fermentation
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Lishan Zhao Is Building Biotech for the Awkward Trip From Flask to Factory
After helping Amyris move engineered biology toward commercial products, the chemist founded Cataya around a stubborn lesson: a molecule matters only when the factory can make it reliably.
The Yellowstone Microbe That Wants Your Breakfast Table
A geomicrobiologist scooped a strange fungus out of a Yellowstone hot spring. A decade and half a billion dollars later, it is being sold as cream cheese, yogurt and breakfast patties.
The quiet engineer keeping Takeda's medicine flowing
He does not develop the drug or run the ads. He makes sure the thing gets made, on spec, on time, batch after batch - across a network of factories Takeda does not own.
The Danish Company Betting That Microbes Can Do What Chemistry Can't
Novozymes and Chr. Hansen spent a century turning bacteria and enzymes into industrial ingredients. In 2024 they became one company - and quietly one of the biggest biotech businesses you have never heard of.
The Dumpling Company That Also Grows Plastic
CJ CheilJedang turned Korean pantry staples into a global frozen-food business. Behind the dumplings is a second company built on fermentation, amino acids and a bet that microbes can make better materials.
Manus
Manus (Manus Bio) is an MIT-born industrial biotechnology company that engineers microbial cell factories and precision fermentation to produce natural ingredients - sweeteners, flavors, fragrances and pharmaceutical building blocks - that are normally extracted from plants or made from petrochemicals. Branded as 'The BioAlternatives Company,' Manus runs an R&D hub in Boston and a commercial-scale biomanufacturing plant in Augusta, Georgia, where it makes products such as monk fruit sweetener and stevia Reb M for partners including Givaudan and Tate & Lyle.
Aralez Bio
Aralez Bio is a Berkeley, California biotechnology company that uses engineered enzymes and directed evolution to manufacture noncanonical amino acids (ncAAs) - the specialized building blocks used in peptide drugs and other pharmaceuticals. Spun out of Nobel Laureate Frances Arnold's Caltech lab in 2019, the company runs biocatalytic reactions that produce enantiopure ncAAs in a single step with water as the main byproduct, expanding the amino acid toolbox roughly 1,000-fold. Aralez sells a catalog of thousands of exclusive amino acids and offers custom synthesis and ton-scale production for pharmaceutical customers, including partners among the world's largest drug companies.
Berkeley Yeast
Berkeley Yeast is an Oakland-based biotechnology company that bioengineers specialized yeast strains for brewers, winemakers, and beverage makers, giving fermented drinks new flavors, greater consistency, and lower resource use without changing a brewery's existing equipment or process.
Aeronaut Brewing Company
Aeronaut Brewing Company is a Somerville, Massachusetts craft brewery founded in 2014 by three grad-school roommates who brought MIT and Cornell science backgrounds to beer. Known for propagating its own house-cultured yeast and experimental recipes, Aeronaut pairs adventurous ales and lagers with a Somerville taproom that doubles as a food hall, live-music venue and community hub. In 2024 it merged with Dorchester Brewing Company under a new parent, Tasty Liquid Alliance.
Tezza Foods
Tezza Foods makes the first dairy-free yogurt that goes spoon-for-spoon with Greek yogurt. By culturing and straining organic American-grown soymilk, the Oakland-based company turns whole soybeans into a thick, high-protein yogurt with the protein and probiotics of dairy Greek yogurt - plus fiber and omega-3s - using about 90% less land, water and emissions than dairy. Founded in 2019 by MIT-trained microbiome scientist Nathaniel Chu and Josh Moser, Tezza is a public benefit corporation built on the idea that the world's most nutritious and sustainable protein should be the one we all eat.
Ronn Friedlander
Ronn Friedlander is the co-founder and Co-CEO of Aeronaut Brewing Company in Somerville, Massachusetts. A New Jersey native who came to Boston in 2009 for a PhD in the Harvard-MIT Health Sciences and Technology program, he traded a career in medical engineering and biomaterials research for a brewery built on microbiology. He cultivates wild and custom yeast strains in an in-house lab, scaling them in a bioreactor from pilot pours to 500-gallon batches, and helped grow Aeronaut from a living-room homebrew operation into a regional craft beer brand with a second 'Cannery' facility in Everett and a 2023 strategic merger with Dorchester Brewing under the Tasty Liquid Alliance.
