Edonia grabs €2M to turn microalgae into less bitter-tasting ground meat alternative | TechCrunch

Edonia grabs €2M to turn microalgae into less bitter-tasting ground meat alternative | TechCrunch

As the world's population continues to grow, the need to be able to feed everyone is something that many organizations are working on. Lived in Paris Adoniais one of the startups working on making protein ingredients using microalgae.

Joins companies like Adonia. Bevel, AlgaeCore Technologies, Algenuity And New Fish All of these are expected to enter the global market for commercial algae. Worth $25.4 billion by 2033.

Now armed with €2 million ($2.1 million), the company is moving forward with developing plant-based ingredients from spirulina or chlorella-derived microalgae biomass, Edonia CEO Hugo Valentine told TechCrunch. Valentine's claims that it is more nutritious than meat.

Adonia is Valentine's second company. He was also the co-founder of Amy, a company that was also working on the use of spirulina. Prior to that, he was an account director at consulting firm Uzik. He said that while at Ammi, he believed that mycology (the study of fungi) would play an important role in the transfer of current proteins.

Aedonia makes proteins through a unique microalgae conversion process called “adonization”. It transforms microalgae biomass into textured super-components with a variety of taste, odor, texture, nutritional and environmental properties.

“We want to address the organoleptic (sense organs) aspects of mycology,” Valentine said. “Today, it's primarily known as a green powder with a bitter taste. Technologies aim to solve this problem.”

How Adonisization Works

Adonization technique changes the color from green to a deep rich looking brown. Valentine said this changes the texture to a “meat-like grain” with an aroma similar to that produced by smoking or grilling.

Edonia's microalgae product replaces ground meat, such as meatballs. (Image credit: Lily Bedos + Adonia)

Edo-1 is the startup's first product, which Valentine said offers an umami-like flavor and texture closer to ground beef than soy protein. Hence, it is a good plant-based alternative to ground beef.

In addition, minimally processed Edo-1 is 30% protein, contains essential amino acids, and contains other minerals and vitamins. It has a slightly higher percentage of protein than, for example, ground beef, Which can be around 20% (A large part of beef is water).

At a time when 34% of greenhouse gas emissions Produced by our food, Valentine also wanted to show that microalgae can reduce emissions. Adonia worked with the university's AgroParisTech to develop a life-cycle assessment that showed Adonia's products emit 40 times less carbon dioxide than their ground beef equivalents, and its textured soy. Three times less than equal to

Scale up

Adonia is already capable of producing a few kilograms of Edo-1. Valentine's next goal is to scale the technology so that it can bring thousands of tons of product to market. Valentine expects to have a full factory in about two years.

The company is also working with food manufacturer beta testers to develop recipes and food products using Adonia ingredients.

“We plan to go to market with commercial proofs of concepts by the end of this year,” he said.

Edonia is not subject to the “novel food” category regulations, so it does not need French or EU approval to go on the market. This will enable it to commercialize its produce faster. The official launch will be European, and then the startup aims to quickly expand to other continents, such as Asia and the Americas, through strategic partnerships, Valentine said.

Obtaining Edo-1 in the plate

The €2 million investment was led by French venture capital firm Asterion Ventures, which recently invested in another “green” company. Diamfab. BPI also participated. Valentine said the capital will enable the company to finance a pilot plant and expand its R&D.

Adonia's product quality has already been tested and approved by French R&D chefs. Laurent Sacre.whose culinary creation and development expertise is recognized by food industry professionals and restaurateurs.

In addition to meat substitutes, Valentin said Edo-1 can improve nutrition for other products, including bread, cake, cream and cereal bars, without ruining the eating experience.

Adonia is now setting up its industrial demonstration and Valentine expects to be able to operate on an industrial scale by early this summer. The next step is to secure additional letters for food manufacturers to go to market with products containing Edo-1.


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