Paris
Innovation Hub
Biotech ingredients, products and processes
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Spicy Cells is a Czech startup founded by Šarlota Kaňuková (CSO), Eliška Ulmanová (CEO) and Tomáš Petřik (CMO), developing a biotechnology platform for the sustainable and reliable production of high-value plant ingredients using plant cell culture technology. The startup begins with saffron, one of the world's most valuable and supply-constrained natural ingredients, widely used in food, nutraceuticals, cosmetics, and pharmaceuticals. By cultivating saffron cells in controlled bioreactor environments, Spicy Cells produces the same bioactive compounds while eliminating dependence on climate, seasonal harvests, and labour-intensive farming. The result is consistent quality, predictable supply, and a significantly more sustainable production model. By unlocking the full potential of plant-derived ingredients, the company is building a scalable platform for the next generation of natural ingredient production.
ALGIECEL develops BioSolutions for food and feed value chain decarbonization through production of marine ingredients, namely microalgae-based protein and lipids, using photosynthesis and recycled CO2 emissions.
Asterix Foods has developed a plant cell culture biomanufacturing platform capable of producing even the most complex bioactive glycoproteins cost-effectively, using proprietary genetic engineering tools and novel plastic bioreactor technology that eliminate the need for stainless steel infrastructure and the costly production facilities.
Bac3Gel is developing next-generation precision prebiotic beads for targeted microbiome modulation and synergistic delivery, to help consumer healthcare, supplement and food brands deliver reliable gut-health benefits with mucus-mimetic beads that protect actives and enable targeted release and co-delivery.
Through gas fermentation of methane (CH4), we make bacterial single-cell protein (SCP) as feed and food ingredient: Sustainable, cost-efficient and scalable.
Edonia is developing a patented microalgae transformation platform to help food manufacturers replace animal proteins with the cleanest and most nutritious ready-to-eat protein ingredient on the market by transforming microalgae biomass into a brown, soft, and flavorful grain.
HypeSound is developing an acoustic control and sensing technology to help fermentation-based food and ingredient producers improve process efficiency and consistency, using real-time sound-based modulation and analysis of microbial behaviour.
We use multi-microorganism solid-state fermentation to upgrade cereals, grains and side streams into functional flours delivering 10 times more fibre and 4 times more protein than plain flour, at up to 7 times lower cost than isolates, while retaining wheat based flour processing performance.
Nourish Ingredients creates proprietary fat molecules for plant-based, hybrid, and traditional foods that replicate the flavor, texture, and functionality of natural animal fats, enabling brands to make sustainable products that consumers love.
Scindo is developing a novel AI-driven, cell-free enzymatic platform to help flavour houses and food manufacturers access natural lactone flavours, through manufacturing at ambient temperature, with higher titres, simpler downstream processing and lower energy costs than precision fermentation, eliminating the green premium that blocks mainstream adoption.
