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The Mediterranean Food Lab uses fermentation and computational tools to develop food ingredients and alternative proteins.
The Mediterranean Food Lab transforms grains, legumes, and agro-industrial waste into alternative protein ingredients using fermentation and an AI-powered computational platform. Its process uses microbes and enzymes to create ingredients such as fermented chickpea. Founded in 2019, the company is based in Tel-Aviv, Israel. In January 2024, it raised USD 17 million in Series A funding led by Gullspång Re:food, with participation from Arancia International, FoodBridge, and PeakBridge.
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