London-based food technology startup The Bland Company has raised $2.67 million in a pre-seed funding round to accelerate the development of its high-performance plant-based protein technology.
The round was led by Initialized Capital, with participation from Entrepreneur First, Transpose Platform, Behind Genius Ventures, Alumni Ventures and Vento.
Founded by Yash Khandelwal and Micol Hafez, The Bland Company is focused on transforming underutilised plant byproducts and agricultural side streams into functional proteins for food manufacturers.
Turning Agricultural Side Streams Into Functional Proteins
The Bland Company has developed a proprietary biochemical process that converts low-value plant co-products into stable, functional proteins suitable for a wide range of food applications.
The platform is designed to offer manufacturers a cost-effective and supply-stable alternative to animal-derived proteins, particularly addressing volatility and supply risks in the global egg market.
By focusing on functionality rather than flavour masking, the company aims to deliver ingredients that perform reliably in industrial food production without compromising texture, binding or stability.
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Early Commercial Validation With Food Manufacturers
The Bland Company is currently collaborating with food manufacturers on pilot trials to validate its first protein ingredients.
Initial applications include baked goods, condiments and confectionery, where consistent performance and cost predictability are critical for large-scale production.
The newly raised capital will be used to expand the company’s team of scientists and engineers, advance its protein functionalisation platform, and accelerate the path to commercialisation of its first ingredients.
About The Bland Company
The Bland Company develops next-generation functional proteins by transforming agricultural co-products into high-performance food ingredients. Its science-driven platform enables manufacturers to access clean, cost-effective and supply-stable protein solutions without sacrificing quality or performance, supporting a more resilient and sustainable food system.
