It’s going to use the funds to scale manufacturing, speed up European distribution and arrange its US operations.
Umiami instructed FoodNavigator’s Protein Imaginative and prescient convention final 12 months that firms on this class want a transparent angle to pitch to finish customers.
The B2B firm’s angle is that it will possibly replicate entire meat cuts with proprietary excessive moisture know-how.
Utilizing what it calls ‘umisation’ know-how, the corporate has developed a 100% plant-based product in fillet type that mimics meat in each method (style, texture, color, juiciness, and many others.) with underneath 10 substances and no texturing brokers or methylcellulose.
In August 2023, the corporate’s analogue rooster fillet turned obtainable on the market in 165 Coop shops in Switzerland by way of distribution specialist FFF Recent & Frozen Meals, which selected to launch the product underneath the Umiami identify and never as a white label product.
Following its Swiss launch, Umiami has expanded its presence within the foodservice sector in a number of European nations, together with Switzerland, Belgium, the Netherlands, Spain and Italy. It additionally plans to develop into the US.
Jean-Philippe Richard, Deputy Director of the SPI fund, which led the most recent financing spherical, stated: “Because of its distinctive know-how, Umiami is providing an upmarket vary of plant-based fillets. It permits us to spice up reindustrialisation in France whereas enhancing the nation’s status for agri-food experience internationally by the event of cutting-edge initiatives serving wholesome, traceable meals with a low carbon footprint.”
Matthew Sade, Enterprise Associate at Astanor Ventures, which participated within the financing spherical claimed Umiami has developed “a novel know-how and product line that delights customers and exceeds their expectations in a method that no different product in the marketplace does. Umiami’s rooster is clearly one piece of the puzzle to dashing the worldwide transition to a extra sustainable meals provide”.
Umiami’s new manufacturing facility in Alsace has capability of seven,500 tons per manufacturing line. The corporate plans develop its output to twenty,000 tons. The corporate can also be supported by the federal government “France 2030” financial plan.
Jean-Philippe Richard, Deputy Director of the SPI fund, stated: “Because of its distinctive know-how, Umiami is providing an upmarket vary of plant-based fillets. It permits us to spice up reindustrialisation in France whereas enhancing the nation’s status for agri-food experience internationally by the event of cutting-edge initiatives serving wholesome, traceable meals with a low carbon footprint.”
