Pacifico produces Viando, a mycelium-based protein engineered for food manufacturers and foodservice chains. Viando offers a versatile poultry alternative with a muscle-like texture and clean label formulation, designed for seamless integration into existing recipes and cooking workflows.
Funding
$3.3M raised to dateRaised to date based on public sources. This may differ from the amount the company actually raised and is based only on what is publicly available on the internet.
FFounders
Product
Problem
The food industry faces challenges in meeting consumer demand for sustainable, protein-rich alternatives that replicate the taste and texture of traditional meat. Existing plant-based options often compromise on sensory attributes or require significant reformulation of established culinary processes.
Solution
Pacifico produces Viando, a mycelium-based meat alternative engineered for food manufacturers and foodservice chains. Viando offers a versatile poultry option with a muscle-like texture and a clean ingredient profile, designed to seamlessly integrate into existing recipes and cooking workflows. By leveraging precision fermentation of mycelium, Pacifico provides a sustainable protein source that delivers a familiar umami flavor and satisfying mouthfeel, enabling businesses to expand their protein offerings without extensive supply chain redesign. This approach allows for direct substitution in applications where traditional chicken is currently used, facilitating product innovation and appealing to a broader consumer base seeking both taste and environmental responsibility.
Target Audience
The primary customers are food manufacturers and foodservice chains seeking to incorporate sustainable, high-protein, and sensorially appealing meat alternatives into their product portfolios and menu offerings.
Features
- Mycelium-based protein cultivated through precision fermentation, offering a sustainable alternative to animal agriculture.
- Engineered for a muscle-like texture and chew, providing a sensory experience comparable to conventional poultry.
- Clean label formulation with a limited number of natural ingredients, achieving up to 30% protein content.
- High in essential amino acids and fiber, with a low fat profile.
- Versatile application in existing culinary processes, including grilling, frying, marinating, and baking, without requiring specialized equipment.
- Designed for direct integration into current food manufacturing value chains and product development pipelines.
- Significantly reduced environmental footprint, requiring substantially less land and water and generating lower CO2 emissions compared to traditional meat production.