Big Idea Ventures adds seven trailblazing startups to Global Food Innovation Fund II

Big Idea Ventures has welcomed seven new startups into its Global Food Innovation Fund II (GFIF II), as the firm continues backing cutting-edge solutions aimed at transforming the food industry. The investment firm, based in New York and focused on food-tech, agri-tech, and materials science, announced the latest additions, which include innovations spanning fermentation-derived oils, cocoa-free chocolate, and gluten-safe bread.

“This group of startups represents some of the most groundbreaking innovations we’ve seen in food technology,” said Andrew D. Ive, Founder & Managing General Partner of Big Idea Ventures. “They are pioneering solutions to some of the most urgent challenges – from breaking our dependence on fragile supply chains and unsustainable fats, to unlocking entirely new sources of nutrition and functionality through agricultural waste and natural fermentation. What unites them is a bold, science-driven vision for a healthier, more resilient, and sustainable food system.”

GFIF II is supported by major industry partners including AAK, Bühler, Puratos, and Pfeifer & Langen. The fund focuses on investing in early-stage ventures that contribute to global food security and sustainability, offering mentorship, research support, and opportunities to expand internationally.

Caroline Mak, Senior Director of Acceleration at Big Idea Ventures, said the firm invested in these startups because they are tackling significant challenges in sustainable ingredients and health-driven innovation. “From cocoa-free chocolate and biomass-derived oils to microbial preservatives and gluten-safe bread, these startups are building scalable solutions aligned with emerging consumer demands and regulatory shifts. Their approaches – rooted in fermentation, plant cell culture, and enzyme technology – position them to lead the transition toward a more resilient global food system,” she said.

Among the new cohort is Abydos Bioscience, operating in the USA and Argentina, which uses precision fermentation to produce tailor-made oil and fat alternatives for the food, nutraceutical, and personal care sectors. BioBlends, also based in the USA and Argentina, creates gas-based bio-preservatives that extend shelf life using natural volatile compounds.

France’s Darewin Evolution boosts omega-3 production by improving microalgae yields through AI-driven selection. EarthKind Innovations from Singapore and India transforms agricultural byproducts into edible oils via circular fermentation, aiming to replace conventional seed oils.

The Netherlands-based Motai Group offers an affordable, cocoa-free chocolate made from Amazonian superfruits, while Krokos Bio in the USA uses plant cell culture to produce saffron powder replicating the spice’s color and flavor. Scotland’s Prozymi Biolabs has developed enzyme technology for wheat-based, gluten-safe bread without sacrificing taste or texture.

All seven startups now gain access to Big Idea Ventures’ extensive network of mentors, technical partners, and corporate collaborators, helping them navigate commercialization and scale their technologies worldwide.