Fats, glorious fats.
Does everything that tastes good have to be so bad? For us. For animals. For the environment.
The answer is no.
Nourish Ingredients are on a mission to change the way the planet looks at sustainable, plant-based alternatives.
We’re talking about the lavish creaminess of a glossy dollop of cream, sitting on top of a buttery, melt-in-your-mouth apple pie.
Or a juicy burger, with that perfect, crispy, salty grilled surface. A single slice of gooey, bitey cheese hanging over the sides.
Sorry, where were we? Oh yes, what we’re trying to say is:
We don’t want people to settle for substitutes, we want people to crave them.
Nourish Ingredients are a team of world-class Aussie scientists, with a shared vision to make plant-based meat and dairy alternatives even better.
The alternative protein market is undeniably massive, and growing quickly, but the fats and oils currently available to it are limited and unsustainable. Ingredients like palm and coconut oils have a huge negative impact on the environment, and their producers are unable to meet growing consumer demand. Plus, they simply don’t do justice to the taste of plant-based products.
That’s where we come in.
We’re bypassing biology. Using science, we’ve discovered and designed endless animal-free fat combinations to suit any protein flavour profile. Plant-based meat and dairy products can now not only be more sustainable than before, but actually stand up to the real thing in flavour and texture.
We’re not talking about an alternative to meat and dairy, we’re talking about an upgrade.
A bunch of hungry scientists walk into a lab.
Anna El Tahchy
James Petrie Co-founder and CEO
Dr James Petrie is an experienced crop metabolic engineer, who spent 13 years working at CSIRO as a research scientist as part of the Plant Oils Engineering Group before co-founding Nourish Ingredients. During his time at CSIRO, James was a part of the team who spearheaded the creation of omega 3 canola – the world’s first plant based and sustainable source of omega 3.
As CEO of Nourish, James is turning his expertise in synthetic biology to the plant-based meat and dairy space. He’s passionate about making tastier and more sustainable animal-free fats accessible to the world.
Dr Benjamin Leita is a founder and entrepreneur with a passion for bringing deep scientific technology to the market. He is an experienced manager and chemical engineer with a demonstrated success in the research and startup space. Ben’s past work includes engineering a way to create green bio-based PET Coke bottles, using eucalyptus oil.
As the Co-Founder of Nourish, Ben brings to the table a unique hybrid skill set in the deep tech startup industry, chemical engineering and renewable energy.
Nourish is fortunate to have the advice and mentorship of Dr Surinder Singh, Chief Research Scientist at CSIRO, Australia’s national science research agency. Surinder’s fields of research include agricultural biotechnology, biochemistry and cell biology, plant biology and renewable energy.
Surinder pioneered the successful genetic modification of fatty acid composition in the seeds of canola to offer the same health benefits that we get from eating fish. Among a long list of notable achievements, he is also a fellow of the Australian Academy of Science.
Anna El TahchyChief Technical Officer
Dr Anna El Tahchy is a key innovator in Agriculture and Food, with extensive experience in lipid engineering and food chemistry.
During her time at CSIRO, Anna demonstrated success in leading complex R&D, such as the creation of new concepts for the engineering and production of novel food ingredients.
As Chief Technical Officer at Nourish, Anna will apply her extensive biochemistry experience to drive continued innovation and meet the needs of our customers and their consumers.
Robert de Feyter
Robert de Feyter Head of IP
Rob is a highly experienced intellectual property manager who has used his plant engineering R&D background to create a uniquely blended skillset of science and IP strategy. Rob built the CSIRO RNAi and Omega-3 portfolios and brings a deep understanding of how to create a strong and enduring patent landscape around novel technologies to his role as Head of IP at Nourish Ingredients.
Anthony MusumeciCommercial Director
Dr Anthony Musumeci brings over a decade of commercialisation and early-stage technology investment experience from some of Australia’s leading universities and Venture Capital funds. He has extensive experience in the establishment, operation, and growth of deep-tech start-up companies from both a corporate governance and operational perspective.
As Commercial Manager at Nourish, Anthony focuses on core operations, financial and market strategies to enable rapid growth and success.
Technology Lead, Scienthetic Biology
Dr Heinrich Kroukamp is a molecular biologist with extensive expertise in yeast genomics and biotechnology. Over the past 11 years, he has developed and led research projects in the fields of yeast genetics, biofuels, bioinformatics, synthetic genomics, protein and aroma compound production.
As the Technology Lead in Synthetic Biology at Nourish Ingredients, he brings his in-depth knowledge of yeast genetics, biotechnology, and synthetic biology to create biobased products for a more sustainable future.
Head of People and Culture
Katie Leupin is our passionate people person. In her role as Head of People and Culture at Nourish Ingredients, Katie is responsible for providing support to the business in key areas such as HR Management, Employee Engagement and Organisation Development and Culture. Katie’s goal is to build a supportive and positive culture where our people can enjoy a collaborative, cohesive and connected team environment – and approach their work with a one team, one mission mindset.
