Better Nature, which was supported in its infancy by the Food Innovation Centre, has raised £1.6 million via crowd funding, to develop its business with a nationwide marketing campaign and launch into major supermarkets.
The company, which specialises in products made from tempeh – fermented plant-based protein – also plans to launch a whole new meat alternatives range in June.
The news comes as the Food Innovation Centre, based at the University of Nottingham, turns the spotlight on alternative proteins by offering free support eligible SMEs under the Driving Research and Innovation project – a three-year project part-funded by the European Regional Development Fund (ERDF) via the D2N2 LEP.
Richard Worrall, who runs the Driving Research and Innovation project at the Food Innovation Centre, said: “Congratulations to Better Nature on raising £1.6 million via crowdfunding. It’s always wonderful to hear about successful food and drink firms that we’ve supported on their journey of growth and development.
“The Food Innovation Centre has a particular interest and expertise in alternative proteins, just like those used by Better Nature, and we have recently launched a factsheet on the topic to help food and drink businesses consider their options in this growing sector.”