The secret ingredient.

These days, there are a lot of companies focusing on alternative proteins, but fats are essential in making them taste incredible.

Fats, glorious fats.

Fat chance without it.

Fat molecules give proteins the taste and texture that we’ve grown to expect – the experience simply isn’t the same without them. Think about a bowl of nonna’s rich, hearty Bolognese. A twist of frozen yogurt on a hot summer’s day. A piece of grilled fish – glistening, crispy skin. You can smell it. You can taste it. See it. But none of it would be possible without fats.

Please meet the Maillard reaction.

This interactive alchemy takes place when a protein’s fats connect with heat, producing new flavours, aromas, and colours that get our noses’ attention and make our mouths water. It’s science, not magic, but the way this reaction so compellingly transforms our food certainly feels (and tastes) magical.

Input, Process, Result info-graphic

Many alternative proteins lack the fully developed, delicious fats needed to foster a superior Maillard reaction. However, our animal-free fats, specially engineered through precision fermentation, are Maillard makers. With Nourish as an integral ingredient in your plant-based foods, you can get the reaction you want, for your dinner and for your customers.

A bunch of hungry scientists walk into a lab.

We are passionate about the future of animal-free fats, and we’re a talented squad with 360-degree expertise. From lipid engineering science to global regulatory affairs to consumer relationships, we’ve got the theoretical and real-world experience to create products that not only work in a lab but also work in the market.

For more on our world-class team, check out the bios below.

James Petrie

James Petrie

Co-founder and CEO

Ben Leita

Ben Leita

Co-founder

Anna El Tahchy

Anna El Tahchy

Chief Technical Officer

Surinder Singh

Surinder Singh

Chief Scientist

Tania Uren

Tania Uren

Head of IP

Anthony Musumeci

Anthony Musumeci

Commercial Director

Jane Redfern

Jane Redfern

Head of Marketing

Katie Leupin

Katie Leupin

Head of People and Culture

Bianca Curzio

Bianca Curzio

Regulatory Director

Hanh Nguyen

Hanh Nguyen

Food Science Lead

Kesslyn Chen

Kesslyn Chen

Food Scientist

Jiang Wu

Jiang Wu

Fermentation

Xiaomei Li

Xiaomei Li

Fermentation Scientist

Venkat Rao Konasani

Venkat Rao Konasani

Team Lead, Synthetic Biology

Juliana Lebeau

Juliana Lebeau

Research Scientist - Fungal Mutagenesis

Pegah Farokh

Pegah Farokh

Synthetic Biology Scientist

Grace Wangari

Grace Wangari

Synthetic Biology Scientist

Berenice Talamantes

Berenice Talamantes

Synthetic Biology Scientist

Jesse Leigh Cooper

Jesse Leigh Cooper

Synthetic Biology Scientist

Zeenat Rupawalla

Zeenat Rupawalla

Synthetic Biology Scientist

Seraj Kotagama

Seraj Kotagama

Synthetic Biology Scientist

Callum O’Flaherty

Callum O’Flaherty

Synthetic Biology Scientist

Nuren Tasneem

Nuren Tasneem

Synthetic Biology Scientist

Freddie Loyman

Freddie Loyman

Analytical Lead

Ella Bocquet-Gaylard

Ella Bocquet-Gaylard

Analytical Scientist

Alex Miller

Alex Miller

Lipid Analyst

Laila Kalash

Laila Kalash

Analytical Scientist

Melissa Mail

Melissa Mail

Commercial Partnerships Manager

Kyle Reynolds

Kyle Reynolds

Risk and Compliance Manager

Ally Nevill

Ally Nevill

People and Culture Manager

Ruth Purcell

Ruth Purcell

Nourish Consultant

Archie Reynolds

Archie Reynolds

Super Sniffer

Hungry for more?

Whether it’s to feed your curiosity, or feed the world, get in touch via the contact form and we’ll get right back to you.

Get in touch today.