Foodtech startup SaltbyPep announced on the 5th that it has secured pre-Series A investment. This round was participated by Bluepoint Partners, Vine Ventures, KOC Partners, and Venturesquare.
Saltbypep is moving beyond simply processing and distributing meat. It aims to become an engineering-based food tech company that technically designs flavor, texture, and quality, and predicts them with data. Its unique approach combines microbiome-based aging technology with proprietary rapid freezing technology to control quality variations that arise from grade, cut, and cooking environment.
The core technology is a quality algorithm utilizing Jeju-origin microorganisms. By precisely blending specific flavor microorganisms and designing the aging process, the meat's savory flavor and tenderness are maintained at a certain level. This allows even lower-grade raw meat to be subject to the same quality standards, achieving premium sensory characteristics. Furthermore, advanced rapid freezing technology, developed in collaboration with Saraya, a hygiene and refrigeration specialist, has been applied. This technology is designed to reduce juice loss from approximately 12% to less than 3%, maintaining a texture similar to refrigerated meat.
The investment firm stated that it focused on the company's approach to meat quality from a pre-design perspective rather than an after-sales service, and its structure that combines local microbial resources with quality standardization capabilities.
Meanwhile, the global food tech industry is seeing an increase in investment in "deep food tech," which uses technology to enhance the quality of traditional livestock products, as well as alternative proteins.
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