One of the challenges with alternative proteins, especially plant-based, is developing products that mimic the taste of traditional meat.
Many startups have tackled this challenge. However, the co-founders ingredohmThe Israeli food technology startup and graduate of SOSV's Indie Bio incubator program says it is inventing lab-grown proteins that are up to 10 times cheaper to produce and taste better. ing.
Of course, the caveat is that their products aren't just plants. The company says it combines traditional animal proteins with plant-based ingredients to produce “hybrid meat, dairy and eggs.”
Some people say. lack of fat Ingredients in the product can cause taste problems. But Ingrediom's co-founders argue that the real culprit lies in the texture of the alternative protein. Texture is determined by how fat, protein, and water are combined.
Aviel Even and Michael Kaholi, who founded the company in 2022, want to address texture with their development. recombinant An animal matrix protein made from carbon dioxide to make meat and seafood substitutes. Recombinant proteins are proteins that have been engineered so that they can be produced in large quantities.
“We combine meat proteins, oils, water and spices to create a clean-label product,” Even told TechCrunch. “This more closely replicates how real meat is cooked. Our meat proteins are cooked the same way, the same temperature range, etc. At least in terms of protein, what we see nutritionally. Because they are reproduced, the nutritional value is very similar.”
Making proteins involves copying genes involved in the production of various animal proteins and teaching microorganisms how to make proteins using carbon dioxide in the air and natural sunlight as raw materials. Their production environment includes a photobioreactor installed on the roof of their office.
Using CO2 and sunlight-eating microbes as feedstock for photobioreactors will allow Ingrediome to expand its lab-grown meat business more affordably, Even and Kaholi say.Production costs are a major deterrent Prevents increase in alternative proteins It prevents startups from bringing their products to market. These founders say their production method is up to 10 times cheaper than precision fermentation, another common method of producing cultured meat.
signed contract
Inrediome is still in its early stages, just two years old, and it will be at least another two years before it can produce enough product to sell to traditional meat companies. Still, the founder said the company has made rapid progress. They genetically engineered four of the five proteins targeted to produce CO2 bacteria and algae, and cultivated two of the proteins in up to 100 liters. They also succeeded in producing a prototype meat ingredient.
The company already has an 18-month collaboration agreement with a European food company, a joint research and development agreement with an Israeli deli company, and a letter of intent for a commercial partnership with another company. ing.
ingredohm has raised $2.46 million so far to engineer its fifth protein and scale up its bacteria to 1,000 liters to produce meat. The investment was made by a group of investors including SOSV, Siddhi Capital, Meach Cove Capital, Beyond Impact, Alumni Ventures, and Genesis Consortium.
The company will next file a GRAS notification, which means “generally recognized as safe,” with the U.S. Food and Drug Administration. This is a designation given to companies that manufacture food-grade substances.
“We are scaling up to producing 300 liters of bacteria per year, the next stage is 1,000 liters, but 20,000 liters is not far off,” Even said. “I think we could get there by the end of 2025 or early 2026 and be able to produce thousands of kilograms of meat a year.”