Matr Foods’ Post

 Plant-Powered Progress: Heura Foods' €40M Series B Fuels the Future of Food In a landmark moment for the plant-based industry, Heura Foods has clinched a whopping €40 million in Series B funding, marking a significant milestone in sustainable food innovation. Co-founders Marc Coloma and Bernat Ananos Martinez, with their activist roots, are steering Heura towards a future where plant-based proteins are not just an alternative, but the norm. Key Strategic Moves: 🌱 Heura's first patent filing is a game-changer, promising additive-free nutrition that could redefine plant-based deli meats, whole cuts, and dairy products. 🌱 A coalition of powerhouse investors including Upfield, and Unovis Asset Management signals a robust vote of confidence in Heura's mission and market potential. 🌱 The strategic alliance with Upfield particularly spotlights a shared vision to revolutionize plant-based cheese, a segment ripe for innovation. Market Implications: 💡 The surge in Series B funding mirrors the escalating consumer appetite for sustainable, ethical food choices. 💡 Heura's focus on tech-driven solutions and international expansion positions it as a potential leader in Europe's protein transition. 💡 The company's trajectory underscores the strategic importance of investing in brands that prioritize health, quality, and sustainability. Investment Insights: 💼 Investors, take note: Heura's blend of innovation, strategic partnerships, and market foresight presents a compelling investment narrative. 💼 The plant-based sector's growth trajectory suggests a fertile ground for investments that marry consumer trends with sustainable practices. 💼 Heura's pioneering approach could serve as a blueprint for success in the rapidly evolving foodtech landscape. Heura Foods' Series B triumph is more than capital; it's a testament to the transformative power of visionary leadership and sustainable innovation in the food industry. As Heura gears up for global impact, the plant-based revolution is well and truly underway. For more insights into the burgeoning plant-based sector and sustainable investment opportunities, follow Market Unwinded - Your guide to strategic foresight. Read More: https://lnkd.in/gwjGgVGY #HeuraFoods #PlantBasedRevolution #SustainableFoodInnovation #SeriesBFunding #FutureofFood #MarketUnwinded #InvestmentInsights #SustainableInvesting

Thrilled to announce Ananke's participation in EvodiaBio's €7 Million Series A round, led by Export and Investment Fund of Denmark and The March Group. This investment contributes to a significant step forward in the transformation of the way natural #aromas are produced for the food and beverage industry. EvodiaBio's precision fermentation platform is a true game-changer, offering a sustainable, scalable, capital and cost-efficient alternative to traditional methods. By leveraging yeast to produce natural aroma compounds using a wonderfully elegant cytosolic pathway, the team offers a true alternative to food and beverage producers increasingly worried about price and availability of flavour compounds in the context of climate change. The company's initial focus is on the non-alcoholic beer market, where their hop aroma blends, Yops™, are already enhancing taste and addressing the explosive demand for high-quality, alcohol-free beverages. Camilla Kloss Fenneberg and the founders have surrounded themselves with a formidable group of industry veterans: Flemming Besenbacher, Andreas Fibig and Anne Cabotin to name a few. With this deal, we're joining a syndicate of top investors in the sector: Bart Van Hooland and Abel ROSSIGNOL at Thia Ventures (at long last our first deal together!), Lauri Reuter at Nordic Foodtech VC, good friends Marika King and her team at PINC, Newtree Impact and Symrise AG. We raise a glass to tasty alcohol-free brews and endless other flavours to come! 🍻 #precisionfermentation #biotech #sustainablefood #naturalaromas #futureoffood #climatechange #newdeal #venturecapital

I’ve been working in food and ag for almost two decades, and if I had to pick the most exciting time to be in this industry, it would be now. There are so many innovative solutions and ideas today that can help us nourish the world, sustain people and our planet. The future is bright, and I’m so proud to be part of it! A few of my favorite innovations: #3 and #4 (of course 😁) What are your thoughts on these innovations? #CargillInnovates #AlternativeProtein  

