As the world’s population continues to grow, many entities are working on the need to be able to feed everyone. Edonia, based in Paris, is one of the startups working to create protein ingredients from microalgae.
Edonia joins companies like Bevel, AlgaeCore Technologies, Algenuity and NewFish who are all tapping into the global commercial algae market that is expected to be valued at $25.4 billion by 2033.
Now with 2 million euros ($2.1 million), the company is moving forward with the production of plant-based ingredients from microalgae biomass generated from spirulina or chlorella which , according to Valentin, are more nutritious than meat, Edonia CEO Hugo Valentin told TechCrunch.
Edonia is Valentin’s second company. He was also a co-founder of Ammi, a company that also worked on spirulina consumption. Before that, he was an account director for the consultancy firm Uzik. He said that at Ammi he was convinced that mycology (the study of fungi) would play an important role in today’s protein transition.
Edonia manufactures the protein via a unique microalgae transformation process called “edonization”. This transforms microalgae biomass into a super textured ingredient with many taste, smell, texture, nutritional and environmental qualities.
“We want to resolve the organoleptic (sense organs) aspects of mycology,” Valentin said. “Today, we know it mainly in the form of a green powder with a bitter taste. The goal of technologies is to solve this problem.
How Edonization Works
The edonizing technique changes the color from green to a darker, richer brown. It converts the texture into “tender, meaty beans” with flavors similar to what smoking or grilling would produce, Valentin said.
Edonia’s microalgae product replaces ground meat, such as meatballs. (Image credit: Lilie Bedos + Edonia)
Edo-1 is the startup’s first product that Valentin says offers an umami flavor and texture closer to ground meat than soy protein. So it’s a good plant-based substitute for ground meat, he said.
Additionally, minimally processed Edo-1 contains 30% protein, composed of essential amino acids, and contains other minerals and vitamins. That’s a bit higher percentage of protein than, say, ground beef, which can be around 20% (much of beef is water).
At a time when 34% of greenhouse gas emissions are generated by our food, Valentin also wanted to show that microalgae could reduce emissions. Edonia worked with academic institution AgroParisTech to develop a life cycle assessment which shows that Edonia’s product could emit 40 times less carbon dioxide than its minced meat equivalent and three times less than its minced meat equivalent. textured soy base.
Scaling
Edonia is already capable of producing a few kilos of Edo-1. Valentin’s next goal is to scale the technology so that it can deliver thousands of tons of product to the market. Valentin hopes to have a full-scale factory in about two years.
The company also works with food manufacturer beta testers to develop recipes and food products using Edonia’s ingredients.
“We plan to enter the market by the end of this year with commercial proofs of concept,” he said.
Edonia is not subject to the regulations of the “Novel Food” category, so it does not need French or European Union authorization to be marketed. This will allow it to market its production more quickly. The official launch will be European, then the startup aims to quickly expand to other continents, such as Asia and the United States, through strategic partnerships, Valentin said.
Put Edo-1 on the plate
The €2 million investment was led by French venture capital firm Asterion Ventures, which recently invested in another “green” company Diamfab. BPI also participated. The capital will allow the company to finance a pilot plant and expand its R&D, Valentin said.
The quality of the Edonia product has already been tested and approved by French R&D chef Laurent Sicre, whose know-how in culinary creation and development is recognized by food industry professionals and restaurateurs.
In addition to meat substitutes, Valentin said Edo-1 can improve the nutrition of other products, including bread, cakes, cream and cereal bars, without altering the eating experience.
Edonia is currently installing its industrial demonstrator and Valentin hopes to be able to run it on an industrial scale this summer. The next step is to obtain additional letters of intent for food manufacturers to market a product containing Edo-1.
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