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Company

FUNGU’IT

64 A rue de Sully
21000 Dijon – France

Contact: anas@funguit.com

Anas ERRIDAOUI: CEO
Jeanne BOUDEVIN: General Director
FUNGU'IT - Entreprise génopolitaine Gene.iO#3 FUNGU'IT - Entreprise génopolitaine Gene.iO#3

#Bioeconomy #AgTech & GreenTech #FoodTech

  • BoosterSolid fermentation
  • Fungi
  • Upcycling
  • By-products

Field of activity

Manufacturer of clean, sustainable, and healthy ingredients derived from solid fermentation of agricultural by-products and filamentous fungi for the agri-food industry.

HISTORY
Founded in 2022 by Anas and Jeanne, Fungu’it aims to transform the agri-food world.
Both engineers, they provide food solutions that align with their vision for a fairer and more sustainable world.

DESCRIPTION
Fungu’it offers clean, sustainable, and healthy ingredients from solid fermentation of agricultural by-products and filamentous fungi to enrich tomorrow’s food with natural and complete plant proteins, making them accessible to all.

HIGHLIGHTS
Fungu’It joined Genopole in 2023 as part of the Gene.iO programme.
Collaboration with AgroParistech (FIL – URD-ABI – CEBB)
Awarded the French Tech grant from BPI in November 2022
Winner of the Réseau Entreprendre in June 2023
Awarded the Tiina grant in September 2023
Awarded the Seeding the future grant in July 2023

PARTNERSHIPS SOUGHT

  • Financial partners committed to impact projects
  • Scientific and industrial partners, experts in solid fermentation
  • High-potential scientific profiles
  • More information

    5 employees

    STRENGTHS & ADVANTAGES:

    High environmental impact project: production of plant proteins using less water, less cultivated land, and fewer energy resources.

    High societal impact: producing more sustainable food in a circular and local system.

    Advantages: A rapidly developing solid fermentation technology that is currently untapped and intricate to master.

    Two human and ambitious founders focused on “saving the world” and making food access more equitable.

    A startup in the national and European spotlight for priority projects.

    Innovation ++:
    Solid fermentation on agricultural by-products to revalue sectors and produce local and sustainable proteins.

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With the support from
Région île de France
Ministère de l'Enseignement supérieur et de la recherche AFM-Téléthon
Communauté d'agglomération Grand Paris Sud
Département de l'Essonne - Terre D'avenirs Ville d'Evry-Courcouronnes 2023 CEA Inserm Centre hospitalier Sud Francilien Université d'Evry - Paris Saclay Université PAris-Saclay SEM Genopole

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