Eric Abbate
Eric Abbate is a synthetic-biology scientist turned CEO who led Solar Biotech, a Virginia-based startup building solar-powered, water-neutral fermentation plants to make biodesigned cosmetics, food ingredients and bioelectronic components. A UC Berkeley-trained molecular and cell biologist, he ran high-throughput genome-engineering and analytical biochemistry teams at Inscripta and was corresponding author on a widely cited paper on optimizing strain engineering for industrial-scale production. He steered Solar Biotech from lab science toward a modular 'BioNodes' manufacturing model before the company entered Chapter 11 in 2024 with plans to sell its assets and reboot.
Ryan Pandya
Ryan Pandya co-founded Perfect Day in 2014 with the audacious goal of making dairy without cows. Using precision fermentation, the Berkeley-based biotech raised nearly $800 million, built partnerships with Fortune 500 food companies, and proved that animal-free whey protein could reach global markets across dozens of product categories. After a decade at the helm, Pandya stepped down as CEO at the end of 2023 to pursue future ventures, leaving behind a company that had fundamentally shifted the conversation around sustainable dairy.
Antheia, Inc.
Antheia is a Menlo Park biotech using engineered yeast to brew the active ingredients behind essential medicines - replacing slow, weather-dependent poppy farming with industrial-scale fermentation. Founded out of Stanford's Smolke Lab, the company aims to end pharmaceutical shortages by turning sugar into complex molecules like thebaine in weeks instead of years.
Douglas Friedman
Douglas Friedman is CEO of BioMADE, the U.S. Department of Defense-funded Manufacturing Innovation Institute dedicated to growing the domestic industrial biomanufacturing ecosystem. With a Ph.D. in Chemistry from Northwestern and a career spanning the National Academies, the White House OSTP, and the founding of the Engineering Biology Research Consortium, Friedman is one of the foremost architects of America's bioeconomy strategy — arguing that biology, not silicon, may define the next great manufacturing revolution.
Nathaniel Chu
Nathaniel Chu is the co-CEO and co-founder of Tezza Foods (now Plonts), an Oakland-based food company using ancient fermentation techniques and microbial science to make genuinely complex, stinky plant-based cheese from soy milk. Holding a PhD in microbiology from MIT and a BS from Brown University, Chu spent years studying gut microbiomes before pivoting to harness those same microbial principles in food. With $12M in seed funding led by Lowercarbon Capital, Plonts launched in August 2024 in New York City and San Francisco restaurants, offering a plant-based cheddar that actually ages, melts, and smells like the real thing.
Christina Smolke
Christina Smolke is the CEO and Co-Founder of Antheia, Inc., a Menlo Park-based synthetic biology company programming yeast to manufacture complex pharmaceutical ingredients — including the active ingredient in Narcan — in days rather than the years required by traditional plant cultivation. A Stanford professor turned biotech entrepreneur, she pioneered the engineering of baker's yeast to produce opioids and other plant-derived medicines, raising over $175 million to bring her lab breakthroughs to global pharmaceutical supply chains.
Arturo Elizondo
Arturo Elizondo is the co-founder and CEO of The EVERY Company (formerly Clara Foods), the precision fermentation biotech pioneering animal-free egg proteins used by food brands worldwide. Born in Laredo, Texas, educated at Harvard, and seasoned by stints at the White House, USDA, and Credit Suisse, he co-founded the company in 2014 after meeting a cell biologist at a food-tech conference. Under his leadership, EVERY has raised over $471M, launched the world's first animal-free egg protein into Walmart, attracted actress Anne Hathaway as an investor, and earned Elizondo the EY Entrepreneur of the Year 2023 Bay Area Award. His mission: end factory farming by making fermentation-derived proteins cheaper, cleaner, and better than the real thing.