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Alternative matrix animal proteins to re-create meat and eggs
Funding to Date*
* Data source: Crunchbase
CEO Aviel Even, PhD
"The alternative food revolution will never be completed until the texture is solved"
ING001, Ingrediome’s first protein, is 500x better at emulsification than methylcellulose

The past couple of years, investors have heard that what alternative foods are missing is the fat. Solve the fat, solve the texture, so the logic goes. But real meat, dairy and egg texture comes from the way that fats, proteins, and water are bound together. And great texture makes great taste.

Ingrediome makes this possible with recombinant animal matrix proteins  that are radically superior to anything in the market today. And to grow their proteins affordably, they are using an expression system that has 10x less CAPEX than precision fermentation.