In this podcast series, Alex Shandrovsky interviews investors about benchmarks for funding alt proteins in 2024 and uncovers the investment playbooks of successful climate tech CEOs and leading VCs.
Podcast Host Alex Shandrovksy is a strategic advisor to numerous global food tech accelerators and companies, including alternative proteins and cellular agriculture leaders. His focus is on investor relations and post-raise scale for agrifood tech companies.
Series 2 Episode 2: Arne Ewerbeck of The Raging Pig Co
In this episode, Alex talks to Arne, co-founder of The Raging Pig Company, a Hamburg-based food tech startup focused on developing and distributing hog alternative products. The company’s current offerings include a wide range of plant-based German sausages, including bacon, with plans to expand into other products and mycelium-based options.
The conversation highlighted that success in the food tech startup landscape, particularly for alternative protein products, hinges on creating exceptional products, building strong relationships with investors, and maintaining a unique brand identity.
By focusing on these areas, The Raging Pig Company has been able to secure funding and establish itself as a promising player in the market.
Key Facts The Raging Pig Company:
- Goal: creating pork alternatives so great, that even your dad will love them!
- Raised seed round led by Sprout and About Ventures.
Link to Spotify:
Alex’s Top Findings:
- Measure your market, bottom to top. As per Arne: “From the bottom to the top, how many plant-based sausages were sold last year? Because that is the market.”
- Your brand doesn’t need to be provocative. Arne highlighted, “There’s no reason for us to be provocative towards a company which is producing pork products. That’s something which we are not doing. We already have a brand which gets a lot of attention anyway. We don’t need to put our fingers to somebody else.”
- Be a brand that offers an experience. “Everybody has a very clear description of what they would expect. No matter how good the product tastes, the consumer would always look for the experience of having a sausage. So when it comes to how the product works, texture, taste, mouthfeel, what happens with the sausage after you grilled it, for example. All of these properties, you need to address. Aside from just the right spices and saltiness level, this is something which is very important. What the consumer cares about, other than the price and the taste, is they want to be entertained.” Arne added.
Link to Apple Podcast is here.
Catch the full podcast series here.
