20 foodtech startups according to investors

European food startups will raise $6.3 billion in 2022, down from $10.9 billion in 2021, but up $3.2 billion in 2020. Getir’s is a food delivery company $768 million Series E According to Dealroom, growth in March 2022 came out on top as the biggest period of the year and Austria’s food tech ecosystem made the biggest progress globally, with VC investment increasing 11 times.

The early-stage scene is also thriving: foodtech ended the year as the third best-funded sector in the seed stage in Europe. December, a total of €34 million.

So, what foods should be on your radar as we head into 2023? Sifted asked five investors to share the startups they think they all want to own soon—the only caveat being that they can’t be portfolio companies.

Christian Guba is the director of FoodLabs

FoodLabs is an early stage VC based in Berlin that invests in food, health and sustainability startups.

The root is global

Root Global is a next-generation carbon accounting and resource startup focused on the food supply chain. Between 1990 and 2015, just over a third of greenhouse gas emissions were linked to food. study 2021, and Root Global’s data collection, tailored climate strategies and transparent sustainability reports aimed at helping companies achieve greater emissions reduction potential for food producers and groups by selecting and analyzing the right suppliers.

Prose dishes

Molecular farming is one of the most promising technologies for the production of specific animal proteins using plants as hosts. Prose Foods is building a platform that uses computational biology to discover and express proteins in plants and is led by an award-winning researcher from Stanford.

Ark Biotech

According to the Institute for Environmental Management and Assessment, 1.5 million tons of cultured meat are projected to be produced by 2030, so better bioreactors and bioprocesses adapted to animal cells are needed to scale up production. To address the capacity issue, Ark is developing affordable, fit-for-purpose bioreactors for the industrial production of cultured meat.

Julien Bruno

Plant-based cheese has difficulty in consumer acceptance, mainly due to taste inconsistencies with dairy alternatives. But Julien Bruno has found a way to make dairy-free burrata and stracciatella alternatives almost indistinguishable from the actual cheese.

Nadeem El Hazen is partner, PeakBridge VC

PeakBridge is a global agritech and food technology investor with assets under management of approximately €200 million. Targets include seeds into Series B companies at the intersection of climate, health and food.

Nadeem El Hazen is partner, PeakBridge VC


WNWN Food Lab

Based in London, WNWN Food Labs (pronounced “win-win”) develops a delicious and scalable alternative chocolate product without the harmful effects of the deforestation and child labor-dependent cocoa industry. WNWN’s proprietary precision fermentation technology can create a full range of ethical, sustainable and sustainable chocolate alternatives while using local and abundant ingredients such as barley.


Revyve processes yeast from the side streams of some of the world’s largest breweries. Through its proprietary process, the company creates simple and sustainable proteins and fibers with unique functional properties that can replace animal-based ingredients and E-numbers. By circularly sourcing raw materials from long-term partners such as AB InBev, Revyve does not need to grow any biomass.


CarobWay strives to maximize the potential of its carob fruit worldwide. Combining agritech and foodtech solutions, it aims to fill the supply gap and introduce new applications for this superfood, from providing alternatives to synthetic sweeteners and functional proteins to properties that can be used for health products. Buckwheat is a key ingredient in dairy products and is a highly sustainable crop that requires very little water and cold storage after harvest.


Hyperplan is a SaaS company based in Paris. Its mission is to support the outlook of the food industry and reduce the increasingly volatile supply of agricultural products. Based on satellite and meteorological data, Hyperplan technology enables food players to make informed tactical and strategic choices for the success of their commercial or industrial operations. This includes economic efficiency, optimization of CO2 intensity and reduction of food waste.

Eleanor Lafonta is a partner at Five Seasons Ventures

Five Seasons Ventures is a leading pan-European food technology venture fund investing in Series A companies.

Eleanor Lafonta is a partner at Five Seasons Ventures


Perfood is a German startup working on glucose monitoring with various applications, as studies have shown that many chronic diseases are related to blood glucose levels. Its first reimbursable solution is for migraines: the team has developed a solution that allows patients to treat migraines without medication. Its long-term vision is to become a one-stop platform for supporting patients with chronic diseases.

Seafood reloading

French seafood alternatives start-up Seafood Reboot — a spin-off from algae specialist Algama — is developing a range of plant-based seafood products. It makes everything from salmon and extends to tuna using seaweed as the main ingredient.


This French company is turning waste into tomorrow’s ingredients. It uses an automated platform to connect a company with food waste to other businesses that need breaks to create their new product – for example, the orange peel left over from making orange juice can be used to make orange-flavored extract.

Jean-Gabriel Tarneau is a venture capital manager at Döhler Ventures

Döhler Ventures invests in seed startups in the food and technology ecosystem around the world.

Jean-Gabriel Tarneau is a venture capital manager at Döhler Ventures


EvodiaBio is a Danish start-up that creates flavors through fermentation. Currently, the production of these compounds involves intensive farming or the need to synthesize them in a complex process, so EvodiaBio has developed a more natural and sustainable way to produce fragrances. It began by replacing the ingredients normally used in brewing beer – fresh hops, pellets or hop oil – with flavors extracted from yeast during the brewing process to make non-alcoholic beers taste more like the real thing.


BettaF!sh is a German startup offering a wide range of products based on the plant-based tuna ingredient Tu-Nah, made from fava beans. With current products including sandwiches, pizzas and spreads, the company combines food technology with impactful branding.

Plant B

Plant B is another German startup focused on producing plant-based alternatives to eggs. The lupine-based product is a liquid to add to your everyday recipes, while behaving like regular eggs and bringing texture and richness to your dishes.

The world

UK start-up Mondra is focusing on making products’ ecological footprint more transparent, as both consumers and manufacturers are increasingly interested in understanding their environmental impact. Through its platform, it can measure a product’s full lifecycle impact and provide guidance through data-driven insights and benchmarks.

Eden bio

Another UK start-up, Eden Bio, works at the intersection of biology and information technology. His machine learning program can improve the yield of manufactured proteins for companies that use fermentation to make proteins by finding the perfect combination of microbial genetic engineering processes.

Gustaf Brandberg is a partner at Gullspång Re:food

Gullspång Re:food is a commercial, evergreen investment firm in Stockholm and San Francisco that invests in early-stage companies that drive the transition to sustainable proteins and fats, healthy diets, sustainable supply chains and healthy soils.

Photo by Gullspång Re:food partner Gustaf Brandberg

Mediterranean Food Lab

Mediterranean Food Lab (MFL) is a next-generation cafe that produces pure flavor ingredients from food waste by fermenting them with ingredients such as grains, legumes and vegetables. A major barrier limiting the adoption of plant-based alternatives is a problem that MFL hopes to address by creating attractive flavors that are used in the production of alternative proteins.

Ivy Foods

Heura Foods has an extensive portfolio of plant-based products with brand loyalty in Iberia, producing a range of alternative protein products such as chicken burgers, nuggets and chorizo. Its products are made primarily from non-GMO (genetically modified organism) pea and soy protein.

One bio

Onego Bio uses precision fermentation to produce animal-free egg whites in a safe, cost-effective and environmentally friendly way. It introduces microflora organisms grown in a bioreactor to cells that prompt it to produce egg whites instead of the usual protein, eliminating the need for chickens.

Planet A

Founded by two brothers and sisters, Planet A produces cocoa and palm oil-free chocolate (called Nocoa) by fermenting plant-based materials. This process means that chocolate can be produced locally rather than using limited land resources or labor. An alternative to palm oil, Nokoa oil can also be used as an ingredient on its own.

Sadia Noushin is an assistant editor at Sifted. It’s from Twitter @sadianowshin_