🚀 BREAKING NEWS IN OUR FOOD TECH PORTFOLIO! 🌱 Thrilled to announce that Heura Foods, our Barcelona-based portfolio company, has secured a groundbreaking €40 𝐦𝐢𝐥𝐥𝐢𝐨𝐧 𝐢𝐧 𝐒𝐞𝐫𝐢𝐞𝐬 𝐁 𝐟𝐮𝐧𝐝𝐢𝐧𝐠, making it the 𝐥𝐚𝐫𝐠𝐞𝐬𝐭 𝐩𝐥𝐚𝐧𝐭-𝐛𝐚𝐬𝐞𝐝 𝐟𝐮𝐧𝐝𝐢𝐧𝐠 𝐫𝐨𝐮𝐧𝐝 𝐨𝐟 2023! 🎉 This investment propels Heura to the forefront of the global protein transition, marking a significant milestone in reshaping the future of food. 🌍 "To change the food system, we need to move the pressure from consumers to the food industry, placing health and sustainability as non-negotiable. This new chapter will drive us to profitability while allowing us to develop breakthrough technology to tackle the key challenges within the industry in a scalable way," said Marc Coloma, CEO, and co-founder of Heura Foods. But it's not just about the funding; it's about the alliances formed. This round signifies the beginning of one of the most powerful plant-based alliances, bringing together industry giants such as Upfield, a global leader in plant-based foods, Unovis Asset Management, European Circular Bioeconomy Fund (ECBF), and Newtree Impact. This is a momentous occasion for Heura Foods, and we're incredibly proud to be a small part of this journey towards a more sustainable and healthier future. 🌱 Let's continue to push boundaries and positively impact the world! 💪 #FoodTech #PlantBasedRevolution #SeriesB #HeuraFoods #LeanoxImpactCapital #ImpactInvesting Bernat Ananos Martinez & Marc Coloma, Paulina Jänsch Thore Vogel Bruna Alessandri Bonetti

Exciting news! Check out the interview with Cultimate Foods founder, Eugenia Sagué, hosted by our co-investor HTGF | High-Tech Gründerfonds, as they discuss *The Future of Meat Alternatives*. Dive into insights on innovation, sustainability, and the vision driving the next generation of food solutions.

"The industry has tried to find ways to make use of its residues to create a more circular food production for a long time. Residues that go to animal feed or are burned as biogas serve a purpose but do not solve the issue of a circular food system that needs to feed more people in the long run. Our investment in research and innovation has paid off, the technology works, and we are now ready to scale up. We hope our circular production model will inspire the industry, and we welcome collaboration with other food companies to develop the foods of the future. By utilizing residues we can feed more people, reduce environmental impact, and boost profitability." – Johan Girdo, CEO at The Green Dairy . This article is in Swedish. Visit thegreendairy.com/news to know more about how our model for circular food production turns leftovers from oat drink into burgers to feed the entire Way Out West festival. https://lnkd.in/dntdmNn7

We’re in the middle of a “giant experiment” with new ideas and technologies to significantly improve our global #food system. That was the topic of a recent panel at Future Food-Tech in San Francisco. Todd Rands, our CEO, took part alongside Kevin Burke Miller of the Bill & Melinda Gates Foundation and Fiona Bennie of Accenture. Want to learn more? Then check out the recap via the link below. 👇 #FutureFoodTech #Sustainability #AgTech #FoodTech

