Umaro ( Formerly Trophic )

Umaro, formerly known as Trophic, is a Berkeley, California-based food technology company founded in 2018 by CEO Beth Zotter and CTO Dr. Amanda Stiles. The company is focused on developing ocean-farmed seaweed as a sustainable protein source. Zotter, an entrepreneur with a background in renewable energy and seaweed biofuels, and Stiles, a plant biochemist who previously led research at Ripple Foods, combined their expertise to address the environmental impact of the food system. Their journey began with a shared mission to reduce factory farming and protect the environment, leading them to explore seaweed as a highly sustainable and scalable protein alternative.

The company's flagship product is a plant-based bacon that utilizes a proprietary red seaweed protein called UMARO™. This key ingredient provides a natural umami flavor and a meaty, red color, aiming to replicate the sensory experience of traditional pork bacon. The bacon's formulation also includes ingredients like chickpeas, coconut oil, and sunflower oil, and is designed to achieve a crispy and fatty texture when cooked. A patented process allows the product to hold high levels of plant-based fat, which is crucial for delivering the craveable crunch of bacon.

Umaro operates on a B2B and direct-to-consumer model. Initially launching in foodservice, the company's bacon is available in over 250 restaurants across the United States. Following significant sales growth and further funding, Umaro has expanded into the retail market, with its products sold online and in select grocery stores like Whole Foods. The business generates revenue through the sale of its wholesale cases to restaurants and its retail packs to consumers. The company has successfully raised a total of $6.85 million over several funding rounds, including a notable investment from Mark Cuban after a successful appearance on "Shark Tank" and backing from firms like AgFunder and angel investor Chris Paul. Umaro is leveraging this capital to scale production, aiming to make its seaweed bacon at half the cost of animal-based bacon by transitioning to a continuous, low-capex manufacturing process.

Keywords: seaweed protein, plant-based bacon, food technology, alternative protein, sustainable food, Beth Zotter, Amanda Stiles, red algae, vegan bacon, foodservice, food manufacturing, AgFunder, Mark Cuban, Shark Tank, plant-based meat, umami, sustainable agriculture, ocean farming, clean label, CPG