About Wellsprout Foods

Food that nourishes, delights and improves lives

Wellsprout Foods makes probiotic mushroom sausages, naturally fermented and crafted for gut health. We combine food science with locally grown Kenyan mushrooms to bring healthier protein to families, cafés and communities.

Lauryn Mumbi

Founder & Food Technologist

Founder's Note

My Inspiration

Every year, Kenya loses billions in food before it reaches a plate — mushrooms among the first to spoil.

I kept coming back to that loss, because it was never really about food. It was about everything that food could have been — income for a farmer, a meal for a family, a business that never got the chance to exist.

That question sat alongside a more personal one. My grandfather loved food the way some people love music, and for years that love sat quietly beside a health problem no one took seriously — until it cost him his colon. My dear friend lives with celiac disease. Watching two people I love let down by the food on their plate taught me that loss isn’t only what rots in a field. Sometimes it’s what happens after the food is eaten.

WellSprout Foods sits at that intersection — mushrooms rescued before they spoil, fermented the way cultures have for generations, and built into food that supports the body eating it. Nothing wasted, on either end.

One mushroom. One sprout. One family at a time.

The People Behind Wellsprout

Meet the Team

George Gathogo

Processing Manager

George leads the development and production of our mushroom-based sausages, with a strong focus on quality, consistency and innovation. He combines hands-on food processing expertise with a deep understanding of fermentation and probiotics, bringing functional benefits into plant-based products.

By optimising formulations, refining processing techniques and upholding food safety standards, George turns raw ingredients into high-value, market-ready products, and keeps exploring new ways to improve flavour, texture and nutrition.

Derrick Muriithi

Business Development & Production Lead

Derrick drives market growth while scaling mushroom production through strong community and farmer engagement. He bridges agripreneurship and food processing, building a reliable, locally rooted supply chain and turning farm output into efficient, scalable production.

With a background in technology and project management, Derrick streamlines operations, coordinates product development and trials, and puts systems in place for sustainable growth and consistent quality.

For Cafés & Vendors

Your menu's next best seller

Kenyan diners are asking for healthier, innovative protein. With Wellsprout sausages, you can give them exactly that: a familiar flavour with a modern twist. Lower fat, locally sourced and affordable for bulk menus.

The benefits you get:

Ready to try us?

Order a pack, book a tasting for your café, or just say hello.