Meat production causes around 57% of all food-related greenhouse gas emissions, placing massive pressure on climate, biodiversity, and natural resources. At the same time, many plant-based meat alternatives fail to meet consumer expectations for taste, texture, health, and transparency. They are highly processed, rely on long ingredient lists, and rarely deliver the sensory experience people associate with real meat. This creates a major market gap for healthy, natural, and truly sustainable protein options.
We close this gap with an innovative technology that enriches mushrooms with proteins, creating nutrient-dense, juicy, and muscle-fiber-like meat alternatives. Using natural flavoring ingredients, we develop products with authentic taste, high nutritional value, fiber, and vitamins—without artificial additives or heavily processed textured proteins.
Our first product, a mushroom-based steak, is currently in the pre-MVP stage, while additional alternatives like chicken, burgers, fish, and snacks are under validation. Our go-to-market strategy begins with gastronomy—restaurants, and professional kitchens—and will scale into retail and direct-to-consumer channels to build strong brand recognition and revenue growth.
We deliver the next generation of sustainable protein: natural, healthy, and genuinely delicious.
The NEW ERA FOOD founding team brings together a powerful combination of expertise and entrepreneurial drive. Sarah Schlingloff, leading Product R&D, has a background in food technology at TUM and brings years of experience in innovative product development in the food industry. Timo Dannenmann, responsible for Business Development, Growth and Finance has a strong management background and 5+ years of experience in consultancy. 
