Today, our food system is broken...
Every way you can measure it, traditional agriculture puts enormous pressure on the planet’s resources.
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Today the agriculture industry contributes to ~25% of the global greenhouse gas emissions
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Animal agriculture takes up 77% of all agricultural land on Earth despite supplying only 17% of humanity’s food supply.
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For every single kilogram of beef produced, there is equivalent to 11 more cars on the road; for every two kilos, the equivalent of a 1hr domestic flight.
With the world population officially crossing 8 billion in late 2022, and the biggest global economies still struggling with their Paris agreements, the world is burning faster and faster, and we are quickly running out of space and time.
But plant-based options can sometimes feel like a sacrifice...
While more and more people of all ages and backgrounds cross the world are beginning to describe themselves as flexitarians...
...the reality is that the most important thing to consumers are taste and texture.
We believe the key problem is in the ingredients
Whether you're trying to make a plant-based beef sirloin, a salmon burger, or a chicken stew, the bar for meeting the taste and texture of traditional meat is just so high.
Every chef and food manufacturer is realizing that the ingredients that work the best, the ones that give you that juicy chew or that clean crisp, are always not great for us or the planet.
These are your methylcellulose, your synthetic additives…
But the ones that are sustainable, your plant based ingredients, usually don't give you the same effect and they’re often more expensive. So folks are stuck trying to balance taste, texture, and sustainability, versus price...
And that's where Allium Bio comes in...
At Allium Bio, we’re one of the first teams in the world developing a novel fermentation system that grows multiple plant species together, to combine their strengths into better ingredients.
We use a fermentation technology called co-culture to grow special types of algae, fungi, and other microorganisms into ingredients with better textures, flavors, and functional properties.
Better ingredients, better products, and a cleaner ingredients label for everyone.
