As the world’s population continues to grow, the need to be able to feed everyone is something many actors are working to address. Based in Paris Edoniais one of the startups involved in creating protein ingredients using microalgae.
Edonia joins companies such as Bevel, AlgaeCore Technologies, Algenicity AND NewFish which are expected to enter the global commercial algae market valued at $25.4 billion by 2033.
Armed with 2 million euros ($2.1 million) in funding, the company continues to produce plant-based ingredients from microalgae biomass made from spirulina or chlorella, which Valentin claims are more nutritious than meat, Edonia CEO Hugo Valentin told TechCrunch.
Edonia is Valentin’s second company. He also co-founded Ammi, which also focused on spirulina consumption. Previously, he was director of client services at the consulting company Uzik. He said that while at Ammi, he was convinced that mycology (the study of fungi) would play an critical role in the current protein transition.
Edonia produces protein through a unique microalgae transformation process called “edonization.” This transforms microalgae biomass into a textured super-ingredient with numerous flavors, scents, textures, nutritional and environmental properties.
“We want to solve the organoleptic (sense organs) aspects of mycology,” Valentin said. “Today it is mainly known as a green powder with a bitter taste. The purpose of technology is to solve this problem.”
How edonization works
The edonization technique changes the color from green to a darker, richer brown. It changes the texture to “meaty, tender grains” with flavors similar to those produced by smoking or grilling, Valentin said.
The Edonia microalgae product replaces minced meat, e.g. meatballs. (Photo: Lilie Bedos + Edonia)
Edo-1 is the startup’s first product that, according to Valentin, offers an umami-like taste and texture, closer to ground meat than soy proteins. That’s why it’s a good plant-based substitute for ground meat, he said.
Additionally, minimally processed Edo-1 is composed of 30% protein, consisting of crucial amino acids and other minerals and vitamins. This is a slightly higher percentage of protein than, for example, ground beef, which may be around 20% (a enormous percentage of beef is water).
When 34% of greenhouse gas emissions are produced in our food, Valentin also wanted to demonstrate that microalgae can reduce greenhouse gas emissions. Edonia worked with university institution AgroParisTech to develop a life cycle assessment that shows Edonia’s product can emit 40 times less carbon dioxide than its ground meat counterpart and three times less than its textured soy counterpart.
Scaling
Edonia is already capable of producing several kilograms of Edo-1. Valentin’s next goal is to scale the technology so that it can deliver thousands of tons of product to the market. Valentin expects to have a full-scale factory in about two years.
The company also works with beta testers from food manufacturers to develop recipes and food products using Edonia ingredients.
“We plan to go to market by the end of this year with commercial proofs of concept,” he said.
Edonia is not regulated in the “Novel Food” category, so it does not need French or European Union authorization to enter the market. This will enable faster commercialization of production. The official launch will be European, and then the startup aims to quickly expand to other continents such as Asia and the United States through strategic partnerships, Valentin said.
I get Edo-1 on my plate
The €2 million investment was led by French venture capital firm Asterion Ventures, which recently invested in another green company, Diamfab. BPI also took part. The capital will enable the company to finance a pilot plant and expand research and development, Valentin said.
The quality of the Edonia product has already been checked and approved by the French head of R&D Laurent Sicrewhose knowledge in the field of culinary creation and development is appreciated by food industry professionals and restaurateurs.
In addition to meat alternatives, Valentin said Edo-1 can improve the nutrition of other products, including bread, cakes, cream and cereal bars, without compromising the eating experience.
Edonia is currently preparing its industrial demonstrator, and Valentin expects to be able to launch the project on an industrial scale from this summer. The next step will be to obtain additional letters of intent for food producers to introduce a product containing Edo-1 to the market.
