Home Funding  MA-based Tender Secures $11M Series A Funding

[Funding News] MA-based Tender Secures $11M Series A Funding

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Tender (formerly Boston Meats), a truly sustainable alternative to animal agriculture has raised $11M funding in Series A round led by Rhapsody Venture Partners, with participation from existing investors Lowercarbon Capital and Safar Partners and new investors Claridge Partners and Nor’easter Ventures.
Tender (formerly Boston Meats), a truly sustainable alternative to animal agriculture has raised $11M funding in Series A round led by Rhapsody Venture Partners, with participation from existing investors Lowercarbon Capital and Safar Partners and new investors Claridge Partners and Nor’easter Ventures.
Tender (formerly Boston Meats), a truly sustainable alternative to animal agriculture has raised $11M funding in Series A round led by Rhapsody Venture Partners, with participation from existing investors Lowercarbon Capital and Safar Partners and new investors Claridge Partners and Nor’easter Ventures.

Tender (formerly Boston Meats), a truly sustainable alternative to animal agriculture has raised $11M funding in Series A round led by Rhapsody Venture Partners, with participation from existing investors Lowercarbon Capital and Safar Partners and new investors Claridge Partners and Nor’easter Ventures.

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Startup is on a mission to make alternative meats so delicious, nutritious, and affordable that eating animals won’t make sense anymore. It has beef with the animal agriculture industry. It’s a primary contributor to climate change, releasing harmful greenhouse gases into the environment.

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“Consumers have been largely disappointed by what’s on the market,” he said. “We’re focused on investing in the technologies so that we can create better products. That was the tough thing, until now.”Tender co-founder and CEO Christophe Chantre, told.

About Tender

Tender is developing the next generation of alternative meat products that even meat lovers love. It use a simple, but unique process that takes plant ingredients and shapes them into muscle fibers. This methodology allows to mimic more complex structures, creating meat replacements for all varieties of meat, not just burgers and sausages.

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