Tender Food

Tender Food

© Tender Food
Investments & Finance

Tender Food, Ginkgo Bioworks, and Others Secure Millions in DOE Grants for Low-Carbon Food Innovation

The US Department of Energy (DOE) has announced more than $136 million in funding for 66 projects focused on advancing low-carbon technologies across critical US industrial sectors. Among the sectors targeted, the food and beverage industry is included, with several initiatives addressing decarbonization challenges through innovative technology development. This funding is part of the DOE’s Technologies for Industrial Emissions Reduction Development (TIEReD) Program, which invests in research, pilot projects, and workforce development to decarbonize energy-intensive industries. In addition to food and beverage production, the program also targets chemicals, iron and steel, cement, forest products, and glass manufacturing. Together, these industries account for over 75% of US industrial energy demand. Within the food and beverage sector, multiple projects were selected for funding to develop and demonstrate …

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Mike Messersmith

© Mike Messersmith

Company News

Tender Food Appoints Former Oatly President Mike Messersmith as CEO to Lead Next Phase of Growth

Tender Food, a Massachusetts-based food-tech company specializing in plant-based food production, has announced the appointment of Mike Messersmith as its new Chief Executive Officer (CEO). Messersmith, who previously served as President of Oatly USA, will now lead Tender’s efforts to expand its presence in the plant-based food industry. In June, Tender secured over $11 million in Series A funding to scale up operations at its new facility. At the time, Messersmith joined Tender’s Board of Directors to help guide the company’s commercialization efforts. Now, he steps into the CEO role, succeeding co-founder Christophe Chantre, who will remain involved with the company. His decision to take on the role of CEO comes at a pivotal moment for Tender, as the company aims to scale its operations …

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Christophe Chantre Tender Food

Christophe Chantre © Tender Food
Interviews

Tender Food: “We Need Technology Breakthroughs to Rekindle Growth of the Alternative Meat Industry”

Tender Food is a Boston-based company specializing in plant-based meats, aiming to replicate the texture and taste of whole cuts like chicken breast, pulled pork, and steak. The company’s proprietary technology uses plant proteins to mimic the muscle fibers found in animal meats, providing a more realistic texture and satisfying eating experience compare to other plant-based options. Founded by a team of scientists and entrepreneurs, Tender Food seeks to differentiate itself in the alternative protein market by targeting whole cuts rather than processed products. Christophe Chantre is the co-founder and CEO of Tender Food. In this interview, he discusses the company’s mission to create whole-cut plant-based meats using fiber-spinning technology developed at Harvard. He also explains the company’s focus on scaling production, the role of …

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Tender pork

© Brian Samuels photography
Investments & Acquisitions

Tender Food Raises $11M to “Replace” Extrusion and Animal Agriculture, Appoints Oatly President to Board

Tender Food Inc., a foodtech based in the Greater Boston Area, announces it has successfully closed over $11 million in Series A funding. Additionally, the company announces that Mike Messersmith, previously North American President of Oatly, has joined its board of directors to accelerate commercialization. The round was led by Rhapsody Venture Partners, with existing investors Lowercarbon Capital and Safar Partners and new investors Claridge Partners and Nor’easter Ventures. Tender’s $12 million Seed Round in 2022 famously included actress Natalie Portman. On a mission to replace extrusion tech The company, founded by Harvard engineers, states that it is aiming to “become the manufacturing platform for the industry, replacing traditional extrusion and ultimately animal agriculture” with its patented technology that spins plant protein fibers like cotton …

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Tender chicken

© Tender
Food Service

Natalie Portman-Backed Tender Food’s Carnivore-Fooling Meat Now in All 11 Locations of Clover Food Lab

Boston-based Tender, a company specializing in next-generation meat alternatives, has partnered with Clover Food Lab to bring its plant-based chicken and pork to the restaurant chain’s 11 locations throughout the Boston metro area. Founded in 2020 by Harvard engineers, Tender focuses on creating plant-based meats, primarily chicken breast, pulled pork, and steaks. Tender uses advanced technologies to replicate the muscle structure of animal meat, utilizing a unique plant-based fiber spinning technique similar to making cotton candy. This method enables Tender to produce meat alternatives with textures and cooking properties nearly indistinguishable from those of traditional meat while also offering high protein content without additives or fillers. Clover Food Lab is a fast-casual restaurant chain noted for its commitment to healthy, sustainable, and plant-based food options. …

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A plant-based tender pork sandwich on a plate

© Tender Food
Company News

Tender Food and Tufts University to Explore Hybrid Meat Products Made with Cultivated Cells and Plant-Based Meat

Boston-based Tender Food, a food tech startup that creates steaks from plant proteins, announces that it has been awarded a grant of $999,986 by the US National Science Foundation (NSF) to explore over two years the potential of new hybrid meat products combining cultivated animal cells with plant-based meat. With the R&D funding, Tender Food will collaborate with the Kaplan Lab at Tufts University Center for Cellular Agriculture (TUCCA) to determine if cultivated cells enhance the flavor, aroma, and nutrition of the company’s plant-based meat. The goal is to develop nutritious, tasty meat alternatives that appeal to consumers. Tender Food will also explore the viability of bringing these novel hybrid products to the market. Dr. Luke MacQueen, co-founder and CSO of Tender Food commented, “We’re excited for this …

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