In the realm of alternative proteins, particularly plant-based options, the quest to replicate the taste and texture of traditional meat has been a formidable challenge. Ingrediome, an Israeli food tech startup, is stepping up to the plate with an innovative approach that promises to deliver tastier lab-grown proteins at a fraction of the cost.

Ingrediome’s secret lies in its hybrid approach, combining traditional animal proteins with plant-based ingredients to create “hybrid meat, dairy, and eggs.” The company believes that the key to unlocking flavor and texture lies not just in mimicking the taste of meat but also in replicating its texture.

Aviel Even and Michael Kaholi, the co-founders of Ingrediome, are tackling the texture challenge by developing recombinant animal matrix proteins derived from carbon dioxide. These proteins are engineered to be produced in larger quantities, allowing for more affordable and scalable production.

The process involves copying the genes responsible for producing various animal proteins and then teaching microorganisms to create these proteins using carbon dioxide from the air and sunlight as feedstock. This unique production method, utilizing photobioreactors, sets Ingrediome apart from other alternative protein startups.

By harnessing the power of microorganisms that thrive on CO2 and sunlight, Ingrediome aims to significantly reduce production costs, a major hurdle faced by many alternative protein companies. Their method is reportedly up to 10 times more cost-effective than precision fermentation, a widely used technique for cultivated meat production.

Although Ingrediome is still in its early stages, the company has made remarkable progress. They have successfully engineered four out of the five targeted proteins and cultivated two of them to a volume of 100 liters. Prototypes of their meat ingredients have also been created.

Ingrediome has already secured partnerships with a European ingredient company, an Israeli deli company, and a potential commercial partnership with another company. The startup has also raised $2.46 million in funding to support its ongoing research and development.

The next step for Ingrediome is to submit a GRAS (generally recognized as safe) notice to the U.S. Food and Drug Administration, a crucial step for companies producing substances intended for food use. The company aims to scale up its production capacity to 1,000 liters of bacteria for meat production, with the ultimate goal of reaching 20,000 liters in the near future.

Ingrediome’s mission is to revolutionize the alternative protein industry by providing tastier, more affordable, and more sustainable meat, dairy, and egg products. With their innovative approach and promising results, they are poised to make a significant impact on the future of food.