Big things are brewing
Breaking News!
Superbrewed Food and Fonterra announce collaboration.
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We believe every eater can benefit from protein that's more delicious, nutritious, affordable and sustainable. That's why we're bringing brewed food to you.
Superbrewed Food
We are pioneering fermentation to evolve food ingredient, petrochemical and food industries from being the largest global emitters of CO2 to being net-zero or even CO2 sinks. Click the video below for our promise.
Demand for Earth conscious nutrition is surging. Yet alternative products struggle to balance nutrition, performance AND affordability. These alternatives also introduce new concerns such as plant-based allergens and genetically modified organisms.
Our naturally-brewed Postbiotic Cultured Protein —
created by the same anaerobic fermentation
process used to make beer, yogurt, and even
kimchi —delivers quality, affordable nutrition.
Our Superbrewed Postbiotic Cultured Protein isn't just a promise for a more sustainable future, it's a game-changer we're brewing up today.
Superbrewed Postbiotic Cultured Protein is a first-of-its-kind alternative protein that is:
• Highly Nutritious
• Allergen-free
• Non-GMO
• Affordable
• Versatile
Brewed Is Better
“Superbrewed Protein is unique as it doesn’t interact with itself or other components so we can make products that are radically different than anything on the market today.”
– Dr. Jonathan Gordon
Inventor of Silk Soy Milk and Glasgow Consulting
Postbiotic Cultured Protein's versatility enables us to develop delicious, nutritious, affordable and sustainable versions of your favorite foods and beverages
“The high functionality, nutrition and digestibility of Superbrewed’s innovative protein source is impressive, and desperately needed for a variety of consumer-facing applications.” Bryan Tracy CEO and Co-Founder
Our game-changing work is guided by our commitments to:
Cultivate Collective Wisdom
Just as we internally foster our team and their contributions, we seek to better our processes and products by understanding the needs of an ever-changing food system and customer.
Practice Pragmatism
We are realistic about the complex challenges our food system faces, always taking a practical and achievable approach to disruption.
Turn Possibilities into Products
We harness our creativity with discipline, taking big ideas from concept to commercialization knowing that practicality always supports profitability.
Be Radically Resourceful
We’re never satisfied, always pushing to be and do better — we pivot when need be and pursue multiple solutions to our challenges.
Executive Team
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Bryan Tracy, PhD, CEO, Board Member, & Co-founder
Serial entrepreneur in industrial biotechnology. Co-founder and CEO of Elcriton. Previously an engineer at Novozymes, NA.
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Steve Shevick. CFO
JD, experienced CFO for public and private technology companies, driving revenue growth, strategic development and operational efficiency.
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Ari Eyal, PhD, CSO
Former Professor of Applied Chemistry at the Jerusalem University World renowned expert in advanced separation science and is the author of some 80 publications, and 250 patents.
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Julie Post-Smith Chief of Commercial
Passionate and experienced in bringing sustainable and healthy ingredients and products to market.
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Jason Veirs Production Engineering
Experienced Chemical Engineer in project concept to production implementation in Specialty Chemicals and Biorefining.
Board of Directors
Sass Somekh, PhD
Chairman
Ex-President of Novellus
Systems & ex Executive VP and board member of Applied Materials. 2006 inductee to the Silicon Valley Engineering Hall of Fame
Talli Somekh
Director,
Co-founder
Serial entrepreneur, General Partner, Musea Ventures, CEO of Erisyon
Gino Addiego, PhD
Director
SVP of Engineering, Operations and quality at Applied Material, the leading semiconductor equipment manufacturer with $17B in revenue
Joe Light
Former VP Global Development & Ingredient Technology, Ingredion
Chef Einav Gefen
SVP Culinary and Head Innovation Chef, Restaurant Associates
Shep Gordon
Brand & Talent Management Legend, Creator of the “Celebrity Chef”
Press
Fonterra and Superbrewed Food Collaborate
Global dairy co-operative Fonterra and natural ingredient manufacturer Superbrewed Food have teamed up to boost sustainable food production.
Superbrewed Food Secures Patent
“We are excited to provide unique combinations of benefits and strong IP protection to our customers in the fast-growing and competitive alternative protein market. And most importantly, consumers are soon to have access to a new class of proteins that deliver all aspects of better eating.”
Bel and Superbrewed Food
Bel will develop a line of cheese products incorporating Superbrewed’s Postbiotic Cultured Protein in its recipes, ensuring it delivers functionally, environmentally, and nutritionally interesting benefits to consumers.
Superbrewed Food Achieves Self-GRAS
Superbrewed Food has secured self-affirmed GRAS status for a new whole food, non-GMO ingredient - marketed as a ‘postbiotic cultured protein’ – that founder Dr Bryan Tracy is billing as “the most nutrient dense protein source on the planet,” with 80%+ protein and meaningful levels of vitamin B12.
Superbrewed Food Solves
The alternative protein space is filled with challenges related to functionality and production, but Superbrewed Food has developed a solution to both categories of challenges.
Superbrewed Food partners with Döhler on postbiotic protein ingredient manufacturing
14-Feb-2024 By Ryan Daily
Alternative protein company Superbrewed Food inches closer to launching its first retail products as it scales production of its bacteria-based postbiotic protein through a partnership with ingredient provider Döhler, company CEO Bryan Tracy told FoodNavigator-USA.
Superbrewed Food joins MISTA
Microbial protein start-up Superbrewed Foods is joining San Francisco-based innovation platform MISTA in a collaboration designed to increase exposure and develop Superbrewed’s fermented ingredient portfolio.
Fast Company-World Changing Ideas
Superbrewed Food’s microbe-based protein is made through anaerobic fermentation—the same process that turns barley into beer and cabbage into kimchi—and the company says it can be used in both meat-free and dairy-free products.
