Foundation of Byodo Naturkost GmbH

Byodo Naturkost GmbH was founded on July 25, 1985 by Michael Moßbacher, Hermann Konrad and Harry Whitfort. The name Byodo loosely translates from Japanese as “the common path” and this began with the idea and the claim to produce high-quality organic soy products. The organic lovers were one of the first in Europe to produce fresh, organic tofu and tempeh in a small garage in Munich, Ismaning – 100% organic quality even then.

1985

Start of "Organic commodities trading" business line

In addition to their own tofu and tempeh production, the entrepreneurs have now started importing and selling organic raw materials such as soy, mung beans, millet, sesame, pumpkin and sunflower seeds.

1986

Start of the "Wholesale health food" division

With the start of the additional business branch “natural food wholesale distribution”, the company’s own production of tofu and tempeh was discontinued. The company is now concentrating on the distribution of organic products under the “Byodo” brand as well as an expanded wholesale range within Germany. The picture shows the team in 1987 with their own Byodo delivery van.

1987

Start of dressing work

During this time, the association work with the BNN (Bundesverband Naturkost Naturwaren) and Bioland e.V. began. The picture shows the general meeting of the BNN in 1988. The collaboration between Byodo and the BNN continues to this day.

1988

Focus on Byodo as a brand

Byodo relinquished the wholesale business and immediately concentrated on the brand and its expansion in the organic specialist trade.

1993

Expansion of the company's top management

Moving trees together: Andrea Sonnberger joined the Byodo management team and became the second co-owner alongside Michael Moßbacher.

1994

Relocation to Mühldorf am Inn

Byodo continued to grow and eventually moved from Garching near Munich to Mühldorf. The company built and shared the company building with the organic muesli manufacturer Barnhouse.

To this day, the two companies have maintained a good friendship.

1998

Organic enjoyment for the catering trade

Byodo’s first bulk product was available back in 1992 – medium-hot mustard in a 5 kg bucket. Around nine years later, the company offered its own range of the finest organic products in bulk pack format under the “CateringLine” brand, thus laying the foundation for Byodo products to find their way into restaurants and commercial kitchens.

2001

Internal quality expertise

Dr. Karin Huber took over the Quality Assurance and Quality Management department. Thanks to her additional training as a sensory expert for organic food, Byodo products could now be analyzed internally for the first time, both analytically and sensory.

Double quality assurance – once by our partner suppliers and a second time by Byodo’s internal product testing – has characterized us ever since and is still an integral part of our high quality standards today.

2005

New company headquarters

After 10 years in Mühldorf, Byodos moved into the new company building, which is still a flagship of the company today with its special architecture and multi-award-winning energy concept. Among other things, the “green company building” completely dispenses with fossil fuels.

2008

Excellent year

Michael Moßbacher was awarded the “Umwelttaler” for the new company building. In addition, the Raspberry Balsam and the Pomegranate Balsam won Byodo the bronze medal in the “Organic Brand of the Year 2009” competition. The company was also delighted to receive the “Bavarian Environmental Pact” certificate of honor.

2009

Repositioning as an organic delicatessen brand

The implementation of a new, bright and clear design has created a uniform brand umbrella across all product groups and positioned the brand even more strongly in the premium segment.

2010

New packaging for the Byodo Catering Line

Organic is booming in out-of-home catering and Byodo is right at the forefront. Chefs and caterers receive a wide selection of

products in bulk packs

and at the successful Byodo cooking workshops with top chef Konrad Geiger, help with the conversion to organic. The new packaging design has also optimized handling for caterers and chefs. Clearly structured, unmistakably designed and labeled in several languages, the products are intended to smoothly support processes in kitchens and thus make everyday life easier.

2012

First vegan mayo

A true innovation was achieved in 2014 with the production of vegan mayo. Until now, there was no suitable plant protein that provided the consistency of typical mayonnaise instead of ice cream and also tasted good. With a sophisticated recipe, the help of organic sunflower protein and a long, arduous development process, Byodo was the first to produce a delicious vegan mayo that even non-vegans can enjoy.

2014

30-year company anniversary

A lot has changed in 30 years of company history, but 100% enjoyment, passion & quality have remained the same. Under the motto “30 years of a strong brand”, the anniversary year was celebrated together, extensively and with many exciting customer promotions.

2015

Groundbreaking ceremony for extension

Byodo’s warehouse capacities were exhausted and the offices were fully occupied thanks to a steady increase in employees and stable growth. The Byodo building had to be extended and the extension began in 2015 with the ground-breaking ceremony and the first earthworks. At the same time, the extension was intended to fulfill a big dream of having their own organic store.

2015

Opening of Feinsinn - organic store & gourmet cuisine

A big dream of the two Byodo owners came true in 2016 with the company extension. In addition to a warehouse extension and new office space, the company also opened its own organic food store with a gourmet kitchen at its site in Mühldorf. At Feinsinn, “Organic at its best” can be experienced in a very special way – a place to shop and enjoy, naturally with an integrated Byodo world of indulgence.

2016

New design

The Byodo products in the new design convey even more enjoyment. All product groups were given a new look that combines a modern appearance with the familiar image of Byodo products. The Byodo brand logo was also adapted as part of this process.

2017

New corporate structure

Byodo is getting fit for the future challenges in the organic sector: the owner’s subsidiary Stephanie Moßbacher and GLS Beteiligungs AG become co-shareholders. The owner family continues to hold over 70% of the shares. With the new corporate structure, Byodo is creating a strong basis for successful survival in the face of competition.

2018

Byodo founder retires from the management board

Organic pioneer Michael Moßbacher is stepping down from the management board and is now focusing all his energy on his role as a shareholder. The founder actively prepared his move out of management for many years. With daughter and co-partner Stephanie Moßbacher, the second generation of the family business is already in the starting blocks.

2019

Expansion of the management board

Founder’s daughter Stephanie Moßbacher is now managing partner at Byodo alongside Andrea Sonnberger. This fulfills a fervent wish for company founder Michael Moßbacher and his partner Andrea Sonnberger: to know that the future of the family business will continue to be in good hands. Stephanie Moßbacher is responsible for purchasing, marketing/PR, product and sustainability management and is looking forward to the opportunity to inspire many people to adopt a sustainable lifestyle in this role.

2020

Generational change in the management

Since January 2022, founder’s daughter Stephanie Moßbacher has headed Byodo as sole Managing Director. Andrea Sonnberger stepped down from the management team and thus succeeds Michael Moßbacher as an active shareholder. Even if Byodo is facing different challenges today than it did 35 years ago, the new Managing Director wants to continue the success story in the spirit of her father and Andrea Sonnberger and, together with the Byodo team, inspire even more people to adopt a sustainable and enjoyable lifestyle.

2022