Tender Food, a Massachusetts-based company specializing in plant-based meat alternatives, has announced the successful closure of an $11 million Series A funding round. The investment, led by Rhapsody Venture Partners, with participation from Lowercarbon Capital, Safar Partners, Claridge Partners, and Nor’easter Ventures, brings Tender’s total capital raised to $23 million. This follows a $12 million seed round in 2022.
The newly secured funds will facilitate Tender’s expansion plans, including increasing production capacity at its state-of-the-art facility to millions of pounds, scaling up the commercialization of its initial product offerings, reducing manufacturing costs, and advancing research and development for new meat substitutes.
In a strategic move, Tender has also inked a significant contract with Clover Food Lab, a local vegetarian quick-service restaurant chain based in Massachusetts. As of May, Tender’s innovative fiber-spun vegan meat products, which replicate the textures and flavors of traditional meats like beef short rib, pulled pork, chicken breast, and crab, have been introduced across all 13 Clover Food Lab locations in the Boston area.
Formerly known as Boston Meats, Tender distinguishes itself with its proprietary fiber-spinning technology, originally licensed from Harvard University in 2020. Similar to the process of making cotton candy, this technique spins plant protein fibers into structured cuts that mimic the appearance and mouthfeel of animal meat. Tender asserts that its products represent a leap forward from current offerings by competitors like Impossible Foods and Beyond Meat.
Christophe Chantre, co-founder and CEO of Tender, emphasized the company’s commitment to addressing consumer dissatisfaction with existing plant-based meat options, citing issues of high costs, poor taste, and lengthy ingredient lists. “Our technology allows us to create healthy products that taste great, replicate the texture of animal meat, and are cost-competitive,” said Chantre.
In addition to its expansion in the fast-food sector with Clover Food Lab, Tender’s products have gained traction in various restaurants and educational institutions around Boston, including Saus Boston, Wusong Tiki Bar, and the Olin College of Engineering.
Looking ahead, Tender has received a nearly $1 million grant from the US National Science Foundation to further its research into hybrid meat products, combining cultivated meat with plant-based ingredients. Collaborating with the Kaplan Lab at Tufts University Center for Cellular Agriculture, the company aims to explore enhancements in flavor, aroma, and nutritional profiles that could potentially revolutionize the alternative protein market.
Moreover, Tender has strengthened its leadership team with the appointment of Mike Messersmith, former president of Oatly North America, to its board of directors. Messersmith’s extensive experience in launching and growing Oatly’s brand in the US market is expected to bolster Tender’s commercialization efforts.
While Tender pioneers fiber-spinning technology in the alternative protein sector, other players like Germany’s Project Eaden are also leveraging similar techniques. Recent research underscores the importance of texture in plant-based meat products, with consumer surveys revealing significant demand for alternatives that replicate the sensory experience of conventional meats.
As Tender continues to innovate and expand its market presence, the company remains committed to advancing sustainable food solutions and meeting the evolving preferences of consumers seeking environmentally friendly dietary options.
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