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20 foodtech startups to watch, according to investors

by Ozva Admin
20 foodtech startups to watch, according to investors

European food tech startups raised $6.3 billion in 2022, a drop from 2021’s $10.9 billion but progress on 2020’s $3.2 billion. Grocery delivery company Getir’s $768 million Series E The March 2022 raise became the biggest round of the year, according to Dealroom, and Austria’s foodtech ecosystem was the fastest-growing globally, with VC investment growing 11-fold.

The early-stage scene is also progressing: foodtech ended the year as the third best-funded seed-stage sector in Europe in December, with a total of 34 million euros.

So as we head into 2023, what food tech should be on your radar? Sifted asked five investors to share the startups they think everyone will want to try soon; the only caveat is that they cannot be portfolio companies.

Christian Guba, Director of FoodLabs

FoodLabs is a Berlin-based early-stage VC investing in food, health and sustainability startups.

Christian Guba, Director of FoodLabs

global root

Root Global is a next generation carbon accounting and sourcing startup focusing on the food supply chain. Just over a third of greenhouse gas emissions between 1990 and 2015 were related to food, according to a study 2021, and there is great potential for producers and food groups to reduce emissions by selecting and analyzing the right suppliers, which Root Global’s data sets, customized climate strategies and transparent sustainability reporting aim to help companies companies to achieve.

food in prose

molecular agriculture is one of the most promising technologies that aims to produce real animal proteins using plants as hosts. Prose Foods is building a platform that uses computational biology to discover and express proteins in plants, and is led by an award-winning Stanford researcher.

ark biotechnology

According to the Institute for Environmental Management and Evaluation, it is projected to produce 1.5 million tons of cultured meat by 2030, so you better bioreactors and bioprocesses adapted to animal cells are needed to scale production. Ark is developing affordable bioreactors suitable for industrial cultured meat production to solve the capacity problem.

Juliana Bruno

Plant-based cheese has a hard time gaining consumer adoption, mainly due to the disparity in flavor with the dairy alternative. But Julienne Bruno has found a way to make dairy-free burrata and stracciatella alternatives nearly indistinguishable from real cheese.

Nadim El Khazen — partner, PeakBridge VC

PeakBridge is a global agritech and foodtech investor with around €200 million in assets under management. Goals include seeds for Series B companies at the intersection of climate, health and food.

Nadim El Khazen — partner, PeakBridge VC

WNWN Food Laboratories

London-based WNWN Food Labs (pronounced “win-win”) develops a delicious and scalable alternative chocolate product without the damaging impact of the cocoa industry, which relies on deforestation and child labor. WNWN’s proprietary precision fermentation technology is able to create a full range of strong, sustainable and ethical chocolate alternatives by using local and abundant ingredients, such as barley.

to revive

Revyve recycles yeast from sidestreams from the world’s largest breweries. Through its proprietary process, the company creates simple, sustainable proteins and fibers with unique functional properties, which can replace animal-derived ingredients and E-numbers. By sourcing raw materials in a circular fashion from long-term partners like AB InBev, Revyve does not need to farm biomass.


CarobWay seeks to maximize the potential of carob throughout the world. Combining agrotech and foodtech solutions, they aim to fill a supply gap and introduce new applications for this superfood, from offering an alternative to synthetic sweeteners and functional proteins to properties that can potentially be used for wellness products. Carob is a key ingredient in dairy products and a highly sustainable crop that requires very little water and no cold storage after harvest.


Hyperplan is a Paris-based SaaS company. Its mission is to support the forecasts of the food industry and mitigate the increasingly volatile agricultural supply. Hyperplan’s technology, based on satellite and weather data, enables food players to make informed tactical and strategic decisions for the success of their commercial or industrial operations. This includes economic efficiency, optimization of CO2 intensity and reduction of food loss.

Eléonore Lafonta — associate at Five Seasons Ventures

Five Seasons Ventures is a leading European food technology venture capital fund investing in companies at the Series A stage.

