Adamo Foods, a startup developing new “ultra-realistic” whole-cut meat substitutes from fungi, has won €10m (£8.7m) in funding from the EU.
Leveraging a new, triple-patented fungal fermentation process, the company produces whole-cut alternatives that “perfectly mimic the complex fibrous matrix” of animal meats.
The products contain just five “all natural” ingredients, and have higher protein and fibre than beef. Associated carbon emissions are 93% lower than conventional beef steak, according to Adamo.
The fresh funding will be dedicated to scaling Adamo’s production capacity rapidly for commercialisation. The company is also shortly due to close a private investment round with venture capital firms, but did not disclose how much it had raised so far.
The Nottingham factory’s new production line will allow the company to produce several hundred kilos per week, scaling over the next three years to tonnes per week. The company will start supplying to foodservice channels in 2027.
“This is a transformative milestone for Adamo and a powerful validation of our potential to reshape the global food system,” said CEO Pierre Dupuis.
“We’re not just creating another meat alternative; we’re building a scalable, circular bio-economy that proves delicious, whole-cut steaks can be produced without the animal and affordably.”
Adamo has worked with a consortium of 11 other leading suppliers and research bodies on its three-year project, including foodservice distributor Bidfood Group and protein supplier Bühler.
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