A company that makes meat free mince, kebab strips, bacon alternatives and BBQ-style food has raised £1.62m in crowdfunding.
Better Nature, which has been supported by the University of Nottingham’s Food Innovation Centre, was launched to offer “delicious, nutritious, plat-based” food without the compromise.
Its lines are inspired by Asian tempeh recipes – fermented plant-based protein made using soybeans or other beans, nuts, grains or seeds.
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It said it has seen a 14 fold increase in sales in the past year with its products sold in more than 200 outlets and along with Mindful Chef recipe boxes.
It is also one of Amazon's best-selling meat-free brands, having shipped over 6,400 orders through the site.
It is selling a 22.53 per cent stake in the business through the Seedrs fundraising site which values Better Nature at £5.5 million.
The fundraiser has already passed the original £1.35 million target, with 350 investors coming forward within 48 hours of the crowdfunding going live - making it one of the fastest funded plant-based crowdfunders in Seedrs’ history.
The founders say a new product range, including BBQ Ribz and Roast Bites, cater to health-conscious vegetarians, vegans and flexitarians looking for meat-free products that are just as nutritious as they are tasty.
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The business now wants to be a big player in the 海角视频 meat free market which is predicted by some to be worth more than £1.1 billion in the next three years.
It will use the funding to begin a nationwide marketing campaign, launch into major supermarkets, and develop new products. Its next new range is planned for June.
Food scientist Fabio Rinaldo co-founded the business after becoming interested in tempeh while studying and working at the University of Nottingham under the international Erasmus programme.
He teamed up with another food scientist, Amadeus Driando Ahnan-Winarno, who had grown up in Indonesia where tempeh originates, marketing specialist Elin Roberts and bio-chemist Christopher Kong.
A traditional Indonesian plant-based protein made by fermentation, tempeh can be steamed, marinated, stir fried and thinly sliced into sauces and stews. Its complex flavour has been described as nutty, meaty, and mushroom-like.
Compared with traditional meat products, tempeh products produce fewer greenhouse gas emissions, consume less energy, and are more cost-effective. Tempeh also freezes well, and is now commonly available in many western supermarkets, as well as in health food stores and vegetarian restaurants.
Registered in Chesterfield, Derbyshire, the business was founded at the end of 2018, with the Food Innovation Centre providing advice on things like sensory testing of products, flavouring and coating combinations and packaging.
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Mr Rinaldo said: “At Better Nature, we make all-natural meat alternatives that are just as nutritious as they are delicious, using tempeh.
“In order to do so, we need access to the best facilities we can find, to work on our pioneering tempeh science and product development.
“The Food Innovation Centre has given us just that, and we have been and continue to be so grateful for their constant support.”
The Food Innovation Centre is offering free support to Derbyshire and Nottinghamshire food businesses that are exploring the concept of alternative protein sources.
Richard Worrall, who runs the driving research and innovation project at the centre, said: “Congratulations to Better Nature on raising £1.6 million via crowdfunding.
“It’s always wonderful to hear about successful food and drink firms that we’ve supported on their journey of growth and development.
“The Food Innovation Centre has a particular interest and expertise in alternative proteins, just like those used by Better Nature, and we have recently launched a factsheet on the topic to help food and drink businesses consider their options in this growing sector.”
The Food Innovation Centre, based at the Bioenergy and Brewing Science building at the University of Nottingham’s Sutton Bonington campus, offers free support to small and medium-sized food and drink manufacturers in Derbyshire and Nottinghamshire.