Umiami

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.
 

Smallhold

Smallhold

Mushrooms for the people

Growing mushrooms to feed the world

Entrepreneurs
Andrew Carter, Adam Demartino

Founded
2017

Partnered
2021

HQ
Brooklyn, USA

Category
Innovating Agrifood Transformation Processes


A new world of flavor and texture

Since 2017, Smallhold has established itself as a leader in US specialty mushroom production.
Mushrooms are extremely nutritious, tasty, diverse, low footprint to grow but have been seen as a commodity historically with traditional mushroom growers essentially limiting their production to the classical button mushroom.
Smallhold’s mission is to dramatically shorten the distance between the end consumer and fresh, gourmet mushrooms. Their growing network of organic farms is upending the traditional farming model with patented technology and a sophisticated supply chain, increasing access to a variety of freshly harvested mushrooms.

Smallhold technology creates climate recipes that allows the company to grow the best mushrooms you’ve ever tasted, delivered in low-impact “eco-packs”. Thanks to the distributed farming model, Smallhold mushrooms are grown absurdly close to the end consumer.
Smallhold products are found in top retailers like Whole Foods, Central Market, and FreshDirect as well as some of the nation’s most exciting restaurant kitchens, such as Maison Yaki, the Standard Hotels, and more. Smallhold is based in Brooklyn, New York with operations in Austin and beyond. They are New York City’s only USDA Certified Organic commercial mushroom farm —but it doesn’t stop there. You can watch their mushrooms grow in onsite Minifarms inside restaurants, grocery stores, and non-profits, or even on your own kitchen counter with one of their home grow kits.

Plantible Foods

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. 

Tony Martens
CEO

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.

v2food

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.

Modern Meadow

Modern Meadow

Pioneering biofabrication for the way we want the future to perform

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

Entrepreneurs
Anna Bakst (CEO & 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.

Anna Bakst
CEO & Board Chair

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.

Current Foods

Current Foods

Sushi and poké lovers, rejoice! Plant-based seafood is here.

Current Foods provides delicious alternatives to traditional seafood.

Entrepreneurs
Sònia Hurtado, Jacek Prus

Founded
2019

Partnered
2020

HQ
San Francisco, USA

Category
Innovating Agrifood Transformation Processes


A taste of the ocean, but there’s nothing fishy going on here.

Meticulously formulated over two years by a team that has spent decades working in food science, Current Foods has always gone one step further than making plant-based seafood – the company makes seafood…that just happens to be made from plants.

Their next-generation tuna and smoked salmon provide nutritious, plant-based seafood options without the environmental and ethical consequences.

Current Foods uses 100% plant-based ingredients including algae, bamboo, peas, and radish to provide consumers a taste of the ocean while staying true to its plant-powered roots.

The company’s first product, a raw tuna replacement (named one of 2021’s Best Inventions by Time Magazine) was their first step in their mission of bringing a sustainable alterative to raw seafood to market. The company’s plant-based tuna and smoked salmon are rich in protein, B12 and omega 3 and can be used in any recipes that call for sushi-grade fish.
 
Conventional tuna and salmon fishing have practically led to the collapse of ocean populations due to heavy overfishing. And while traditional raw tuna and salmon have many health benefits, large fish often contains high levels of environmental toxins and microplastics.

Current Foods’s differentiation lies in the taste and texture of the product, which closely mimics the mouthfeel of raw fish. This culinary experience, combined with a delicious taste, allows Current Foods to succeed in truly replacing tuna and salmon such as in poke bowls, sushi rolls and ceviche.

Jacek Prus
CEO

Astanor is not only providing us crucial funding during this next stage of growth but also equipping us with their industry expertise and network in the plant-based food space, vital to Current Foods’ long-term success.

The Gut Stuff

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.

Stockeld Dreamery

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.

Sorosh Tavakoli
CEO

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.

Ÿnsect

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.

Antoine Hubert
CEO

Astanor’s expertise, network and global advisors in deep science, marketing, manufacturing and finance help us strengthen our governance, manage complex industrial projects, and attract the best co-investors.

Infarm

Infarm

Growing an ultra-fresh food system in your city

A pioneer in on-demand vertical farming, Infarm helps cities become self-sufficient in their food production and democratises access to local healthy fresh produce while eliminating waste and reducing environmental impact.

Entrepreneurs
Erez Galonska, Guy Galonska, Osnat Michaeli

Founded
2013

Partnered
2018

HQ
Berlin, Germany

Category
Innovating Agrifood Transformation Processes


Making every city a nourished city

Western society routinely purchases food that often has grown thousands of kilometers away from where it’s consumed. The cost of that supply chain is high CO2 emissions, less nutritious food, substantial waste of water and food and atrophy to soil and land through chemical use. In the case of leafy greens, they lose their key nutrients in less than 7 days of harvest.
Founded in Berlin in 2013, Infarm is pioneering on-demand farming services to help cities become self-sufficient in their food production while eliminating waste and reducing environmental impact. Infarm’s grow-on-site farming system enables the production of locally fresh and nutritious plants all-year round. The resulting produce comes from organic non-GMO seeds, is free of pesticides and has a close to 90% less transportation.

Infarm’s technology fundamentally changes the way we grow, distribute and consume food – and the impact food production has on the planet and people. With farms operating across Europe, Canada, the US, Japan and more, Infarm’s solution grows food that uses:
95% less water
75% less fertilizers
No chemical pesticides
99% less land

Osnat Michaeli
Chief Brand Strategy Officer

We look for investment partners who share our vision to build a more resilient food system, where locally grown, premium quality produce is accessible and affordable to all. Astanor is exactly this.