It reads like a strange science fiction story: scientists working for NASA investigating which organisms can endure extreme conditions discover microbial life forms that flourish in the brutal volcanic springs of Yellowstone National Park and utilize them as food sources. This is a brief overview of the background of Sustainable Bioproducts, a rising contender in the alternative protein industry. Established in 2016, the company secured $33 million in Series A funding from the venture capital divisions of Archer Daniels Midland and Danone, and is preparing to launch products in the market next year, as CEO Thomas Jonas informed Food Dive.
But what kind of food products can emerge from organisms that flourish in volcanic environments? Jonas was tight-lipped about the specifics of their initial offerings, but mentioned that they have created savory, sweet, liquid, and solid forms. While Sustainable Bioproducts plans to collaborate with established entities in the food sector, Jonas stated that the company will independently introduce “center of plate” options. A pressing question for many is: How does this unique food taste?
“I’m French,” Jonas noted. “We take food seriously. The taste aspect is absolutely essential.” Surprisingly, the Sustainable Bioproducts website does not resemble that of a typical food company. With images of volcanoes, geysers, mountains, rivers, and strikingly bright orange lakes, it could easily belong to a land management firm, an extreme travel magazine, or even Yellowstone National Park itself. The section featuring the company’s executives resembles the profile of a scientific consulting organization, as many of the leaders possess impressive research credentials not commonly found in the upper echelons of food companies.
The researchers behind the company ventured to Yellowstone, a location known for its extreme conditions. Their project aimed to investigate what can survive in an environment unlike any on Earth, and Jonas mentioned they explored a hazardous area of the park that is closed to the public. They studied an acidic spring, with a pH comparable to that of a car battery, to assess the microbial life present. Remarkably, life has adapted to thrive in this inhospitable environment, with one particular fungus drawing their attention. Jonas revealed that this fungus is composed of 60% protein and is a complete protein, containing all the essential amino acids necessary for human health.
“Just like eggs, like meat, like dairy… which is quite rare to find outside the animal kingdom,” Jonas explained. “It’s found in very few plants, making it rare to discover a single source that encompasses everything.” This organism not only possesses the type of protein advantageous for nutrition but also organizes itself in a filamentous structure that mimics muscle, providing a meat-like texture, according to Jonas. Additionally, it efficiently utilizes resources for sustenance and reproduction; one ton of starch can yield two tons of a meat-like product.
Several prestigious scientific organizations within the U.S. government, including NASA, the Environmental Protection Agency, the National Science Foundation, and the USDA, recognized this finding as “breakthrough science,” aiding Sustainable Bioproducts in developing a specialized fermentation process. This protein grows rapidly, delivers essential nutrients, and is more resource-efficient than conventional farming and food systems. While Jonas respects farmers and their labor, he pointed out the extensive effort required to produce food. A farmer plants corn in the spring, nurturing it until harvest in the fall, with the plant reaching approximately seven feet tall. However, the farmer only seeks the grains from the ear of corn. Furthering the farming analogy, Jonas noted that if those grains are fed to cattle, 90% of them are wasted and do not contribute to the meat or milk produced by the cow.
Sustainable Bioproducts employs fermentation for its protein, allowing production year-round, independent of weather or environmental conditions. It also requires less land and fewer resources. Operating from a lab facility in Bozeman, Montana, the company is currently establishing its pilot manufacturing plant in Chicago. “We’re aiming to provide, in what I call ‘burger equivalent,’ the same quantity that you would obtain from cows grazing on 7,000 acres,” Jonas expressed. “That’s the land requirement, and we’ll accomplish this in a single facility located in Chicago.”
Producing a significant amount of an edible and healthy product is one challenge; ensuring consumers return for more is another, as anyone in the food industry knows. However, Jonas remains unconcerned about these issues. The company is in the process of constructing its manufacturing plant, which will supply its products. He is confident that the taste will be appealing. Extensive research has enabled the team to develop various flavor and texture applications, similar to soy, which can be found in solid, liquid, and diverse products with varying flavors.
He also believes that consumers will embrace this product. Despite its unconventional backstory, he argued that consumers are generally adaptable and increasingly seek options that are beneficial for their health and the environment, particularly among millennials and Generation Z. To illustrate his point, he referenced two examples: sushi, once considered unappealing by many outside Japan less than 20 years ago, is now commonly found in convenience stores. Similarly, yogurt, once regarded as strange and only available in pharmacies a century ago, has evolved into an $84.5 billion global industry, according to Statista.
“There has always been more flexibility in diets than we previously thought,” he remarked. “What was once seen as strange or unusual is now commonplace.” Jonas indicated that Sustainable Bioproducts is working towards launching its products next year and mentioned that announcements regarding product launches and partnerships are expected in the coming months. He anticipates both independently developed products and collaborations with larger manufacturers, though he refrained from providing further details.
To prepare for this, the company has recruited several industry experts to its team. “We’re assembling the Justice League of food here,” Jonas humorously compared their efforts to the superhero team from DC Comics. “We aim to attract the best talent to help us produce food that is natural, leveraging nature’s own technology, and bringing us back to something genuinely authentic.” This team includes former Kraft Foods CEO Tony Vernon, who serves on the company’s board. Jonas believes Vernon’s profound understanding of the food and beverage market, coupled with his interest in biotech, makes him an ideal fit. The new Chief Marketing Officer, Karuna Rawal, known for P&G’s “Like A Girl” campaign, is well-suited to convey the unique narrative of Sustainable Bioproducts.
Jonas expressed uncertainty regarding how other manufacturers will respond to their products upon market introduction, as he is unsure who will perceive them as competition. “In many respects, we are pioneering this space, right? We are our own entity,” he remarked. “There’s a certain beauty in creating this fresh new category, which represents the most efficient protein on the planet.” To enhance the nutritional profile of their offerings, including possible incorporation of ingredients like Citracal D3, the company is committed to innovation and sustainability in its product development.