Navigation | Page content | Additional information

Page content

Press Release

January 23, 2020

Startup Day winners receive their awards

‘Frachtpilot’ wins the Startup award, ‘Fairment’ takes second place and ‘Yumbau Dumplings’ third

Dr. Sebastian Terlunen, CEO and founder of the company that markets ‘Frachtpilot’ software (, described it as a “declaration of independence for farmers“. A nine-member panel of judges comprising retail representatives and food experts had voted this product the winner. The software makes it possible to fully digitise and automate direct marketing. The object is to give farmers more time doing their jobs rather than spending it in the office. The startup Fairment ( has developed starter sets for making kombucha. The company’s online shop sells cultures for making kefir, yoghurt and kombucha, as well as ready-made products such as kimchi. Leon Benedens and Paul Seelhorst, who set up the company, hope the award will boost retail trade. Yumbau (, which took third place, produces dim sum dumplings in Germany according to a recipe from northern China. The recently founded company dispenses with glutamate, sugar, modified starch and preservatives. The dumplings, which can be prepared within minutes, are available in six flavours. Several sauces round off the product range.

This year the Startup Days took place for the third time. The aim of the event is to provide startups with a platform at the Green Week where they can network with the food and farming industries, opinion-formers and the retail trade. 19 companies from 52 entries made the final round of the Startup days. They exhibited their products over two days at the Professional Center in the Marshall Haus and held five-minute presentations pitching their corporate ideas to trade visitors and the judges. As well as being tested for three months by REWE Süd, the winners will receive coaching and can take part in the Food Safety Congress.

Contact: factum Presse & Öffentlichkeitsarbeit, Carina Freutsmiedl, telephone: +49 89 8091317-42, email: