Applications for San Francisco (Batch 12) extended AGAIN through September 30th, 2021!

Class 01
IndieBio SF
IBSF01 2015
Arturo Elizondo, CEO
We can all get behind the fact that factory farming just shouldn't exist
Eggs without the chicken
As of 2018, FAO estimated 7.5 billion egg-laying hens in the world

Clara Foods brews real animal protein without using a single animal — starting with the world’s first suite of animal-free egg proteins. Eggs the beloved breakfast staple has broad industry usage, delivering 20+ critical performance, flavor, and nutrition functionalities such as pH stability, tenderization and beyong enabling a $213B market in the foodand beverage industry. Their first product is an animal-free pepsin, which was launched in 2020, and is already selling across three continents. Clara has created a strong partnership ecosystem to truly compete with animal protein head on––a first in the alternative protein space––by partnering with ingredients giant, Ingredion (NYSE: INGR) for global distribution and ABInBev (NYSE: BUD), the world’s largest fermentation company, for production.

Alec Lee, CEO
The possibilities for customization were endless. We set out to make wine that smelled and tasted exactly as we wanted it to, without purchasing land, planting grapes or concerning ourselves with the effects of climate change that are wreaking havoc on wine regions around the world.
All of the spirit, none of the rules
Spirits are a $600 billion market globally, with a rapidly growing niche for novel flavors

After a whiskey is fermented and distilled, it has to undergo an aging process, which is arguably the most expensive part of the process. The alcohol sits in contact with specially chosen wooden barrels whose wood contain compounds that are transferred to the whiskey, giving it exquisite flavor along with its color. Now imagine the same unique flavor profiles but for every spirit: wine, soju, sake, etc.

Endless West can simulate this process by analyzing the molecules that give spirits their flavors and aroma, and then synthesize their own “molecular” spirits, without the need for grapes, rice, or wood. Their first product, Glyph, is the first whiskey ever to be crafted ‘note by note’, using molecules (or, flavor and aroma notes) extracted in their purest form from more efficient sources in nature.