Participated · Series D · Nov 2025

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.

Participated · Series B · Oct 2024

The Jackfruit Company, founded in 2011 by Annie Ryu and based in Boulder, CO, produces 100% vegetarian dishes under its consumer brand Jack & Annie’s. The company's products all feature jackfruit as the primary ingredient. It works with over 1,000 farming families to supply jackfruit to more than 6,000 retailers across the United States. The company intends to use the funds to expand operations and support its development efforts. On 14/10/2024 it raised $5M in a Series B extension backed by InvestEco, Creadev, and Grosvenor Food & AgTech.

Led · Series B · Oct 2024

Jack & Annie’s (The Jackfruit Company) makes jackfruit-based meat analogues and meal-starter ingredients as both finished consumer products and B2B foodservice/industrial ingredients. Products include patties, tenders, nuggets, sausages, meatballs, shredded steak and seasoned ingredients (BBQ, Tex Mex). The brand launched Jack & Annie’s in 2020 while the company was founded by CEO Annie Ryu in 2011 to create a market for jackfruit and develop cleaner-ingredient meat alternatives. Its items are sold in more than 6,000 retail stores across the US and Canada and the jackfruit patty was added to Smashburger’s permanent menu at all 235 locations. The company emphasizes jackfruit’s high fibre profile as a nutritional differentiator and is targeting partnerships to develop dumplings, sandwiches, frozen entrees, and tacos. With recent funding the business plans to expand its sales force and continue investing in product development for retail, foodservice, and industrial ingredient customers. Jack & Annie's makes sustainable animal-meat alternative products using jackfruit, selling a lineup of about 10 easy-to-make frozen and refrigerated items. The brand targets mainstream shoppers with products like crumbles, meatballs and nuggets, retailing from $4.99–$5.99 (frozen) and $6.99–$7.99 (refrigerated). The company sources jackfruit through what it describes as the largest jackfruit supply chain and works with roughly 1,000 farming families who derive 10%–40% of their income from the partnership. In under a year the brand expanded into more than 1,500 retail locations including Whole Foods, Sprouts, Meijer, Wegmans, Target and others, and is the third-largest frozen brand in the plant-based category and the top nugget in the natural channel for the 12 weeks ending Oct. 3, per SPINS. Jack & Annie's says it continues to double revenue year-over-year and operates an R&D center in Boulder to support product innovation and partnerships.

Participated · Equity · May 2024

AgriWebb offers an all-in-one livestock management software platform that simplifies farming operations and provides insights to improve ranch productivity and practices. The platform is used to manage over 23 million head of livestock across more than 150 million acres in 18 countries, with strong presence in Australia, the UK, the US, and Brazil. AgriWebb partners with major food companies and programs, including McDonald’s, USDA’s Climate Smart Commodities collaborations, and Cargill in Brazil. In May 2024 the company closed a $7.2M (AU$11M) funding round. The company plans to use the funds to enhance platform capabilities, particularly to connect on‑farm data with global food brands and retailers. AgriWebb focuses on beef cattle production customers and on integrating farm-level data with supply-chain partners. Founded in 2014 by fifth‑generation farmers, AgriWebb offers a connected livestock business management platform that turns everyday on‑farm data into actionable insights for profitability, efficiency, and sustainability. Its digital solutions are used to manage animal records, productivity and land stewardship across a unified agtech ecosystem the company is expanding. AgriWebb is trusted by over 16,000 farmers, manages more than 19 million animals and 136 million acres of land, and is adding roughly 250 new users each month. The company plans to roll out new partnerships, features and capabilities to support improved animal productivity and sustainable land stewardship and to expand early‑stage U.S. partnerships such as RanchBot and RanchSense. AgriWebb is also participating in USDA Partnerships for Climate‑Smart Commodities grant projects to launch carbon‑smart initiatives with partners led by Trust in Food and American Farmland Trust. AgriWebb offers a mobile-first farm-management and record-keeping app built around a visual, map-based interface with drag-and-drop functionality tailored for livestock producers. The product includes task lists per field, inputs tracking for pasture and complementary cropping, and decision-support reports on stocking rates, fertility, sales, treatments, and feed. Much data is currently entered by farmers, and the company is working to integrate electronic ID tags, soil sensors, and point-of-sale platforms to automate data flows and connect to supply chains. AgriWebb emphasizes a bottom-up approach targeting smaller producers who largely do not track animals individually; it cites that 80% of producers don’t track livestock individually. The company has over 300 clients across roughly 400–500 farms in Australia. Management plans to explore expansion into the US market in the future, likely via a local partner to adapt to varied livestock management techniques.

