Zhenmeat develops plant‑based meat substitutes specifically designed for Chinese tastes, with products including sausages, mooncakes, meatballs, and newly launched plant‑based pork tenderloin and crayfish. Its protein‑texture technology uses fungus and pea protein, and a sweet potato starch breakthrough enabled the pork tenderloin. The crayfish analogue is made from seaweed, plant fibres and konjac extract, and the company plans complementary products such as plant‑based crayfish sauce and crayfish burgers. Zhenmeat is rolling these products out through domestic restaurant chains, including Sichuan hot‑pot venues and both Chinese and Western outlets. Founder Vince Lu says the company’s local focus gives it an advantage over overseas competitors in satisfying native palates and navigating the restaurant sector. The firm positioned its expansion amid pandemic‑related demand shifts and earlier disruptions in China’s pork supply from African swine fever. The article links the company’s fundraising outreach to its product roll‑out strategy. Zhenmeat is a Beijing food‑tech startup that produces plant-protein and fungus-based meat analogs designed for Chinese dishes, from dim sum and stuffed peppers to mooncakes. Its products include sausages, steak, faux meat mooncakes and meatballs made from pea, soy, brown rice and mushroom-derived proteins with natural flavour extracts and spices. The company launched its product line to target vegans, vegetarians and mainstream meat eaters by replicating the texture and taste used in traditional Chinese cuisine. Zhenmeat positions itself as a “Chinese version of Impossible Foods” and draws on Asia’s history of faux-meat while aiming for a one-to-one resemblance to animal meat. The startup will sell online and through F&B/restaurant partners across China and, according to the founder, currently has no plans to expand overseas. Financially, the article reports the company has secured RMB 5 million from Chinese investors.

Total raised

$3M

Funding rounds

2

Latest round

Equity

Latest activity

Jun 2020