Berlin-based climate tech startup Project Eaden has closed an oversubscribed €15 million Series A funding round, to accelerate its retail expansion and scale the production of its plant-based meat alternatives. The round, led by Planet A and REWE Group, also included participation from DeepTech & Climate Fonds (DTCF), Happiness Capital, AgriFoodTech Venture Alliance, and existing investors Creandum and FoodLabs. This new funding brings the company’s total to €27 million, following a €10 million seed round and €2 million in public grants in 2022.
Founded in 2022 by Dr. David Schmelzeisen, Hubertus Bessau, and Jan Wilmking, Project Eaden has created a proprietary fiber-spinning technology inspired by the textile industry to produce ultra-realistic plant-based meats. By bundling plant proteins into strands, unfolding them into a homogenous solution, and spinning ultra-thin fibers, the company mimics the structure of muscle fibers, connective tissue, and fat found in animal meat. This innovative approach allows for products that replicate the taste, texture, and nutritional qualities of conventional meat while being more sustainable and environmentally friendly.
A Focus on Taste, Sustainability, and Scalability
Project Eaden’s products stand out for their ability to deliver on taste, texture, and nutrition, overcoming key barriers to consumer adoption of plant-based meats. The company’s process includes two types of fibers: one that provides structure and bite, and another that enhances juiciness and tenderness. The result is a product that closely resembles animal meat in taste and chew, without the nitrates and antibiotics typically found in processed meats.
The company’s plant-based meats' impact on the environment is profound. Each kilogram of product reduces greenhouse gas emissions by up to 20 kilograms of CO₂, saves up to 56 cubic meters of water, and conserves up to 20 square meters of land compared to traditional animal-based meats. These metrics align with the growing global demand for sustainable food solutions.
Christoph Gras, General Partner of Planet A, remarked, “Research suggests that plant-based products could replace 11–22% of global meat consumption by 2035—but only if improvements are made in taste and texture. Project Eaden is leading this shift with its fiber technology, which delivers a meat alternative that will appeal even to the most skeptical consumers.”
Strategic Launch and Expansion Plans
The Series A funding will enable Project Eaden to scale production, expand its product portfolio, and make strategic hires in operations, engineering, marketing, and sales. The company’s retail launch is scheduled for mid-2025 at REWE supermarkets across Germany with their plant-based ham, a staple in German cuisine. This represents a strong entry point into the €2 billion German ham market. Following this debut, Project Eaden plans to expand to other European markets.
Hans-Jürgen Moog, Chief Procurement Officer of REWE Group, highlighted the importance of this collaboration: “Project Eaden is setting a new standard in alternative meat by delivering the meat-like experience that today’s consumers crave. As a launch partner, we’re excited to bring their innovative products to our stores.”
Technology Rooted in Textile Innovation
Project Eaden operates from Berlin’s Kreuzberg neighborhood with a team of 30 experts in material science, mechanical engineering, food technology, and business. The company’s work aligns with Germany’s reputation for engineering excellence, a point emphasized by Dr. Elisabeth Schrey, managing partner of DTCF: “Germany has long been a global leader in innovation and engineering. Project Eaden’s proprietary high-tech production technology positions them as a shaper of the next generation of German engineering companies.”
Project Eaden’s technology draws from the textile industry to create scalable, cost-effective plant-based meats. Co-founder Dr. Schmelzeisen, who holds a PhD in textile engineering, and managing director Wilmking, a former Zalando executive, leveraged this unique approach to meet technical requirements such as elasticity, water-binding ability, and structural integrity. Endorsed by butchers, Michelin chefs, and retail buyers, the products demonstrate both technical sophistication and culinary appeal.
“Our proprietary tech is versatile across meat types, cheap, and highly scalable,” Dr. Schmelzeisen explained. This versatility has enabled the development of a growing portfolio of products, including whole-cut meats such as steak, sausages, and ham, with continued R&D efforts to expand these offerings further.
The company's vision is to make the transition from animal-based meat consumption to plant-based alternatives a “no-brainer.” By combining cutting-edge fiber-spinning technology with sustainability, the company aims to address the global challenges of climate change, resource depletion, and growing meat demand. With plans for a European retail launch and an eye on scaling production, Project Eaden is poised to transform the food industry and set a new standard for alternative meats.