MicroHarvest

MicroHarvest is a biotechnology firm addressing the increasing global demand for protein with a sustainable and scalable production method. The company was founded in Hamburg, Germany, in April 2021 by CEO Katelijne Bekers, who has a background in both biotechnology and business development. She was later joined by co-founders CTO Dr. Luisa Cruz, who has extensive experience in R&D, and COO Jonathan Roberz, a seasoned entrepreneur. The founding team combines expertise in biotechnology, market development, and company scaling.

The company's core technology is a proprietary biomass fermentation process that utilizes microorganisms, similar to those in yogurt or kimchi, to convert agricultural byproducts into a high-quality protein ingredient in just 24 hours. This method is significantly faster than other protein production systems and operates with a substantially smaller environmental footprint, using thousands of times less water and space while cutting CO₂ emissions by over 95% compared to many traditional animal-derived sources. The resulting product is a powder with over 60% raw protein, a complete amino acid profile, vitamins, and minerals.

MicroHarvest operates on a B2B model, supplying its protein ingredients to manufacturers in the pet food, aquaculture, and human food industries. The company's strategy involves entering the pet food and aquafeed markets first to build a reputation and scale before expanding into human nutrition. Collaborations are already in place with pet food brands like VEGDOG and THE PACK. To facilitate growth, the company established a pilot plant in Lisbon, Portugal.

Since its inception, MicroHarvest has secured approximately €10 million in funding over several rounds. A significant Series A round in 2022 was led by Astanor Ventures and Happiness Capital, with participation from FoodLabs and Faber. Simon Capital also joined as an investor. The firm has also received a €5.5M grant from the German government to build an industrial-scale facility in Leuna, Germany, which is expected to have a capacity of 15,000 tonnes annually by the end of 2027.

Keywords: microbial fermentation, single-cell protein, alternative protein, sustainable protein, biomass fermentation, B2B ingredients, food technology, aquafeed, pet food, protein production, agricultural byproducts, biotechnology, Katelijne Bekers, sustainable food system, food security, fermentation technology, resource efficiency, low-carbon, circular economy, protein ingredients, umami flavor, animal-free protein