REGINA, SASKATCHEWAN – Above Food Corp., a vertically integrated plant-based food company, announced a partnership with Paris, France-based Umiami, to develop texturized whole-cut meat and fish analogues.
Umiami is a food technology company that focuses on reproducing whole-cut meat and fish made from plants. The company recently won the Future Food Tech startup showcase powered by Quorn for its proprietary texturization process, which allows for the replication of whole-cut proteins with consistency aligned fibers.
“The mainstream production techniques for plant-based meats have had significant limitations on size and texture, until now,” said Martin Williams, Above Food president and co-founder. “Umiami has cracked the code, meaning it can create a thick, fibrous whole cut of meat, beyond the typical patties, sausages and bite-size portions consumers are accustomed to right now.”
Above Food recently announced the addition of Loma Linda, Tuno and Neat to its portfolio of CPG brands in 2021.
Umiami provides plant-based products for private-label use and foodservice. The company also can develop custom products. In 2021, the company raised 4 million euros in capital, and gained international recognition for its advanced texturization technology.
“Above Food’s world class expertise and seed-to-fork platform will allow us to expand beyond soy into other highly functional plant proteins,” noted Umiami co-founder, Martin Habfast. “We very much look forward to working with them, combining their knowledge of protein functionality and our proprietary texturization process, while also expanding our North American network.”