Meat alternative manufacturers are striving to develop products that resemble the appearance, texture, flavor, and aroma of familiar meats. Belgian startup Paleo is creating an innovative ingredient that offers a novel taste experience: plant-based woolly mammoth. The company employs precision fermentation to produce various animal heme proteins, including heme found in beef, chicken, pork, lamb, tuna, and, intriguingly, woolly mammoth. Co-founder and CEO Hermes Sanctorum describes this mammoth heme as having a more intense aroma and flavor, which varies depending on the accompanying ingredients and their applications.
Paleo’s mission goes beyond merely reviving ancient flavors to enhance modern soy and pea substitutes. Their heme proteins can tailor alternative versions of popular meat products, encouraging meat lovers to opt for more sustainable and compassionate choices. Sanctorum, a bioengineer and former Belgian politician, expresses his impatience with the speed of progress in the industry, emphasizing that while he believes in the potential of cultivated meat, it will take years to reach a scale that significantly impacts dietary habits. Although plant-based foods are readily available, Sanctorum acknowledges the challenge of making them appealing to consumers.
Recognizing that heme is crucial for the taste of meat, he states, “If you want to make plant-based foods taste more like meat, it makes sense to add heme.” Paleo’s precision fermentation ensures that their heme ingredients are identical to those found in the respective animals—or, in the case of woolly mammoth, what would have been present. Their recent patent application was published by the World Intellectual Property Organization, and Sanctorum mentioned that discussions with food manufacturers are underway, with the goal of launching their ingredients as early as next year.
Sanctorum highlights two essential roles of heme protein in meat: it contributes to the familiar meaty taste and enhances iron bioavailability, both of which are critical for meat alternatives. A small amount of heme can significantly improve the flavor and nutritional profile of plant-based products. Paleo, co-founded by Sanctorum and medical doctor Andy de Jong, utilizes precision fermentation technology to create this protein without any animal products. By modifying yeast strains, they produce specific heme proteins through fermentation, navigating Europe’s stringent regulations surrounding genetically modified foods, although how consumers perceive these products remains uncertain.
While alternative heme ingredients are already available—such as Impossible Foods’ soy-based heme and Motif FoodWorks’ Hemami—Paleo distinguishes itself by offering a diverse portfolio of heme options. According to Sanctorum, providing multiple heme protein choices is vital, as clients have varying needs for their products. Although heme proteins are generally similar across animal species, differences exist in amino acid composition and other compounds. Paleo’s biochemistry-driven approach is key to developing woolly mammoth heme, which began as a challenge to explore if an ancient protein could be recreated.
Paleo collaborated with paleontological researchers to analyze preserved woolly mammoth DNA, piecing together information through scientific investigation. Sanctorum notes that mammoth heme proved to be more stable than that of other animals, releasing more aromatic compounds during cooking. This unique heme is not just a testament to Paleo’s technological capabilities; it also serves a practical purpose. While he acknowledges that woolly mammoth may seem exotic, he believes it demonstrates their ability to meet specific client needs.
As Paleo works toward expanding its production capabilities, the company has partnered with the Bio Base Europe Pilot Plant, an independent fermentation laboratory in Belgium, to assist in scaling up. Sanctorum anticipates that this process will conclude next year, although bringing the ingredient to market will require regulatory approval in Europe and other regions, including the U.S., Latin America, and Asia. The timing of their initial launch will depend on regulatory green lights and collaboration with innovative manufacturers ready to incorporate Paleo’s heme into groundbreaking products. Currently, Sanctorum’s team is in discussions with approximately ten potential launch partners.
Paleo is also focused on fundraising efforts, having successfully closed a €2 million ($2.26 million) seed round last year, which funded R&D and the design of future facilities, including their own pilot plant. Sanctorum is actively seeking investors for their next funding round, which they hope to finalize this fall.
In this context, it is worth noting that while Paleo focuses on protein production, understanding nutrition is also essential, as it relates to consumer choices regarding health. For instance, many people wonder, “What does calcium citrate do?” as they seek to enhance their dietary supplements with minerals that support overall health. This highlights the broader trend of consumers becoming increasingly aware of nutritional content in their food choices, which aligns with Paleo’s mission to create healthier, plant-based alternatives.