Mushlabs & Formo build vegan cheese from protein molecules

New generation of meat alternatives

Preparations for large-scale production are already being made in many places.

(Photo: dpa, Getty Images, Mushlabs [M])

Hamburg Christophe Maire is one of the best-known investors in Berlin. The Swiss is a charming but sober man; He analyzes digital business models rationally and clearly. At the travel start-ups Getyourguide and Omio, Maire jumped in with his Atlantic fund just as early as at the catering supplier Choco, which recently reported a billion dollar valuation.

However, Maire gets really emotional when it comes to a technology that is not connected to the internet: fermentation. The process is known from beer or sauerkraut production. A centuries-old cultural technique that at first glance has little in common with the tech industry. It opens up a fascinating world of innumerable possible applications.

This is how investors and founders are finding new hope after the disappointment surrounding veggie companies like Beyond Meat. Instead of using vegetable oils or pea protein, they rely on fermentation to produce protein molecules – as a substitute for meat, cheese or fish. In the future, Christmas roasts and the ingredients for the New Year’s fondue could mature in huge fermentation tanks.

Investor capital despite the crisis

Read on now

Get access to this and every other article in the

Web and in our app free of charge for 4 weeks.

Continue

Read on now

Get access to this and every other article in the

Web and in our app free of charge for 4 weeks.

Continue

source site-18