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Fermentation sciences company, Pulp Culture, has closed a $7 million Series A funding round that received participation from athletes, entrepreneurs and institutional investors. Launched in 2020, Pulp Culture says that it aims to change the consumer relationship with fermented drinks containing alcohol. With an ABV of 4.9%, Pulp Culture’s functional fermented beverages contain 6 billion probiotics in each can and zero sugar. All of the company’s products are sustainably produced and designed for "high-performance" people. Pulp Culture co-founder, Brendan Brazier, said: “Pulp Culture is a brand that I've wished existed for years; functional ingredients in a fermented and therefore naturally alcoholic, certified probiotic drink with super mushrooms and other adaptogens”. Brazier added: “You're actually giving your body the building blocks it needs to recover and reduce stress so that you'll enjoy the moment and also come back better the next day, not hungover”. Participating in the round were a number of innovators, athletes and entrepreneurs. The funding will accelerate innovation and help drive the company’s growth in key markets across the US, as the brand prepares to launch what it terms "industry-first products" and evolve into an omni-channel business, pursuing growth in the e-commerce channel. The Series A investment has enabled the company to complete construction of its new 13,000-square-foot facility in Los Angeles, housing all of Pulp Culture’s R&D, production and packaging. The new venue offers a tasting room experience and a large event space with a 440-person capacity. Pulp Culture CEO and co-founder, Mark McTavish, said: “Education is the greatest challenge ahead of us…and also the greatest opportunity. Consumers are beginning to understand that fermentation is a health science, and that alcohol is simply one piece to the puzzle of outcomes.” McTavish continued: “When assembling our investor team, we prioritised strategic value over money alone. We believe it will take an army of innovators, evangelists and influential folks to effect real change and help consumers to realise the potential of fermentation.”