Umiami develops plant-based meat alternatives built around its 'umisation' texturising technology. The company says its products contain under 10 ingredients and are free of texturising agents or controversial additives. It has opened a new factory in Alsace with a capacity of 7,500 tons per production line and plans to grow output to 20,000 tons over time. Umiami is expanding into the US and has appointed John Hatto as Managing Director for North America. The business raised an additional €32.5M as a Series A top-up, bringing the Series A to €59M and total funding to over €100M. The Alsace project and broader industrialisation are supported by the French government's 'France 2030' plan, the BPI (via the SPI fund) and other investors. Umiami has developed a proprietary technology to produce what it says are the world’s first vegan whole‑cuts, including a plant‑based chicken breast made from 100% plant proteins. After two years of R&D the company finalized its first whole chicken breast and reports clients in Northern Europe, North America and South East Asia. Umiami follows a clean‑label approach with products carrying a 'B' Nutri‑Score and reports lower environmental impacts versus conventional meat (25% less energy, 50% less water and land, and roughly half the greenhouse‑gas emissions). The company announced an industrial R&D center near Paris opening in May 2022 to accelerate scale‑up and portfolio expansion. Umiami plans to open a dedicated production plant by 2023 that it says could create up to 200 jobs and produce 15,000 tons of alternative meat per year for global food manufacturing and foodservice customers. It has also announced a partnership with vertically integrated plant‑based marketplace Above Food. Umiami develops a novel manufacturing process that creates thick, whole-piece plant-based meats and fish, allowing control of fiber thickness and direction. Its initial product range includes chicken breasts, cod and nuggets. The company was launched in May 2020 by Tristan Maurel, Martin Habfast and Hugo Dupuis with support from AgroParisTech and the Technical University of Munich. Umiami plans to use the new funds to build a pilot production unit in the Paris region and to continue R&D to expand its product range. The pilot site is slated to start in early 2022 with a capacity of 100 tons per year. Umiami was one of five winners of the Nutrition Lab program in December 2020.

Total raised

$67M

Funding rounds

3

Latest round

Series A

Latest activity

Oct 2023