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French food-tech start-up Fungu’it has secured €4 million in funding to accelerate industrial-scale production of its natural flavourings made from agricultural by-products.

The round was led by Asterion Ventures, with additional backing from Evolem and UI Investissement via Oser BFC.

Based in Dijon, France, Fungu’it uses solid-state fermentation to convert materials such as flaxseed press cake, sunflower residues and legumes into natural flavourings. The company focuses on resource efficiency, claiming reduced water and energy use compared to conventional methods.

Its product range includes a meaty umami flavour for plant-based foods and a chocolate alternative designed to replace up to 25% of cocoa in formulations – aimed at reducing pressure on cocoa supply chains and tropical ecosystems.

With the new investment, Fungu’it plans to build an industrial pilot plant, secure patents, expand its ingredient library and grow its sales team, with a focus on the plant-based food segment.

The company says it is addressing rising demand for sustainable and natural flavour solutions. France’s food flavouring sector generated €730 million in 2022, and industry margins remain attractive.

Anas Erridaoui, CEO and co-founder of Fungu’it, said: "We want to restore purpose in what we eat –without compromise. Through fermentation, we reveal the richness of overlooked raw materials to create flavours that are more accurate, vibrant and accessible.”

He added: "Our technology revolutionises the creation of natural, sustainable and high-performance flavourings, while upcycling often wasted by-products. This circular, innovative approach is established as a key driver of transformation for the agro-food sector, moving towards a healthy, long-lasting and affordable diet."