Copenhagen-based REDUCED raises €4 million in Series A extension, totaling €12 million, co-led by Delphinus Venture Capital to support the rollout of clean-label savoury ingredients.
PRIVATEFeb 20, 2026
Amount Raised
€4 Million
Round Type
Series A
CopenhagenFood and BeverageAgriculture and Farming
Investors
Novo HoldingsEcbfEifoDelphinus Venture Capital
Description
Copenhagen-based REDUCED has raised €4 million in a Series A extension, bringing its total Series A funding to €12 million. The round was co-led by Delphinus Venture Capital, with participation from existing investors Novo Holdings, ECBF, and EIFO. The new capital will be used to scale production and expand its ingredient portfolio. REDUCED develops fermentation processes that convert food industry side streams into natural savoury ingredients for large-scale food manufacturers.
Who else raised in Food and Beverage and Agriculture and Farming around the same time
Companies in the same sectors as REDUCED that raised within 45 days of this round, from Fundz verified event records.
Sow Good raised $1.5M (Funding Round) on March 31, 2026.
Cauldron raised $13M (Series A) on March 24, 2026.
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Company Information
Company
REDUCED
Location
Copenhagen, Capital Region Of Denmark, Denmark
About
Reduced is an innovative food production company. We specialise in creating high quality food products made from organic surplus produce.
Our mission is to reduce food waste by using vegetables, protein and other sources of nutrition left over from the conventional food industry. Always with a focus on taste, quality and sustainability.
Right now, all our time and effort is going into cooking and developing stock. Stock is one of the main elements of professional cooking as it forms the base of deep and intense flavours. Stock is also a product that allows us to use vegetables and protein from alternative sources. Hence, we use “ugly” vegetables supermarkets have rejected, seaweed, and bull calf bones in our recipes. All produce that traditionally wouldn’t be used in conventional food production due to its texture, shape, size or colour. But this doesn’t matter to us. As long as the quality is high, and the taste is on point – we use it.
We want to keep developing and challenging how we think of produce and food products. So far we’ve learnt this takes time and can be frustrating. But hopefully our approach to food production can contribute to the reduction of food waste and bring healthy products into the kitchen and homes of many.
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CopenhagenFood and BeverageAgriculture and Farming