As a child I had the good fortune of being spoilt daily by my mother with a variety of delicious vegetarian dishes. When I left my native India at the age of 18, I felt a great longing for the flavours of home food. With the help of my mother, I learnt the tricks of Indian cooking.

Over the years, the health and environmental aspects of food became more and more important to me, which led me to write a doctoral thesis on sustainable food consumption.

More recently, I witnessed the remarkable positive change a low-FODMAP diet had on my wife's wellbeing. Interestingly, I grew up with a cooking tradition that shares similarities with the low FODMAP approach—for example, cooking without onions and garlic. Instead, Indian Ayurvedic cuisine uses a variety of spices to create rich flavours.

This knowledge and experience flows into my product development at Froyda.

When I was diagnosed with IBS about 12 years ago, there was hardly any information about the low FODMAP diet. My symptoms greatly reduced my quality of life and put a strain on my professional and personal life. Since I discovered the low FODMAP diet, I feel much better.

Unfortunately, it is quite difficult to stick to this diet all the time, as there are hardly any suitable ready-made foods. Even a simple pasta sauce contains onions or garlic. My vision is that anyone suffering from IBS or food intolerances can put together a meal just as easily and quickly as others.

As a mother, balanced meals with lots of vegetables and plant protein are important to me. Organic, local and animal-free are values that have been close to my heart since my youth. Of course, food has to taste good and contain all the nutrients that adults and children need.

With Froyda, we strive to put all these values into practice.

Growing up in a Chinese-Peruvian family, I was exposed early on to a wide variety of flavours and food traditions. Having lived in Peru, California, Germany and China, I developed a deep appreciation for how food connects cultures and brings people together.

My journey with Froyda began through my friendship with Pranav and Kaly. I first supported them in renovating the production kitchen and later joined as a production associate. Working closely with the products, I saw firsthand the care and intention behind every meal.

Over time, I became inspired by the positive impact Froyda was having on people’s lives. After two years with the company, I decided to join as a co-owner.

At Froyda, I channel my passion for plant-based food alongside my experience in design thinking and hands-on craftsmanship.