Led · Series C · May 2024

Meati Foods produces whole‑cut meat alternatives—cutlets and steaks—made from mycelium, which the company says is non‑GMO and derived from nature. The company has rapidly expanded retail distribution to nearly 7,000 U.S. stores in just over a year, adding 2,000 locations and planning entry into Kroger family stores by April, with placements at Super Target, Whole Foods Market, Sprouts, Meijer and Wegmans. Production is centered on a 100,000‑square‑foot “Mega Ranch” facility that is fully operational and capable of producing at a rate of tens of millions of pounds annually, with an estimated full capacity of about 45 million pounds per year. Meati has funneled much of its investment into scaling that facility to support continuing rapid growth. Leadership has shifted recently: co‑founder Tyler Huggins stepped down as CEO to transition into an innovation/advisory role, and former CFO Phil Graves is now CEO. The company also reduced headcount by about 13% amid these changes. Meati Foods manufactures whole-food protein using the structural fibers of mushrooms (mycelium) and sells under its Eat Meati product line. Its Mega Ranch is a 100,000-square-foot facility in Colorado that grows, harvests and processes mycelium under one roof. The site is expected to produce an annual rate of tens of millions of pounds by late 2023 and more than 45 million pounds when fully ramped. Current SKUs include Classic Cutlet, Crispy Cutlet, Classic Steak and Carne Asada Steak, sold through retail and foodservice partners such as Sprouts Farmers Market, Sweetgreen and Birdcall, plus direct online drops. Meati says its pipeline is largely pre-sold and plans to be in 7,000 doors by year-end; management projects tens of millions in revenue this year and hundreds of millions in 2024, targeting a $1 billion run rate by 2025. The company is also scouting a larger "Giga Ranch" flagship facility to scale production into the hundreds of millions of pounds annually. Meati produces whole-cut meat alternatives made from mycelium (mushroom root) sold under the Eat Meati brand. Its products are ~95% mushroom root and contain up to 17 grams of protein, 12 grams of dietary fiber, plus zinc and vitamin B12. The company has moved from mostly online sales to a retail debut in restaurants across Colorado and Arizona and reports multiple months of record online sellouts. Headcount has grown from about 30 employees in 2021 to roughly 150 today. Meati is completing a >100,000-square-foot "Mega Ranch" in Colorado that will be capable of producing over 45 million pounds of product and is breaking ground on a larger "Giga Ranch" designed to produce hundreds of millions of pounds annually. Management aims for placement in 10,000 retail doors by the end of 2023 and a $1 billion revenue run rate by 2025. Meati Foods develops whole-cut alternative meats using mycelium — the muscular root structure of fungi — as its single main ingredient. The company has a proprietary process to cultivate its mycelium strain and form naturally fibrous textures into products without chemicals or heavy processing. Meati is developing whole-cut items including chicken breasts, steak and jerky (in final stages) and plans future products such as pork tenderloin and deli meats. Leadership includes CEO Tyler Huggins and CTO Justin Whiteley. The company touts production-scale efficiencies, saying its process can yield the meat equivalent of 4,500 cows every 24 hours while using less than one percent of the water and land of conventional industrial meat. Meati is scaling production capacity via its nearly 80,000 sq. ft. “Urban Ranch” facility, which it said could produce millions of pounds by 2022. The company plans to use recent funding to accelerate scaling, launch products nationally, and more than double its team. Meati converts mycelium (the structural fibers of fungi) into whole-cut steak and chicken replacements and is launching a mycelium jerky as its first commercial product. Co-founders Tyler Huggins and Justin Whiteley lead a team of about 30 people as the company prepares samples for select restaurants and plans to turn on a pilot plant this summer. The company highlights nutritional benefits — claiming about 2 ounces provides 50% of protein, 50% of fiber, and half of daily zinc — and positions its products as better-for-you alternatives to conventional meat. Meati intends to target everyday and quick-serve meat cuts rather than high-end steaks and says its future products will be cost-competitive with beef and chicken. Financially, Meati has raised equity and secured debt capacity to scale production, and cites culinary investors and partners as strategic supporters. The founders trace the pivot to food back to a grant for a mycelium-based electrode that revealed the material’s edible potential.