Participated · Series A · Oct 2022

Gourmey develops cultivated foie gras by maturing stem cells in bioreactors with tailored nutrients and temperatures to produce slaughter-free foie gras. The company says its cultivated foie gras is market-ready and has already convinced several French and international Michelin-starred chefs, restaurants and high-quality meat distributors. With the new funding, Gourmey plans to move from research and development to commercialization and is working with food-safety authorities to obtain regulatory approvals in jurisdictions including Singapore, the U.S., the U.K. and the EU. The startup will build a 46,000-square-foot (≈4,300 m²) innovation and manufacturing hub within 18–24 months, staffing about 120 engineers, food experts and operators to produce tens of thousands of pounds of cultivated meats. Gourmey also intends to expand its product portfolio into poultry and other species and has signaled additional announcements are coming. Gourmey is a French cell-cultured meat startup that has developed a cruelty-free foie gras produced from duck cells and says it is the first French company working in the cultivated meat sphere. The company is focused on poultry, starting with ethical foie gras and targeting a future mass-marketable chicken fillet. With recent funding, Gourmey plans to create a pilot production line in Paris and accelerate commercialization. It expects to begin selling its foie gras in late 2022 or early 2023. Gourmey reports current production costs in the three-figures per kilogram range, aims to reach two-figures per kilogram, and says it is on track to reduce production cost by about 40X in the coming months. The team emphasizes chef adoption and gastronomy as key routes to market.

Participated · Equity · Mar 2020

Les Nouveaux Affineurs develops gourmet plant-based cheeses (Les Affinés wheels) and plant-based spreads (Les Frais, Original and Garlic & herbs). The company uses fermentation and maturing techniques to recreate artisan cheese textures and flavors, supported by early-stage R&D investments that it says give it a strong competitive edge. Its products claim an -85% GHG emission footprint versus dairy equivalents. The range is sold in 20 dedicated stores and online. With the new funding the startup plans to accelerate development and scale production; the team also announced it will double in size over 2020. Notable collaborations include Michelin-starred chefs and food experts who have worked with the company on product development and promotion.