React Foods Launches with DKK 4.2M to Pilot Farmland-Free Yeast Protein in Denmark

React Foods, a Copenhagen-based startup, has secured DKK 4.2 million in funding from the BioInnovation Institute to further develop their process of converting CO₂ and renewable hydrogen into protein-rich yeast biomass. This two-stage fermentation process aims to create a sustainable, vegan alternative protein source that does not rely on arable land and is less susceptible to extreme weather and geopolitical uncertainties. The company, a spin-out of research from Aarhus University, Stanford University, and the University of Tübingen, will conduct its scale-up work at pilot facilities at AU Viborg, Aarhus University’s research campus.

The pilot phase will determine whether the integrated system can operate effectively, with the goal of informing decisions on scaling, investment, and potential industrial partnerships. The company's scientific advisory board includes academic founders who have expertise in the field, such as Lars Angenent and Alfred Spormann, both from Aarhus University and Stanford University. React Foods aims to develop protein bars and ingredients that can replace egg and dairy proteins, produced without the need for additional farmland, offering a sustainable and environmentally friendly alternative.