Pacifico Biolabs wins €680,000 in public funding to scale mycelium-based meat innovation

Pacifico Biolabs recently secured €680,000 (US$734,000) in public funding to advance its mission of creating a new generation of meat products made entirely without animals. The German startup is developing a fermentation-based platform that harnesses the natural properties of mycelium to produce meat alternatives with comparable taste and texture to conventional products.

Founded with the goal of addressing what it sees as shortcomings in the current plant-based sector, Pacifico says its approach is designed to simplify ingredient lists while maintaining high nutritional value. The company highlights that its products contain up to 30% protein and use just five natural ingredients.

According to Pacifico, this streamlined formulation responds to consumer demand for alternatives that feel closer to traditional meat in taste, nutrition, and simplicity. Unlike some early plant-based entrants that relied on complex formulations and heavy processing, the company argues that its mycelium platform offers a more natural and scalable route to mainstream adoption.

Environmental performance is another key focus. Pacifico claims its process reduces land, water, and carbon use by as much as 99% compared with animal farming. Such figures, if realized at scale, would represent a dramatic improvement in sustainability metrics for protein production.

“After two decades of overly formulated plant-based products, it’s time to change tactics,” the company stated in announcing the funding. “Pacifico Biolabs is leading this transformation with an innovative approach to sustainable protein.”

The fresh injection of capital will help accelerate the development and commercialization of Pacifico’s technology. The funding application process was managed with the support of Morrow Collective, a consultancy specializing in securing grants and public financing for early-stage companies.

Zac Austin, Co-Founder & CEO of Pacifico, acknowledged the role Morrow Collective played in securing the grant. “I couldn’t recommend the Morrow Collective team highly enough,” Austin said. “It was an incredibly fast and slick process from start to finish despite the complexity of the application and our tech. We will definitely be working with them again.”

For Morrow Collective, the deal underscores its strategy of backing startups that are attempting to solve pressing sustainability challenges. “Pacifico represents the future of sustainable food – where innovation meets impact,” the firm said.

The funding comes at a time when consumer appetite for alternative proteins is shifting. While the first wave of plant-based products successfully introduced millions to meat alternatives, sales in several markets have slowed amid concerns about taste, nutrition, and overly processed formulations. Industry analysts suggest that next-generation approaches, including fermentation and cultivated meat, will be essential to renewing consumer confidence and expanding the category.

Pacifico’s focus on mycelium taps into a growing area of interest among food innovators. Mycelium, the root-like structure of fungi, can be cultivated in controlled fermentation systems to produce fibrous textures and high-quality proteins. Several startups worldwide are exploring its potential to create meat alternatives, dairy replacements, and functional ingredients.

What distinguishes Pacifico’s platform, the company says, is its combination of nutrition and simplicity. The firm is betting that consumers are ready for a product that matches the sensory qualities of meat but avoids lengthy ingredient lists. If successful, its products could appeal to both flexitarians and environmentally conscious eaters who have been hesitant to adopt earlier plant-based options.

The company’s environmental claims also highlight the broader sustainability narrative driving investor and public sector support in the alternative protein space. With agriculture contributing significantly to greenhouse gas emissions, deforestation, and water use, policymakers are increasingly willing to support innovations that promise more resource-efficient food systems.

The grant will allow Pacifico to expand research and development, scale pilot production, and accelerate pathways to market. While the company has not yet disclosed a launch date or target markets, the funding suggests momentum toward commercialization.

Austin and his team emphasize that their ultimate goal is to make meat alternatives that people choose not because they are substitutes, but because they rival or surpass traditional options in taste, nutrition, and accessibility. As Austin put it, the company’s mission is “to create meat alternatives that don’t compromise on taste, nutrition, or simplicity.”

For now, the public funding provides crucial backing as Pacifico builds out its capabilities. It also reflects growing confidence among funders that mycelium-based solutions could play a central role in the next phase of alternative protein innovation.

“The future of meat is here, and it’s grown, not raised,” the company stated.