Sugar Lab, co-founded by married architects Kyle von Hasseln and Meagan Bozeman, develops the CURRANT 3D Printer to produce complex, full-color 3D-printed foods at commercial scale. Its printer uses dehydrated fruits, vegetables, spices and plant proteins bound layer-by-layer by a water-jet, a process the company says enables precise, fast, full-color prints and is NSF-certified for commercial use. The company describes itself as a digital bakery and emphasizes chef-focused design and food safety in its technology. Sugar Lab reacquired the CURRANT 3D printing platform back from 3D Systems in May and says the recent financing was used to take full ownership of the tech and spin up operations. It raised $5 million most recently at a $16 million post-money valuation. Planned next steps include expanding into a larger commercial kitchen, managing a 20+ printer fleet, and selling printers and supplies to enable others to build 3D production kitchens.

Total raised

$5M

Funding rounds

1

Latest round

Equity

Latest activity

Oct 2022