Yanaa: The scientific and gastronomic approach to endurance nutrition
Endurance performance has long been summed up by a high concentration of simple sugars, an approach that recent scientific studies are questioning over the long term. With this in mind, start-up Yanaa is proposing a breakthrough by introducing organic savory purées, cooked in Provence, as a natural and gastronomic alternative. This positioning, which reconciles health, taste and sustainability, places the young company among the outstanding candidates in the Startup of the Year category at the Trail Running Awards.
Diagnosis: The break with sweet "fuel
Yanaa was born of the desire of its founders (one of whom is a former athlete confronted with the health problems associated with sugary products) to reinvent sports nutrition. A survey of athletes revealed that the majority considered the current offering "disgusting" and "unhealthy", and that a large majority wanted savory options.
The startup proposes a return to "real food" rather than "fuel". The philosophy is based on work highlighting the limits of ultra-processed products on microbiota and stable performance.
Innovation: Local recipes and sustainable energy
Yanaa has spent three years developing its recipes alongside a community of athletes. The savory purées (available in several flavors, such as Mediterranean Olives or Peas & Mint) are cooked in Provence from local legumes.
What the product does:
Stable, long-lasting energy via diversified metabolic pathways, reducing sugar fatigue.
Digestibility: The smooth texture is easy to swallow at high intensity, and the salty profile combats taste fatigue, often the primary cause of undernourishment in racing.
Nutritional richness: Each recipe offers a balance of carbohydrates, proteins and lipids, with a broad spectrum of vitamins and antioxidants.
Yanaa calls this approach "sports gastronomy", re-anchoring eating in motion with pleasure and simplicity.
A scientific, educational and sustainable approach
Yanaa's credibility is based on a rigorous approach. In particular, the project benefits from Deeptech support from Bpifrance for research focused on improving health and reducing the environmental impact of sports nutrition.
Sustainability: The company favors legumes from regional cooperatives, which are good for the soil and require little water. The team is also working to optimize packaging, with reusable and edible prototypes under development.
Education: Our mission is to educate athletes to better understand their needs, so that they can choose when an ultra-sweet product is relevant, and when a natural alternative is more effective.
Brand: Yanaa seeks to break with traditional industry codes, opting for an inclusive, warm tone, symbolized by their motto: You Are Not An Astronaut.
Adoption and industry recognition
Despite its youth (launched in July 2025), the concept has quickly found its audience. The high satisfaction rate and growing reach confirm the interest in a credible salty alternative in the world of endurance racing.
Sports figures have publicly endorsed the product, from athletes like Myriam Nicole (double DH world champion) and Chloé Trespeuch (Olympic vice-champion), to experts like Dr Benoît Mauvieux (University of Caen).
Feedback highlights the digestibility, the welcome change in taste, and the regular energy felt.
This rapid take-up and growth potential underpin the young company's candidacy in the Startup of the Year category.
