UK-based start-up Adamo Foods has closed a $2.5m seed funding round, supporting its mission to introduce an ultra-realistic beef steak alternative made from fungi.

Adamo’s steak-inspired product aims to address growing consumer demand for better quality, healthier and clean label meat alternatives.

Using its proprietary fermentation process, Adamo produces long, densely packed fibres of mycelium that closely replicate the muscle structure of whole-cut meat. According to the food-tech company, the result is a flavourful, tender fungi-based steak made from just five natural ingredients and free from plant off-notes.

The Adamo Steak contains no artificial binders like methylcellulose, is high in protein and fibre, and contains zero cholesterol. The company said it also results in a 93% reduction in greenhouse gas emissions compared to conventional beef.

Future Planet Capital and Joyful Ventures co-led the new funding round, which will support Adamo in scaling up production and expanding its team with senior food industry experts. It also plans to broaden its product range to include steak and chicken breast alternatives, while maintaining its focus on transparency and natural ingredients.

The company is currently preparing for its first commercial product launch with a limited pilot in the UK, followed by a wider roll-out across Europe.

Hassan Mahmudul, investment manager at investor UKI2S, said: “Adamo’s whole-cut meat product has the potential to be highly differentiated in the market compared to current plant-based alternatives. I am excited to see this product on the market.”

Pierre Dupuis, founder and CEO at Adamo Foods, described the funding achievement as a “pivotal moment” for the start-up.

He added: “We’re thrilled to have such experienced investors with deep food-tech expertise on board. This funding will allow us to scale our production to pilot-scale and bring our clean-label products closer to consumers.”

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