food-science
(6)
ADM
The company you have never heard of is inside almost everything you eat. Here is how a linseed-crushing shop from 1902 became the invisible spine of the global food supply.
Helaina
Helaina is a New York-based biotechnology company using precision fermentation to produce human-equivalent bioactive proteins. Its first commercial product, effera, is a human-identical lactoferrin made in yeast that matches the amino acid sequence of the protein found in mother's milk. Founded in 2019 by food scientist Laura Katz, Helaina sells effera as a B2B ingredient to consumer wellness and supplement brands, targeting women's health, gut health, active nutrition and healthy aging. The company has raised roughly $84 million in equity funding, including a $45 million Series B in 2024.
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.
Eclipse Foods
Eclipse Foods is an Alameda, California food-technology company making plant-based dairy products - ice cream and, since 2025, a non-dairy whole milk - engineered to be molecule-for-molecule indistinguishable from conventional dairy. Founded in 2019 by chef Thomas Bowman and food-systems entrepreneur Aylon Steinhart, Eclipse uses a proprietary blend of non-GMO plants like cassava, corn, potato and fava rather than nuts, soy, coconut or oats to recreate dairy's taste, texture and functionality. It sells through retail (Amazon, Whole Foods and regional grocers) and to foodservice partners including scoop shops, diners and burger chains.
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.
one.bio
one.bio is a Sacramento biotechnology company that releases short-chain plant fibers and makes them flavorless, odorless, colorless and water-soluble so they can be added to food and drinks at high doses without changing taste or texture. Spun out of UC Davis, it pairs a fiber-mapping knowledgebase called the Glycopedia with a proprietary depolymerization process to turn long-chain plant carbohydrates - including agricultural byproducts - into bioactive fibers that feed the microbiome and support metabolic and immune health. The company raised a $27M Series A in December 2024 and in early 2026 launched its discovery platform, its first clinically validated ingredient (one.bio 01) and a consumer brand, GoodVice.