Esencia Foods

Esencia is the next-generation alt protein startup building mycelium whole fillets. They start with white fish. First meat prototypes are already being piloted with food companies. The company created a unique patent-pending "3xSSF" solid state fermentation platform: From their 3-dimensional biomass, Esencia's customers can produce alt protein products industry-leading prices below 3 €/kg in less than 3 days. Esencia secured LOIs >€20M and has a team with >40y experience from lab to scale. Co-founders are Hendrik, ex-leadership team of Emma Sleep growing it to Unicorn, and Bruno, Max Planck PhD and Chef.