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French food tech start-up Umiami has raised $30 million in a Series A financing round led by Astanor Ventures. Other investors included Redalpine, French Partners, Verso Capital, Newfund and Kima Ventures. The plant-based meat producer has developed a plant protein texturizing process – 'umisation' – that provides "fibrous consistency from plant matrixes" and enables "control of fibres’ size, direction and thickness". The process reportedly allows for the production of plant-based protein with an authentic texture, a better nutritional profile and a cleaner label. Tristan Maurel, co-founder and CEO of Umiami, said: "Human health, the environment, but also respect for animals, are at the heart of new purchasing behaviours, but today there are no plant-based alternatives for consumers’ favourite meats such as breasts and whole cuts, that make meat so appealing. We wanted to recreate that particular experience." The company plans to use the investment to open a dedicated factory by 2023 and expand its team. Umiami is also industrialising the production of its plant-based chicken breast and will open an industrial R&D centre near Paris next month.