Daiz, Japan’s answer to Impossible Foods, secures $17M series B round

Image credit: Daiz

Kumamoto-based Daiz, the Japanese startup developing plant-based substitutes for meat products, announced on Monday that it has secured about 1.85 billion yen (about $17.1 million) in a series B round.

Participating investors are Ajinomoto (TSE:2802), Marubeni (TSE:8002), Nippon Steel Trading (TSE:9810), Kanematsu (TSE:8020), Kanematsu Foods, ENEOS Innovation Partners, Kichiri Holdings (TSE:3082), Mitsui Sumitomo Insurance Capital, The Norinchukin Bank, Global Brain, Kemuri Ventures, Mitsubishi UFJ Capital, Golden Asia Fund Ventures (jointly run by Taiwan’s Industrial Technology Research Institute-backed investment arm and Mitsubishi UFJ Capital), QB Capital, Shinkin Capital, and Kirin Holdings (TSE:2503).

Among these investors, Mitsubishi UFJ Capital follows the Series A investment in May 2020 while QB Capital follows the September 2018 round. The latest round brought Daiz’s funding sum to date up to 3.05 billion yen (about $28.2 million).

The company will use the funds to expand its meat substitutes production, strengthen research and development, develop global business channels, and hire new employees. The company plans to expand its annual production capacity up to 4,000 tons from June this year.

Following this round, Daiz will work with Ajinomoto and Nichirei Foods (Nichirei Foods joined the series A round) to develop products for household and commercial use using the startup’s flagship meat substitute Miracle Meat. Leveraging the network of trading companies like Marubeni, Nippon Steel Trading, and Kanematsu/Kanematsu Foods, the company expects to cultivate sales channels for the meat substitute in both overseas and domestic markets. Daiz and ENEOS Holdings (parent company of ENEOS Innovation Partners) aim to create a low-carbon society through the spread of the meat substitute, which has a smaller environmental impact than animal meat and plant-based substitutes from defatted soybeans.

DAIZ adopts the patented Ochiai method in germinating soybeans, which activates enzymes and increases the amount of free amino acid contained by imparting stress such as lower oxygen level and higher temperature at the right timing of germination. This eventually contributes to bringing out the flavor of the raw ingredients and reproducing the meat-like texture without adding any additives.