Pacifico Biolabs Raises €7M to Scale Mycelium Protein
The Pacifico team - © Pacifico Biolabs
Berlin's alternative protein sector is gaining serious momentum. Pacifico Biolabs, a Berlin-based mycelium fermentation startup, has closed a €7 million Series A to scale production to 200 tonnes per month and roll out commercially across the DACH region and Nordic Europe. Production is anchored in Saxony, Germany.
As reported by EU Startups, the round was led by Stray Dog Capital alongside TGFS, Sprout & About Ventures, Simon Capital, FoodLabs, and a regional brewery partner. Founded in 2022 by Zac Austin and Washington Logroño, Pacifico grows meat alternatives using fermented mycelium that naturally mimics the texture and structure of animal protein, without additives or artificial flavors.
The company's key differentiator is its asset-light production model. Rather than building expensive bioreactors from scratch, Pacifico runs fermentation directly in existing beer brewery tanks. With alcohol consumption declining across Europe, many breweries are sitting on idle capacity. Pacifico sees this as a strategic opportunity to scale quickly and affordably.
"German brewing heritage meets modern industrial biotechnology," said CEO Zac Austin. The company frames its work as a contribution to European protein sovereignty, producing high-quality nutrition close to where it is consumed.
Berlin's alt-protein scene is also making waves beyond funding rounds. Bosque Foods, another Berlin-based alternative protein startup, was recently acquired by Hamburg's Infinite Roots, consolidating mycelium expertise under one roof.
With fresh capital secured, Pacifico plans to bring products to retail shelves by late 2026.
Curious about more of Berlin's meat-tech innovators? Read on: Meet the Meatmakers
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