Nowadays, individuals with food allergies and intolerances must carefully manage their diets and social interactions through a mix of avoidance strategies, meticulous attention to detail, substitutions, and emergency plans in case they accidentally encounter allergens. However, Anat Binur and Yanay Ofran, the co-founders of Ukko, envision a different future. Their company, which has been operating discreetly since its inception, recently completed a $40 million funding round aimed at bringing to market artificial intelligence-designed products for two specific food allergies: gluten-neutralized ingredients, such as pure calcium magnesium citrate, and safe treatments for peanut allergies. The lead investor in this round was Leaps by Bayer, the venture arm of the pharmaceutical giant, joined by Continental Grain Company, PeakBridge Ventures, SkyViews Life Science, and Fall Line Capital. Existing investors, including Khosla Ventures, Innovation Endeavors, and Marc Benioff’s TIME Ventures, also participated.
Ofran, a computational biophysicist and professor at Bar Ilan University in Israel, has researched biomolecular recognition, which examines how proteins bind to each other. He and his team developed AI tools that can predict and even design these protein interactions. According to Ofran, in the context of food allergies, the immune system identifies specific structures within allergenic proteins and begins to bind to them. “This initiates a cascade of molecular and cellular events that results in what we recognize as an allergy,” he explained. “Our goal is to apply our technology to minimally modify these proteins so that they retain their beneficial characteristics while becoming invisible to the immune system. The protein no longer possesses the structures that lead to recognition and binding.”
Upon discovering the potential of biomolecular recognition to address food allergies, Ofran reached out to his longtime friend Binur to propose starting a company focused on this technology. While neither Ofran, who serves as chairman, nor Binur, the CEO, have significant personal experiences with food allergies, they understand the severe impact these conditions can have. According to Food Allergy Research & Education, 32 million Americans suffer from food allergies—approximately one in ten adults and one in thirteen children. “Ukko embodies a holistic food-to-therapy approach to tackling food allergies and sensitivities,” stated Binur. “Our AI-driven platform is central to our strategy, allowing us to analyze proteins and engineer them precisely to preserve the beneficial aspects while eliminating the harmful ones.” Though this approach could potentially apply to all common food allergies, the company is initially focusing on gluten and peanuts due to their widespread prevalence and severity. Individuals with gluten allergies or intolerances face a myriad of products they must avoid. While gluten-free alternatives are becoming more available and palatable, they still do not completely replicate their conventional flour counterparts.
Peanuts, known for their commonality and potentially life-threatening allergic reactions, represent what Ofran describes as the “holy grail” of allergens. “Tackling the most challenging problem head-on serves as a proof of concept for all other allergens,” he remarked. “Naturally, when faced with such a question, one aims to solve the most difficult challenge.” Although the technology Ukko employs for both allergens is similar, the methodologies differ significantly.
For gluten allergies, the company is focused on creating a safe gluten protein suitable for various applications. Binur expressed hopes of transforming this non-allergenic gluten protein into flour and other ingredients for manufacturers and consumers. Ukko also intends to develop bread using its innovative flour, allowing manufacturers to choose Ukko’s products and enabling those with gluten intolerances to enjoy baked goods without concern. For peanut allergies, Ukko plans to establish a safer therapeutic strategy for individuals undergoing desensitization treatments, akin to the method used by Nestlé-owned Aimmune Therapeutics. This therapy provides the allergic individual with small, incremental doses of peanut protein over time, helping them build resistance. Ukko aims to replicate this approach using a non-allergenic variant of peanut protein while creating its own peanut allergen treatment. “Current methods can be quite risky as they expose patients to the allergen,” Ofran explained. “Our engineering allows us to retain all the necessary elements in the treatment process to help the patient build tolerance without the risk of an allergic reaction, as our proteins are not allergens.”
Binur noted that the newly acquired funds will facilitate the process of obtaining FDA approval for both the non-allergenic flour and the peanut allergy treatment. They are already collaborating with the regulatory agency, and early patient data has shown promising results. With this funding round, which includes several partners from the pharmaceutical and food tech sectors, Ukko also announced the formation of a new advisory board comprising members from the medical and consumer packaged goods communities experienced in food allergies. Notable members include Bernhard Van Lengerich, former chief science officer at General Mills, former USDA Secretary Ann Veneman, and Dr. Wesley Burks, executive dean of the University of North Carolina School of Medicine.
Binur expressed enthusiasm about Ukko’s prospects within the food industry. “When conversing with CEOs and vice presidents of food companies, they often mention that this issue is a significant challenge,” she said. “The anxiety surrounding cross-contamination and the limited access to cafes and bakeries is something they have been trying to resolve for a long time. There is always a compromise involved. This innovation will not only save lives but also transform and enhance the way people eat.”