Participated · Equity · May 2026

Oshi develops whole-cut plant-based fish fillets using patented modular layering technology intended to replicate the flakiness, fats and proteins of conventional fish. The company began as Plantish and after five years of R&D proved its salmon product in restaurants before expanding into more than 100 foodservice locations and reporting fourfold year-over-year revenue growth. Oshi is launching a plant-based whitefish fillet it developed over 18 months and emphasizes recreating scent as well as taste and texture. To scale nationally and enter retail, the company is rolling out placements through KeHE and UNFI into 686 retail doors. Oshi uses a plug-and-play manufacturing model that integrates its equipment into existing facilities, which it says has cut production costs by over 80% and supports faster, lower-capex expansion across multiple seafood varieties.

Participated · Series A · Sep 2024

Novameat develops sustainable plant-based meats that replicate fibrous meat textures using its proprietary MicroForce technology, which scales 3D‑printing principles to industrial production. Led by CEO Giuseppe Scionti, the team combines advanced food science and culinary expertise to build texture and product formulations. The company has introduced products across Europe, industrially scaled its MicroForce technology, and modified its production facility to meet BRCGS requirements. Novameat plans to use the new funding to further scale production through MicroForce, launch an expanded product range, and boost global market reach and commercial activities. The company positions itself to expand commercial operations and production capacity following this round. Novameat develops proprietary technologies to create plant-based meat substitutes that aim to match the texture, appearance, taste and nutritional properties of animal meat. Its 3D-printed steak uses pea protein, beetroot juice and other plant-based ingredients; the company has also developed whole-cut formats including tenderloins, steaks and fillets. In January 2022 it announced a meat substitute made from highly temperature-sensitive ingredients. Novameat claims its patented technology can scale production to more than 500 kg/h with industrial equipment and that current production speed is about 15 times faster than typical high‑moisture extrusion. The company plans its products to enter Spanish steak-houses and restaurants in 2022 and expects retail availability in 2023 via partnerships with established food and beverage companies. Recent fundraising and a European Innovation Council Accelerator grant are intended to accelerate product development and production scalability. Novameat develops a customized 3D-bioprinting platform and scaffolding technology designed to mimic the texture, appearance, nutritional and sensorial properties of fibrous meats such as steaks, chicken breasts and fish filets. The company licenses its printing machinery to plant-based meat manufacturers so they can create whole-muscle textures that traditional extrusion technologies struggle to reproduce. Novameat's founder, biomedical engineer Giuseppe Scionti, built the company on a decade of academic research and produced the world’s first 3D-printed plant-based beefsteak in 2018. The firm says its micro-extrusion approach can deliver three-dimensional fibrous structures without long incubation periods, which it argues will reduce time and cost to produce meat substitutes. Novameat intends to use new investment capital from New Crop Capital to further develop the platform and accelerate commercialization across multiple meat categories. The company is positioning its technology as applicable to both plant-based and lab-cultured alternatives.

Participated · Series B · Feb 2024

Heura Foods is a Barcelona plant-based foodtech company founded in April 2017 that develops branded meat alternatives and plant-based products across deli meats, whole cuts (meats and fish) and dairy. In April the company filed its first patent for additive-free formulations delivering new nutritional values that can be applied across multiple plant-based categories. Heura closed a €40M Series B to accelerate product and tech development. Investors joining the round include Upfield, Unovis Asset Management, the European Circular Bioeconomy Fund (ECBF VC) and New Tree Impact. The company plans to use the funding to drive R&D, expand its portfolio of tech patents, pursue tech licensing, accelerate international expansion and move toward profitability. The new investor coalition will form a board focused on high-quality technology to set industry standards and enable collaboration beyond Heura’s branded meat alternatives. Heura Foods is a Barcelona-based plant-based food tech startup that develops plant-based food solutions rooted in scientific discoveries and breakthrough technologies while upholding Mediterranean culinary traditions. The company emphasizes high nutritional density, positive climate impact and exceptional taste in its products. Led by CEO Marc Coloma, Heura is expanding the plant-based category across Europe and beyond, including Canada, France, Germany, Hong Kong, Italy, Mexico, Sweden, Switzerland, Singapore, the Netherlands and the United Kingdom. It has entered major retailers including Ocado (UK), Migros (Switzerland), Carrefour (Italy) and E.Leclerc, Intermarché and Super U (France), with additional partnerships to be announced later in the year. Heura reported €14.7 million in turnover mid-year, up from €7.6 million in the same period last year, its most successful first half in its five-year history. The company intends to use the new funds to accelerate growth, expand operations and broaden its business reach.

