• SuperMeat

  Participated · Series A · May 2026

  SuperMeat develops cultivated chicken and is pursuing commercialization through a licensing-led strategy with Switzerland identified as its first target launch market. Over the past 18 months the company reported a cultivated chicken cost milestone of US$11.79 per pound at scale and entered a partnership with Stämm focused on continuous bioprocessing. It has expanded collaborations with Ajinomoto Co., Inc. and Migros subsidiary Group Micarna to advance its commercialization efforts. The company is preparing a regulatory submission in Switzerland and conducting consumer validation studies ahead of launch. Financially, SuperMeat announced an initial US$6 million close of a targeted US$10 million Series A-4 round backed by Agronomics Limited, Milk & Honey Ventures and New Agrarian Company.

• Mush Foods

  Participated · Seed · Jan 2024

  Mush Foods develops chef‑crafted mushroom mycelium blends (branded 50Cut) designed to be mixed into ground beef, poultry, and fish dishes to boost flavor, nutrition, and sustainability. The company uses a proprietary, highly efficient above‑ground cultivation technique to rapidly grow culinary‑grade mushroom roots. Mush Foods launched its 50Cut product line in the U.S. following an earlier restaurant introduction in Israel. The product is targeted at the restaurant and foodservice market as a flavor‑first ingredient to help reduce meat consumption while improving cost and environmental impact. The team includes CEO Shalom Daniel, researchers Dan Levanon (Ph.D.) and Idan Pereman (Ph.D.), and Culinary Director AJ Schaller, along with food technologists and R&D staff. Financially, Mush Foods closed a $6.2 million seed round in 2023 and was named a Grow‑NY Food & Agricultural Business Competition winner. Mush Foods is an Israeli-based food-tech company that cultivates mycelium for the food and beverage industry. It upcycles food and agricultural waste to create a growing substrate for various mycelium species, which the company says yields a low carbon footprint and rapid growth (eight to ten days). Its flagship product is the 50CUT mycelium protein ingredient, designed for hybrid blended meat products and also usable as a standalone meat replacement. Mush Foods has tailored mycelium blends to mimic beef, poultry, fish, and pork. The company’s stated mission is to cut global meat consumption in half by providing alternative meat ingredients. The recent $250,000 award from the Grow-NY competition will support scaling and further development of its ingredient offerings.

• Meala Foodtech

  Participated · Seed · Feb 2023

  Meala FoodTech develops a functional protein platform to create and improve plant-based meat replacements and to develop egg and fish alternatives. The technology enables formulators to boost the nutritional value and functional properties of meat analogues using a short list of ingredients designed to resemble real meat. It works with a versatile range of plant proteins and can be integrated into consumer packaged goods through existing manufacturing lines. Founded in 2021 and based in Haifa, Israel, the company was started by Hadar Ekhoiz Razmovich, Tali Feldman Sivan, PhD, and Liran Gruda. Meala plans to continue developing its platform and to accelerate scale-up from lab to pilot production using the newly raised funds. The company is positioning its platform for multiple formats, including burgers, sausages and nuggets.

• Forsea Foods

  Participated · Seed · Oct 2022

  Forsea Foods, based in Rehovot, Israel, uses a non-GMO organoid platform to grow eel meat and other seafood as three-dimensional tissues outside the animal. Their organoid approach enables cells to spontaneously form native fat and muscle without a scaffolding stage, requiring fewer bioreactors and less growth factor. The company aims to provide a viable alternative to wild-caught seafood and reduce pressure on marine ecosystems. Founders Roee Nir, Iftach Nachman, and Yaniv Elkouby expanded R&D activities in Rehovot and plan to inaugurate a pilot plant in 2023. The pilot will inform a preliminary design for a large-scale alpha production system and support the launch of the company’s first products. Forsea will use the new funding to accelerate R&D for growing eel and other fish species, expand core technology for large-scale organoid growth, and develop methods to increase yield and lower production costs, including continuous feeding strategies and nutritional support.

• ForSea

  Participated · Seed · Oct 2022

  Forsea develops seafood using a non-GMO organoid platform that grows eel tissue as three-dimensional fillets, bypassing scaffolding and reducing reliance on bioreactors and growth factors. The company says this approach produces eel identical in flavor, texture, appearance, and nutritional value to wild eel while lowering costs. Forsea aims to preserve marine biodiversity by providing a sustainable substitute for endangered species. The startup plans to inaugurate a pilot plant in 2023 to design an alpha production system and launch initial products. Newly raised capital will accelerate R&D for eel and other fish species and improve organoid growth in large-scale bioreactors, production yield, and profitability. The team expanded R&D activities to Rehovot and cites support from The Kitchen FoodTech Hub and the Israeli Innovation Authority.

No current team members are available.