NUTRUMAMI, a Copenhagen-based startup specializing in plant-based nutrition and flavor enhancement, has successfully closed a €450K pre-seed funding round. The investment was led by Kost Capital and Planetary Impact Ventures. This funding will enable NUTRUMAMI to expand its team and prepare for full commercialization of its innovative products. The company is pioneering a new ingredient category called “multi-functional plant proteins” through a unique patent-pending cross-fermentation process. This technology significantly improves the taste, texture, and nutritional profile of plant proteins, facilitating the creation of clean, wholesome, and delicious plant-centric foods.
NUTRUMAMI is at the forefront of elevating plant nutrition and flavor for a less animal-dependent future. Founded by Frederik Jensen, a seasoned fine-dining chef with over 12 years of experience in FMCG innovation, NUTRUMAMI is on a mission to revolutionize plant-based foods. The company’s innovative approach involves a patent-pending cross-fermentation process that enhances the taste, texture, and nutritional profile of plant proteins.
This technology enables the creation of clean, wholesome, and delicious plant-centric foods, addressing the growing demand for sustainable and nutritious alternatives to animal products. With a team that includes Head of Fermentation Chuchu Huang, who holds a PhD in microbiology and fermentation and has previously worked at Mycorena and Novo Nordisk, NUTRUMAMI is poised to lead the way towards a more sustainable and flavorful future.
“Our mission is to unlock plant proteins to transform the quality of plant-centric foods in terms of taste, texture, and nutrition while being clean and wholesome to enable a true dietary shift,” said Frederik Jensen, CEO and Co-Founder of NUTRUMAMI. “By leveraging our advanced cross-fermentation techniques, we deliver synergistic impacts like enhanced protein with heightened bioavailabilities, reduced antinutrients, rich umami, and unique heightened levels of key vitamins and minerals to solve today’s challenges in plant-based foods by gaining real flavor from the protein and delivering a complete nutritional profile.”
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