Led · Equity · Mar 2026

Founded in 2015 and based in Lacroix-Saint-Ouen, Jay&Joy makes cashew-based artisanal vegan cheeses—such as Brie/Camembert-style Joséphine and Roquefort-style Le Jeanne—using rigorous fermentation and ripening processes. After a 2023 production halt and receivership linked to listeriosis cases, the company was acquired by an investment consortium and resumed production under CEO César Augier. Jay&Joy owns the Les Nouveaux Affineurs brand following a 2024 acquisition, expanding its portfolio of alternatives including Camembert and cream cheese. The company is present in 10 European countries and launched in UK independent stores in 2025; Les Nouveaux Affineurs is in about 1,000 French stores with a target of 2,000 by the end of 2026. Jay&Joy grew sales by 90% in 2024 and plans to scale manufacturing to produce over three million plant-based cheeses annually by 2027.

Led · Series A · Sep 2025

Perfat Technologies develops a proprietary oleogel technology that transforms liquid vegetable oils into solid, fibre-reinforced gelled vegetable oils with the functionality of saturated fats. The company positions its product as the world’s first fibre-reinforced gelled vegetable oil, enabling manufacturers to replace butter, palm oil, and coconut oil across many food applications while maintaining taste, texture, and performance. Perfat claims its solutions can be healthier (around 80% less fat, up to 30% fewer calories, and added fibres) and are market-ready with no additional regulatory hurdles. It is a member of EIT Food Rising Food Stars and is targeting the fast-growing sustainable and functional food ingredients market. Current plans include scaling production, growing the team, and launching healthy lipid-based solutions to help manufacturers adopt sustainable alternatives. The company recently completed a financing round to support these near-term commercial and production objectives. Perfat Technologies is a Helsinki, Finland–based food deep technology company developing a material-physics–based solution to give healthy vegetable oils the techno-functionality of saturated fats. The company has created the first gelled healthy vegetable oil with an engineered dietary-fiber-reinforced microstructure to produce a solid, highly functional fat for food producers. Its technology enables broader use of rapeseed and sunflower oils in food products while retaining familiar taste and texture profiles, offering a healthier and more sustainable alternative to butter, palm oil and coconut oil. Perfat positions its solution as a way to reduce reliance on unhealthy saturated fats and to contribute to improved public health outcomes. The company will use the €1 million seed financing to accelerate R&D and support scaling from lab scale toward industrial production. Perfat has received strong interest from leading European and global food producers and is backed by Nordic Science Investments, Helsinki University Funds and other existing investors.

Participated · Equity · Feb 2024

Ingrediome, founded in 2022, is developing recombinant animal matrix proteins to improve the texture and taste of alternative proteins by creating hybrid meat, dairy and eggs that combine animal proteins with plant ingredients. The company programs microorganisms to produce those proteins using carbon dioxide and natural sunlight in rooftop photobioreactors, a process the founders say can be up to 10x less expensive than precision fermentation. Ingrediome has engineered four of five target proteins and cultivated two of those proteins to 100 liters; it is currently scaling to about 300 liters per year with plans to reach 1,000 liters next and eventually 20,000 liters. The founders expect to be able to produce thousands of kilograms of meat per year by the end of 2025 or early 2026, though they acknowledge it will be at least two more years before they can manufacture enough product to sell to traditional meat companies. The company has signed an 18-month collaboration with a European ingredient company, a joint R&D agreement with an Israeli deli company, and holds a letter of intent toward another commercial partnership. Ingrediome has closed $2.46 million in funding to date to support engineering the fifth target protein and scale production.

Participated · Series A · Feb 2023

Paleo is a Brussels, Belgium–based precision fermentation company that focuses on producing myoglobin to recreate the color, smell, taste, and aromatic experience of meat and fish. Led by CEO Hermes Sanctorum and COO Andy de Jong, Paleo offers a protein portfolio spanning six species: beef, chicken, pork, lamb, tuna, and mammoth. Its myoglobin ingredient is intended to give food manufacturers a “real taste” experience while adding nutritional value to environmentally friendly and cruelty-free alternatives. The company raised €12M in a Series A round to support its plans. Paleo intends to use the funds to scale its technology, move toward commercial production, and file for regulatory approval in key markets. Paleo develops proteins through precision fermentation to be used in meat and fish alternative products, aiming to improve taste, texture and nutritional value. The company says it is working on production processes for six key meat and fish proteins and is expanding its portfolio. Paleo positions itself as a European pioneer in precision fermentation for meat and fish proteins. The seed capital will fund continued R&D and the design of an R&D centre, a pilot plant and an experience centre. Management says a planned €40 million Series A will finance construction of those facilities. Leadership includes CEO Hermes Sanctorum and co-founder/COO Andy de Jong, who note growing interest from European and US investors.

Led · Seed · May 2022

SEAFOOD REBOOT is a Paris-based foodtech startup developing next-generation plant-based seafood products using seaweed and algae ingredients. The company was founded less than six months before this round and leverages the team’s extensive expertise in algae to create alternatives that prioritise taste, texture, and nutrition. CEO Simon Ferniot emphasises urgency to shift global diets toward more plant-based food in light of climate and marine-life concerns. The team recently appointed Isabelle Chambaud, PhD (formerly with Danone for over 20 years), as Innovation Director. The €3.2M pre-seed will fund finalisation of R&D, preparation of first-generation alt-seafood products for market, and construction of a pilot production facility. That pilot facility is scheduled to be operational in H1 2023.