Project Eaden, a Berlin-based food innovation company, believes it has actually cracked the code for producing entire cuts of plant-based meat alternatives utilizing a proprietary fiber spinning technology.
Investors believe so too, adding EUR2.1 million (about $2.3 million) of extra financing to a previous seed round so that Project Eaden can continue development and accelerate the launch of its first product, a plant-based steak, this year.
Products researcher David Schmelzeisen, mymuesli creator Hubertus Bessau and ex-Zalando manager Jan Wilmking established Task Eaden in early 2022.
The pre-revenue business is using bio fibers, the foundation of most animals and plants and a key component in the creation of meat cuts, as the center of its technology, Schmelzeisen discussed to TechCrunch.
Project Eaden produces edible plant-based protein fibers, similar to those already being utilized by the textiles, aerospace and vehicle markets, that mimic the texture and look of animal meats. The fibers start out thin, like thread, and significantly are built upon and wound around spindles and fed into a machine that bundles the fiber together into the completed product.
Schmelzeisen says this kind of technology yields a better-tasting product that looks and imitates conventional meat; for example, it is juicy.
“The major thing is texture,” he added. “We create fibers which have several product parts so that when you bite through each of the million fibers, you have this kind of bite resistance that genuine meat has when you chew it. It makes a real distinction. Our company believe we have a distinct chance to build an outstanding business, from an unique innovation angle and to develop something that is cool.”
U.S. regulators are still developing how the alternative protein market will be identified and monitored. Meanwhile, with scalability and cost being some of the biggest difficulties to traditional production of alternative proteins, Schmelzeisen thinks the fiber innovation is more scalable and can be used beyond traditional meat, like chicken, pork and beef, but likewise to make fish and seafood. In addition, it is less expensive than other methods of producing alternative proteins, like extrusion, which extracts wetness to create a “lump” of plant-based protein that can be formed into various meat-like products.
Project Eaden is one of a handful of companies utilizing fiber spinning innovation and drawing in venture capital for its method. Last March, Tender, formerly called Boston Meats, raised $12 million for its fiber technology that it uses to create both plant-based and cell-cultivated proteins.
The brand-new part of capital was driven by Creandum, Magnetic and Atlantic Food Labs and closed in December. Including the seed extension, Task Eaden has actually raised EUR10.1 million (about $10.8 million) in seed funding to date.
A previous round of EUR8 million was raised last June from a group of financiers, again led by Creandum, and included Atlantic Food Labs, Shio Capital, Trellis Road and a group of angel investors, including previous Rügenwalder Mühle handling director Godo Röben.
“Consuming meat is associated with extreme land and water use and unsustainable levels of greenhouse gas emissions,” Carl Fritjofsson, basic partner at Creandum, said in a statement. “However, for many people, it’s simply too much of an enjoyment to quit on. Up until today, existing plant-based alternatives haven’t resolved this issue, as they do not have engaging taste, texture and look regardless of higher rates. Task Eaden has the possible to end up being the industry’s video game changer.”
Most of the funding will go into technology development, including building up Project Eaden’s R&D and food grade materials groups and partnering with culinary specialists that will debut the product as soon as it is ready. Furthermore, the company is refurbishing a production area so that it can produce its own product at scale, Wilmking stated in an interview.
A future round of financing will accelerate the plant construct, Schmelzeisen stated. The company is presently at a phase where a laboratory is established and will start prototype production quickly, with strategies to be able to go to market toward the end of this year.
Checking out the future, strategies are for the company to move from prototype manufacturing to a highly automated production center, and then potentially into more centers and or collaborations, Schmelzeisen added.