Dijon Fungu’it Foodtech intends to reconcile naturality, performance and sustainability in the food industry. In reverse of traditional synthetic approaches, it puts on the fermentation of filamentous fungi to produce natural aromas from agricultural co -products. An ambitious technological bet that its founders want to register in a circular logic with high environmental impact.
“We want to give meaning to what we eat, without compromise,” explains Anas Erridaoui, CEO and co -founder of Fungu’it. “Thanks to fermentation, we reveal the richness of abandoned raw materials to create fairer, more vibrant and more accessible aromas. »»
The company is based on a patented fermentation technology in a solid environment, more sober in water and energy than conventional liquid processes. It uses under-exploited substrates (linen, sunflower, legumes) to grow mushrooms capable of generating complex aromatic compounds. A process inspired by traditional Asian fermentations, transposed here to modern industrial applications.
The outlets are multiple. Fungu’it has already stabilized two signature aromas:
- A umami aroma intended for plant products, which improves the sensory performance of alternatives to meat
- an innovative chocolate aroma, making it possible to reduce the use of cocoa up to 25 % in a recipe
The latter directly targets a critical issue of the cocoa sector: deforestation linked to the planting of new trees, often to the detriment of tropical forests. “By partially replacing cocoa with a more responsible alternative, we want to help preserve ecosystems and reduce emissions related to intensive production,” says Anas Erridaoui.
Beyond the product impact, the approach is based on a local circular model, in close connection with the territory. FUNGU’it is incubated within DECA-BFC, in Burgundy-Franche-Comté, and claims a strong regional anchoring in its value chain, from raw material to industrial development.
“Fungu’it responds to a real agrifood market tension: how to do better – more natural, more circular – without sacrificing performance,” observes Juliette Delanoë, partner at Asterion Ventures, who led the Table. “It is an innovation of rupture carried by an experienced team on industrialization. »»
In a context where manufacturers seek to get out of artificial aromas while mastering costs, the natural aromas market promises to be promising. In France, it already represents 730 million euros (2022), with gross margins of around 50 % and an increasing need for sensory differentiation in finished products.
FUNGU’it was founded in 2022 in Dijon by Anas Erridaoui and develops a technology owned by solid state. The startup has just raised 4 million euros from Asterion Ventures (LEAD), Evolem and UI Investment via the OSER BFC fund. This funding aims to build a pilot production unit of several tens of tonnes per year, to strengthen R&D capacities and to structure a database owner of strains and substrates. The team also plans to strengthen its commercial strength to prioritize the high growth segment of Plant-Based products.
