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Atlantic Food Relaunches as FoodLabs, Dedicates €100M to Expedite European FoodTech


October 19, 2021
From Vegconomist
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Atlantic Food Relaunches as FoodLabs, Dedicates €100M to Expedite European FoodTech – vegconomist – the vegan business magazine


  • October 19, 2021

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    As global sustainability to be overtaking personal health as consumers’ biggest concern, Atlantic Food Labs relaunches as , with a dedicated €100 million food tech fund for investment in food, health and sustainability startups.

    “The food industry is the largest industry in the world, and it accounts for more than a quarter of greenhouse emissions globally”

    An offshoot of the Berlin fund Atlantic Labs, and headed by tech investor Christophe Maire, the €100 million Early-Stage fund aims to help European innovators achieve a paradigm shift in the world of food production. 

    Formo Founders
    Dr. Britta Winterberg and Raffael Wohlgensinger ©Formo

    Over the last five years, the VC organization has been building and investing in fast-growth companies with positive sustainability impacts, including and Formo. With its new Food Fund, the brand claims to be ‘doubling down’ on these efforts. Berlin-based alt dairy startup Formo recently Series A funding round – a record for a European food tech. 

    Great Momentum in Europe

    Looking to invest in disruptors along the entire value chain of the food industry, FoodLabs identifies the current food system as; “Messy, wasteful and unsustainable”. At present, there is great momentum in the European food tech ecosystem, with VC firm Five Seasons Ventures also a €180 million impact fund for sustainable food tech. 

    “The food industry is the largest industry in the world, and it accounts for more than a quarter of greenhouse emissions globally. Transforming how we produce and consume food toward more efficiency and sustainability has a major impact on the planet and people. We strongly believe that technology and entrepreneurship hold the key to tackling the key challenges of our time,” Christophe Maire told . 




    Source: Vegconomist.com
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