The makers of Pulp Culture have closed a $7 million series A funding round.
Pulp Culture is fermented juice enhanced with superfoods and adaptogens. The company is based downtown. Launched in 2020 by plant-based entrepreneurs Brendan Brazier and Mark McTavish, the raw juice, which is spontaneously fermented, yields a naturally alcoholic and certified probiotic beverage.
The funding round was led by the Kale Fund, Vibrant Ventures, and Roger Lienhard of Blue Horizon. Strategic funding was led by biotech entrepreneur Marc Lustig, tech entrepreneur Kyle Vogt, fashion entrepreneurs Michael Mente and Raissa Gerona, and internet entrepreneur Alexis Ohanian. The round also featured the founders of Four Sigmatic, MUD\WTR and The Feed.
“Pulp Culture is a brand that I’ve wished existed for years: functional ingredients in a fermented and therefore naturally alcoholic, sugar free and certified probiotic drink with super mushrooms and other adaptogens,” Brazier said in a statement. “It seems too good to be true. You’re actually giving your body the building blocks it needs to recover and reduce stress, so that you’ll enjoy the moment and also come back better the next day, not hungover. We know that people, especially those who perform at a high level, want to enjoy a health-boosting beverage that naturally contains alcohol, but so few people knew that was even a possibility. Well, it is, when crafted properly by way of spontaneous fermentation.”
Having partnered with premium grocers Whole Foods Market and Thrive Market, the product lineup is now available for purchase nationwide.
“Our products are raw and alive yet 100% shelf stable, which eliminates the need for refrigeration,” said McTavish, who is also the company’s chief executive and co-founder. “Furthermore, our fermented juices are licensed as wine and thus permitted to ship direct-to-consumer across the U.S.,”
The series A investment provides the company with the funding needed to complete the construction of its new 13,000-square-foot facility in downtown. All research and development and production are performed there via a proprietary process, with all products being manufactured and packaged on-site.
As of August, Pulp Culture opened Siesta Day Club + Juice Bar in downtown L.A. This new venue offers an indoor tasting room experience and an extensive outdoor terrace that features several cabanas set in lush surroundings with 125 seats and a total standing capacity for 440 patrons.
The global fermented foods and beverages market is set to witness growth at a rate of 5.6% between 2022 and 2032, according to analysts.
