Solar Foods Oyj

Solar Foods Oyj
Description: Solar Foods is a Finnish food technology company pioneering the production of sustainable protein by utilizing carbon dioxide and electricity. Their flagship product, Solein, is a single-cell protein that offers an alternative to traditional animal and plant-based proteins.
Vision:
To lead the transformation of the food industry by making Solein a widely accepted and utilized protein source, contributing to a more sustainable and secure global food system.
Mission:
To revolutionize global food production by providing a sustainable and environmentally friendly protein source, thereby reducing the reliance on traditional agriculture and mitigating its environmental impact.
Contact:
References:
Investors:
Funding:
  • Grant : Feb 26, 2025, €10 million
  • Series B Funding: Apr 26, 2024, €8 million
  • Series B Funding: Nov 16, 2023, €8 million
  • Series B Funding: Oct 26, 2021, €6 million
  • Grant: Apr 13, 2021, €10 million
  • Venture Round : Dec 8, 2020, €4.3 million
  • Series A Funding: Sep 1, 2020, €18.5 million
  • Venture Round : Sep 17, 2019, €0.35 million
  • Venture Round : Mar 23, 2018 , €2 million
Total Funding: €76.5 million
Key Milestones:
  • 2017 : Solar Foods was established as a spin-off from a joint research project between VTT Technical Research Centre of Finland and LUT University.
  • 2017 : Launched pilot plant; secured €3.5 million in funding from investors including Fazer Group and Lifeline Ventures.
  • 2019 : Received €10 million loan from the Finnish Climate Fund for Factory 01 construction.
  • 2021 : Received €10 million loan from the Finnish Climate Fund for Factory 01 construction.
  • 2022: Granted novel food approval for Solein® in Singapore.
  • 2024 : Commenced commercial production at Factory 01 in Vantaa, with a capacity of 160 tonnes per year.
  • 2025 : Progressed in the European Food Safety Authority (EFSA) approval process for Solein®.​
Key People:
Sector:
Products & Services:
  • Solein®: A single-cell protein derived from natural microbes, produced using carbon dioxide, hydrogen, and electricity.Contains approximately 65% protein, 20–25% carbohydrates, and 5–10% fat.Neutral in taste and appearance, resembling wheat flour, making it versatile for various food applications.Utilized in products like meat alternatives, dairy substitutes, and baked goods
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