Allium Bio
Allium Bio are creating safe, sustainable, and scalable food ingredients to enable the next generation of food products.
Today, traditional animal agriculture puts enormous pressure on the planet’s resources. To meet this challenge, hundreds of teams are trying to develop nutritious, sustainable, and tasty alternatives to meat. Unfortunately, this $200B+ market is being let down by the base ingredients they rely on: namely soy and pea protein. As a result, most plant-based products today are falling short in at least one of these key metrics: nutrition, sustainability, or taste.
Allium Bio is combining the strengths of microalgae and mycelium in a novel co-culture fermentation method to create a new plant-based protein that grows faster, is significantly cheaper to harvest, and has unique functional properties (emulsification, binding, etc.).
Founders
Jonathan (Jon) Ho
CEO
Jonathan graduated from Yale-NUS College with a bachelor’s in Global Affairs. He worked in venture capital for early stage startups and advised on the agritech industry before founding his first company.
Albertus Sarwono
CTO
Albertus is a research scientist with 8+ years of hands-on experience in protein chemistry, drug discovery, and analytical assay development as demonstrated by the successful characterization of 2 novel enzymes and drug-repurposing of 3 pharmaceutical compounds. He holds a PhD from Hokkaido University in Biochemistry.
Milestones
Founded at Entrepreneur First