sallea develops precisely structured, edible, porous 3D scaffolds that serve as the foundation for cultivating textured whole cuts of meat and fish. Its scaffolds are added to bioreactors where cells attach and grow in three dimensions into whole cuts, improving texture and nutritional profile. The technology enables manufacturers to tailor scaffold size, shape, and nutritional composition to end products. sallea’s proprietary approach is built on research developed at ETH Zurich and was founded in November 2023 by an all-female founding team (Dr. Nicole Kleger, Simona Fehlmann, and Anna Bünter). The company plans to upgrade production capacity, enter partnerships for product co-development, and initiate pilot projects with cultivating companies globally. Financially, sallea has secured $2.6M in a pre-seed equity round and previously received $1.8M in non-dilutive research and startup grants. sallea has developed a 3D structuring platform that produces edible scaffolds to support cell growth in three dimensions, aiming to enable fully textured whole cuts rather than thin layers or minced products. The scaffolds are designed to improve texture, taste, and nutritional value of cultivated meat and fish. The founding team of Simona Fehlmann, Nicole Kleger and Anna Bünter is positioning the company to address limitations of current cultivated-protein systems. sallea notes strong market momentum in cellular agriculture, citing an expected 93% growth rate over the next decade and a projected $20 billion cultivated-meat market by 2030. The company reports that first potential customers in the ecosystem received regulatory approval to sell processed products in the USA this summer, which management says should create additional opportunities. sallea plans to use recent program funding to strengthen business development and accelerate exploration of the U.S. market.

Total raised

$3M

Funding rounds

2

Latest round

Seed

Latest activity

Oct 2024