MicroHarvest

Nutrients that feed the world

A resilient food system, using the power of microorganisms

Entrepreneurs
Kate Bekers, Luisa Cruz, Jonathan Roberz

Founded
2021

Partnered
2022

HQ
Hamburg, Germany

Category
Innovating Agriculture Transformation Processes

Smaller, better, faster.

Global demand for protein is in the range of hundreds of million tons per year. This value is growing beyond what our current production systems can deliver. MicroHarvest is leveraging nature’s most efficient bacteria to make better, healthier and tastier protein. With their novel production system for single cell protein, they address the pressing need for sustainable alternatives to meet the growing global protein demand. The company directly tackles the growing demand for alternative protein ingredients for human food, a $14Bn market.

MicroHarvest’s proprietary technology enables the production of protein using bacteria at a speed and efficiency that greatly exceeds existing approaches. MicroHarvest’s production speed is unparalleled: raw materials can be turned into final protein products within a single day (compared to months for plant-based or animal protein).

Being able to ramp up production quickly is key to becoming a relevant player in the B2B ingredients market. It enables decentralized production of sustainable, nutritious, high-quality and safe protein. Their ‘elegantly simple’ fermentation technology approach can be scaled in a decentralized way to produce single-cell proteins for different use cases varying from pet and human food to animal feed.

MicroHarvest is led by highly complementary founders. CEO Kate Bekers combines both biotech expertise and business development acumen, CTO Luisa Cruz spent her entire academic and professional career in bioprocessing and COO Jonathan Roberz has been successful as an entrepreneur since graduating high school.

At scale, MicroHarvest products can become a significant contributor to the urgently needed transition towards sustainable, affordable proteins. In addition, the decentralized production empowers the development towards more food independence and supply chain resilience.

MicroHarvest news

Standing Ovation

Where the wonders of science meet traditional cheese-making

Standing Ovation makes delicious dairy cheese that’s animal-free and lactose-free.

Founders
Frédéric Pâques, Romain Chayot

Founded
2020

Partnered
2021

HQ
Paris, France

Category
Innovating Agrifood Transformation Processes

Real cheese without cows, by manufacturing caseins through fermentation

Standing Ovation develops animal and lactose-free substitutes for cheese and dairy products, using dairy proteins produced by precision fermentation. Thanks to a simple but innovative process, the company produces caseins, without any recourse to animal products. All of the components of cheese can be found in sources other than animal milk, except for caseins – the proteins that give cheese its unique taste, texture and aroma. Unfortunately, caseins are notoriously tricky to make which is why current alternatives fall short of animal-based cheese in terms of taste, nutrition and texture.

Caseins are not only the major proteins in milk (over 80%), but also the proteins that allow it to curdle and give cheese its functional melting and stretching characteristics. Standing Ovation has shown that these caseins can then be used, with other products of vegetal or mineral origin, to obtain true replicas of cheese products.

Romain Chayot (left) and Frédéric Pâques (right), Standing Ovation co-founders

Global protein demand, and animal protein in particular, is increasing dramatically with a rapidly growing global population and global diets shifting towards animal-based products. However, there are clear environmental benefits in finding viable alternatives to animal-based products: cattle and dairy cows are one of the largest sources of GHG emissions, and livestock takes up nearly 80% of global agricultural land while producing only 20% of the world’s supply of calories. To produce 1 liter of animal milk, 144 liters of water are needed. Cheese in particular produces among the highest emissions per kg of product – around 24kg of CO2eq to be precise.

The founders are experienced biotechnologists in the field of precision fermentation, who have surrounded themselves with specialists in the food and cheese industries. With their expertise, Standing Ovation was able to develop a truly innovative technological process that represents a paradigm shift for the animal-free dairy market.

Standing Ovation news

Planetary

Scaling the new food evolution

Building the bioreactor capacity the food industry needs

Entrepreneurs
David Brandes, Ian Marison

Founded
2021

Partnered
2022

HQ
Cologny, Switzerland

Category
Innovating Agrifood Transformation Processes

Bringing fermentation capabilities to scale

Planetary is enabling the scaling of the protein revolution by providing fermentation capabilities for the future. Their technology is laser-focused on scaling global upstream and downstream fermentation capacity to unlock the potential of alternative protein products. Because fermentation-based alternate protein production is today still a young industry with many companies in early phases of R&D, Planetary is building the bioreactor capacity to help these companies scale rapidly.

