Project Eaden develops ultra-realistic plant-based meats using proprietary fibre-spinning and compounding technology inspired by the textile industry. Its initial product lineup focuses on ultra-realistic hams, and the company is pursuing R&D of whole-cut meats. The startup closed an oversubscribed €15M Series A, bringing total funding to €27M, to support a European retail launch and further product development. Its products are endorsed by butchers, Michelin chefs and retail buyers. Project Eaden reports that each kilogram of its product reduces greenhouse gas emissions by up to 20 kg CO₂-eq, cuts water use by up to 56 m³ and decreases land use by up to 20 m². The company plans a multi-market European launch in 2025, starting with a retail debut in thousands of REWE supermarkets in Germany in the first half of the year. Project Eaden develops edible plant-based protein fibers and a fiber-spinning process intended to produce whole cuts of meat alternatives (the company aims to launch a plant-based steak this year). Its proprietary bio-fiber approach mimics the texture, juiciness and bite resistance of animal meat by bundling millions of thin fibers into finished cuts. The startup says the method is more scalable and less costly than extrusion and could be applied across beef, pork, chicken and seafood. Project Eaden is pre-revenue and currently moving from lab setup to prototype production with plans to refurbish manufacturing space for in-house scale-up. The company plans to hire R&D and food-grade materials staff and partner with culinary experts to debut the product. Longer-term plans include moving to a highly automated production facility and pursuing additional funding to accelerate a commercial plant build. Founders include materials scientist David Schmelzeisen, mymuesli founder Hubertus Bessau and ex-Zalando manager Jan Wilmking. Project Eaden develops animal-free steak and plans a wider portfolio of sustainable foods produced with proprietary technology that aims to recreate aroma, texture and visual appeal. The company says its process can handle a wide range of raw materials and is recruiting tissue engineers to reinvent plant-based meat "from the fiber up." Founders include Dr.-Ing. David Schmelzeisen (R&D), Jan Wilmking and mymuesli co-founder Hubertus Bessau. Project Eaden positions its product as highly palatable and cost-efficient, with the explicit goal of reducing food-related emissions by encouraging preference for sustainable options. The startup claims its first steak prototypes already outperform existing alternatives in taste, look and texture according to the lead investor. The newly raised funds will be used to further develop and scale the company's proprietary technology.

Total raised

$28M

Funding rounds

3

Latest round

Series A

Latest activity

Jan 2025