Sara Marquardt of QOA: How a 16-Person Team is Revolutionizing the Chocolate Market

About this episode

Sara F. Marquardt is CEO and co-founder of QOA, a startup that aims to revolutionize nothing less than the entire chocolate market. Her approach: producing chocolate without cocoa that is 10 times more sustainable than conventional chocolate. With a 16-person team, she works in her own 1,000m² laboratory to make this vision a reality.

The Path to Founding

Sara's fascination with entrepreneurship started early, but the right moment came later. The idea of developing chocolate without cocoa wasn't there from the beginning – it emerged from recognizing that conventional chocolate production brings massive sustainability problems.

Why QOA is Revolutionary

QOA produces chocolate that matches real chocolate in taste and texture but is made completely without cocoa. This approach makes the company a true game-changer in the industry. The production process differs fundamentally from conventional methods and enables 10 times higher sustainability.

Scaling and Production Processes

The scaling process at QOA is complex and requires continuous innovation. The company primarily works in the B2B sector but also plans direct sales of its own products. The challenge lies in making the alternative production method industrially scalable without compromising on quality or sustainability.

The 16-Person Team and Work Approach

QOA relies on a physical work environment rather than remote work. The 1,000m² laboratory serves not only as a production facility but also as the central workplace for the entire team. This physical proximity is crucial for developing and optimizing the complex production processes.

The Importance of Network

For Sara, networking plays a central role in building QOA. In an industry as traditionally established as chocolate manufacturing, having the right contacts and partnerships is crucial for success.

Current Status and Pride

QOA has already made remarkable progress and stands at an important point in the company's development. Sara is particularly proud of what the team has achieved so far – developing a functional alternative to conventional chocolate that both convinces in taste and makes ecological sense.

Advice for Other Founders

Sara's most important message to other founders is based on her own experiences building QOA. She emphasizes how important it is to persevere, even when the path gets rocky, while never losing sight of the big goal.

Conclusion

QOA impressively demonstrates how innovation can work in traditional industries. With her cocoa-free chocolate, Sara Marquardt not only addresses a sustainability problem but also creates a completely new product category. Success proves the company right: sometimes it takes radical approaches to revolutionize established markets.

The QOA example shows that successful startups often emerge where others only see problems. Sara and her team have developed a business idea from recognizing the disadvantages of conventional chocolate production that has the potential to change an entire industry.