French food-tech start-up Edonia has joined forces with catering group Newrest, to bring microalgae-based meals to public canteens nationwide.
The start-up, headquartered in Paris, transforms spirulina into Edo, its proprietary, clean label alternative protein ingredient.
Its first pilot as part of the partnership with Newrest began this autumn at the caterer’s central kitchen in Barentin, Normandy, France. The initial roll-out saw over 10,000 meals served, using Edonia’s ingredient.
According to Edonia, its Edo solution is richer in protein and iron than meat, and is made using no additives and minimal processing. The company raised €2 million in funding last year, led by Asterion Ventures and supported by BPI, to scale up production and accelerate its commercial launch.
Following its funding round and industrial pilot in Agen, supported by the government-funded France 2030 investment programme, Edonia confirmed it has already secured €15 million in pre-contracts with major food groups. This marks the company’s shift from lab into large-scale production, a key milestone for the start-up.
Marc Giraud, managing director of France at Newrest, said: “We were impressed by Edo – simple to cook, tasty, and naturally rich in nutrients. This partnership reflects our ambition to innovate and lead the plant-based transition across our kitchens.”
Hugo Valentin, CEO of Edonia, commented: “Microalgae have long been a promise for sustainable food – we’re turning that promise into reality. With Edo, we make microalgae practical for industry and desirable for consumers – natural, nutrient-dense and far from the ultra-processed meat imitations on the market.”
Valentin added that partnering with Newrest supports the company in accelerating this transition at scale.
Dining and Cooking