Within the food space alone, fermentation tech promises to deliver sustainable and functional replacements for meats, milk, cheese, eggs and more. Fermentation technology is hailed as the holy grail of alternative protein, but today only 5% of the total global fermentation capacity is designed for food products, with most of it being already contracted for the foreseeable future.

It is predicted that by 2030, between 10% and 20% of all meat, dairy, eggs and seafood consumed will be of alternative origin, but in order to make these projections a reality, bioprocessing capacity needs to be built, scaled, and made available at an affordable price globally.

Led by experts in bioprocessing, engineering, product formulations and food economics, Planetary’s technology is essential to creating the alternative protein products that can meet consumer demand for taste and nutrition, overcoming the current unmet needs. Through scaling biotech enabled alternatives into a global network of sustainably ran bio fermenters of 200,000 to 500,000 liters of production capacity each by 2030, their solution will be a key piece to the future of protein

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Astanor is a not merely a financial investor but a true partner who understands and supports the need for building novel food production infrastructure to feed 10 billion by 2050 without destroying the planet.

planetary news

Umiami

The world’s first plant-based whole cuts

On a mission to offer 100% meat-free products without any compromise.

Entrepreneurs
Tristan Maurel, Martin Habfast

Founded
2020

Partnered
2022

HQ
Paris, France

Category
Innovating Agrifood Transformation Processes

Unlocking the future of protein texturization

Umiami’s “umisation” process, a breakthrough plant protein texturizing process, provides a new experience in plant-based foods, with a better taste, a texture truly comparable to that of animal meat, a better nutritional profile, and a clean label, while maintaining an accessible price point.

While consumers in today’s supermarkets have a plethora of plant-based options to choose from, what’s markedly missing from grocery aisles is whole cuts: steak, chicken breast, whole fish filet – consumers’ favorite meat choices.

Umami’s unique protein texturizing process, “umisation”, provides control of fiber size, direction and thickness, allowing Umiami to produce delicious and convincing whole cuts, unlocking a whole new world of plant-based possibilities.

Founded in 2020 by Tristan Maurel and Martin Habfast, Umiami was created to provide a healthy, nutritious, reasonably priced alternative for meat-lovers who want to reduce their meat consumption.

Umiami’s B2B distribution model allows them to focus on research and development and provides a clear path to scaling the company’s impact across the globe. The Umiami team is young and impressive, with a laser sharp focus on the hurdles facing the advancement of the plant-based market. They are poised to lead the next generation of alternative protein companies driving a future of food that is nutritious, delicious and accessible to all.

Umiami news

Plantible Foods

Plant-based nutrition for all humanity

Plantible harnesses the power of Lemna to create the world’s best plant-based protein

Entrepreneurs
Tony Martens, Maurits van de Ven

Founded
2018

Partnered
2021

HQ
San Marcos, USA

Category
Innovating Agrifood Transformation Processes

The world’s most sustainable plant-based protein

Plantible is on a mission to revolutionize the food industry by harnessing the power of the humble, awe-inspiring Lemna to create the world’s most functional and applicable plant-based protein.

Founded in 2018 by Tony Martens and Maurits van de Ven with the goal of reshaping the world’s food supply chain, Plantible has developed a vertically integrated agricultural platform to produce Rubi Protein™ from Lemna, more commonly known as duckweed. Rubi Protein is a natural, plant-based protein that emulates the functional characteristics of widely used animal-based proteins and enables food companies to match the taste and texture of animal-based products with more sustainable plant-based ingredients.

Already cost-competitive with regular eggs, this protein allows customers to replace eggs without compromising on taste, texture and functionality and meet the growing consumer demand for sustainable, nutritious, animal-free products.

The diversification of plant-based protein sources is fundamental to ensuring the security of the global food system for generations to come. Most plant-based proteins available today are derived from a select few crops that have annual crop cycles and are therefore prone to climate change. Lemna doubles in mass every 48 hours, enabling a consistent daily harvest throughout the year and is considered to be one of the most protein-efficient crops in the world, yielding 10x more protein per acre than soy, while requiring 10x less water.

