I co-founded Win-Win (formerly WNWN Food Labs) in 2021 to rethink the way we make and enjoy chocolate—without the environmental and ethical issues tied to cacao.

The idea first came to me years before we launched, in a moment of curiosity while boiling a pan of potatoes at home.

As I leant over the steaming pan, I smelled the unmistakable smell of hot chocolate!

That spark led to a company built on fermentation and food science, creating cacao-free chocolate that tastes and melts just like the real thing. Win-Win is proving that the future of food can be both sustainable and delicious.

We’ve been featured in the FT, BBC, Bloomberg and I spoke live on CNN about our work.