The secret ingredient.
These days, there are a lot of companies focusing on alternative proteins, but fats are essential in making them taste incredible.
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.
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
Co-founder and CEO
Ben Leita
Co-founder
Anna El Tahchy
Chief Technical Officer
Surinder Singh
Chief Scientist
YunYun Zhuang
Head of Product
Tania Uren
Head of IP
Bianca Curzio
Regulatory Director
Jane Redfern
Head of Marketing
Katie Leupin
Head of People and Culture
Hanh Nguyen
Food Science Lead
Kesslyn Chen
Food Scientist
Jiang Wu
Microbiology Lead, Biotechnology & Bioprocessing
Xiaomei Li
Fermentation Scientist
Jaime Simbaqueba
Microbiology Scientist
Venkat Rao Konasani
Team Lead, Synthetic Biology
Juliana Lebeau
Research Scientist - Fungal Mutagenesis
Maciej Holowko
Biofoundry Development Engineer
Pegah Farokh
Synthetic Biology Scientist
Grace Wangari
Synthetic Biology Scientist
Berenice Talamantes
Synthetic Biology Scientist
Jesse Leigh Cooper
Synthetic Biology Scientist
Zeenat Rupawalla
Synthetic Biology Scientist
Seraj Kotagama
Synthetic Biology Scientist
Callum O’Flaherty
Synthetic Biology Scientist
Nuren Tasneem
Synthetic Biology Scientist
Freddie Loyman
Analytical Lead
Ella Bocquet-Gaylard
Analytical Scientist
Alex Miller
Lipid Analyst
Laila Kalash
Analytical Scientist
Kyle Reynolds
Risk and Compliance Manager
Ally Nevill
People and Culture Manager
Maddison McCoy
Synthetic Biologist
Ruth Purcell
Nourish Consultant
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.