CARNÉA

About CARNÉA

At Carnéa, we add depth, richness, and passion where ordinary meat falls flat. We celebrate the artistry behind great food by creating a harmony of meat and plant-forward ingredients for unique products such as Truffle Mushroom Meatballs, Roasted Red Pepper Italian Sausages, Lemon Chicken Cauliflower Cutlets, and Bourbon Bacon Artichoke Links. Crave more from your meals. The Massive, Untapped Opportunity – Everyone wants to eat better. Everyone wants to eat a bit more plant-forward. Our approach is simple: rather than making plants taste like meat, we use them to elevate meat. The result? Products that deliver the authentic taste of meat, the plant-powered benefits consumers crave, and the cultural and psychological familiarity of meat—a winning combination for widespread, daily adoption. And it works: in blind tastings, big meat-eating Texans preferred Carnéa 2-to-1 over Tyson. The Team – Carnéa was founded by Parendi Birdie, who has helped build three successful startups from the ground up (GOOD Meat, Mission Barns, Lawrence Montessori School) and has been at the forefront of alternative protein since 2013. She is joined by Eric Hedstrand, a CPG industry veteran and former Director of Product Development at Impossible Foods and Director of R&D at NotCo. Completing the founding team, Tom Lynch brings 15 years of cutting-edge R&D experience, including his role as Head R&D Chef at the acclaimed two-Michelin-starred restaurant 42 Grams and as one of the earliest Food Technologists at Beyond Meat. Together, they’re supported by a stellar group of advisors and investors behind some of the world’s most successful CPG companies. Transforming a massive market requires partnering with the very best—and if that’s you, let’s talk.

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