Tender Food Inc., a food technology startup based in Somerville, Massachusetts, is making waves in the crowded market of plant-based alternative meat products. The company, formerly known as Boston Meats, specializes in developing plant-based alternatives to meat, including beef short rib, pulled pork, chicken breast, and crab. What sets Tender Food apart is its unique technology, which involves spinning plant protein fibers, such as soy proteins, to create structured cuts of meat. This fiber spinning technology is similar to how cotton candy is made.
According to Tender Food’s co-founder and CEO, Christophe Chantre, their technology surpasses that of well-known plant-based meat brands like Impossible Foods or Beyond Meat in terms of taste, texture, nutrition, and cost. These factors have traditionally been barriers to mainstream adoption within the food tech industry. Chantre acknowledges that consumers have been largely disappointed by the options available on the market and believes that Tender Food’s focus on investing in technology will lead to better products.
Despite being a four-year-old startup, Tender Food has already secured a contract with Clover Food Lab’s fast-food chain in the Boston area. This partnership has allowed Tender Food to introduce its products to over a dozen Clover Food Lab locations. Chris Anderson, Senior Vice President at Clover, expressed enthusiasm for Tender Food’s products, describing them as innovative and tasty additions to their grain bowls and salads.
To support its expansion and further product development, Tender Food recently raised $11 million in Series A funding. Rhapsody Venture Partners led the funding round, with participation from existing investors like Lowercarbon Capital and Safar Partners, as well as new investors Claridge Partners and Nor’easter Ventures. The funding will not only help meet the demand from restaurant customers but also be allocated towards scaling up manufacturing with other companies and continuing trials with foodservice companies and large corporations.
In addition to securing funding, Tender Food has added Mike Messersmith, the former North American President of Oatly, to its board of directors. Messersmith’s experience in launching Oatly in the U.S. will be valuable as Tender Food transitions from being solely a technology company to a technology and commercial company.
Looking ahead, Chantre envisions Tender Food becoming a technology enabler for the entire food tech industry. The company aims to work with various players across the value chain and potentially license its technologies. With its focus on innovation and commercialization, Tender Food is poised to make a significant impact in the plant-based meat market and offer consumers better alternatives to traditional meat products.