Participated · Equity · Oct 2025

Nutropy is a French food-tech startup that engineers animal-free casein and other dairy proteins using precision fermentation, then formulates them into B2B powdered ingredients branded as “plug-and-play” solutions for traditional dairy manufacturers. Its flagship offering, a “cheeseable milk” base, can be transformed into cheese and other dairy products that match the taste, texture and nutrition of conventional counterparts while lowering environmental impact. Led by co-founders Nathalie Rolland (CEO) and Dr. Maya Bendifallah (CSO), the company sells to food producers rather than end consumers. With fresh capital in hand, Nutropy plans to scale industrial production of casein, broaden its portfolio of dairy applications, and pursue commercial opportunities across North America, Asia and Europe. The firm has secured public support from French and European programs, including Bpifrance, to complement private investment. Financially, the company closed a €2 million pre-seed round in 2022 and has now added €7 million in new funding, bringing total known equity raised to €9 million.

Participated · Seed · Mar 2025

Brevel develops a white, neutral‑flavored microalgae protein isolate powder intended for meat and dairy alternatives, offering emulsifying, gelling, and foaming functionality and a full amino‑acid profile. Its proprietary platform unites light and sugar‑based fermentation to produce nutrient‑rich microalgae at high yields without genetic modification, and to capture co‑products such as functional oil, antioxidants, and fibers. The company completed a first‑of‑a‑kind commercial factory and scaled technology to a commercial production volume of 5,000L; it opened a 27,000 sq ft commercial plant in 2024 with capacity to produce hundreds of tons of microalgae protein powder annually. Brevel has signed a commercial and joint‑development agreement with The Central Bottling Company (CBC Group) and is pursuing manufacturing JV partnerships and additional offtake agreements in preparation for large‑scale production. Management says it will roll out additional products in the summer and is focused on achieving cost parity via revenue from co‑products. The company is headquartered in Kiryat Gat, Israel. Brevel is a Tel Aviv–based company founded in 2016 by three brothers that uses a proprietary technology combining fermentation and light to produce a microalgae protein powder for food manufacturers. The protein is positioned as a neutral “ghost protein” that does not affect flavor, color or texture, and the process yields co-products such as functional lipids and pigments that help achieve cost parity with pea and soy. Brevel currently operates a 500-liter pilot facility in Israel and plans to scale into a commercial 5,000-liter fermentation-and-light system. The company is preparing a much larger facility with total capacity of 900,000 liters planned for 2025. Brevel is initially targeting the dairy-alternative sector and has signed an agreement with Vgarden to incorporate its protein into plant-based cheese, with first products expected on shelves in 2024. The company says it will leverage newly raised funds to continue development and scale-up of its protein platform.