Jane RedfernHead of Marketing & PR
Jane Redfern is a strategically-driven, creatively-minded marketer with 15+ years of multi-category brand and product marketing experiences. Jane’s experience has taken her internationally, working in New York, Toronto, London and now Sydney, with a diverse mix of local and global businesses, including brands in food & beverage, retail, lifestyle, technology and FMCG. As the Head of Marketing & PR at Nourish Ingredients, her objective is to support the team to create a strong and ownable brand and take their compelling story to the world in a way that creates strong commercial outcomes.
Kyle ReynoldsAssistant IP and Regulatory Manager
Dr Dandan Tian is a passionate biomedical researcher with a clinical medicine background. She has nine years of experience in molecular biology, and has managed both preclinical (laboratory) and early-phase clinical trial research. Dandan has also completed projects in blood cancer metabolism and treatment, nutrition and brain development, as well as intervention in liver diseases progression induced by genetic mutations or high cholesterol or a high fat diet.
As the Laboratory Manager at Nourish, she brings to the team her research capabilities and her experience in laboratory and project management, as well as her knowledge in human and health research.
Fermentation Team Lead
Jiang is the Fermentation Team Lead at Nourish Ingredients. He holds a PhD in molecular biology and biotechnology from Murdoch University. Jiang has more than 30 years experience in academic and industrial research in fermentation, food science and microbiology. This involves the utilisation of microorganisms in the production of primary and secondary metabolites, including antibiotics, enzymes, antioxidants and food products.
Pegah FarokhSynthetic Biology Scientist
Dr Pegah Farokh is a Synthetic Biology Scientist at Nourish Ingredients. She trained in plant cellular and developmental biology as a PhD candidate. As an active researcher, she has worked for the ACT Department of Crop Adaptation, and at CSIRO in a photosynthesis group studying increased carbon dioxide (CO2) concentrations in genetically modified wheat and tobacco, in collaboration with the Australian National University. Pegah’s strong interest in deep metabolic molecular concepts also led her to join the Plant Oil Engineering group at CSIRO where she was an active member of her team.
Ruth PurcellSynthetic Biology Scientist
Ruth recently graduated with a Bachelor of Philosophy from The Australian National University after completing her Honours in biomedical science and biochemistry. Through this research-intensive program, she developed a skillset spanning molecular & cell biology, genetics, and immunology. Ruth has also spent time in South Africa working in microbiology and pathology labs.
Ruth is passionate about technologies that simultaneously aim to improve human health and promote environmental sustainability. As a Synthetic Biologist at Nourish, she combines her experience working in a diverse range of research labs with her desire to contribute to the development of healthier and more sustainable foods.
Synthetic Biology Scientist
Grace is a dedicated biotechnologist, holding a Master of Biotechnology degree from the University of Queensland. Her skills span across the molecular engineering and protein synthesis fields. She has a keen interest in the commercialisation pathway of biotechnological products in a startup setting.
Synthetic Biology Scientist
Alex studied Applied Science (Biotechnology, Biochemistry) with Honours at Queensland University of Technology, and has worked at CSIRO Agriculture and Food, dealing with both plants and yeast, in the area of lipid optimisation and analysis.
As Synthetic Biology Scientist at Nourish Ingredients, Alex is passionate about contributing to Nourish’s pursuit of high-quality cutting-edge lipid-based food development, through lipid analysis at the lab bench.
Xiaomei LiLaboratory Support Officer
Xiaomei Li is the Laboratory Support Officer at Nourish Ingredients. She holds a Bachelor of Medical Science from Nantong University and went on to become a physician in China for a number of years. She is experienced in technician work, specifically in the field of microbiology and also has an interest in plant breeding.
Chayan MahmudAnalytical and Food Chemist
Chayan Mahmud is an analytical and food chemist at Nourish Ingredients. Chayan is passionate about his field and is currently completing his PhD in food flavour chemistry and sensory science at Deakin University, and also has a Masters Degree in Science from South Korea. Chayan has over six years of experience in analytical and food chemistry, and sensory science, undergoing practical training at the University of Illinois at Urbana-Champaign, USA as well as working as an analytical chemist at an environmental health and risk assessment lab in South Korea.
Chayan brings his extensive research skills, his working experiences with research groups across three countries, and his knowledge and enthusiasm for analytical and food flavour chemistry to the Nourish team.
Teamwork is dreamwork.
We’re fortunate to collaborate with some of the world’s leading science, food technology, fermentation and synthetic biology organisations.
Let’s chew the fat.
Whether it’s feeding your curiosity, or feeding the world, our expert team is here to help. Get in touch via the contact form, provide some details about your enquiry, and we’ll get right back to you.