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Fermentation has been used since ancient times to produce cheese, yogurt, beer and more. Now there’s a new approach aiming to make it possible to produce carbon negative animal proteins.
What’s happening:
- Amsterdam based fermentation startup Farmless Foods has raised €4.8M in a seed round
- The round was co-led by World Fund and Vorwerk Ventures
The big idea:
- Farmless Foods combines naturally occurring microorganisms with a modern feedstock that doesn’t require any agricultural land in order to be produced
- The feedstock they utilize is a liquid that is compromised of carbon dioxide, water, nitrogen and renewable energy
- By using this type of liquid feedstock comprised of natural elements and renewable energy, Farmless is also able to not rely on sugar as a primary input for their fermentation process
- The initial product types created by Farmless include successors to meat, dairy and eggs that are able to be produced at a cheaper cost than traditional livestock farming
Going deeper:
- Farmless will now embark on building a full scale fermentation production facility in Amsterdam to expand their protein platform
By the numbers:
- Farmless believes their unique approach to brewing proteins will use 5000x less land than beef production
- Almost 50% of the habitable land in the world is occupied by farming and agriculture
- Since inception Farmless has raised €6M in venture funding