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Astanor is a rare breed of experienced venture capitalists and industry experts who truly understand the fundamental drivers and risks of our food supply chain. Their thorough understanding of what it takes to build the infrastructure of the future is what enticed us to partner with them.

Plantible news

v2food

Love meat? You’re going to love version 2 of it.

v2food provides delicious and sustainable alternatives to animal protein.

Entrepreneurs
Nick Hazell

Founded
2019

Partnered
2021

HQ
Sydney, Australia

Category
Innovating Agrifood Transformation Processes

Plant-based meat that is good for you and for the planet.

Meat version 1 just isn’t good enough. We need a version 2 for our own health and for the health of the planet. v2food is the delicious, nutritious alternative for anyone who loves the taste of meat but doesn’t want to get it from animals.

v2food is an innovative Australian company developed with over 100 years of CSIRO food & science research and with powerful collaborations within the food industry. The company’s range of plant-based meat products enables all consumers to make nutritious, affordable, environmentally friendly food choices without compromise.

Made from legumes, the company’s products replicate animal proteins and include burgers and sausages that look like meat, cook like meat and taste like meat. By mimicking the taste, high protein, iron and vitamin B content of meat, whilst cutting the cholesterol, v2food wants to maximize the health of its customers and the planet. Their technology and production process allow them to expand into new markets quickly, while maintaining high standards of quality and minimal environmental footprint.

Nick Hazell
Founder & CEO

“

Astanor is a world-renowned firm with a strong vision for innovation in food and agriculture. We are delighted to welcome them into the V2 team and are already exploring growth and technology development opportunities with their broad network of connections and partners.

v2food news

Modern Meadow

Pioneering biofabrication for the way we want the future to perform

Harnessing nature’s building blocks to achieve new material functionality

Entrepreneurs
Anna Bakst (Board Chair)

Founded
2011

Partnered
2020

HQ
Nutley, New Jersey

Category
Innovating Agrifood Transformation Processes

Transforming the material world

Modern Meadow is harnessing nature’s building blocks to achieve new material functionality and properties for the way we want the future to perform. As a pioneer of biofabrication, Modern Meadow develops novel materials that have enhanced sustainability and performance profiles that can be applied across multiple industries such as textiles and beauty. Modern Meadow’s strength lies at the intersection of biology and material science, and the ability to integrate innovative material solutions and processes together.

Fossil-fuel derived energy production and use accounts for approximately 2/3 of our global manmade greenhouse gas emissions, while direct livestock emissions account for another 14.5% (Source: World Resources Institute and Food & Agriculture Organization). Modern Meadow was established to lead the way to a new bioeconomy and shift our dependence away from petroleum- and animal-based material inputs.
Modern Meadow’s biofabrication technology brings real impact: developing bio-based solutions that address performance, sustainability, and accessibility. To tackle this challenge, Modern Meadow is creating a coalition of trusted industry partners and brand collaborators committed to climate responsible choices. Together, we will launch the next generation of biofabricated material solutions.

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Astanor’s investment confirms and underpins Modern Meadow’s value in transforming tomorrow’s materials. Together with Astanor and through their experience, know-how and network, Modern Meadow is well-positioned to advance its product portfolio towards commercial launch.

Modern Meadow news

The Gut Stuff

Empowering gut health in every body

The Gut Stuff aims to ensure that everyone has access to the food and knowledge to support their gut health.

Entrepreneurs
Lisa Macfarlane, Alana Macfarlane Kempner

Founded
2017

Partnered
2019

HQ
London, UK

Category
Innovating Agrifood Transformation Processes

Let’s gut serious

Rapidly growing interest in the gut and gut microbiome health reflects the increasing challenges society faces from chronic diseases, such as diabetes, obesity, depression and anxiety. Research increasingly demonstrates the deep link between gut and gut microbiome health and physical and mental health outcomes. One of the simplest ways to improve gut health is through increased regular fiber consumption to meet the recommended 30g of fibre per day (Source: the Lancet). However, many people struggle to reach their daily fiber recommendation. Fewer than 1 in 10 people in the UK eats the recommended amount of daily fiber (Source: WHO). The Gut Stuff aims to ensure that everyone has access to the food and knowledge to support their gut health – at price points that are accessible to all.

