Adamo Foods develops whole-cut mycelium-based meat alternatives using a triple-patented submerged fungal fermentation process to create long, densely grouped mycelium fibres that mimic muscle structure. Its flagship product is a five-ingredient mycelium steak that the company says contains all essential amino acids and achieves a protein digestibility score of 0.99. The startup highlights rapid production (mycelium doubles every ~4 hours), lower land use and substantially reduced emissions—claiming its product is 93% lower in carbon emissions than beef—and aims for price parity at launch. Adamo is scaling from in-house pilot production to a demo plant (>5,000 litres) and targets 50,000 litres within three years, while engaging partners for commercial manufacturing. Founded in 2021, the company has raised about €5M from investors and participated in EIT Food’s RisingFoodStars programme, and plans an initial commercial rollout in UK foodservice.

Total raised

$17M

Funding rounds

4

Latest round

Grant

Latest activity

May 2026