The world’s first plant-based whole cuts

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

Tristan Maurel, Martin Habfast



Paris, France

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.