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.
Foodberry is a Boston food-technology company that reverse-engineers the way nature wraps fruit. Its proprietary plant-based coatings turn purees, nut butters, dairy, and even ice cream into self-contained, mess-free, bite-sized snacks - no plastic wrapper required. Spun out of Harvard and MIT lab research and backed by 20-plus issued patents, Foodberry works as a B2B innovation and co-manufacturing partner to consumer brands, with a recent strategic partnership with Bel Group (Babybel, GoGo squeeZ) aimed at the $6B+ U.S. fruit-snack category.
Terrence Morash is VP, Head of Marketing (Brand and Creative) at Slice, the New York-based technology platform powering independent pizzerias across the United States. A veteran creative and marketing leader with deep roots in digital advertising, he has shaped Slice's transformation from a consumer pizza-ordering app into a full-service B2B partner for local pizza shops - building brand campaigns, a loyalty program, a POS system launch, and the 'Slice of the Union' thought leadership series. Before Slice, Morash led creative at Shutterstock, where his trend-forecasting work reached global audiences, and held senior creative roles at Rosetta, Again Interactive, and Zeta Interactive.
Ashwin Cheriyan is the CEO and co-founder of Thistle, a San Francisco-based plant-forward meal delivery company he built from a cold-pressed juice pop-up in 2013 into a nationwide subscription service delivering over 20 million meals. A self-described 'recovering corporate lawyer,' he traded a career at Simpson Thacher & Bartlett doing billion-dollar M&A deals for the chance to fix how Americans eat — driven by his parents' experiences as physicians watching patients suffer from diet-related chronic disease. Thistle, which he runs alongside his wife and co-founder Shiri Avnery, has raised over $20 million and now serves the West and East Coasts with chef-designed, nutritionist-approved meals that are gluten-free and dairy-free by default.
Larry Liu is the Founder and CEO of Weee!, North America's largest and fastest-growing Asian online grocery platform. Born in Wuhan, China, he came to the US via an Intel engineering role in 2003, earned an MBA from UC Davis in 2008, and launched Weee! in 2015 after noticing Chinese immigrants using WeChat to organize group grocery buys. He built the company from a Bay Area WeChat group into a $4.1 billion unicorn with $1 billion in annual revenue, delivering 1 million orders per month across 40+ states and serving seven ethnic cuisines including Chinese, Japanese, Korean, Vietnamese, Filipino, Indian, and Hispanic communities.
Rajat Bhageria is the founder and CEO of Chef Robotics, a San Francisco-based company building AI-enabled robotic systems for flexible food assembly automation. After founding accessibility tech startup ThirdEye (acquired 2017) and co-founding pre-seed VC fund Prototype Capital, Bhageria launched Chef Robotics in 2019 to tackle the labor crisis in food manufacturing. The company has deployed robots across 12+ facilities in the US, Canada, and Europe, completing over 100 million food servings as of April 2026, backed by $72.7M in total funding. A Forbes 30 Under 30 honoree (2022), Bhageria is also a published scientist, author, and prolific writer with bylines in Forbes, TechCrunch, and HuffPost.
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.
Perfect Day is a Berkeley-based food-tech company that brews real dairy whey protein with microbes instead of cows. Using precision fermentation in steel tanks, it produces ProFerm - a beta-lactoglobulin identical to the protein in milk - and sells it as a B2B ingredient to food brands building animal-free ice cream, cream cheese, protein powders and beverages.
Eat Just, Inc. is a San Francisco-area food technology company best known for JUST Egg, a plant-based scrambled egg made from mung bean protein, and GOOD Meat, the first cultivated meat product cleared for sale anywhere in the world. Founded in 2011 by Josh Tetrick and Josh Balk, the company has raised more than $850 million to push affordable, animal-free protein into mainstream grocery aisles, restaurants, and - now - U.S. retail meat cases under the Just Meat brand.
