Participated · Equity · Nov 2024

Loki Foods is developing a whole-cut plant-based cod fillet analog with a prototype built on a protein foundation containing vitamins and polyunsaturated fatty acids. The company aims to improve taste, cookability, texture and nutrition to attract consumers away from conventional seafood and grow the alt-seafood market. Loki received funding to support development of its cod analog prototype. Sustainable Food Ventures highlighted the company’s team, technology and Iceland location as enabling production of alternative proteins using renewable energy and pristine Icelandic water. CEO and co-founder Chris McClure emphasized the nutritional composition of the prototype and the company’s mission to accelerate removal of marine life from the supply chain. The business is based in Reykjavik, Iceland.

Participated · Seed · Apr 2024

Founded in 2021, Israel-based RAAAM Memory Technologies has created GCRAM, an on-chip memory architecture that offers higher density and lower power consumption than conventional SRAM while remaining compatible with standard CMOS processes. The company has already demonstrated GCRAM on silicon and is collaborating closely with strategic partner NXP Semiconductors to bring the technology into mass production. With its ability to improve memory scalability for AI and other advanced semiconductor applications, RAAAM addresses a critical pain point for chip designers. The firm plans to use newly raised capital to qualify and scale GCRAM across leading process nodes in multiple top-tier foundries and to deepen customer engagements. Including a prior EIC Accelerator grant, RAAAM has secured over $24 million to date. Headquarters are in Israel, with an R&D center in Switzerland, underscoring its multinational footprint. The company is positioning itself to transition from proven prototypes to high-volume, market-ready deployments in the near term.

Participated · Seed · Nov 2023

Tupu develops a decentralized urban farming system that combines bioscience, robotics and AI to produce fresh mushrooms locally in cities. The company’s production model is focused on small-scale local farms that supply nearby food-service and retail customers. Its first farm launched in November of last year and currently supplies more than three tons a month to a mix of customers, from local wholesalers to Michelin-starred chefs. Tupu intends to use its recent seed funding to scale production capacity and expand supply to large players in the food service and retail sectors. The company is co-founded by Eldad Arnon and Daniel Lock and is based in Berlin, Germany. The fundraising will support operational scaling of its decentralized production network.

Participated · Seed · May 2023

Farmless develops alternative proteins using a fermentation process that uses a liquid feedstock made from carbon dioxide, hydrogen, nitrogen and renewable energy instead of sugar. The company says this approach can produce proteins with up to 5,000x less land use than beef and allows production where energy is most sustainable and affordable. Farmless has built a team of eight, a small-scale R&D facility, and discovered a microorganism it can ferment into different food applications. The new capital will be used to build a pilot brewery in Amsterdam, advance fermentation technology, hire staff, pursue regulatory approval, and set up a test kitchen. The company, founded by Adnan Oner in 2021, is working toward commercialization and partnerships with food companies to use its protein as an ingredient. The seed round closed at an undisclosed valuation and follows a €1.2M pre-seed round seven months earlier. Farmless develops proteins via a fermentation platform that uses a liquid feedstock made from CO2, hydrogen and renewable energy rather than sugar or traditional agriculture. The company says its process requires 1/500th the land of animal protein and 10–25x less land than other plant-based proteins. CEO Adnan Oner says the startup has found microbes that taste and act like animal proteins and is developing an amino acid–complete, high-functionality protein prototype. Farmless raised a €1.2 million pre-seed equity round to set up a lab, build a fermentation and food-science team, and advance its initial product development. Next steps include moving to larger fermentation vessels, building supply chains, navigating regulatory approval, and bringing products to market with partners. The team frames the technology as a route to end factory farming, rewild land, and draw down carbon at planetary scale, while noting regulatory and financing challenges ahead.

Participated · Series A · Feb 2023

Founded in 2021, WNWN Food Labs (branded Win-Win) has developed patented fermentation technology that turns ingredients such as rice and carob into chocolate-like products that look, melt, taste and snap like traditional chocolate. The company’s cocoa-free formulations use up to 80 % less water and generate 82 % fewer CO2e emissions than conventional chocolate, directly addressing deforestation, climate-driven yield declines and other ethical issues in the cacao supply chain. Win-Win applies classic chocolate-making steps—roasting, grinding, refining and tempering—to its alternative base, enabling seamless substitution in pastries, cookies, coatings, desserts and more. Its portfolio currently includes award-winning vegan “M.lk” and dark varieties and has secured a distribution partnership with Martin Braun-Gruppe for the DACH region. With growing demand from manufacturers, food-service providers and retail, the startup plans to scale UK production and enter major European markets. To date, the company has raised £8 million in equity financing to fuel team growth, new product lines and continental expansion.