Funding Round

Happy Plant Protein Raises EUR 1.8M to Advance Sustainable Plant Protein

Happy Plant Protein, a food-tech startup spun out from the VTT Technical Research Centre of Finland, raised EUR 1.8M in pre-seed funding.
Image provided by Happy Plant Protein. Photographer: Timo Kauppila

Key Takeaways:

  • Happy Plant Protein secures EUR 1.8 million in pre-seed funding led by Nordic Foodtech VC, Butterfly Ventures, and a grant from Business Finland.
  • The company’s technology enables local production of plant proteins using existing machinery, with lower costs and environmental impact.
  • Happy Plant Protein’s method significantly reduces energy, water use, and waste compared to traditional isolate production.
  • The company aims to license its technology globally, supporting sustainable food systems and localized food production.

Happy Plant Protein Secures Funding to Expand Innovative Plant Protein Production

Happy Plant Protein, a Finnish food technology startup spun out from the VTT Technical Research Centre of Finland, has raised EUR 1.8 million in pre-seed funding. Led by Nordic Foodtech VC, with participation from Butterfly Ventures and Business Finland through a grant, this investment aims to support the company’s efforts in developing and licensing its proprietary plant protein production technology.

Happy Plant Protein’s approach focuses on efficient, cost-effective production of high-protein plant ingredients, achieving 70-80% protein content without the need for costly, large-scale infrastructure or intensive regulatory processes. By using standard food industry extrusion machinery, the company’s technology allows for fast product development and market entry, making it accessible to both local and global food producers.

“There is a need for cost-efficient, environmentally sustainable methods to produce high-quality protein ingredients,” said Jari Karlsson, CEO and Co-founder of Happy Plant Protein. “Ensuring food security while making food manufacturing more sustainable requires finding new, more efficient ways to produce food.”

Addressing Cost and Environmental Challenges in Protein Production

Happy Plant Protein’s method is designed to tackle the high costs and environmental impact traditionally associated with plant protein isolate production. Producing isolates typically requires extensive resources, with substantial energy and water usage, which can limit access and affordability for manufacturers. The company’s process reduces energy consumption to one-seventh of that required for traditional isolate production and minimizes water usage and waste, providing a more sustainable alternative.

According to Karlsson, the approach leverages standard extrusion, enabling the extraction of high-quality proteins from local crops such as peas, lentils, and cereals. With over 5,000 extrusion lines in operation worldwide, this technology can be applied widely and economically, allowing even small mills and food manufacturers to produce plant proteins independently.

Supporting Localized Food Systems and Sustainable Practices

One of the technology’s key benefits is its potential to facilitate local production, bypassing the need for large processing facilities or reliance on overseas sources. This model enables local food manufacturers and farmers to create higher-value products from crops like peas or fava beans, while reducing the carbon footprint of transporting food ingredients across borders.

“By combining existing technology with Happy Plant Protein’s process, the investment and operating costs of producing plant protein can be slashed by up to 90% compared to current technologies,” added Karlsson.

The company plans to license its technology worldwide, allowing food manufacturers to integrate this process into their existing facilities. This localized production model, Karlsson noted, supports sustainable food systems by reducing dependence on global supply chains and providing economic opportunities to local farmers and processors.

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