Meat alternative manufacturers are striving to develop products that mimic the appearance, texture, flavor, and aroma of familiar meat products. Belgian startup Paleo is at the forefront of this innovation, working on an ingredient that promises to deliver an entirely new taste experience: plant-based woolly mammoth. The company utilizes precision fermentation to produce various animal heme proteins, with heme being an iron-rich protein found in animal muscles that contributes significantly to the characteristic flavor of meat. According to Co-founder and CEO Hermes Sanctorum, Paleo’s fermentation process enables them to create heme that is typically associated with beef, chicken, pork, lamb, tuna, and even woolly mammoth. “You could say it has a more pronounced meatiness,” Sanctorum explained, noting that the flavor profile often depends on the ingredients it accompanies and its intended use.
However, Paleo’s mission extends beyond merely reviving ancient flavors to enhance modern soy and pea-based products. Sanctorum emphasized that their heme proteins can also tailor alternative versions of popular meat products, encouraging more sustainable and compassionate consumer choices. Sanctorum, who has a background in bioengineering and previously served in Belgium’s Federal Parliament, expressed his impatience with the slow pace of political progress, which led him to focus on the potential of cultivated meat. He acknowledged that while plant-based foods are readily available, achieving a taste that resonates with consumers remains a significant challenge. “Since heme is crucial for imparting meat’s flavor, incorporating heme into plant-based foods makes perfect sense,” he noted.
Paleo’s precision fermentation ensures that its heme ingredients are identical to those found in corresponding animals—or, in the case of woolly mammoth, as they would have been. The World Intellectual Property Organization has recently published their patent application, and the company is currently in discussions with various food manufacturers, with hopes of bringing their ingredient to market as early as next year. Sanctorum explained that heme protein serves two essential functions in meat: it provides the familiar meaty flavor and enhances iron bioavailability. “These factors are critical for creating appealing meat alternatives,” he added, highlighting that even a small amount of heme protein can significantly enhance the taste and nutritional value of plant-based products.
Founded by Sanctorum and medical doctor Andy de Jong, Paleo employs precision fermentation technology to produce heme without any animal ingredients. By modifying yeast to generate specific heme proteins during fermentation, they circumvent Europe’s stringent regulations on genetically modified foods, though the classification of their products as GMO by consumers remains a topic of debate. Existing alternative heme ingredients, such as those from Impossible Foods derived from soy and Motif FoodWorks’ Hemami, are available in the market. However, Sanctorum asserts that Paleo is unique in offering a diverse range of heme options.
Sanctorum emphasized the importance of providing multiple heme protein choices, as different customers have varying product requirements. Although the proteins are generally similar across species, differences in amino acid composition and other compounds exist. The biochemistry involved in designing these heme proteins is a critical aspect of Paleo’s work, and they are collaborating with potential clients to ensure that the proteins meet diverse needs.
The journey to create woolly mammoth heme began as an intriguing challenge. “We thought, if we can address all the obvious species, why not attempt to recreate an ancient protein that humanity consumed long ago—around 12,000 years ago?” Sanctorum explained. Collaborating with paleozoic researchers, they explored preserved woolly mammoth DNA, piecing together the puzzle through scientific methods. Their investigations revealed that mammoth heme proved to be more stable and released a greater array of aromatic compounds during cooking compared to heme from other animals.
Beyond showcasing Paleo’s technological expertise, the mammoth heme represents a genuine potential product. “I understand that it might seem a bit exotic, and not everyone may be inclined to try it,” he admitted. “However, we aim to demonstrate our capability to produce unique options. If a significant client expresses a need for something slightly different, we are prepared to create the specific protein they require.”
As Paleo focuses on scaling up its operations to produce sufficient ingredients for market sale, they have partnered with the Bio Base Europe Pilot Plant, an independent fermentation lab in Belgium that aids in product development. Sanctorum anticipates completing the scale-up process by next year, but the path to market approval remains complex. While the company has designed its products to comply with EU regulations regarding GMO foods, obtaining regulatory clearance is still necessary. Paleo is actively engaging with regulators across Europe, as well as in the U.S., Latin America, and Asia.
The timing of Paleo’s first product launch will depend on several converging factors: securing regulatory approval in a specific country and collaborating with an innovative manufacturer ready to utilize Paleo’s heme in a product that offers a distinctive experience. Sanctorum mentioned that discussions with around ten potential companies for the first launch are currently underway. Additionally, Paleo is pursuing fundraising opportunities, having closed a €2 million ($2.26 million) seed round last year to support research and development, alongside plans for future facilities, including their own pilot plant. Sanctorum expressed hope that they would finalize the next funding round by this fall.
In light of the complexities surrounding dietary choices, such as whether one can take calcium citrate with levothyroxine, Paleo’s innovations may provide consumers with healthier options while paving the way for a more sustainable and compassionate food industry.