Farmless develops alternative proteins using a fermentation process that uses a liquid feedstock made from carbon dioxide, hydrogen, nitrogen and renewable energy instead of sugar. The company says this approach can produce proteins with up to 5,000x less land use than beef and allows production where energy is most sustainable and affordable. Farmless has built a team of eight, a small-scale R&D facility, and discovered a microorganism it can ferment into different food applications. The new capital will be used to build a pilot brewery in Amsterdam, advance fermentation technology, hire staff, pursue regulatory approval, and set up a test kitchen. The company, founded by Adnan Oner in 2021, is working toward commercialization and partnerships with food companies to use its protein as an ingredient. The seed round closed at an undisclosed valuation and follows a €1.2M pre-seed round seven months earlier. Farmless develops proteins via a fermentation platform that uses a liquid feedstock made from CO2, hydrogen and renewable energy rather than sugar or traditional agriculture. The company says its process requires 1/500th the land of animal protein and 10–25x less land than other plant-based proteins. CEO Adnan Oner says the startup has found microbes that taste and act like animal proteins and is developing an amino acid–complete, high-functionality protein prototype. Farmless raised a €1.2 million pre-seed equity round to set up a lab, build a fermentation and food-science team, and advance its initial product development. Next steps include moving to larger fermentation vessels, building supply chains, navigating regulatory approval, and bringing products to market with partners. The team frames the technology as a route to end factory farming, rewild land, and draw down carbon at planetary scale, while noting regulatory and financing challenges ahead.

Total raised

$7M

Funding rounds

2

Latest round

Seed

Latest activity

Dec 2023