Japanese maker of the plant-based egg alternative Umami United has secured Y310m ($2m) in an additional pre-Series A funding round.
The round drew backing from mint, Beyond Next Ventures, Genesia Ventures, SMBC Venture Capital, United, Mitsubishi UFJ Capital, and Mizuho Capital.
The business, which offers Umami Egg, plans to use the capital to deepen research and development, expand production capacity, and fast-track entry into overseas markets, with a particular focus on North America.
Umami United CEO Hiroto Yamazaki said: “With this funding, we will further strengthen the functional development of plant-based eggs, business development, and overseas partnerships, and meet the expectations and demand from North America and around the world.
“We will continue to take on the challenge of creating a food infrastructure that will foster a sustainable, symbiotic society using technology originating in Japan.”
Umami United develops egg-replacement ingredients made solely from plant-based inputs, targeting needs linked to egg allergies, vegan consumption, and rising chicken egg prices.
It supplies commercial powders and liquids to bakeries, noodle makers, and deli producers in Japan and abroad, aiming to offer substitutes for chicken eggs and strengthen the resilience and sustainability of supply chains.
Its approach centres on a “functional module” design that breaks down and digitises egg characteristics such as “heat coagulation,” “foaming,” “emulsification,” and “binding,” enabling combinations tailored to specific uses.
By integrating technologies that mimic irreversible heat-formed gels and richness using plant-derived components, the company says it can manage texture over time, including post-bake rise.
Proceeds will support R&D to enhance these functional modules, set up manufacturing sites for mass production, build sales channels and partnerships in Europe and the US, and recruit staff.
SMBC Venture Capital deputy general manager Kenta Sugitani added: “Umami United analyses eggs, which have a variety of complex functions, at a high level and combines them with plant-based ingredients to highly reproduce the functionality of eggs and has already proven its technological capabilities globally.”
Last month, Revyve, a Dutch food-tech company, raised €24m ($28m) in a Series B funding round to support the scale-up of the its yeast-based protein ingredients, which are intended to replace eggs and additives in several food categories.