🌾🌿 Embracing the Future of Sustainable Dairy Alternatives 🌿🌾 Exciting times are upon us in the world of sustainable food production! Nestlé's recent launch of a lactose-free fermented whey protein powder, retailing at USD $29.99 for 378g, marks a significant stride in the evolution of dairy alternatives. This innovative product, born from Nestlé's acquisition of Orgain, showcases the power of precision fermentation - a technology that's revolutionising the dairy industry. Precision fermentation, exemplified by companies like Eden Brew, is transforming the way we produce dairy products. This groundbreaking method employs microorganisms to produce milk proteins, creating products identical to those found in cow's milk but with far greater sustainability credentials. It's a more precise and efficient version of the traditional fermentation process used in cheese, yogurt, beer, and wine production. The implications for the dairy industry are profound. With the backing of industry giants like 𝐍𝐨𝐫𝐜𝐨 and the support of research organisations such as 𝐂𝐒𝐈𝐑𝐎, precision-fermented dairy products are set to become more affordable and widely accessible. RethinkX analyst Catherine Tubb predicts a significant cost reduction, with these products becoming ten times cheaper by 2035, potentially rendering traditional dairy production obsolete. So, what makes Orgain a better choice? The stats are compelling: 💧 10x less water usage 💨 10x lower greenhouse gas emissions ⚡️ 1.5x less energy consumption Compared to traditional whey protein production, these figures represent a giant leap towards a more sustainable and environmentally friendly dairy industry. Moreover, the nutritional profile of these products is impressive: 💪 21g of sustainable protein per serving 🧬 Complete amino acid profile 😋 Easier digestion 🚫 Free from hormones, antibiotics, pesticides, animal ingredients, lactose, gluten, nuts, and soy Dairy is Nestlé's largest raw material by volume and its greatest source of supply chain (scope 3) emissions. Given their stated net zero ambition by 2050, the industrial scaling of this process would support that ambition. #FutureOfFood #Precisionfermentation #EmissionsReduction #Sustainability 

#EventAlert! Bridge2Food North America is coming up October 8-10 in Minneapolis. Protein Report is proud to be a media partner! This 3-day event will bring together the food industry to discuss the future of sustainable food, innovations in plant-based products, and the opportunities that lie ahead for emerging protein technologies: https://lnkd.in/gcChjTSZ Here are 4 Reasons Why You Should Attend: 1. Exclusive Insights from Industry Experts Bridge2Food North America is your chance to gain firsthand knowledge from the top professionals shaping the future of food. Across both Course Americas and Summit Americas, you’ll hear directly from industry leaders on topics that matter most.   2. Hands-On Learning and Practical Takeaways On Day 1, participate in hands-on workshops at the Bühler Group facility, where you can learn about the latest advancements in protein functionality and food R&D. Gain practical experience while learning from the best in the industry.   3. Networking Opportunities Attend our Networking Dinner, where you’ll have the chance to connect with fellow innovators, potential partners, and key decision-makers in the food industry. Our Networking Dinner will also feature the ceremony of the World Innovation Plant-Based Awards, in partnership with FoodBev Media.   4. Sponsored by Industry Leaders This year’s event is sponsored by: Cargill, Louis Dreyfus Company, Bühler Group, Schwan's Company, Government of the Netherlands, Prairie Fava, Titan America, SAS IMPROVE , NETZSCH Group, endeco GmbH, Hosokawa Micron B.V., Zeppelin Group, Kalsec Inc., PURIS, IKA – Laboratory, Analytical and Process Technology, KROHNE, Stantec, revyve, Ashland, CJ BIO America - Fort Dodge, PIP International Inc., and Simatek A/S. #plantbased #microbial #fungi #meat #dairy #eggs #seafood #ingredients #protein #foodtech #foodscience #biotech #innovation #sustainability #investing #events #minneapolis

＊As someone who was once involved in this topic, I’m curious to know how this theme has developed ever since pre-Covid. There's been a couple of names out there (U.S., EU, Japan) tackling on this but I still haven't witnessed anything significant yet. eggshell=>upcycle=>bio-compatibility=>possibilities ーーーーーーーーーーーー ”卵殻のアップサイクル＝有効再生活用”：～細やかな課題はいろいろ指摘されるものの、今尚可能性を感じるとても楽しみなトピック・領域です。肝は、科学的な立証と開発、そしてこれらを操るヒトです。 #sustainability #climatetech #food #eggshells　 #egg #regenerative #upcycle #foodtech #foodwaste #イノベーション #食品残渣 #フードテック #フード #アップサイクル