Renewfood

Renewfood is a biotech and food-tech company, spun out from the University of Sheffield in 2024, that produces novel protein-based flavoring ingredients. The company focuses on the plant-based and alternative protein markets, utilizing a process called precision fermentation to create its ingredients. This technology allows them to produce proteins, such as a new type of plant-based heme protein for a meaty taste and sweet proteins as sugar replacements, at a much larger scale than traditional farming methods. Their goal is to improve the sensory profile—taste, aroma, and color—of animal-free foods, addressing the key barrier of taste in the alternative food sector. By creating ingredients with a lower resource input and carbon footprint, Renewfood aims to support a more sustainable and ethical food industry.

The company was founded by a team with extensive experience in protein science and biomanufacturing. The commercial side is led by CEO Matt Hutchinson, while the technical development is led by Professor Tuck Seng Wong and Dr. Kang Lan Tee, all associated with the University of Sheffield. In October 2024, the company secured $400,000 in an accelerator/incubator funding round from investors including Big Idea Ventures and Deeptech Labs.

Renewfood's business model involves identifying flavor proteins from recognizable plant sources, engineering microbes to produce them, and then supplying these proteins as ingredients to food and beverage companies. Their versatile ingredients are designed for use in a wide array of products including plant-based meats, seafood and dairy alternatives, and cultured meat. The company is currently developing its first products and aims for a market entry with its initial protein in 2027.

Keywords: precision fermentation, protein ingredients, flavor ingredients, food-tech, alternative proteins, sustainable food, plant-based, biomanufacturing, heme protein, sugar replacement