Participated · Series E · Mar 2022

MycoTechnology harnesses the metabolic engine of mushrooms—mycelium—using natural fermentation to produce novel food ingredients. Its product portfolio includes ClearIQ, a kosher and halal all‑natural bitter blocker, and FermentIQ, a plant‑based meat analog ingredient made by fermenting pea and rice protein with shiitake mycelium. The company positions its ingredients as solutions for sugar reduction, food insecurity, sustainable protein and natural immune support, and aims to improve taste and functionality in plant‑based products. Founded in 2013 and based in Aurora, Colorado, MycoTechnology says its platform can add new-to-the-world ingredients from the fungal kingdom. The startup plans to use recent funding to further capitalize its fermentation technology platform and expand its geographical footprint, prioritizing launches in Europe, Asia and the Middle East. MycoTechnology emphasizes improving the palatability of alt‑protein to help drive broader consumer adoption. MycoTechnology develops a mushroom fermentation platform to create food-processing solutions and functional ingredients made from mycelium. The company is Colorado-based and was selected from more than 150 global applicants to win the Radicle Protein Challenge, receiving a US$1 million investment prize. It previously closed a US$39 million Series D backed by Greenleaf Foods, Tyson Ventures and Eighteen94 Capital. Management has stated plans to expand its line of ingredients and food-processing solutions made using mycelium. The company also alluded to an opportunity for an IPO in late 2022. As part of the prize, MycoTechnology will gain access to the agricultural network and expertise of Radicle and Syngenta to accelerate its technology. MycoTechnology develops mushroom-based functional ingredients, including ClearTaste (a bitterness masker) and PureTaste, a fermented pea-and-rice protein that is 77% protein. The company raised $39M in a Series D to help build and scale its functional ingredients platform. PureTaste is produced by fermenting pea and rice protein with shiitake mycelia and is positioned for use in meat alternatives, snack bars, dairy alternatives, and baked goods. ClearTaste is commonly used to mask the aftertaste of stevia, enabling sugar reduction, and is also used in CBD products, coffee, chocolate, and low-sodium formulations made with potassium chloride. MycoTechnology's CEO, Alan Hahn, has said the company has projects that may create opportunities to go public, with a previously announced IPO plan for late 2022. The article also situates the company within a growing mycoprotein market, noting industry expansion and other recent fundraising by fungi-based ingredient startups. MycoTechnology is a Denver, CO–based developer of a novel organic food processing platform that transforms agricultural material into functional ingredients. Its offering includes ClearTaste, which enables companies to reduce sugar by blocking bitterness, and PureTaste®, a sustainable, functional, plant-based protein. The company is led by CEO Alan Hahn, CSO Anthony Clark, COO Rick Becker, and CFO Jonathan Jachimiec. MycoTechnology closed a $30M Series C to accelerate expansion, speed R&D project execution, and grow the team to support current and future projects. The firm targets major challenges in the food and beverage industry by commercializing ingredient solutions derived from its platform. MycoTechnology develops functional food ingredients using mushroom fermentation, commercializing products for the food and beverage industry. Its first product, ClearTaste®, is a certified organic bitter blocker that helps companies reduce sugar in their products. The company is commercializing a Shiitake-fermented vegetable protein called PureTaste, which the article describes as highly digestible, non-GMO, vegan, low in calories/fats/carbohydrates and rich in vitamins and minerals not found in competing proteins. After ClearTaste commercialization, MycoTechnology is focusing on addressing challenges in the protein industry with PureTaste. The company intends to use new funds to continue to grow operations, and its commercial facility will initially be able to produce 4,000 metric tons of PureTaste per year. MycoTechnology was founded in 2013 by Alan Hahn, who serves as CEO.

Participated · Series B · Jan 2022

Remilk is a Tel Aviv–based food startup that produces dairy-identical milk proteins through a fermentation process. The company has developed a patented approach to scalable manufacturing that it says increases production efficiency and removes the need for dairy cows at industrial scale without compromising taste, functionality, or nutritional values. Remilk intends to scale production for commercial use by manufacturers of traditionally dairy-based products, including cheeses, yogurt, and ice cream. The company is positioned as a global leader in the development of animal-free dairy. Remilk was co-founded by Aviv Wolff, an entrepreneur with experience at several startups, and Ori Cohavi, PhD in biochemistry, who has worked in R&D at various biotech firms. The article reports a significant Series B financing that will support the company’s production scale-up plans. Remilk develops animal-free dairy by producing identical dairy proteins via a proprietary, patented microbial fermentation process. Its lab-made dairy proteins are designed to be functionally and sensorially identical to natural dairy and are used as starting materials by commercial manufacturers for cheese, yogurt and cream production. The company says its products are cholesterol-free and contain no lactose, antibiotics or growth hormones. Remilk highlights sustainability advantages, claiming its process requires 1% of the land, 4% of the feedstock and 10% of the water compared with traditional dairy. With new production and distribution partnerships, Remilk plans rapid expansion to meet global demand and to enable industrial-scale, cow-free dairy protein production.

Led · Series C · Dec 2021

EVERY develops a lab‑based, animal‑free egg protein aimed at consumers seeking healthy protein additions to everyday beverages. The company received FDA approval for its products after its $40 million Series B in 2019. EVERY has raised a total of $233 million to date. Founder and CEO Arturo Elizondo said the company focused on scalable technology and proving it works prior to the recent fundraise. With the new capital, EVERY plans to move from R&D to scaling production and to distribute its products nationwide. The company used a 9‑page pitch deck to help secure investor interest.

Led · Series C · Dec 2021

San-Francisco-based The EVERY Company engineers highly functional egg proteins—such as OvoPro (ovalbumin) and OvoBoost—through precision fermentation instead of relying on chickens. Its shelf-stable, powder-format ingredients replicate or exceed the performance of traditional eggs, offering bakeries and other food producers a cage-free-compliant, 18-month-stable supply that sidesteps avian-flu and price-volatility risks. The firm is already selling metric tons of product each month at commercial scale and will see its proteins debut nationwide in Walmart-stocked products this month. Proceeds from its latest financing will expand manufacturing capacity and push the business toward profitability as it targets the $270 billion global egg market, with an initial focus on high-volume bakery customers. EVERY positions its biomanufacturing platform as a resilient, geographically flexible addition to the global protein supply chain. The company’s B2B model aims for mass-market adoption by supplying multinational food brands with drop-in egg alternatives. While revenue figures were not disclosed, management states that the business has moved from proof-of-concept to industrial-scale production.

Led · Series C · Nov 2021

Future Farm is a Brazilian food-tech company that produces plant-based meat substitutes such as “Future Mince,” “Future Burger” and “Future Sausage.” The startup says its products aim to replicate a true meat-like texture and are currently sold in 24 countries through 10,000 points of sale. It has reported strong European traction after launching in the U.K. and claims a 960% annual growth rate in Europe. Future Farm plans to expand its product line into plant-based milks and other dairy alternatives, including a butter substitute. The company is pursuing faster retail expansion into the U.S. and Europe to increase distribution and consumer adoption. Financially, the startup has raised a total of $89 million to date and is being valued at $400M+.