The Gut Stuff has made it its mission to educate people of all ages and backgrounds about the importance of a healthy gut and gut microbiome. The company complements its educational website and trainings with accessible, nutritious products that consumers can easily incorporate into their daily routines. Beginning with a fiber bar, The Gut Stuff is building a suite of gut-loving products. With the help of their scientific advisors, the team will continue to support their community in understanding and accessing products and practices to support their guts.
The Gut Stuff’s foundation in cutting-edge gut microbiome science and focus on universal access to gut health is consistent with Astanor’s belief that food is the best medicine and that all people have a right to the foods that will enable their health.

**Lisa Macfarlane and Alana Macfalane Kempner**
Co-CEOs

“

Astanor is supportive but not intrusive, and the team is always there when we need them. As young founders, we need all the experience around us, and Astanor give us that in spaces.

The Gut Stuff news

Stockeld Dreamery

The plant-based revolution moves to the cheese plate

Stockeld Dreamery is challenging the food status quo with plant-based alternatives, starting with cheese.

Entrepreneurs
Sorosh Tavakoli, Anja Leissner

Founded
2019

Partnered
2019

HQ
Stockholm, Sweden

Category
Innovating Agrifood Transformation Processes

Re-inventing the foods we love

Consumer are demanding plant-based alternatives across all food and beverage segments. Cheese alone represents a $60b market, but existing alternatives fall woefully short of cheese lovers’ expectations and demand for plant-based alternatives that are delicious, nutritious and made from ingredients that are both natural and part of a climate-positive food system.
Today, the traditional dairy industry uses 3,000 litres of water and 12m2 cropland per year to produce 1kg of cheese. In the process, ecologically important areas, such as prairies, wetlands and forests, are put under unsustainable pressure which could be eased through transitioning to a more diverse, plant-based diet.

In early 2019, Sorosh Tavakoli and Anja Leissner, founded Stockeld Dreamery (formerly Noquo Foods). The duo combine the skills of a successful second time entrepreneur, a passionate food scientist and the ambition to build a science-based food company and brand fit for a new generation and changing planet. Their mission is to reduce environmental footprint, animal suffering and improve health through a plant-based cheese product that delivers on taste, price, convenience and transparency. So too do they want to delight the 70% of the world’s population that is lactose intolerant (Source: Physicians Committee for Responsible Medicine).

Stockeld Dreamery is well positioned to benefit from the strong tailwinds of their market niche: a powerful combination of growing transparency, environmental and social challenges (ranging from high carbon footprint, to antibiotic use and resistance and high fat/low nutrition), preference for plant-based products and rejection of animal-based products. For these reasons, consumer demand for the products Stockeld Dreamery is developing is primed and burgeoning. They have a strong foundation of research and learning behind them that’s shaping their focus going forward.

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Deciding to work with Astanor easy given my engagement with them, but also the complete alignment around the challenges with our food system and the opportunities that follows with it.

Stockeld Dreamery news

Ÿnsect

Alternative protein to make our feed’s feed sustainable

Ÿnsect transforms humanely raised insects into premium animal nutrition.

Entrepreneurs
Antoine Hubert, Jean-Gabriel Levon

Founded
2011

Partnered
2019

HQ
Evry, France

Category
Innovating Agrifood Transformation Processes

As vegetarian insect farmers, Ÿnsect transforms humanely-raised insects into premium animal nutrition

Vegetarian insect farmers, Ÿnsect transforms humanely-raised insects into premium animal nutrition. Their market leadership has gained the trust of agri-food professionals, laboratories, investors, public institutions and insect industry farmers. They have increasing their scale as a growing number of pet food and animal feed producers have sought out their ingredient.
The insects are processed and sold as premium, highly nutritious protein powder for animal feed and aquaculture, while the by-products from the raising process are sold as organic fertilizers.

Today, 25% of global fish caught are used for animal feed. By replacing traditional feed sources (fishmeal from wild-caught fish stocks) with insect protein, Ÿnsect can offset the growing competition for ocean fish stock required to feed 2 billion more people in 2050, while alleviating fish, water and soil depletion, and agriculture’s 25% share of global greenhouse gas emissions. The footprint of Ÿnsect’s farms also cuts down substantially on land use, preserving more biodiversity on the planet. Ÿnsect’s farms offer 150x more productive land use per hectare for Ynsect farms compared to beef farms.