French food tech firm Umiami raises €32.5 million to speed up distribution in Europe

It will use the funds to scale production, accelerate European distribution and set up its US operations.

Umiami told FoodNavigator’s Protein Vision conference last year that companies in this category need a clear angle to pitch to end consumers.  

The B2B company’s angle is that it can replicate whole meat cuts with proprietary high moisture technology​.

Using what it calls ‘umisation’ technology, the company has developed a 100% plant-based product in fillet form that mimics meat in every way (taste, texture, colour, juiciness, etc.) with under 10 ingredients and no texturing agents or methylcellulose.

In August 2023, the company’s analogue chicken fillet became available for sale in 165 Coop stores in Switzerland via distribution specialist FFF Fresh & Frozen Food, which chose to launch the product under the Umiami name and not as a white label product.

Following its Swiss launch, Umiami has expanded its presence in the foodservice sector in several European countries, including Switzerland, Belgium, the Netherlands, Spain and Italy. It also plans to expand into the US.

Jean-Philippe Richard, Deputy Director of the SPI fund, which led the latest financing round, said: “Thanks to its unique technology, Umiami is offering an upmarket range of plant-based fillets. It enables us to boost reindustrialisation in France while enhancing the country’s reputation for agri-food expertise internationally through the development of cutting-edge initiatives serving healthy, traceable food with a low carbon footprint.”​

Matthew Sade, Venture Partner at Astanor Ventures, which participated in the financing round claimed Umiami has developed “a unique technology and product line that delights consumers and exceeds their expectations in a way that no other product on the market does. Umiami’s chicken is clearly one piece of the puzzle to speeding the global transition to a more sustainable food supply”.​

Umiami’s new factory in Alsace has capacity of 7,500 tons per production line. The company plans grow its output to 20,000 tons. The company is also supported by the government "France 2030" economic plan.

Jean-Philippe Richard, Deputy Director of the SPI fund, said: "Thanks to its unique technology, Umiami is offering an upmarket range of plant-based fillets. It enables us to boost reindustrialisation in France while enhancing the country’s reputation for agri-food expertise internationally through the development of cutting-edge initiatives serving healthy, traceable food with a low carbon footprint.”​