Umiami, the French leader in plant-based whole cuts, announces the opening of its much anticipated first commercial-scale manufacturing plant in Alsace, Eastern France.
The French food tech company states that its plant-based chicken and fish filet production expansion will solidify its position as a key player in European and North American markets.
The new factory, a former Unilever production facility acquired by Umiami in 2022, occupies a space of 14,000 m2 and has an annual production capacity of 7,500 tons, which is planned to increase to 20,000 in the future. It currently employs a staff of 53, with the potential to reach 70 employees.
The acquisition and rehabilitation of the facility has been possible through a €38 million investment, the support of investors and the French government, including €7.5 million from France 2030, €1.5 million from the Grand Est Region, and €1.5 million from European ERDF funds.
At the inaugural ceremony
The inaugural ceremony, which took place yesterday, was attended by government officials, regional representatives, local leaders, original investors, and partners such as the SPI Fund (Sociétés de Projets Industriels), Astanor Ventures, and Redalpine, who highlighted their commitment to Umiami’s vision of promoting sustainable plant-based products.
Franck Leroy, President of the Grand Est Region, commented, “The establishment of the UMIAMI factory in the Grand Est region represents a substantial uplift for our area. Beyond job creation, this initiative showcases our commitment to fostering economic growth in our communities and driving forward the ecological transition.”
Nicolas Dufourcq, Executive Director of Bpifrance, said: “Over and above the challenges of reindustrialisation in the Alsace region, the company is developing innovations that will help to promote our agri-food expertise, taking into account the challenges of a low-carbon transition, and we are proud to have supported it throughout the various phases of its development.”
Transforming the food industry
Founded in 2020, and now a B-Corp, Umiami has raised an impressive €100 million in capital in just three years, including its most recent €32.5 million Series A round.
Umiami utilizes innovative “umisation” technology to create realistic alternatives to chicken breasts, cod, and nuggets. The products, crafted with less than ten ingredients and free from texturing agents or methylcellulose, are said to mimic the taste, texture, and appearance of animal meat.
The company’s flagship plant-based chicken whole cuts are available in Belgium, the Netherlands, Spain, and Italy. Following a successful Swiss expansion the company unveiled plans to expand further in Europe and conquer the US plant-based meat market with its alternatives.
Tristan Maurel, Martin Habfast, and Clémence Pedraza, Umiami’s co-founders, share: “The opening of our factory in Alsace represents the culmination of years of innovation, research, and dedication to transforming the food industry. We sincerely thank our partners, teams, and communities for their support as we work towards a more sustainable and ethical future in food.”
