Harnessing the Power of Fermentation
In a significant leap for the plant-based food industry, Israeli startup Mediterranean Food Lab (MFL) has secured a $17 million Series A funding round to enhance the way we experience plant-based diets. The investment, led by Gullspång Re:food and joined by PeakBridge, Arancia International, and FoodBridge, among others, aims to propel MFL’s innovative solid state fermentation technology to new heights. This technology is not just an advancement in food processing; it’s a revolution in flavor, promising to elevate the sensory experience of plant-based eating to unprecedented levels.
At the heart of MFL’s mission is the desire to create plant-based food that doesn’t just mimic meat but offers a complex, satisfying taste profile that can stand on its own. The company, cofounded by B.Z. Goldberg, Yair Yosefi, and Omer Ben-Gal in 2019, is pioneering a method that could change the way we think about flavor. By employing solid state fermentation, a process with deep historical roots, MFL is turning an age-old art into a precise science.
Solid State Fermentation: A Blend of Tradition and Innovation
Solid state fermentation, though an ancient technique used in the creation of foods like natto and kimchi, is being reimagined by MFL. The company leverages this method, using microbes to break down substrates such as grains, legumes, or even food industry waste streams. The enzymes produced in this initial stage then catalyze a second fermentation phase, resulting in rich, savory ingredients that boast a clean label. For consumers, this means seeing an ingredient listed as ‘fermented chickpea’ rather than the vague ‘natural flavors’ often found on packaging.
But MFL’s approach goes beyond just fermentation. Their AI-driven computational platform plays a crucial role in predicting and controlling the fermentation process. This allows MFL to efficiently produce flavors that are not only delicious but also complex and multi-layered, much like those that naturally occur when cooking meat. The company’s machine learning algorithms help identify the precise inputs needed to achieve the desired flavor outputs, a task that historically took centuries of culinary trial and error.
The Implications of a Flavor Revolution
The implications of MFL’s technology are vast. With the fresh injection of capital, the startup is poised to scale up industrial production and establish a sales team focused on bringing their products to foodservice and consumer packaged goods (CPG) companies across Europe. MFL’s unique flavor profiles could become a game-changer for the growing number of consumers seeking plant-based options, whether for health, environmental, or ethical reasons.
The European market, known for its health-conscious consumers and stringent food labeling regulations, is an ideal starting point for MFL’s commercialization efforts. The EU classifies MFL’s ingredients as ‘foodstuffs,’ a testament to their natural and clean label approach, which steers clear of the synthetic solvents and preservatives common in the traditional flavor industry.
The versatility of MFL’s ingredients is another key factor that could drive their success. These flavorings are not only suitable for meat analogs but can also enhance the taste of traditional dishes that typically rely on animal proteins. From soups and stews to lasagna and a variety of sauces, MFL’s products have the potential to infuse plant-based foods with the richness and depth that consumers often miss when reducing meat consumption.
A Taste of the Future
With MFL’s advancements, the future of plant-based eating looks not only healthier but also more appetizing. Yoni Glickman, a member of the MFL board and managing partner at FoodSparks, recognizes the startup’s potential to overcome one of the most significant hurdles in plant-based diets: the lack of a satisfying sensory experience. As MFL gears up to introduce its novel ingredients to the European market, the plant-based sector may soon witness a dramatic shift in consumer expectations and experiences, one delicious bite at a time.