The next chapter of plant based food may not be about making another convincing imitation of meat. French foodtech company Edonia is betting on something more fundamental, turning microalgae into a versatile whole food ingredient that can deliver protein, nutrition and taste without relying on long ingredient lists. The company has now raised €15 million to take that concept from early industrial production to larger scale manufacturing and international markets.
Edonia’s flagship ingredient, Edo®, is made from spirulina and is designed to work as a practical protein ingredient for food manufacturers and foodservice companies. The company says it contains 27 grams of protein and 30 milligrams of iron per 100 grams, while using just two ingredients, spirulina and oil.
Rethinking Plant Based Protein
The plant based food sector has traditionally focused on recreating familiar animal products, from burgers and minced meat to dairy alternatives. Edonia is taking a different route.
Rather than trying to make spirulina resemble meat, the company has developed Edo as a new food ingredient that can be incorporated into existing recipes. Its soft grain texture and umami flavour are designed to work across prepared meals, sauces, snacks, bakery products and foodservice dishes.
The company says Edo can be used directly from frozen without thawing, pre cooking or rehydration. Its industrial testing has also shown that the ingredient can maintain its texture and avoid unwanted flavours after sterilisation, making it suitable for products such as long shelf life meals and canned foods.
Making Spirulina Taste Different
Edonia’s core technology is called Edonization®, a patented process developed through five years of work with AgroParisTech and consumer testing.
The process is designed to change spirulina’s taste, colour and texture without relying on additives or flavourings. According to Edonia, controlled cooking with oil transforms the microalgae into a tender, flavourful ingredient with an umami profile.
That addresses one of spirulina’s biggest challenges. Although the microalgae is known for its nutritional value, its strong flavour and conventional powder format have limited its use as an everyday food ingredient.
From Pilot Production to Scale
Edonia has already moved beyond laboratory development. The company operates a production workshop in Agen and says it is preparing a larger facility in Brittany with planned annual capacity of 2,000 tonnes. It is already supplying customers and exporting across Europe, Japan and the United States.
The company has also secured €30 million in pre orders from food industry customers, demonstrating commercial interest before the planned expansion. Its products have already been tested in foodservice, including school catering, while partners such as Newrest have incorporated Edo into their food offerings.
€15 Million to Expand Globally
The new €15 million financing comes from SWEN Blue Ocean 2, Asterion Ventures and EIT Food, alongside non dilutive funding from Bpifrance and bank financing.
Edonia plans to use the capital to accelerate industrialisation, establish dedicated production capacity and expand its business to foodservice and food manufacturers across Europe, Japan and the United States.
The company’s strategy is focused primarily on business customers rather than building a consumer brand. By supplying an ingredient that can be incorporated into existing products, Edonia aims to make higher protein and less processed food easier for manufacturers and caterers to develop.
Building a New Protein Category
Edonia’s proposition reflects a broader shift in the alternative protein industry. Consumers and food companies are increasingly looking for products that combine nutrition, affordability, familiar preparation methods and simpler ingredient lists.
The company already has 20 validated recipes and says its ingredient can be used in everything from vegetarian meals and lasagna to gyoza, snacks and desserts.
With €15 million of new capital, existing customers and substantial pre orders, Edonia is now moving into its next stage: proving that microalgae can become not just a supplement or niche superfood, but a scalable ingredient for everyday meals around the world.
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