Protein-rich carnivore food: On August 30 at 8.15 p.m., sausage revolutionaries Manuel Stöffler and Michael Ziegler venture into "Die Höhle Löwen" with their start-up Grillido in "The Lion's Den". Will the two sandbox friends be able to win over the investors around new Lion Carsten Maschmeyer with their low-fat, high-protein sausage creations?
Over 5 billion fried and cooked sausages are eaten in Germany every year. A healthy premium variant has been missing until now. In order to launch their grillidos on the German market, the young company needs fresh capital - which they will be fighting for on August 30 in "Die Höhle der Löwen" on VOX.
Sausage prototypes in grandma's garage
Coming from butcher's families, the two friends, who have been inseparable since their own baptism, had the idea of reinventing sausage at a barbecue.
"People are paying more attention to their diet, informing themselves about the origin and quality of products and are no longer interested in additives and cheat packs," says Ziegler, summarizing the trends in the food industry.
Grillido's answer: over 30 healthy sausage creations - from chicken with spinach and feta to pork with sun-dried tomatoes and parmesan. All developed with star chefs. All made from regional meat. That also fits in with the food trends. "We work with licensed farmers from southern Germany," says Stöffler, "people should know what's in the sausage." In addition to the best quality meat, this primarily means good nutritional values. "Fat out, taste in" is the Grillido motto. In the beginning, production took place in the uncle's garage butcher's shop, today it is produced according to international standards at the butchers' cooperative in Stuttgart. "You keep developing," laughs Stöffler.
Grillido needs capital for further growth
After Grillido won the prize for "Best Idea 2016" at the "Symposium Feines Essen + Trinken" retail trade fair in Munich, listings at over 400 retailers throughout Germany are on the cards. The lions' capital could come at just the right time. "Last week, we produced over 100,000 Grillido Sport Landjäger," says Ziegler, reporting on the high sales figures for the protein snack, which Grillido offers alongside its grilled sausage variations. The "protein shake in sausage form" is a tasty Landjäger with 36g of protein. "Ideal for building muscle ", as strength athlete Manuel reports from his own experience.
About Grillido
Sandpit friends Michael Ziegler and Manuel Stöffler (both 28) founded the start-up Grillido at the end of 2014. The story of the sausage revolution began in grandma's garage. It was there, at the end of 2014, that the founders first combined high-quality meat with spices and toppings to create new sausage variations.
To date, 30 flavors have been developed together with star chefs. Grillido Bratwurst is positioned between steak and sausage - creating a new product category in the sausage segment.
Grillido produces according to international standards. Regionality and sustainability play a major role: the meat comes from licensed farmers who keep their animals in a species-appropriate manner. Additives such as ascorbic acid or phosphate are not used in production and instead the taste is achieved using high-quality ingredients.
Grillido can be found on the menus of top restaurants, such as the luxury hotel Schloss Elmau, and on the shelves of many EDEKA and REWE stores.
All Grillidos can be ordered at www.grillido.de can be ordered.
Source: F&G
Published on: 31 August 2016