January 17, 2023
From Vegconomist

Australian company Nourish Ingredients, which uses precision fermentation to produce alternatives to animal fats, has reported that it grew by more than 200% over the last year.

The news comes following the appointment of three female leaders in recent months, meaning Nourish is now 60% female-led. The company says that the new hires make the company a “trailblazer” in the alt protein industry since the food tech space is largely male-dominated. Figures have shown that investments in female-led companies perform 63% better than those in all-male teams, though shockingly, just 3% of funds go to female founders.

Nourish Ingredients
Anna el Tahchy © Nourish Ingredients

The new hires entail:

  • Award-winning lipid engineer Anna el Tahchy, who has joined Nourish’s Board of Directors. El Tahchy is one of the company’s founders and is also CTO.
  • Anne Moore, a graduate of the Australian Institute of Company Directors, who is now Nourish’s COO. She has over 10 years of startup experience.
  • YunYun Zhuang, former Head of Marketing and Innovation at Beyond Meat, who has been hired as Nourish’s Head of Product in California.

Converting carnivores

In October, Nourish raised USD$28.6 million in a Series A round, with participation from Horizons Ventures, Main Sequence Ventures, and more. The company plans to use the funding to scale production and extend product development. Nourish previously secured $11 million in 2021, impressing investors with its fermented fats that mimic the molecular structure of animal fat.

Nourish Ingredients
© Nourish Ingredients

“The first generation of alternative proteins made waves, mostly with vegans and vegetarians, but they didn’t convert carnivores into return customers,” said James Petrie, co-founder and CEO at Nourish Ingredients. “By overlooking fats, the market has missed the most essential element to the taste experience. That’s where Nourish comes in. We’re not just mimicking meat – we’re creating animal ingredients but from an animal-free source. This creates an experience that can compare to the deliciousness of the real thing, and even go way beyond it.”

Source: Vegconomist.com