Reinventing plant-based meat with filet experiences, collaborating with a Michelin Star Chef, raising $100M and buying a factory - Martin Habfast (Umiami) - S2 Ep12
VCo2 | Climate and Venture Capital - A podcast by Hugo Rauch
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Welcome to this new episode of Explore! đThank you for tuning in - I receive a lot of encouragement on LinkedIn and I wanted to let you know that the best way to send me some love is to follow this podcast and give it 5 stars. It will allow others to discover it. đIn this episode I sat down with Martin Habfast, the co-founder and sales director of Umiami, a food startup that provides plant-based filet experience without compromising the taste and the texture.We discussed Martinâs unique journey from building a tutoring startup to raising $100M to grow a plant-based meat company in France. Martin shares his strategy for fundraising, the challenges of a Food Tech startup, the strategic selection of ingredients, Umiamiâs collaboration with a Michelin Star Chef and much more! đAmbitious founders, this episode is for you.Have a great episode! ****Listen on Spotify.Listen on Apple Podcast.****Thanks to our sponsor â â â â â â â OpenVC.appâ â â â â â â ! đ„Use the code "EXPLORE" to get a lifetime 20% discount on their premium membership.****Learn more about Explore: â â â LinkedInâ â , â â Newsletterâ â . Learn more about Martin and Umiami.****Timestamps: 00:31 Introduction02:19 The Journey from Student to Entrepreneur12:09 The Genesis of a Plant-Based Meat Startup21:45 Navigating the Challenges of a Food Tech Startup28:07 From Kitchen Experiments to Lab Innovations29:43 The Strategic Decision Against Co-Manufacturing31:11 Becoming a Mission-Driven Company32:29 Simplifying Ingredients for Superior Products35:11 NutriScore A: A Testament to Quality36:47 Producing 100% in France: A Strategic Choice39:23 Continuous Product Improvement Through R&D41:58 Targeting the Flexitarian Market45:21 Innovative Technology Behind Plant-Based Chicken46:55 Navigating the Competitive Landscape48:32 Challenges and Opportunities in the Plant-Based Industry51:13 Collaboration with Michelin Star Chefs and Future Goals55:34 Contributing to Entrepreneurship as a MassChallenge Judge This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit climateventuresvco2.substack.com