How can we do better—more natural, more circular—without sacrificing aromatic intensity or industrial efficiency? Fungu'it answers this equation with a rare technology: solid-state fermentation of filamentous fungi. Today, the startup is raising €4 million to scale up to industrial production. And usher in a new era for natural flavors.

What we call "flavor," and what it could become

Flavors are everywhere. And yet, few consumers know what they actually contain: complex compositions, highly technical formulations, a heavy reliance on synthetics. In plant-based alternatives as in ultra-processed foods, they play a central role—yet often remain the blind spot of foodtech innovation.

It's in this gray area that Fungu'it has carved out its niche, with a simple conviction: flavors must once again become ingredients in their own right—derived from living organisms, delivering taste as much as meaning.

Their solution? A solid-state fermentation process inspired by nature's most efficient biological systems, transforming agricultural by-products into natural flavors that are both powerful and sustainable. A rare technology, still largely unindustrialized worldwide.

When nature becomes high-performance

In two years of R&D, Fungu'it has stabilized two flagship ingredients:

An umami flavor with a meaty taste, designed for plant-based alternatives (Happyvore, Cocoriton…). It simplifies recipes, enhances taste, and reduces salt, while lowering costs for food manufacturers. A chocolate flavor, capable of replacing up to 25% of the cocoa in a recipe, with very concrete economic and environmental benefits.

Beyond these two products, the promise is much broader: Fungu'it aims to build one of the first solid-state fermentation flavor databases, testing over 100 combinations of strains, co-products, and fermentation parameters. A systemic approach, driven by a team that combines scientific excellence with industrial ambition.

A market waiting for credible alternatives

The global flavors market is experiencing sustained growth, projected to reach 26 billion USD by 2032. But more importantly, it's structured around well-established legacy players… and technologies that struggle to meet new expectations: naturalness, circularity, and sustainability.

In this context, solid-state fermentation offers a promising path—yet one that remains largely untapped due to a lack of industrial expertise and scalability. This is precisely where Fungu'it stands out: high-performance technology, competitive costs, a water- and energy-efficient process, and the ability to meet the demands of industrial players.

From proof to scale

Fungu'it is entering a new phase of development today with a €4 million round led by Asterion Ventures, with support from UI Invest and Evolem. This round has three objectives:

Build a pilot unit with a capacity of several dozen tons per year.

Structure intellectual property, with patent filings around the industrial process and protection of the recipe database.

Strengthen the sales team and accelerate discussions already underway with major industry players (blenders, pure players, and industrial groups).

From lab to factory: a team built for scale

A breakthrough technology is not enough. What sets Fungu'it apart is the ability to execute.

The founding team brings together high-caliber profiles:

Anas Erridaoui, CEO, alumnus of emlyon and Polytech Orléans, with a strong product and market sensibility. Jeanne Beaudevin, Head of Research, AgroParisTech graduate, with deep expertise in sourcing and formulation. Cyrille Viossat, former VP Engineering at Innovafeed, Polytechnique and Ponts et Chaussées alumnus. He brings rare industrialization expertise and has already structured key strategic hires.

They've moved fast, built a solid IP foundation, and brought on their first customers (including Cocoriton, their first paying client). All with already significant margins (50% today, targeting 70% in the medium term), and a model designed to be replicated plant by plant.

A strategic potential far beyond meat flavoring

While market entry focuses on umami flavor and chocolate, the possibilities extend far beyond: smoky, fruity, salty flavors… all applications already in testing. The funding will also help secure the first offtake agreements, prepare for the Series A (planned for 2026), and lay the groundwork for industrial production at 500 tons/year by 2027.

Produce less, produce better, produce good

Fungu'it isn't just a technical answer to an industrial need. It's a transformation proposition: turning what was discarded (agricultural co-products) into what makes all the difference (taste), with no compromise on performance.

This is the ambition we wanted to support.

To learn more:

Les Echos - Read the article Techrising - Read the article Silicon Canal - Read the article