Umiami, a Paris, France-based food tech company specializing in plant-based meat alternatives, raised $34.7M in funding.
The round, which brought the total amount to $107M, saw participation from Bpifrance – SPI, French Partners, KIMA Ventures, Astanor Ventures, Redalpine, Newfund, Verso Capital, and French Tech Seed.
The company intends to use the funds to accelerate the industrialization of its technology, grow across the American market, opening up a headquarters in Chicago, where they will recruit locally, and continue its expansion in Europe, focusing on plant-based markets such as Switzerland, Belgium, the Netherlands, Spain, and Italy, where it is already collaborating with chefs, some of them Michelin-starred.
Founded in 2020 by Tristan Maurel (CEO) and Martin Habfast, Umiami offers alternatives to meat products to reduce the impact of livestock farming (15% of global CO2 emissions) on global warming and the effects of intensive farming on animal welfare and human health. To this end, the company has developed a process to produce plant protein-based meat, which makes it possible to create whole pieces of thick and fibrous plant meat without artificial texturizing agents. Its innovative approach uses under 10 ingredients and methylcellulose-free, without any texturizing agents or controversial additives, with the goal to develop the next level of clean label plant-based meat. Furthermore, its plant-based chicken fillet is able to please every palate as it can be prepared in several ways, including grilled, breaded, fried, marinated, and sauced.
Umiami plans to launch new partnerships in early 2024.
FinSMEs
20/10/2023