Led · Series A · Dec 2022

Black Sheep Foods develops plant-based meats by isolating flavor molecules from animal meat, finding those molecules in plants, and reconstructing meat-like flavor, mouthfeel and richness using patent-pending technology. The company has focused on a lamb-flavored product and has grown distribution from initial restaurant trials to 44 restaurants across San Francisco and Los Angeles. It reported month-over-month sales growth of 22% and saw notable early adoption at partners such as Souvla. Black Sheep has been production-constrained at a facility able to produce 5,000 pounds per month and plans to move to a site capable of 16 million pounds per year, likely starting in Q1 2023. The company will deploy new capital into product and R&D teams as well as sales and marketing to accelerate growth. Black Sheep Foods develops plant-based versions of heritage meats and wild game, focusing on patent-pending flavor compounds that are detected in the nose rather than relying solely on mouth taste. The company has been working in R&D since 2019 to create compounds composed of pea protein and fatty acids and to optimize delivery. It launched a plant-based lamb last year through restaurant partnerships, including Souvla, and is expanding to additional Bay Area restaurants and into airline service via Souvla’s Delta first- and business-class offerings. Black Sheep says it has sold out through existing chef partners and is outperforming comparable plant-based sales metrics. The new funding is intended to help propel these products to a more mainstream audience and to support continued R&D into synthetic-biology flavors such as wild boar. Management plans to use the capital to both validate market size for lamb and further develop its flavor technology.

Participated · Convertible Note · Oct 2022

Heura builds plant-based meat alternatives and is expanding into cheese, pasta and deli-style cold cuts using a patent-pending thermo-mechanical process to create novel textures. The company emphasizes higher protein and healthier lipid profiles while avoiding additives, modified starches and high saturated fats. Product prototypes include pasta with ~50% protein (via wheat semolina plus soy protein isolate) and cheeses targeting 20% protein with low saturated fat. Heura holds roughly a quarter of Spain’s plant-based meat market and is preparing product launches for early 2026 while filing six additional patents. Management plans to license the technology to other industry players to accelerate adoption. Financially, Heura reported a turnover of €38.3 million last year, a 63% increase in international sales, and is targeting profitability by 2025. Heura is a Barcelona-based alternative-protein startup selling plant-based chicken, beef and pork products through supermarkets, hypermarkets and growing food-service channels. In H1 2022 it reported €14.7M in turnover, up from €7.6M in the same period a year earlier, claiming more than 100% YoY growth. Its top-selling products are chicken pieces, followed by burger and mince, and it cites major retail listings (Ocado, Migros, Carrefour in Italy, E.Leclerc, Intermarché and Super U in France). Heura says it expects to finish the year with ~30% local market share and is focused on expanding across Europe (France, Italy, U.K., Germany, Austria, Switzerland, the Netherlands and more). The company is developing a new food-technology platform (Good Rebel Tech), has filed its first patents and plans new product launches in 2023 to enter “new segments.” Heura also highlights environmental impact claims for H1 — ~55.9 million liters of water saved, 3.6 million kg of CO2 avoided and 509,000 animals spared — and aims to position itself as a European plant-based leader by 2027. Heura develops 100% plant-based meat alternatives using Mediterranean ingredients such as extra virgin olive oil, aiming for clean-label products with high nutritional value and flavor. The company was founded by activists Marc Coloma and Bernat Añaños in April 2017 and is Barcelona-based. Heura is available in more than 13,000 points of sale across 20 countries and has been growing rapidly, doubling sales in 2021 and increasing worldwide POS by 333%. The brand positions itself as accelerating the protein transition and creating animal-free solutions for the food system. Planned initiatives include building Heura Lab 2.0, generating low‑footprint technologies, and developing up to 10 new product innovations in 2022 to expand international distribution. Heura produces a range of Mediterranean-inspired plant-based meats, including chicken, burgers, meatballs, chorizo and sausage, using an olive oil–based fat analog and Non‑GMO plant proteins. In its most successful year to date the company doubled sales, expanded retail presence from 3,000 to 13,000 locations, and grew distribution into 20 countries. Heura secured $16 million in investment funding and signed a retail deal to enter Walmart during this expansion. The team expanded rapidly—international headcount rose from 38 to 100 and the R&D unit quadrupled in size. Heura’s R&D team holds more than 30 food science and technology patents and plans to roll out proprietary technology in 2022. The company says it will focus on launching new products, advancing technological innovation, and reducing costs to achieve price parity with animal-based meat. Heura, produced by Foods for Tomorrow, develops plant-based chicken products including the Heura Burger. The Barcelona startup markets realistic, sustainable alternatives aimed at reducing chicken consumption. It emphasizes product experience and nutritional facts rooted in a Mediterranean heritage. Heura reported 450% growth in the last year and was described as the fastest-growing European startup in the plant-based meat industry. The company received funding from the Spanish government in January and says it is focused on continuing rapid expansion. Strategic investor interest is framed as a way to help boost that growth trajectory.