What it sells
Low-water mycelium protein.
Business model breakdown
Buyer: who owns the budget?
UnverifiedFoodservice purchasing/procurement and chefs; manufacturers and distributors for platform deals.
Trigger: what makes them buy now?
Need for allergen-free (free from all 14 allergens), low-CO2 (0.32 kg CO2e per kg claimed) protein that passes sustainability/CSR audits.
Workflow: what inputs become what output?
Replaces minced meat in pro kitchens: oats plus mycelium fermented in under 24 hours; cooks by searing, boiling or flash-frying like mince.
Economics: what it saves and how it charges
B2B ingredient sales; site claims up to 29 g protein per 100 g, 97% less CO2 than beef, and little liquid release so cost per portion is predictable.
Distribution: how it reaches customers
Direct B2B enquiry/tasting for foodservice and procurement; partner/co-development route for manufacturers.
Funding history and coverage
| Round date | Stage | Amount | Investors | Source |
|---|---|---|---|---|
| 2026-08-19 | — | €2M | — | news.google.com |
Profiles summarize public reporting and company websites. Business-model notes are MaxBC's reading of that material, not confirmed facts; unknowns are left blank rather than guessed. Updated 2026-10-12.