Paleo utilizes precision fermentation to produce myoglobin, a key ingredient that enhances the taste, aroma, and appearance of plant-based meat and fish alternatives. By replacing traditional animal proteins, Paleo significantly reduces resource consumption, saving up to three animals, 56 cubic meters of water, and 296 kilograms of CO2 emissions for every kilogram of alternative protein produced.
Funding
$15.2M 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.
Founders
Product
Problem
Plant-based meat and fish alternatives often lack the authentic taste, aroma, and appearance of traditional animal products, hindering wider consumer adoption. Current solutions using artificial colors and additives fall short of replicating the full sensory experience of real meat.
Solution
Paleo utilizes precision fermentation to produce myoglobin, a key ingredient that enhances the taste, aroma, and appearance of plant-based meat and fish alternatives. By brewing animal proteins using yeast, Paleo's process is entirely animal-free and GMO-free. The resulting myoglobin is bio-identical to animal-derived equivalents, providing the characteristic red color, meaty smell, and caramelized browning during cooking, significantly improving the palatability of plant-based products. This technology offers a solution for food manufacturers to create more convincing and sustainable meat alternatives.
Target Audience
Paleo's primary customers are food manufacturers producing plant-based meat and fish alternatives, as well as pet food manufacturers seeking to enhance the palatability of their plant-based products.
Features
- Production of myoglobin through precision fermentation, using yeast to brew animal proteins.
- GMO-free process, resulting in myoglobin that is 100% bio-identical to animal-derived equivalents.
- Myoglobin provides authentic taste, aroma, and appearance of meat and fish in plant-based alternatives.
- Offers a portfolio of myoglobin from various species, including beef, chicken, pork, lamb, and tuna.
- Minimal inclusion of Paleo’s myoglobin significantly increases vegan and plant-based foods’ palatability.
- Patent application for the use of precision-fermentation myoglobin in pet food to enhance palatability.