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Proteina Hummami
Hummami is a Brazilian foodtech startup based in Sorocaba, São Paulo, pioneering the development of sustainable, high-protein meat alternatives derived from mushroom mycelium. Co-founded and led by Sthefany Viana, Hummami addresses growing consumer demand for clean-label, allergen-free, and eco-conscious protein sources through biotechnological innovation in fungal fermentation.
Core Business
Hummami operates at the intersection of biotechnology, sustainable food production, and alternative proteins. The startup leverages precision fermentation and mycoprotein extraction to create minimally processed meat analogues that replicate the taste, texture, and nutrition of animal-based meat without the associated environmental or ethical costs.
Product and Service Offerings
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Mycelium-Based Proteins:
- Hummami Chicken: Fungal chicken-style protein with fibrous texture, ideal for grilling or sautéing.
- Hummami Beef: Red-colored mycoprotein designed to mimic beef’s umami and texture.
- Hummami Desfiado (Shredded): Ready-to-eat format ideal for wraps, sandwiches, and traditional Brazilian dishes.
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R&D and B2B Collaboration:
- Custom protein development for foodservice, QSRs, and frozen meal producers.
- Functional ingredient formulation for hybrid meat products.
All products are gluten-free, soy-free, and non-GMO, appealing to health-conscious consumers and those with dietary restrictions.
Specialisation and Core USP
Hummami’s core differentiation lies in its:
- Use of mycelium (fungal root network) as a protein-rich, fibrous meat substitute
- Clean-label formulations without synthetic additives or processing aids
- Environmentally sustainable process, using up to 90% less water and land than traditional livestock
- Rapid scalability, using controlled fermentation and proprietary downstream processing
- Local sourcing and regional circularity, using agro-industrial byproducts as feedstock
The startup positions itself as an ethical and ecological alternative to both animal and ultra-processed plant-based proteins.
Financials
- Stage: Seed stage, with support from Brazilian agri-food accelerators
- Funding: Pre-seed round closed in 2023; seeking Series A for production scaling
- Revenue: Pre-commercial phase, early B2B pilot partnerships in place
- CapEx: Investment into pilot fermentation facility in Sorocaba with modular scale-up capability
- Production Capacity (2024): Estimated 100 kg/week pilot batch capability
Shipments and Trade Data
- Domestic Distribution: Initial B2B and foodservice partnerships in São Paulo and Campinas regions
- Retail Launch: Planned for 2025 in specialty vegan and natural food channels
- Export Readiness: Not yet exporting; in regulatory mapping stages for EU and LATAM entry
- Logistics: Cold chain required; shelf-life tested up to 30 days refrigerated
Target Market
- Flexitarian and vegetarian consumers
- Health-conscious millennials and Gen Z demographics
- Restaurants, vegan eateries, and alternative foodservice brands
- Plant-based CPG brands looking for clean protein inputs
- Nutritionists and wellness influencers supporting whole-food proteins
Capabilities
- Proprietary fungal strain cultivation and harvesting protocols
- Fermentation-based biomass processing in hygienic bioreactors
- R&D lab for texture optimization and sensory refinement
- Product formulation team specialized in Latin American culinary applications
- Pilot partnerships with chefs and institutions for menu development
Certifications and Compliance Records
- ANVISA-compliant facility and food-grade processing
- Clean label, allergen-free claims under Brazilian food labeling laws
- No transgenics (non-GMO declaration)
- Pending GRAS dossier and functional health claim validations
- Sustainability impact monitoring in partnership with ESG advisors
Customer Testimonials
“Hummami’s shredded protein is the only one that feels like real chicken in both bite and cooking behavior. A game changer for plant-based menus.”
— Head Chef, Vegan Bistro, São Paulo
“As a flexitarian, I was shocked by the taste and texture. It feels like meat without the processing guilt.”
— Consumer at public tasting, Campinas
Major Achievements
- Selected for food innovation accelerators in São Paulo and Rio Grande do Sul
- Featured in PEGN, Exame Agro, and StartAgro as a top alt-protein startup to watch
- Developed three proprietary mycelium protein formats in under 12 months
- Partnered with university biotech lab for fungal strain optimization
- Shortlisted for Anufood Brazil 2024 innovation showcase
- Initiated carbon footprint lifecycle assessment for product line in 2024