4 Min reading
Umiami vegan meat makers focus on replicating the fibrous texture of whole muscle cut meat using only vegetables. To do this, she invented a new proprietary texturing technology. To intensify its efforts, the company has raised 2.3 million euros (approximately US $ 2.7 million) in seed funding.
Paris-based Miami’s seed funding round was supported by Centrale Paris, AgroParisTech, Technical University of Munich and Umiami Technologies.
Textured vegan meat
Tristan Maurel founded the startup in May 2020 with two comrades, Martin Habfast and Hugo Dupuis.
The main objective is to reproduce the texture of large, whole pieces of meat with only vegetables. To achieve this, she invented a process called umization, which is a unique alternative to traditional extrusion.
This process helps Umiami to develop products such as plant-based cod and chicken fillets.
“We are the first company in the world capable of creating plant food matrices characterized by long aligned fibers and a thickness of up to 10 cm,” said Les Echos, CEO of Tristan Maurel, in a recent press release. interview. “Our know-how allows us to imitate, on a large scale, the fibrous texture of a large number of meat and fish fillets, starting with chicken breast, passing through peas and soybeans.
We are the first company in the world capable of creating vegetable food matrices characterized by long aligned fibers and a thickness of up to 10 cm
Tristan Maurel, CEO, Umiami
Umiami’s products contain fewer than eight ingredients compared to around thirty ingredients for its competitors. The products contain no texturizers, such as methylcellulose, and its texturing system has no impact on color or flavor. Instead, it helps control the levels of firmness and elasticity to achieve the end result.
The company’s funding round recorded investments of 1.5 million euros (around 1.7 million US dollars) from the Paris-based venture capital firm Newfund, Kima Ventures and 17 business angels, including Jérémy Rocher. , serial entrepreneur and son of Yves Rocher. In addition, a financing of € 800,000 (approximately $ 947K) in debt, granted by bpifrance, Société Générale and CIC brought the total amount to € 2.3M.
“Until now, there were only two options: dry extrusion to create ground products such as steaks or sausages, and wet extrusion to create small pieces of chicken,” Martin said. Habfast, Head of Miami Partnerships. “However, there was no technology to create thick, fibrous, whole cuts of meat. Our unique texturing platform enables the creation of thick fibrous whole sections in which we control both the direction and the thickness of the fibers. And it’s a cleaner label too.
The new capital raised will help the company develop its protein texturing technology on a pilot scale, drive sales and protect its intellectual property.
Lily: 21 Alt Protein startups set to take the stage at the new Food-Tech summit of the future, including Umiami
There is no technology that can create thick, fibrous, whole cuts of meat. Our unique texturing platform allows the creation of thick fibrous whole cuts in which we control both the direction and the thickness of the fibers.
Martin Habfast, Head of Miami Partnerships
Regarding the protection of its technological recipe, the company will file a patent in France, with extensions in Europe and North America.
The company called on the French higher education institution AgroParisTech to measure the nutritional value and digestibility of its protein products, which constitute 20% of the content.
At the start of 2022, it will start up its pilot site by producing vegetable fillets of chicken, cod, salmon, tuna, beef and pork.
With an R&D budget of € 5m (around US $ 5.9m) planned for the next two years, industrial production will start in June 2023 with a forecast of more than € 20m (around US $ 23m) in sales. business in the first year.
Elsewhere, other companies are developing whole cut vegan meats, for example, the Indonesian Green Rebel, which unveiled a steak in what it calls “Asia’s first plant-based whole steak.”
In the United States, Aqua Cultured Foods food technology has created what it claims to be the world’s first alternative to whole muscle cut seafood through the process of microbial fermentation.
Plant-based group LIVEKINDLY Collective has teamed up with Dutch food technology Rival Foods to produce ‘perfect’ plant-based chicken. To achieve this, Rival will leverage its technology to produce whole-fiber vegan alternatives.
Main image courtesy of Miami.