sustainable-ingredients
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Arcaea’s $78 million bet on a different kind of scent
Extinct flowers became perfume. Underarm microbes became a design problem. Arcaea is turning biology into ingredients for beauty brands - and stories for its own.
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.
Jasmin Hume Is Teaching AI to Read Nature's Ingredient List
The protein engineer behind Shiru is compressing years of ingredient discovery into months - and turning nature's overlooked molecules into products manufacturers can actually use.
Alex Min Is Turning Yesterday's Grain Into Tomorrow's Ingredients
A former strategy consultant saw hunger on one trip and edible waste on the next. Now his Seoul company is building the cold chains, factories and demand that can make food byproducts useful again.
The $11 Million Bet on Turning Beer Waste Back Into Dinner
RE:harvest built a business from the wet grain breweries would rather not handle. Its next lesson was harder: a circular factory only works after customers, certification and logistics agree to cooperate.
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.
Renewal Mill
Renewal Mill is an Oakland-based next-generation ingredients company that upcycles the fiber- and protein-rich byproducts of food manufacturing - like okara (soymilk pulp), oat milk pulp, corn fines and off-spec green bananas - into premium gluten-free flours and baking mixes. Founded in 2016 by Claire Schlemme and Caroline Cotto, the women-owned benefit corporation sells both direct-to-consumer and as a B2B ingredient supplier, aiming to keep 100% of what we grow feeding people.