Monday, December 6, 2021

Plant-based food company raises £1.6m

A plant-based food company has raised £1.6 million via crowdfunding.

Alternative meat brand Better Nature will use the funding to begin a nationwide marketing campaign, launch into major supermarkets, and develop new products.

The company, which specialises in products made from tempeh – fermented plant-based protein made using soybeans or other legumes, nuts, grains or seeds – also plans to launch a whole new meat alternatives range in June.

One of Better Nature’s co-founders, food scientist Fabio Rinaldo, became interested in tempeh while studying and working at the University of Nottingham under the Erasmus programme, which helps students study abroad.

He later teamed up with food scientist Amadeus Driando Ahnan-Winarno, who had grown up in Indonesia where tempeh originates, marketing specialist Elin Roberts, and bio-chemist Christopher Kong, to form Better Nature.

With its registered address in Chesterfield, Derbyshire, Better Nature, which was founded at the end of 2018, was supported by the Food Innovation Centre with advice on sensory testing of products, flavouring and coating combinations, packaging options and other issues.

Now Better Nature has secured £1.6 million from over 350 investors, less than 48 hours after its crowdfunding went publicly live – making it one of the fastest funded plant-based crowdfunders in Seedrs’ history.

The news comes as the Food Innovation Centre, based at the University of Nottingham, turns the spotlight on alternative proteins. Experts are offering free support to eligible Derbyshire and Nottinghamshire food businesses that are exploring the concept.

Richard Worrall, who runs the Driving Research and Innovation project at the Food Innovation Centre, said: “Congratulations to Better Nature on raising £1.6 million via crowdfunding. It’s always wonderful to hear about successful food and drink firms that we’ve supported on their journey of growth and development.

“The Food Innovation Centre has a particular interest and expertise in alternative proteins, just like those used by Better Nature, and we have recently launched a factsheet on the topic to help food and drink businesses consider their options in this growing sector.”

Fabio Rinaldo said: “At Better Nature, we make all-natural meat alternatives that are just as nutritious as they are delicious, using tempeh. In order to do so, we need access to the best facilities we can find, to work on our pioneering tempeh science and product development. The Food Innovation Centre has given us just that, and we have been and continue to be so grateful for their constant support.”

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