The company uses gas fermentation to convert carbon dioxide into essential amino acids. Producing the same amount of protein conventionally would require almost 100 times the amount of land.
“We are very pleased to have the support of our new strategic partners as well as the strong commitment of our existing investors to make the sustainable production of proteinogenic ingredients a reality,” CEO Gregor Tegl tells Trending Topics, as quoted by vegconomist.
New investors include ICL, aws Gründerfonds, FoodHack and Tet Ventures. The funds will be used to expand the technology and develop a new R&D center.