Good Practice - Project
WISEMEAL - Investing in automated production
LEADER funds helped turn an innovative idea for healthy, plant‑based, quick‑to‑prepare meals into a scalable, export‑ready rural business.
General information
RDP Priority
- P6. Social inclusion and local development
RDP Focus Area
- 6B: Local development
RDP Measure
- M19: LEADER/CLLD
Beneficiary type
- Small-Micro Enterprise
Summary
The WISE Meal project was developed in rural Latvia to meet the growing demand for healthy, plant‑based, and quick‑to‑prepare; quality convenience foods suited to modern, fast‑paced lifestyles. The initiative was launched by an entrepreneur who recognised the need for convenient, nutritionally balanced meals that support busy daily routines.
To enable large‑scale and export‑ready production, the company invested in automated equipment such as mixers, weighing and packaging machinery, certified scales, and additional food‑processing tools. At the same time, it established cooperation with functional food scientists at the Latvia University of Life Sciences and Technologies, ensuring the development of innovative recipes and high‑quality products.
Results
- The company developed three functional meals, three thick soups, two types of dry muesli, and seven types of bars, with a further seven recipes currently under testing.
- Today, WISE Meal products are shipped worldwide, and the production facilities also manufacture products for other brands, including international partners.
- The project successfully transformed an innovative idea into a scalable, export‑ready rural business.
Promoter
WISEMEAL Ltd
Funding
Total budget: 51 191.58 (EUR)
RDP support: 32 841.04 (EUR)
Private/own: 18 350.54 (EUR)
Resources
Links
Context
WISE Meal is a plant‑based, quick‑to‑prepare, quality convenience meal designed for people with fast‑paced daily routines who need nutritious food without the time to cook. By mixing the dry blend with water or milk, consumers get a complete, energy‑boosting shake suitable for workdays, outdoor activities, or any moment when a balanced meal is not accessible. The idea emerged from observing modern lifestyles, both urban and rural, where busy schedules often prevent proper eating, leading the founder Ms Liena Kazāka to experiment with dry meal solutions in her own routine. Positive feedback from others encouraged further development and the creation of products for a wider audience.
Operating from a rural area made collaboration and product development more challenging, and the lack of modern technologies increased operational risks. The project therefore invested in equipment capable of replacing the work capacity of up to three people, improving efficiency and supporting the development of new products in cooperation with scientists.
Objectives
The aim of this investment project was to automate key production processes, reducing manual labour while ensuring full compliance with food hygiene and quality standards.
Activities
As part of the LEADER‑funded project, the company invested in key production equipment, including a bulk food mixer, a weighing and packaging machine, stainless‑steel worktables, double sinks with a water mixer and shower, a cutter, four storage racks, and certified tabletop and floor scales.
In parallel with this project, collaboration was established with scientists from the Latvia University of Life Sciences and Technologies (LBTU), whose expertise in functional foods supported the development of new recipes.
The company also joined the EIT Food community, which serves as Latvia’s national contact point for agrifood innovation, entrepreneurship, and knowledge transfer, operated by LBTU together with the Latvian Rural Advisory and Training Centre and the Investment and Development Agency of Latvia. At the same time, the company entered the business incubation programme of the Investment and Development Agency of Latvia, gaining insights from other entrepreneurs, access to mentors, and new opportunities for funding. This support enabled valuable exchanges with food‑development experts and business owners, helping address practical challenges and strengthen the company’s growth trajectory.
Main results
- As a result of the project, the company developed three functional meals, three thick soups, two types of dry muesli, and seven types of bars. Functional food scientists from LBTU created an additional seven recipes, which are currently being tested and refined.
- The company now employs three people, with interns joining the team when needed.
- The bulk food products became the foundation for broader business development, leading to the creation of new innovative products such as healthy snacks and energy bars without added sugar, made from natural ingredients. The purchased equipment was adapted and expanded to support energy‑bar production.
- Today, the company has gained wider recognition, and the equipment is also used to manufacture products for other brands including a Canadian company, with shipments sent worldwide.
- The initial goal of producing healthy, easy‑to‑prepare food has been fully achieved. Operating in a rural area enables sustainable, environmentally friendly production, supported by new energy‑efficient facilities that meet food hygiene standards and are powered by renewable solar energy.
Key lessons
- The entire project implementation process proved highly instructive. Finding the right scientists to collaborate with was challenging, as they are often engaged in large research projects and have limited availability; attracting their interest required a strong and convincing idea. To strengthen cooperation, the project’s author enrolled at LBTU, which made it easier to work closely with researchers and develop products that are both nutritious and convenient. The first recipes were created over a period of 14 months.
- Working with natural raw ingredients also presented difficulties. For example, the final outcome of products containing quinces or apples varies depending on the season and growing conditions, which influence quality and flavour nuances. As a result, many processes took longer than initially expected.
- Although the new equipment solved numerous challenges, it occasionally required reconfiguration. Nevertheless, the machinery performs tasks up to ten times faster than a team of three people, significantly improving efficiency.