Led · Equity · Jan 2026

Founded in 2017 by sisters Annamari Jukkola and Marjaana Vuorio in Lohtaja, Finland, Mö Foods uses a proprietary process to turn locally grown Finnish oats into cheese alternatives that melt, slice, and perform like dairy cheese. The technology utilises the whole oat, resulting in a short ingredient list and minimal waste. Mö’s products are already stocked by major Finnish retailers such as S-group, K-group, and Lidl Finland, and the line includes the award-winning Mö Chavre. In 2024 the company recorded 88% year-on-year retail sales growth, far outpacing the overall 18% growth of Finland’s plant-based cheese segment. Management plans to license its technology to large European food producers and expand distribution beyond the Nordic region. The business has earned recognitions such as Finnish Food Innovation of the Year 2024, underscoring its market traction. Future efforts will focus on scaling production capacity and entering new European markets through international partnerships.

Participated · Equity · Apr 2025

Fiberdom develops a patented "supermaterial" made from FSC-certified wood fibers, transforming market pulp and paperboard into a 100% plastic-free, recyclable and home-compostable material. The material is formable while maintaining durability and strength, and the company's flagship product—a line of plastic-free cutlery—has achieved commercial success. Fiberdom focuses on applications in packaging, interior design, and durable goods where sustainable alternatives to plastic are in high demand. The company highlights four critical criteria—functionality, scalability, sustainability, and recyclability—as central to its technology. Fiberdom secured €3.5M to accelerate product development and commercialisation, reflecting investor confidence in the team and capabilities. The funding package included a €0.6M grant from Business Finland and participation from long-term investor Heino Group, Nordic Foodtech VC, and Holdix Oy. The startup is positioning itself to capture demand in the expanding global fiber-based packaging market, projected to grow from $407B in 2025 to $567B by 2034.

Led · Seed · Dec 2024

Endless Food Co develops THIC (This Isn’t Chocolate), a chocolate alternative made from upcycled brewer’s spent grain intended to reduce reliance on cacao. The company says THIC delivers comparable taste and texture while producing up to 80–90% lower carbon emissions per a life cycle assessment. Endless raised €1 million in a pre-seed round to scale production, establish a pilot plant, and expand its team. It has secured a commercial partnership with 7-Eleven Denmark to launch THIC-based products, including a co-branded cookie with TIM’s Cookies in all 180 Danish 7-Eleven stores by year-end. The founding team—whose backgrounds include restaurants such as Noma and The Fat Duck—positions the product as flavour-first and scalable. The company aims to address sustainability, ethical and supply-chain challenges in the chocolate sector driven by climate pressure on cacao.

Led · Seed · Nov 2024

Happy Plant Protein is a spinout from VTT Technical Research Centre of Finland that has developed a manufacturing process to extract high-quality protein directly from legume and cereal flours. Its process yields ingredients usable as textured vegetable protein (TVP) or isolates while preserving more inherent nutrients by using whole flours rather than concentrates. The method is chemical-free, uses almost no water, generates no waste and reduces energy usage to roughly one‑seventh of conventional isolate production. The company says this approach can cut investment and operating costs by up to 90% compared with current technologies and can be adopted on existing extrusion lines. Technology is patented in Finland with global patents pending, and the team is testing different low-cost crops to expand sources of sustainable protein. Happy Plant Protein plans to licence its technology globally to enable local production for small mills and large food manufacturers and to reduce reliance on imported raw materials.

Participated · Equity · Sep 2024

Founded in 2022 as a spin-off from Tallinn University of Technology, ÄIO engineers specialised yeasts that ferment second-generation feedstocks such as sugars from sawdust into lipid-rich ingredients. Its flagship product, Flavoured Fat, delivers umami flavour, mouthfeel, and can replace animal fats, palm oil, cocoa powder, and brown sugar in various food applications. The company is advancing the product from lab and pilot scale toward industrial production, aiming to reach TRL6 and prepare a novel food dossier for the European Commission. Over the next three years, ÄIO plans to transfer production to a contract manufacturing facility, optimise downstream processing, and run quality, shelf-life, and safety studies. Longer-term, management envisions a 4,000-tonne-per-year plant and potential large-scale licensing deals so customers can valorise their own side-streams. Financially, ÄIO has raised €6.8 million in seed equity and about €3 million in prior grants, on top of the new €1.2 million grant secured for the FERM-OIL project. These funds support scale-up, regulatory work, and customer trials as the company positions itself as a critical supplier of sustainable lipids to the food sector.