expertise and zest for life with her passion for sustainable food systems, innovation, and R&D. The company’s mission to revolutionise the seafood industry using mycelium fermentation resonated deeply with her, aligning with her interests in sustainable food production, fermentation science, startups, and the consumer packaged goods (CPG) industry.
She brings a unique perspective to her role, where her job is more than a list of tasks—it’s an extension of her values and way of life. She sees every challenge not as a hurdle, but as a chance to innovate and find creative solutions. This mindset is crucial for her work in developing new products. She aims to merge cutting-edge scientific discoveries with culinary art to create food that’s not only tasty and accessible but also environmentally responsible.
Transitioning from the corporate world to the dynamic startup environment was a bold move for Giulia. Despite facing a broader range of commercial responsibilities and challenges, she navigated this new landscape with her characteristic enthusiasm and a steep, yet rewarding, learning curve. Her journey is underpinned by the supportive community within the alternative protein startup scene, emphasising the power of collective growth and connection.
Now based in Berlin and Barcelona, Giulia’s sunny disposition and her work with the Esencia Foods team are setting new standards in the seafood experience, marrying taste with planetary stewardship. Their recent accolade from DV’s Disruption programme highlights the synergy between Giulia’s aspirations and Esencia Foods’ commitment to innovation, human, and environmental well-being. With Giulia at the helm, Esencia Foods is poised to explore new horizons in the food industry.
