Edonia

🔥 J’ai relevé un défi culinaire audacieux ! Le défi ? Créer une bolognaise 100% végétale, aussi riche en protéines qu’à base de viande, mais sans isolats ni protéines texturées 💡 Pourquoi ? Parce que l'alimentation évolue les consommateurs veulent des alternatives végétales, équilibrées et savoureuses. 👉 Une vraie mission impossible : remplacer la viande par des microalgues sans déséquilibrer la recette. Et lorsque la stérilisation est nécessaire, c'est encore plus complexe 🤯 Mais chez Edonia, avec Hugo VALENTIN et Rym Boustangi, nous avons relevé le défi 🙌 🌱 Grâce aux procédés uniques d’Edonia et à Edo : une micro-algue contenant près de 30% de protéines, j’ai cuisiné une recette parfaite, gourmande et nutritive. 💥Résultat ? Des centaines de bêta-testeurs au Sirha, 100% conquis ! L'expertise culinaire, c'est aussi ça : transformer des contraintes en saveurs délicieuses ✨ Merci Hugo VALENTIN et Edonia pour cette belle aventure 👏 #InnovationCulinaire #RecetteVégétale #Microalgues #Expertise #DéfiCulinaire #ProtéineVégétale

Nous avons eu la chance de participer à la première journée innovations produits alimentaires organisée par Sodexo ! Une belle occasion de présenter notre approche et de faire découvrir différentes applications culinaires réalisées avec notre ingrédient issu des microalgues, riche en protéines, naturel et durable. Aux côtés de Nudj, Fayo, SABAROT WASSNER et Quorn Foods, nous avons échangé autour des nouvelles solutions alimentaires et des défis liés à l’innovation dans l’agroalimentaire. Des discussions enrichissantes qui illustrent la diversité des approches pour repenser l’alimentation de demain. Merci à Sodexo pour cette initiative et à toutes les personnes présentes pour ces discussions enrichissantes. #Edonia #Edo #FooTech #Innovation #Nutrition #Proteines #Alimentation #foodservice

A common but critical challenge shared by chefs and R&D managers at Sirha Lyon these past days: "I need to create plant-based recipes as rich in protein as meat-based ones, but without using isolates or texturized proteins." This goal is common. Execution is tough. A lentil at 8-10% protein struggles to replace cooked beef at 20%+ protein in sauces or ready meals. The result? Unbalanced recipes. And when sterilization is required, things get even trickier. We've solved this challenge multiple times with Edo—a fluffy, flavorful grain with nearly 30% protein, made from microalgae and labeled as a "simple ingredient." All this with a controlled recipe cost and a great taste experience. On our booth, co-hosted with Rym Boustangi in the Merci les algues ! space, a bolognese crafted by Laurent Sicre made the case. Hundreds of beta-testers, 100% positive feedback. At Edonia we're proving every day that microalgae are a key solution for a plant-based transition that truly meets consumer expectations. Thanks for stopping by !

We were thrilled to attend the New Food Paradigm event at STATION F! 🌟 It was an enriching day, filled with inspiring discussions with corporates, investors, and startups committed to building a more sustainable food future 🌱💡 A big thank you to the ShakeUp Factory and EIT Food teams for the invitation and for organizing this event. We can’t wait to come back next year to continue sharing and co-creating innovative solutions for the food industry. Marie Poyet Marie Breysse Kevin Camphuis Rym Boustangi Hugo VALENTIN Nicolas IRLINGER Pierre Mignon #NewFoodParadigm #FoodTech #Sustainability #Networking #Innovation #Startup

Edonia is a finalist for the prestigious Food ingredients Europe Innovation Awards 2024! Our ingredient Edo-1 is nominated as the "Most Innovative Plant-Based Ingredient" of the year. This is an immense recognition, just months after winning the award for Most Innovative Nutraceutical Ingredient at Vitafoods Europe. And with the exact same product ! These two awards prove the unique value we bring to the industry: pushing plant-based options to a higher nutritional performance than animal-based products. Our CEO, Hugo VALENTIN, will be in Frankfurt next week for the event. Want to meet there? Connect with us in the comments!

"Foodtech" on one side, "natural food" on the other. These were the two themes of the events where Edonia was invited to speak this week. And no, these topics are not contradictory—quite the opposite! In fact, this is at the core of Edonia's mission: leveraging food science to create more natural ingredients for the food industry. Pierre (on the left) spoke at the Foodtech Festival organized by Startup Palace in Nantes, where his presentation won the award for best "tech" pitch. Meanwhile, Hugo (on the right) participated in a panel discussion on "Will the future of food be written without ultra-processing?" organized by Bpifrance during the BIG event. A great "double" opportunity to express our vision: reconciling naturalness, taste, and performance through the power of microalgae.

Edonia is now officially co-financed by the French government in the industrialization of its technology 🇫🇷 France, through its “France 2030” program, is investing heavily in innovative technologies and ecological transition. Edonia is among the supported companies after winning the “Innovate to achieve agroecological and food transitions” call for projects. A substantial financing in the form of a grant and a recoverable advance is co-financing the industrialization of our Edonization technology. Through this grant, the French government is betting on our team to work on its protein sovereignty. We are pleased to see the convergence of our vision with that of the state: microalgae, if we find the right food uses, will be a key player in this protein transition movement that our planet and its inhabitants need. This funding is both an honor and a responsibility for us. A huge thank you to those who helped with this project: > A special mention to Jennyfer Ruchaud of Vitagora, without whom we would never have passed the first selection stage. > Hugo Dupuis, our dear advisor, who provided excellent advice, as well as our partners and associates from AgroParisTech: Simon Teinturier, Grégoire Burgé, Salomé FALISE. > The SHARPSTONE team, who strengthened our game in the final rounds And of course, a big thank you to the Bpifrance team for their support throughout the process: Victor Perrin Turenne, Capucine Grandsir, Nadia Sekher

WE DID IT 🏆Edonia is the winner of the Vitafoods Europe Startup Challenge 🏆 It's a huge honor to be recognized as "the most innovative nutraceutical ingredient" of 2024, just one year after the creation of our company. This prize validates our vision for health food: transforming a renowned sustainable nutraceutical ingredient into a delicious foodstuff is the innovation that changes everything 🔬😋

WE DID IT 🏆Edonia is the winner of the Vitafoods Europe Startup Challenge 🏆 It's a huge honor to be recognized as "the most innovative nutraceutical ingredient" of 2024, just one year after the creation of our company. This prize validates our vision for health food: transforming a renowned sustainable nutraceutical ingredient into a delicious foodstuff is the innovation that changes everything 🔬😋

Edonia has been selected among the top 50 most promising deeptech startups in the Paris-Saclay Innovation Playground 🎉 Located within the facilities of AgroParisTech Innovation, we are proud to be part of this leading deep-tech ecosystem in Europe, which boasts 700 startups, two globally recognized academic poles, over 16,000 researchers, 5 Nobel Prizes, and 11 Fields Medals. Thanks to this recognition, our CEO Hugo will be pitching to 3,000 professionals at HEC Paris this Thursday, June 16, during the SPRING50 event. See you there?