Zurich-based Sallea, a startup developing edible, food-grade, plant-based scaffolds for the cell ag industry, announces it has raised $2.6 million in a pre-seed funding round.
Founderful, Switzerland’s leading pre-seed fund, led the round, joined by Kost Capital, a VC focused on sustainable food systems. The round follows $1.8 million in non-dilutive funding previously secured through research and startup grants.
“Sallea unlocks the potential of cultivated meat, paving the way for a sustainable, cruelty-free future”
Sallea was founded in November 2023 by an all-female team, including Dr. Nicole Kleger (CTO), Simona Fehlmann (CEO), and Anna Bünter (CCO). The funding aims to accelerate its proprietary scaffolding technology, which promises to improve the texture and nutritional profile of cultivated meat and accelerate the introduction of whole cuts. Additionally, Sallea plans to upgrade production capacity and initiate pilot projects with cultivated meat companies.
Antonia Albert, Principal at Founderful, commented: “Sallea unlocks the potential of cultivated meat, paving the way for a sustainable, cruelty-free future. With the cultivated meat market expected to surpass $370 billion by 2030, we are thrilled to partner with Simona, Anna, and Nicole as they redefine the future of food.”
Tailored scaffolds to meet customers’ needs
The company’s proprietary scaffold technology, built on research developed at ETH Zurich, serves as the base for cultivating whole cuts of meat or fish, overcoming current limitations to produce premium cultivated foods akin to steaks and fillets.
In a conversation with Cultivated X, Anna Bünter explained that they use salt to 3D print the molds or templates for the scaffolds. Then, a material formulation is infiltrated into the printed template, while the salt mold can be removed with water. The scaffolds can be made from different proteins and their combinations to deliver specific nutritional profiles. The company has also developed products using cellulose and alginate-based solutions.
“We have very large flexibility in material choice. Theoretically, we could also add extra vitamins or minerals to the material formulation. We make sure to keep the ingredient list short and free of animal-based products. In the end, we can adapt all formulations to our customers’ needs and preferences,” she said.
Scaffolds in bioreactors provide structural support for adherent cells, fostering tissue growth and enhancing the texture and nutritional profile of the steak or fish fillet. “The end product will have the shape of our scaffolds, which we can adapt in shape and size, for example, to the form of a steak,” said Bünter.
Additionally, the texture, taste, and nutritional attributes can be tailored to customers’ needs to a “level of detail that far exceeds current industry standards.” Bünter explained, “The scaffold can make up to 90% of the end product and thus influences the nutritional profile significantly. Our ability to control the material formulation and, with it, the nutritional profile of the scaffold is crucial and sets us apart.”
Gearing up for success
Besides their tailored characteristics, the scaffolds can seamlessly integrate with current production processes, offering a plug-and-play solution that helps to reduce unnecessary investments or alterations of existing methods.
“Cultivated foods have been limited to sausages and minced meat. Our technology has the potential to kick-start cellular agriculture by accelerating time to market and lowering the production costs for cultivated whole cuts such as steaks and fillets,” said Fehlmann in the announcement.
“At Kost, we are passionate about providing better food for more people, and we’re proud to be backing Sallea,” commented Bodil Sidén, General Partner at Kost Capital. “With strong leadership from Simona, Anna, and Nicole, combined with groundbreaking technology aimed at setting a new standard in sustainable meat production, Sallea is gearing up for success,” she added.