Eléonore Lafonta — associate at Five Seasons Ventures


Perfood is a German startup working on glucose control with various applications, as research has shown that many chronic diseases are related to blood glucose level. Their first reimbursed solution is for migraines: The team has developed a solution that allows patients to treat migraines without drugs. Their long-term vision is to become a one-stop platform to help patients with chronic diseases.

seafood reboot

A French start-up working on alternatives to seafood, Seafood Reboot, a spin-off of algae specialist Algama, is developing a range of plant-based seafood. Create everything from salmon and spreads to tuna, using seaweed as the main ingredient.

hub bike

This French company is turning waste into the ingredients of tomorrow. It uses an automated platform to connect a company with food waste with another company that needs the cuts to make its own new product; for example, orange peel left over from making orange juice can be used to make orange-flavored extract.

Jean-Gabriel Tarnaud, Risk Manager at Döhler Ventures

Döhler Ventures is investing in early-stage startups in the nutrition and technology ecosystem around the world.

Jean-Gabriel Tarnaud, Risk Manager at Döhler Ventures


EvodiaBio is a Danish startup that creates aromas through fermentation. Currently, the production of these compounds implies intensive cultivation or the need to synthesize them in a complex process, which is why EvodiaBio has created a more natural and sustainable way of producing aromas. It starts by replacing fresh hops, pellets or hop oil, ingredients normally used to make beer, with aromas derived from yeast in the brewing process to make non-alcoholic beers taste more like the real thing.


BettaF!sh is a German startup that offers a wide range of products based on its plant-based tuna ingredient, “Tu-Nah”, created from broad beans. With current products that include sandwiches, pizzas and spreads, the company combines food technology with compelling branding.

plant B

Plant B is another German startup, focused on producing plant-based alternatives to eggs. Based on lupins, the product is a liquid intended to be incorporated into your daily recipes, while still behaving like a normal egg and adding structure and richness to your dishes.


British startup Mondra is focused on creating transparency in the ecological footprint of products, as both consumers and producers are increasingly interested in understanding their impact on the environment. Through its platform, you can measure the impact of a product throughout its entire lifecycle and provide guidance through data-driven benchmarks and benchmarks.

bio eden

Another UK startup, Eden Bio, operates at the intersection of biology and information technology. Its machine learning program can improve the performance of proteins produced by companies that use fermentation to create proteins, by finding the ideal combination of microorganism genetic engineering processes.

Gustaf Brandberg, Partner at Gullspång Re:food

Gullspång Re:food is a for-profit, perennial investment firm in Stockholm and San Francisco, investing in early growth companies driving shifts towards sustainable protein and fat, healthy diets, sustainable supply chains and healthy soils.

A portrait of Gustaf Brandberg, partner at Gullspång Re:food

The Mediterranean Food Lab

Mediterranean Food Lab (MFL) is a next generation flavor house, producing clean tasting ingredients from food waste by fermenting ingredients such as grains, legumes and vegetables. The main barrier limiting the adoption of plant-based alternatives is taste, which is a problem that MFL hopes to solve by making flavors more attractive for use in the production of alternative proteins.

Heura Foods

Heura Foods has a broad portfolio of plant-based products with strong brand loyalty in Iberia, producing a range of alternative protein products such as chicken burgers, nuggets and chorizo. Their products are made largely from GMO-free soy and pea protein.

Biography of Onego

Biography of Onego uses precision fermentation to produce animal-free egg white in a safe, cost-effective, and environmentally friendly way. It introduces microflora organisms grown in a bioreactor with cells that prompt it to produce egg white instead of its usual protein, eliminating the need for a chicken.

planet A

Founded by two brothers, Planet A produces palm oil-free cocoa and chocolate, called Nocoa, by fermenting plant-based materials. The process means the chocolate can be produced locally rather than using limited land resources or exploiting labor. The palm oil alternative, Nocoa Butter, can also be used as an ingredient on its own.

Sadia Nowshin is an editorial assistant at Sifted. She tweets from @sadianowshin_

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