Edonia, a creator of protein ingredients based on microalgae (spirulina, chlorella), has completed a first funding round of 2 million euros. This fundraising, led by Asterion Ventures and supplemented by BPI funds, will enable the company to industrialize its technology and extend its R&D.
> Thanks to a globally unique process that leverages the properties of microalgae, Edonia produces an ingredient that is convincing major players in the agri-food industry.
> A true breakthrough innovation in sustainable food, with a flavorful ingredient, rich in essential proteins, vitamins, and minerals, and minimally processed.
> A funding round that will enable Edonia to scale up to pre-industrial level, and to continue its collaboration with world-class laboratories (AgroParisTech & CentraleSupélec) on microalgae and their food processing.
A unique process with low environmental impact and high nutritional value, which is appealing to the agri-food industry
Thanks to a unique food technology called “édonisation”, Edonia transforms microalgae biomass into a textured super-ingredient with numerous organoleptic, nutritional, and environmental qualities. These advantages make it an ideal candidate to replace minced meat in culinary preparations: the product positions itself as the first plant-based alternative with superior nutritional performance compared to meat.
Edonisation addresses significant hurdles encountered by microalgae products: their desirability and taste. Often presented as powders with a strong flavor, market products struggle to gain traction outside of nutraceutical niches.
Edo-1, the startup's first product, naturally has the texture and taste of minced beef, without any added flavorings or texturizers.
The product itself is minimally processed, with a high content of proteins, essential amino acids, minerals, and vitamins, thus exceeding the levels of the meat it can substitute. It integrates easily into recipes and industrial production lines. The quality of Edonia's product has already been tested (and approved) by the R&D chef Laurent Sicre, whose culinary expertise is recognized by food industry professionals and restaurateurs.
"Edonia is one of the most promising impact startups we support. This project, labeled DeepTech by BPIfrance, has relied since its inception on AgroParisTech's strong research expertise in food science, processes, and physical chemistry, and more recently, on CentraleSupélec's teams for microalgae cultivation." explains Grégoire Burgé, Deputy Director of Research in charge of Innovation at AgroParisTech.
A Life Cycle Assessment, conducted with AgroParisTech, shows that the product could emit 40 times less CO2 than its minced meat equivalent and 3 times less than its textured soy equivalent. By substituting these ingredients with their product, Edonia is expected to have a massive environmental impact in the coming years.
Microalgae: a green treasure for human nutrition
The growth of the world population leads to an increase in animal protein consumption and could necessitate a 50% increase in food production by 2050, according to the Food and Agriculture Organization (FAO), posing challenges related to limited resources and deforestation.
Algae-based aquaculture could cover all global protein needs by 2050, offering significant environmental benefits. And the global commercial algae market is expected to reach $35.1 billion by 2030.
Beyond meat alternatives, Edonia also offers an ingredient capable of improving the nutritional performance of various products (bread, cakes, cream, cereal bars, etc.) without compromising the consumer experience. This is a boon for manufacturers, at a time when Nutri-Score is increasingly considered by consumers at the point of purchase.
To ensure its technological development, Edonia has collaborated since its inception with AgroParisTech and more recently with the Chair of Biotechnology at CentraleSupélec.
The startup has also joined the 21st accelerator and benefits from joint support with the CentraleSupélec and AgroParisTech teams, to accelerate its industrialization and R&D in microalgae expertise.
“In a context of climate emergency, where 34% of greenhouse gas emissions come from our food, the plant-based shift in our diets must accelerate. Microalgae, known for their nutritional and ecological benefits, can be a real tool for food industry professionals in this regard. But it still needs to taste good! That's what we offer: delicious, protein-rich, highly nutritious ingredients that are minimally processed and non-polluting”," says Hugo Valentin, CEO of Edonia.
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