Dutch Startup Rival Foods Secures €10 Million to Revolutionize Plant-Based Protein Texturing

Dutch startup Rival Foods has successfully raised €10 million ($11.6 million) in a Series B funding round aimed at enhancing its innovative shear cell technology. This cutting-edge approach enables the mass production of plant-based proteins with a texture that closely mimics whole cuts of meat.

Funding Details

The financing round was spearheaded by APG, the asset manager for the Dutch pension fund ABP. Notable participation also came from Pymwymic, ROM Utrecht Region, and existing investor PeakBridge.

Strategic Use of Capital

With this new influx of capital, Rival Foods plans to double its production capacity in Geldrop, add new team members, and facilitate international expansion. Juri van Dolderen from ROM Utrecht Region emphasized the significance of this funding, stating, “Rival Foods’ production technology is a game-changer. Its products are best-in-class while the production process allows for price parity with animal protein.”

Expansion of Product Offerings

Founded in 2019 by Dr. Birgit Dekkers and Ernst Breel as a spinoff from Wageningen University, Rival Foods specializes in high-quality alt-chicken and beef whole cuts primarily for restaurants in the Netherlands and Germany. “We’ve also entered institutional catering, including schools, universities, and hospitals,” said co-founder and CEO Birgit Dekkers.

She added, “Those are places where health and nutrition are paramount, and I think that’s a testament to the quality of our products: zero additives, minimally processed, high protein, low saturated fat, and salt.”

New Retail Opportunities

Currently, Rival Foods is also venturing into retail, having launched their first product in collaboration with a yet-to-be-named food brand.

Doubling Production Capacity

With the Series B funding, Rival Foods aims to scale its production significantly. “Currently, we have a production capacity of several hundred tons per year, which we plan to double by early next year in our Geldrop facility. We’re installing the largest shear cell unit ever in addition to our current one,” Dekkers explained.

Advantages of Shear Cell Technology

The shear cell technology offers a more energy-efficient alternative to traditional high-moisture extrusion methods for texturizing plant proteins. Dekkers noted, “Our technology allows for more precise control over texture compared to extrusion processes, which can be somewhat of a ‘black box’.”

This innovative method enables the production of larger whole cuts of plant-based meats, eliminating the need for binders to hold smaller pieces together—an important factor for the alt-meat market.

Patents and Competitive Edge

While the fundamentals of shear cell technology are outlined in scientific literature, deploying it at scale requires specialized knowledge. Dekkers revealed, “We hold three patents related to the technology, two of which are owned by us, providing us a significant competitive advantage.”

B2B Business Model

Unlike several competitors in the plant-based meat space, Rival Foods is adopting a B2B strategy. “Our aim is to collaborate across the industry to make plant-based options the default choice in out-of-home markets,” said Dekkers.

She concluded, “Consumers increasingly demand products that are flavorful, well-priced, and made from understandable ingredients. Our technology hits all these marks, catering to the zeitgeist of clean label, high-protein, low-fat offerings without additives.”