SUMM Ingredients secures €1.7m funding to commercialise fermented protein platform
Danish food technology company SUMM Ingredients has raised €1.7 million in seed funding to accelerate the commercial launch of its multifunctional fermented protein ingredient, FermiPro®. The investment round included new investors EIFO and BoxOne alongside existing backers Kost Capital and Planetary Impact Ventures.
The Copenhagen-based company, formerly known as Nutrumami, has developed what it describes as a new ingredient category of multifunctional, fermented proteins that combine taste, texture, and nutritional functions in a single solution.
Fermentation platform targets multiple functions
FermiPro is produced using a proprietary cross-fermentation platform that harnesses synergistic effects of multiple microorganisms applied to diverse plant raw materials. According to the company, the ingredient delivers complex umami flavour and kokumi (mouthfulness) characteristics whilst building texture and mouthfeel naturally, potentially replacing gums, starches, and additives in food formulations.
“Our mission is to pioneer a new ingredient category – multifunctional, fermented proteins – that deliver taste, texture, and nutrition in one solution. This gives food producers a smarter way to create clean label, plant-centric foods that are healthier, more flavourful, and far simpler to formulate,” said Frederik Jensen, CEO and founder of SUMM Ingredients.
The fermented protein also provides enhanced nutritional quality through protein content and added minerals and B-vitamins, according to the company’s technical specifications.
Product development across food categories
SUMM Ingredients has already developed several product applications across different food categories. These include FermiPro Cultured ProMix for plant-based cheese applications, achieving double-digit protein content and 30% fat reduction without modified starch or texturants. Other variants include Bouillon Creamer for ready meals, Saucier for dairy-free pasta sauces, Texture+ for hybrid and plant-based meats, and Plant Booster seasonings that can achieve up to 30% salt reduction.
The company expects to launch FermiPro with customers in autumn 2025, supported by the recent funding round.
Leadership expansion and technology development
Alongside the funding announcement, SUMM Ingredients has appointed Kasper Bus as Chief Commercial Officer. Bus brings international experience from senior roles at AAK, IMCD, Barry Callebaut, and Kohberg.
The company has filed two patent applications for its cross-fermentation technology and is developing a second multifunctional ingredient focused on sugar reduction and mouthfeel enhancement.
“By combining advanced fermentation with natural plant resources, we are building a technology platform that redefines how foods are designed – more nutritious, more flavourful, and more sustainable,” Jensen noted.
For more information, visit: www.summ-ing.com
