Intake's Grape-Based Precision Fermented Proteins Secures $9.2M for the Korean Alt-Protein Market

South Korean alt-protein firm Intake has raised ₩13.5 billion (US$9.2 million) in Series C funding to scale up its precision fermentation platform. With this round, led by CJ Investment and supported by Woori Venture Partners, HB Investment, and others, Intake’s total capital raised stands at $20 million. The company now plans to commercialise yeast-based proteins that could replace whey, meat, and egg components in a wide range of foods.

The new funding comes as investment in precision fermentation accelerates globally. In 2024, while capital for plant-based and cultivated meat dropped by 64% and 40% respectively, fermentation-derived proteins saw a 43% rise. Intake is one of a growing number of Asian players turning to microbial fermentation to produce what it calls “first-generation protein powders” for “second-generation” applications—dairy, meat, and egg analogues.

Image courtesy: Intake

From Grapes to High-Protein Yeast

At the heart of Intake’s R&D is a yeast strain derived from locally grown grapes. The wild-type Saccharomyces cerevisiae has been enhanced through adaptive evolution to yield 1.5 times more protein than standard yeast strains. Intake processes this fungi through fermentation, cell disruption, and refinement into a high-protein powder. The company stresses that the strain is non-GMO but is still preparing data for FDA’s GRAS and NDI clearances.

This development mirrors broader efforts in the region to repurpose local crops and byproducts into scalable protein sources. The company intends to position its yeast-derived protein as a whey replacement, with commercial rollout aimed at the North American market by 2026.

Expanding the Precision Fermentation Pipeline

Intake is also working on recombinant versions of heme and egg white proteins. The heme project, enabled by CRISPR-based gene editing, is designed to replicate the iron-rich umami taste of red meat—similar to what Impossible Foods does in the US. The company’s albumin programme targets the growing demand for egg white protein alternatives, an area where players like The Every Company and Onego Bio are gaining traction.

Image courtesy: Intake

Beyond its precision fermentation pipeline, Intake’s Innocent brand already offers plant-based dumplings, meatballs, and falafel. In 2023, Intake generated ₩22.4 billion ($15.2 million) in revenue, growing 30% year-on-year. It also runs Sugarlolo, a low-calorie jelly brand, and Vital Water, a hydration line.

From B2C to B2B—and Blue Protein

Though its current lineup includes several consumer-facing products, Intake says its core focus is B2B. The company plans to integrate its protein ingredients into both in-house and third-party food brands.

It’s also a lead player in a ₩29 billion ($21 million) government-backed initiative to develop plant-based and cultivated fish. Intake’s contribution focuses on developing edible structures that replicate tuna and salmon, using marine-derived “blue proteins” from seaweed and kelp.

As South Korea moves toward regulatory approval for cultivated meat—CellMeat and Simple Planet are both advancing applications—Intake’s pivot to precision fermentation is part of a wider national strategy to secure protein self-reliance.