• Nosh Biofoods

  Participated · Seed · Apr 2023

  Nosh.bio develops fermented fungi-based ingredients designed to serve as single-ingredient meat analogs and other food applications. Its first commercial product, Koji Chunks, uses a non-GMO, non-novel fermented fungi ingredient and will be sold in five flavours. The company was founded in February 2022 and operates from a former brewery to accelerate route to market and reduce operating costs. Nosh.bio has secured fresh investment from new backers and strategic partners, enabling it to scale commercialisation efforts. Its fermentation process is adaptable for applications beyond meat analogs, including seafood, confectionery, sauces, and health & wellness products. A commercial partnership with zur Mühlen Group will initially bring Koji Chunks to German retailers through ZMG’s network, supporting mass-market adoption. Nosh.bio’s mission is “Sustainable Nutrition Made Affordable,” focusing on developing sustainable, animal‑free proteins. The company pursued seed funding to advance its product and narrative amid a challenging investment climate. In April 2023 Nosh.bio completed a €3.2M round. Fundraising strategy emphasized a clear equity story, a curated hit list of 100 investors, and leveraging industry insiders to open doors. CEO Tim Fronzek stressed frequent engagement with the cap table—weekly investor meetings and regular requests for introductions—to secure commitments. The company’s public messaging centers on aligning investors with the vision of affordable, animal‑free nutrition.

• Lovely Day Foods

  Participated · Seed · Nov 2021

  Perfeggt develops a plant-based egg alternative—a liquid egg substitute formulated to reproduce the taste and texture of chicken eggs for dishes like scrambled eggs, pancakes and French toast. The company was founded in 2021 and is based in Berlin. Its first product is slated for foodservice and retail launch after positive consumer tastings in Hamburg. Perfeggt says it uses pioneering research to create an authentic egg experience while pursuing a more sustainable approach to food production. The startup plans to use the fresh capital for product research and development, team growth and market launch, including further pop-up tastings across German and European cities. Financially, the company increased its pre-seed round to over €3.6 million after previously raising €2.5 million in November 2021. Perfeggt is a Berlin-based foodtech company developing a chicken-less, protein-rich liquid egg alternative made from fava beans. The product can be prepared as a scrambled egg or omelet and is formulated to mimic mouthfeel, flavors and textures of animal eggs. The company plans to debut the product in Q1 2022 in Germany, Switzerland and Austria and will initially launch with food service organizations. Perfeggt conducts R&D at a site in Emsland, Germany and works closely with Wageningen University & Research to test plant-protein sources and combinations. The company is part of Lovely Day Foods GmbH and was co-founded earlier this year by CEO Tanja Bogumil, Gary Lin and Bernd Becker. The newly announced $2.8M first funding round will finance building out the team and the R&D facility and support further European expansion later in 2022. Perfeggt is hiring food scientists, marketing and R&D personnel to support its launch and product development.

• Formo

  Participated · Series A · Sep 2021

  Formo is a Berlin-based fermentation startup that makes animal-free cheeses using Koji protein as the primary ingredient. Its production uses micro fermentation—harvesting Koji proteins without genetic modification—allowing it to avoid novel-food regulatory hurdles and sell products immediately. The company launched two SKUs (Frishchain cream-style spread €2.89 and Camembritz Brie-style €3.99) in more than 2,000 REWE, BILLA and METRO stores in Germany and Austria and currently produces about 100 tons per month. Formo plans to scale production to 1,000 tons per month by early 2025 and expand to other European markets and beyond. Future plans include moving into precision fermentation and gene editing to produce milk proteins such as casein to enable meltable hard cheeses; feta-style and blue cheeses are also in the pipeline. The company highlights sustainability benefits (claims of 65% fewer emissions, 83% less land use, and 96% less water versus dairy cream cheese) and says early reception has been strong with a view to reach net profitability relatively soon. Formo is Europe’s first cellular agriculture company developing animal-free dairy products using nature-identical milk proteins produced via precision fermentation. Founded in 2019 and based in Berlin, the startup domesticates microorganisms instead of cows to create cheeses that match the taste, texture, and functional properties of animal-derived products. The company highlights that microorganisms can be up to 20 times more efficient than cows at converting feed into food, which it says supports environmental and cost advantages. Formo plans to use its recent funding to build a pilot plant, fast-track commercial-scale production, and expand its molecular biology and food science teams. With increased R&D capacity, the company intends to broaden its product portfolio to include European dairy specialties such as mozzarella and ricotta, developing techniques in collaboration with artisan cheesemakers. Formo positions its technology as a way to reduce the environmental, human health, and animal welfare costs of traditional dairy production.

• Planted Foods

  Participated · Series B · Aug 2021

  Planted develops plant-based whole-cut meats and smaller mock-meat products by combining biostructuring (wet extrusion) and a fermentation step to create fibrous, meat-like textures from pea, oat and sunflower proteins. The company lists a short ingredient set for its vegan chicken (pea protein, pea fiber, canola oil, water, plus vitamin B12) and emphasizes no flavourings, preservatives, soy, gluten, lactose or GMOs. Founded in 2019 and based near Zurich, Planted currently sells into roughly 4,200 retailers and 3,000+ restaurants across three regional markets. It recently doubled production volume in May, which enabled some price reductions, and says pricing today sits between free-range and organic chicken depending on market. The new capital will be used to launch a whole-cut product line (including a plant-based chicken breast), expand further in Europe (targeting the Benelux after early German-speaking focus), and boost production capacity while optimizing processes to shrink the price gap with animal meat. Planted is a Swiss alternative-protein company that spun out of ETH Zurich in 2019 and builds plant-based whole-cut meat replacements using an extrusion process that forms fibrous, meat-like structures. The company has diversified its protein inputs to include oat and sunflower and has developed products such as pulled pork and kebab alternatives. Planted says it has added fermentation/biotech techniques to enhance taste and texture and to enable structure creation without form limitation. Its latest product is a single-piece, breaded schnitzel (not pressed from smaller bits) which is slated to debut in Q3. Planted currently sells exclusively in Europe and plans market entries across several new markets in Q3 and Q4; a U.S. launch is planned eventually but is dependent on COVID-19 travel restrictions. The recent financing is being used to continue growth, scale production and bring new “whole” or “prime” cuts out of the lab and into consumer testing and scaling. Planted develops and sells plant‑based meat‑replacement products, combining structuring technologies with the biochemical toolbox of natural microorganisms to create new items. Its products are sold in over 3,000 retail stores—including Coop and Migros in Switzerland, Edeka in Germany and Spar in Austria—supplies hundreds of foodservice partners, and reaches consumers via its online shop. The company plans to use the new funding to strengthen its international presence and expand its partner network. Management says it will make substantial investments in research and development to meet rising demand for sustainable foods. The founders are Christoph Jenny, Pascal Bieri, Lukas Böni and Eric Stirnemann. The company has seen strong recent growth in the DACH market and intends to build on that momentum.

No current team members are available.