Founded in 2016, Copenhagen-based Reduced has developed a “Waste to Taste” platform that employs rice-koji solid-state fermentation and controlled reaction processes to convert underutilised food industry by-products into high-value savoury flavour compounds. Its technology delivers umami, kokumi and Maillard reaction notes in only three days, while using 10× less energy and producing up to 83% fewer greenhouse-gas emissions than conventional methods. The current product range includes mushroom, vegetable, shore crab and chicken concentrates marketed to food manufacturers and food-service operators seeking additive-free, clean-label flavour solutions. Reduced claims the approach can replace hydrolysed vegetable proteins and yeast or meat extracts, offering greater depth and sensory complexity. To date, the company has diverted more than 150 tonnes of food waste and sees its addressable savoury flavour market at roughly $9 billion. With growing demand, it plans to scale production to industrial volumes, expand its flavour portfolio and deepen collaborations with multinational partners. The latest funding round brings its capital raised to €12 million, positioning the firm to strengthen quality and supply-chain systems while continuing its transition from R&D to large-scale supply.

Total raised

$24M

Funding rounds

5

Latest round

Series A

Latest activity

Feb 2026