Tender Food raises $12M in seed funding

tender

Tender Food, an innovative food technology startup based in Boston, MA, raised $12M Seed funding.

The round was led by Chris Sacca’s Lowercarbon Capital with participation from Rhapsody Venture Partners, Natalie Portman, Safar Partners, Bread and Butter Ventures, MCJ Collective, and Unovis.

The company plans on using the funds to increase production and launch its first products later in this year.

Tender Food is headed by Christophe Chantre, CEO. The company is located in the Greater Boston Area which is a hub for biotech innovation and research. Tender was founded by Harvard engineers in 2020 and specializes in creating meat alternatives with authentic texture. Based on innovations by engineers at Harvard University, the company’s technology enables the creation of whole muscle cut products (e.g. The company’s technology, which was developed by engineers at Harvard University, allows the creation of whole muscle cut products (e.g., chicken breasts and pulled pork) that look, smell, and feel just like the real deal. It has applications from plant-based meat to cultured meat.

Tender’s approach is enabled by innovations in materials and protein fiber manufacturing originally conceived in the Harvard lab of Kevin Kit Parker, Ph.D., who is the Tarr Family Professor of Bioengineering and Applied Physics at Harvard’s John A. Paulson School of Engineering and Applied Sciences and an Associate Faculty member of Harvard’s Wyss Institute for Biologically Inspired Engineering. Prior to founding the company, Chantre was a Wyss Institute postdoctoral researcher.

 

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