Paris-based start-up Edonia has secured €2 million ($2.1 million) in funding to leverage microalgae in the creation of protein-rich ingredients that promise to transform the consumption of meat alternatives.

Led by CEO Hugo Valentin, Edonia is at the forefront of a burgeoning market for commercial algae, which is projected to reach a value of $25.4 billion by 2033. With this recent investment, the company aims to tackle one of the biggest challenges in plant-based foods: taste.

Microalgae, while nutrient-dense, can have a bitter taste and unappealing green colour. Edonia’s “edonisation” process aims to change that by converts microalgae biomass into a textured super ingredient that features desirable attributes including enhanced taste, aroma, texture and nutritional benefits.

The company’s flagship product, Edo-1, offers a meat-like texture and umami flavour, making it an ideal substitute for ground meat in dishes like meatballs. Moreover, Edo-1 boasts a 30% protein content, along with essential amino acids, minerals and vitamins.

Beyond taste and nutrition, Edonia is also committed to sustainability. According to Valentin, Edonia’s product emits significantly fewer greenhouse gases compared to traditional ground meat and textured soy alternatives. This aligns with the growing consumer demand for environmentally friendly food options.

Looking ahead, Edonia plans to scale up production and bring its microalgae-based ingredient to market by the end of the year. With an initial focus on European markets, the company aims to expand globally through strategic partnerships.

The €2 million investment, led by Asterion Ventures and supported by BPI, will fuel Edonia’s growth efforts, including the development of a pilot plant and further research and development. The company has also welcomed industry experts Alexis Angot and Laurent Cardinali to its board.

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