Project Eadens fiber technology poised to spin threads into whole cuts of meat

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  • Meanwhile, with scalability and cost being some of the biggest challenges to mainstream production of alternative proteins, Schmelzeisen believes the fiber technology is more scalable and can be used beyond traditional meat, like chicken, pork and beef, but also to make fish and seafood.
  • Additionally, the company is refurbishing a manufacturing space so that it can produce its own product at scale, Wilmking said in an interview.A future round of funding will accelerate the plant build, Schmelzeisen said.
  • Last March, Tender, formerly known as Boston Meats, raised $12 million for its fiber technology that it uses to create both plant-based and cell-cultivated proteins.The new portion of capital was driven by Creandum, Magnetic and Atlantic Food Labs and closed in December.
  • “We create fibers which have several material components so that when you bite through each of the million fibers, you have this kind of bite resistance that real meat has when you chew it.
  • Project Eaden has the potential to become the industry’s game changer.”The majority of the financing will go into technology development, including building up Project Eaden’s R&D and food grade materials teams and partnering with culinary experts that will debut the product once it is ready.
  • We believe we have a unique chance to build an outstanding company, from a unique technology angle and to create something that is cool.”U.S.
Project Eaden, a Berlinbased food technology company, believes it has cracked the code for producing whole cuts of plantbased meat alternatives using a proprietary fiber spinning technology.Inves [+4212 chars]