Copenhagen-based foodtech startup REDUCED collects €2.9M in a funding round co-led by Vækstfonden and VÅR Ventures. The sound also saw participation from Rockstart, Pollen Capital and business angels. Triggered by the idea of reducing food waste, the startup brings left-overs to the tables again without giving up the taste and quality. This sustainability booster method is applied by producing and developing fermented flavour enchancers to make the waste food more edible. REDUCED team is hoping to awaken a new perspective across the world by offering cost-effective, healthy and tasty new born food out of the waste land.
Emil Munck de Voss, CEO and Co-Founder, Reduced said: “We have now built our production facility in Copenhagen and finalized new production technology for the creation of flavor enhancers from upcycled ingredients. This round will allow us to increase production with more bioreactors, hire great talent, expand distribution and go deep into the plant-based market.
We are excited to welcome new investors, Vækstfonden and VÅR ventures on board and see our existing investors, Rockstart, Pollen Capital, and our business angels doing follow up investments. This shows great trust in the company and in our mission to reduce food waste through taste.”
REDUCED’s flavour solutions
Founded in 2020 by Emil Munck de Voss and William Anton Lauf Olsen, REDUCED specialises in creating food products made from surplus produce. The global products from food waste was valued at USD 52.91 billion in 2022 and is projected to grow at a CAGR of 4.6% to reach USD 83.26 billion by 2032.
The company’s aim is to make it easy for consumers to make the right decision by creating solutions that meet the one thing they care most about in foods: taste.
REDUCED flavour solutions are centred around umami (a category of taste in food – besides sweet, sour, salt, and bitter) and match well with plant-based meat analogues. Additionally, its flavour solutions are organic, without additives and made from side streams and excess produce.
The company’s production facility in Copenhagen uses fermentation techniques to create its products, which take significantly shorter time to produce, unlike traditional other natural plant-based flavour enhancers such as miso and tamari.
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