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Unparalleled texture for alternative meats
Funding to Date*
CEO Aviel Even, PhD
"Evolution has already laid down the blueprint for the highest performance and tastiest emulsifier available."
ING001, Ingrediome’s first protein, is 500x better at emulsification than methylcellulose

The past couple years, investors have heard that what plant based meats are missing is the fat. Solve the fat, solve the texture, so the logic goes. But real meat texture comes from the way that fats, proteins, and water are bound together (a burger is 75% water, after all).

Ingrediome makes this possible with an animal-free protein emulsifier that is radically superior to anything in the market today. And to grow this texture ingredient affordably, they are using an expression system that has 10x less CAPEX than yeast fermentation.