Sustainability Pioneer: Open Innovation for Bee-Free Honey

Expert opinion

Darko Mandich, CEO & Co-founder of MeliBio
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visuel article MeliBio FR

Who are you? Can you briefly tell us the story of your startup?

I’m Darko Mandich, CEO and co-founder of MeliBio. Our journey began with a desire to make the honey industry more sustainable. We founded MeliBio to create real honey without bees, leveraging plant science and precision fermentation. Since our inception, we have been driven by the mission to produce honey that is identical to that produced by bees, but without the environmental challenges of traditional honey production. Our goal is to address the threats to wild and native bees and offer a sustainable alternative without compromising on taste or quality.

How did you end up working with a large group or a start-up on an Open Innovation project?

Our collaboration with leading food companies and innovation partners was born out of a shared commitment to sustainability and the future of food. We saw a common alignment of values, particularly in the areas of reducing environmental impact and developing new food technologies. Open innovation became a natural path for us, as it allowed us to combine our expertise in alternative proteins and precision fermentation with the vast resources and market reach of established food industry players. This synergy helped accelerate our product development and market entry.

Our partnership with Pow.bio is a true testament to the power of collaboration and open innovation. Working with their team has enabled MeliBio to accelerate the development and scale production of our bee-free honey, transforming a bold idea into a tangible solution for a more sustainable future. Together, we’re not just improving production; we’re driving a fundamental shift in how honey is made – using science to protect biodiversity while delivering the same taste and quality that consumers originally enjoyed.

What were the main challenges you faced working with a large group and how did you overcome them?

One of the biggest challenges we faced was bridging the gap between the fast-paced, innovative nature of a startup and the more structured, process-driven approach of larger organizations. To overcome this, we focused on clear communication and setting mutual expectations from the outset. Regular check-ins, transparent milestone tracking, and strong alignment of goals were essential to ensure both parties were on the same page. Additionally, we made sure to highlight each party’s complementary strengths, fostering a spirit of collaboration throughout the project.

Large agri-food groups often prioritize confidentiality by collaborating with each other rather than with startups. Have you encountered this challenge, and if so, how did you overcome it?

Confidentiality is always a concern, especially when it comes to proprietary technologies and sensitive market strategies. We encountered some initial resistance, but we addressed it by establishing strong non-disclosure agreements and ensuring that all collaborative work was carried out with the highest level of integrity and trust. Building personal relationships with our partners was also key in overcoming these obstacles. We emphasized the unique value that MeliBio brings, which has allowed us to gain the trust of large companies in the food and beverage sector.

According to you, what are the major advantages of Open Innovation for a start-up?

Open innovation offers young companies unparalleled access to resources that would otherwise be out of reach. For MeliBio, this means not only financial support, but also access to cutting-edge research facilities, expert networks and a deeper understanding of the market. It allows us to accelerate our R&D processes and grow our business faster than we could independently. On top of that, it gives us a platform to collaborate with organizations that share our vision of a sustainable future, strengthening our credibility and market positioning.

How did this collaboration influence the development of your product/service?

Our partnerships have had a profound impact on the development of our bee-free honey. Through collaboration, we have been able to refine our technology and ensure that our product not only meets industry standards, but exceeds them. The feedback and ideas from our partners have been invaluable in refining our product and better meeting consumer expectations. Additionally, these collaborations have allowed us to adapt our production processes more efficiently, bringing us closer to our goal of bringing to market at scale.

What advice would you give to other start-ups that are thinking of getting involved in an Open Innovation project?

I would advise other startups to approach open innovation with an open mind and a willingness to collaborate. It is essential to be clear about what you bring to the table and what you hope to get out of the partnership. Flexibility and adaptability are key, as the journey may require you to pivot or adjust your strategies. But most importantly, choose partners that align with your values and long-term vision: these are the collaborations that will be the most fruitful.

What are the future prospects for your startup after this collaboration?

The outlook for MeliBio is incredibly promising. This collaboration has not only accelerated our product development, but also opened doors to new markets and partnerships. We are now better positioned to grow our business and bring our bee-free honey to consumers around the world. The next steps for us are to expand our product range, explore other market segments and continue to innovate in the field of sustainable food production.

Do you have any ongoing projects with other stakeholders (large groups, startups, universities, labs)?

Yes, we continue to collaborate with various industry partners, academic institutions and research labs to push the boundaries of what is possible in sustainable food technology. These ongoing projects are focused on enhancing our product offering and exploring new applications for our technology in the food and beverage industry.


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