USA – Somerville, Massachusetts-based startup Tender Food Inc., previously known as Boston Meats, has secured a partnership with Clover Food Lab’s fast-food chain in Boston.
The company’s unique technology involves spinning plant protein fibers, similar to the process used in making cotton candy, to create structured cuts of meat.
CEO and co-founder Christophe Chantre highlighted that this innovative approach sets Tender Food apart from established brands like Impossible Foods and Beyond Meat, focusing on enhancing taste, texture, nutrition, and cost-effectiveness — critical factors that have hindered mainstream adoption of plant-based alternatives.
Chantre noted the evolution of Tender Food since its inception in 2020, originally a research and development-centric technology company, now transitioning into a more commercially driven entity.
“While revenue wasn’t a primary focus initially, our shift towards commercialization marks a significant milestone,” he stated.
In a strategic move to bolster its commercial efforts, Tender Food recently welcomed Mike Messersmith, former North American president of Oatly, to its board of directors.
Messersmith, known for his pivotal role in Oatly’s successful U.S. launch starting in 2017, brings valuable expertise in scaling operations and market penetration.
“We’re moving from being solely a technology-driven firm to a hybrid model that combines technology with strong commercial execution,” Chantre explained.
“Recruiting seasoned professionals like Mike, who bring extensive operational experience, is crucial for our next phase of growth.”
Established four years ago, the company specializes in developing plant-based alternatives to meat such as beef short rib, pulled pork, chicken breast, and crab.
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