Matt Schwartz is the CEO and co-founder of Afresh, a San Francisco-based AI company building the operating system for fresh food in grocery retail. A Stanford MBA alumnus with a lifelong obsession with food systems, he co-founded Afresh in 2017 after discovering that billion-dollar grocery chains were still managing produce orders with paper and pen. Under his leadership, Afresh has raised $181.8M in total funding, deployed across 12,500+ departments in 40 states, and prevented more than 200 million pounds of food waste - serving major chains including Albertsons, Meijer, and Wakefern.
Tom Fox is the Chief Executive Officer of Fingermark, a New Zealand-founded technology company that deploys vision AI, intelligent kiosks, and digital menu systems inside some of the world's biggest quick-service restaurant chains. Based in San Francisco, Fox leads a 90-person global operation whose Eyecue platform turns ordinary restaurant cameras into real-time operational intelligence - monitoring drive-thru queues, measuring speed of service, and surfacing AI-generated performance diagnostics across fleets of McDonald's, Taco Bell, KFC, Popeyes, and Carl's Jr. locations. He brings a career built at the intersection of restaurant technology and enterprise operations, having previously served as Chief Business Officer at Omnivore (acquired by Olo), Chief Product Officer at Bite, and Head of Partnerships at Ansa.
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.
Brandon Hill is the co-founder and CEO of Vori, a San Francisco-based B2B operating system for the grocery industry. A Stanford graduate and Forbes 30 Under 30 honoree, Hill grew up surrounded by grocery — his grandparents ran a small store in Oklahoma and his parents spent 40+ years in the industry. He channeled that heritage into Vori, which he co-founded in 2019 with Tre Kirkman and Robert Pinkerton to modernize the technology stack powering America's independent and regional supermarkets. Vori's AI-powered platform, VoriOS, handles point-of-sale, inventory, pricing, supplier integration, and back-office operations for 140+ stores across 55+ cities, having processed over $500 million in payments. The company raised a $22M Series B in May 2026, bringing total funding to over $32M.
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.
Josh Tetrick is the co-founder and CEO of Eat Just, Inc., the San Francisco-based food technology company behind JUST Egg (a mung bean-based egg substitute) and GOOD Meat (the world's first commercially sold cultivated chicken). Starting with $37,000 of personal capital in 2011, he has raised over $456 million to build a company that simultaneously cracked the plant-based egg market and won the world's first regulatory approval for lab-grown meat in Singapore in 2020. A former Fulbright Scholar, UN initiative leader, and Cornell-educated lawyer turned food disruptor, Tetrick has made it his life's work to prove that removing animals from the food system doesn't mean sacrificing flavor or scale.
Kathleen Alexander is co-founder and CEO of Savor, a San Jose-based food-tech startup that makes butter, palm oil, and cocoa butter alternatives from carbon dioxide, hydrogen, and oxygen - no animals, no plants, no farmland. Backed by Bill Gates' Breakthrough Energy Ventures and Synthesis Capital with $33 million raised, Savor commercially launched its carbon-synthesized butter in March 2025 and was recognized in TIME's Best Inventions of 2025. Alexander holds a PhD in Materials Science & Engineering from MIT and is a 2013 Hertz Fellow who grew up in Corvallis, Oregon - famously starting college at 16, dropping out, attending community college, and ultimately earning her doctorate at MIT.
Lea Bajc is a serial entrepreneur, investor, and board member with over two decades of experience spanning Silicon Valley and Europe. Born in Croatia and raised in Sweden, she holds degrees from Stockholm School of Economics, HEC Paris, and Harvard Business School. At Northzone Ventures, she co-led landmark investments in iZettle ($2.2B exit to PayPal) and Trustpilot (LSE IPO). She later co-founded Averon in Silicon Valley, raising $20M from Marc Benioff. Now based in Paris, she invests through Blue Horizon and Ozone X Ventures (backing underrepresented founders), serves on corporate boards, and is authoring 'Love After Love' — a forthcoming book reframing divorce as an opportunity for reinvention. A Kauffman Fellow and Forbes Technology Council member, she speaks six languages and is a certified nutritionist.