There’s a revolution in every single one of us. And about a thousand good excuses not to fight for it: we’re scared no one will listen, we think we’re alone, that nobody cares, that this world has already been defined and that things will always be the way they are.

But, in reality, we want change to happen: we fight for equal rights, we want a better world for future generations, we want a more sustainable food system, clean oceans, less plastic, animal welfare…

And old generations would ask us “but, why?”

And to them we say:

Why are we here?

The current agroindustrial system functions under inefficient and abusive standards: it is based on the careless contamination and usage of water, lands and energy. This is main cause of deforestation, greenhouse gases, and practically every environmental damage known by humans.

Nowadays, to keep up with a system based on animal farming and production, we are using up to 1/3 of the land suitable for housing and emitting more CO2 than all means of transportation combined. This is killing our planet. And if all of this wasn’t enough, obesity, excessively high cholesterol levels and the many other consequences of the occidental diet are generated by the simple fact that healthy food is not accessible.

If we keep going like this, by the year of 2030 we’ll have only 15% chance to feed the world´s population. What would happen if we replaced animal-based food for plant forward? Well, the chances boost up to 100%. This is why NotCo is born. This is why we’re here.

We are the difference

We don’t imagine the future. We create it.

We change the way food is made, without changing what we love about it: texture, aroma, functionality and taste guaranteed. All made of 100% natural ingredients.

The NotCo

To many, three is a crowd. For us, three are the heads that brought to life the food revolution. From their different areas of expertise; our founders Matías Muchnick, Karim Pichara and Pablo Zamora joined forces to build what we know today as The Not Company.

Karim Pichara PhD

Co-Fundador & CTO
PhD in Computer Science, Expert in Machine Learning & Data Science, associate professor at the Computer Science Department, PUC, Chile, and research associate at IACS, Harvard University.

Matías Muchnick

Co-Fundador & CEO
Entrepreneur, has a B.S. in Economics and Post-graduate studies in the University of Berkeley and Harvard.

Pablo Zamora PhD

Co-Fundador & CSO
PhD in Plant Biotech, expert in the fields of Plant Biochemistry & Genomics, and research associate of University of California.

How we do it? Meet Giuseppe

We have a pretty good the best chef, a Not Chef: Giuseppe. He is artificial intelligence: an algorithm that analyzes animal-based food on a structural level – so he knows exactly what we like about it - and then crosses different data sources to replicate the same products, using an unimaginable mix of plants available within nature. The result? Undeniably tasty products, which are also functional, healthy and affordable.

Artificial intelligence gives us a new way of understanding food. When crossing structural information, Giuseppe finds patterns that allow us to discover which is the correct mix of plants that we can put together in order to obtain the desired taste, texture and functionality. The key to our AI learning, or Not Chef´s training, is building a huge database with descriptors for properties of a great variety of plants and traditional food, at a molecular level.

Given the enormous number of descriptors stored in this database, it is not viable to perform a manual analysis of every plant combination possible. However, Giuseppe’s machine learning allows us to find the necessary patterns and relations inside the database, with no need to analyze the infinite set of possible combinations, leading to the best proximity of taste and texture. What’s incredible is that Giuseppe isn’t biased. This means that he can combine broccoli with goji berry, mushroom and nuts to replicate chocolate or use chickpeas to replace eggs in a mayo.

Over the years, Giuseppe is evolving and generating new and richer material as information is integrated in the database. The use of this technology allows us to discover new sources of nutrition that, until now, had been completely ignored by humans. New ways of obtaining fiber, calcium and proteins that derive from the plant kingdom are only some of the discoveries that have been made by Giuseppe and that will drive him to become the greatest chef and food scientist ever known.