SWAP

Umiami, a French foodtech company, was established in May 2020 by co-founders Tristan Maurel (CEO), Martin Habfast (Export Director), and Clémence Pedraza. The founding team combines scientific and business expertise; Maurel has a background in biotechnology, while Habfast brings experience from roles at Google, Amazon, and P&G. The company's core mission is to address the environmental and health impacts of meat consumption by developing plant-based alternatives.

The firm operates on a business-to-business (B2B) model, supplying its products to food processing companies, catering services, and retailers for private-label brands. Umiami's key technological asset is its proprietary and patent-pending "umisation" process. This technology texturizes plant proteins to replicate the fibrous structure of whole-cut meats and fish, a significant differentiator from the common extrusion methods that typically produce minced products. This allows the creation of clean-label products, such as chicken and cod fillets, using fewer than ten ingredients and avoiding texturizing agents like methylcellulose.

Since its inception, Umiami has achieved considerable financial milestones, raising over €100 million in total capital within three years from a mix of equity, debt, and subsidies. This includes a notable Series A round that secured €59 million, co-led by Bpifrance-managed funds. In March 2024, the company inaugurated its first large-scale production facility in Duppigheim, France, a former Unilever site. This plant has an initial annual production capacity of 7,500 tons, with plans to expand to 20,000 tons. Umiami is actively expanding its commercial presence across Europe, with products available in countries like Switzerland, Belgium, the Netherlands, Spain, and Italy. The company is also executing a strategic entry into the U.S. market, having established a headquarters in Chicago and appointed an experienced executive to lead its North American operations.

Keywords: plant-based whole cuts, umisation technology, foodtech, plant protein texturization, B2B food ingredients, clean label, meat alternatives, chicken substitute, fish substitute, sustainable food, vegan fillets, food manufacturing, European foodtech, U.S. food market entry, Series A funding, food processing, private label food, foodservice supplier, alternative proteins, fibrous protein