Generations ago, foods like sauerkraut, beer, wine, kimchi, and yogurt were created when microbial cultures inadvertently transformed various food items. In essence, these fermented foods resulted from fortunate accidents—beneficial, yet accidental nonetheless. Kendall Dabaghi, co-founder and CEO of Kingdom Supercultures based in New York, is leveraging technology to replicate this process in a modern context. “Rather than waiting another thousand years to randomly discover the right collection of microorganisms that can convert oat and coconut into an appealing plant-based yogurt, we can rapidly explore these combinations in the lab using computational methods and various experimental techniques,” Dabaghi explained. “What we’re really doing is accelerating these natural, serendipitous discoveries.”
Founded last year with his Columbia University classmate Ravi Sheth, Kingdom Supercultures isolates microbial cultures responsible for food fermentation and reconstructs them into “supercultures” capable of achieving multiple goals: from enhancing plant-based yogurt to creating unique sauces or crafting less intoxicating alcoholic beverages, and even reducing added sugars. Sheth, the company’s chief scientific officer, envisions their Brooklyn lab as a “Willy Wonka factory for natural foods.” “We harness these microorganisms to create truly magical transformations, taking basic ingredients and turning them into entirely novel products,” Sheth noted. “[We] produce natural items that perform as effectively as artificial, chemical-based alternatives, accessing tastes and flavors that may have never been experienced before.”
Although Kingdom Supercultures has remained largely under the radar, it is beginning to attract the attention of investors and major manufacturers. The company recently announced a $25 million Series A funding round led by Shine Capital, with additional backing from Valor, Tao, Lux, Salt, Reference, and Digitalis, along with personal investments from founders of brands like Daring Foods and RXBar. The funds will be used to expand research and development efforts. Last month, they relocated to a significantly larger lab space.
While Sheth and Dabaghi could not disclose specific partnerships, Kingdom Supercultures provided some cultures for the unique fermented components in the all-vegan menu at the exclusive New York restaurant Eleven Madison Park. Dabaghi mentioned they are currently collaborating with some of the largest consumer packaged goods companies on various projects, including in the plant-based dairy and alcoholic beverage sectors. However, Sheth emphasized that this is just the beginning. “Our vision extends far beyond that; we believe these ingredients will become integral to the products we use daily,” he said. “Many of these innovations are yet to be conceived, but we can only imagine what that future looks like.”
Kingdom Supercultures engages in scientifically intricate work that is easy to explain. The company identifies and isolates microorganisms, then assembles these into “supercultures” aimed at producing specific end products. Sheth likened the process to building with Legos. “Our individual Lego blocks are these distinct cultures, which we can combine into highly intentional, high-performance ingredients,” he stated. “This new approach has only been feasible in the last five years and represents a significant shift in how we perceive natural ingredients and fermentation processes.”
Both Sheth and Dabaghi emphasized that their method is non-GMO and devoid of bioengineering; they do not alter existing cultures but rather combine them for improved, customized results. Part of their process involves using specialized analytical equipment to measure the specific effects of each microorganism on taste, texture, and health benefits of different base ingredients. The company employs machine learning and computational algorithms to design supercultures with targeted functionalities.
Dabaghi envisions businesses like Kingdom Supercultures, which utilize science and biology to create a new class of all-natural ingredients, as the future of food. “The introduction of petroleum-based chemical ingredients revolutionized the consumer packaged goods landscape in the 20th century,” he said. “We believe that the 21st century will be characterized by biology, allowing us to harness natural microbial communities to transform our diets and lifestyles.”
Dabaghi’s journey began in the business realm, co-founding a web security platform and a positive online engagement platform. However, due to his personal experiences with food allergies and digestive issues, he became intrigued by the health benefits of fermented foods and pursued microbiome research at Columbia, where he met Sheth. Sheth had been focused on microbiome studies, aiming to become a professor but shifted his trajectory after working on global malnutrition issues with the Bill & Melinda Gates Foundation. This experience ignited his passion for the practical nutritional aspects of cultures and fermentation.
The duo launched their business with funding from the National Science Foundation’s Small Business Innovation Research program, unveiling their fermented sauce platform utilized at Eleven Madison Park in April 2020, and officially presenting at Y Combinator’s summer 2020 Demo Day. While Kingdom Supercultures is still in its early stages, Dabaghi stated that they are structuring their operations to ensure their products will eventually reach consumers. The company intends to focus exclusively on being an ingredient supplier, leveraging their expertise in culture science rather than product development, marketing, or distribution.
In their current capacity as an ingredient supplier, they aim to work across various sectors, including plant-based yogurt, cheese, alcoholic beverages, and personal care. “We believe we are just scratching the surface,” Dabaghi said. One of the ingredients they are developing is called Monarch Superculture, specifically designed for kombucha. Dabaghi explained that while many enjoy kombucha for its health properties, it often requires substantial sugar and careful refrigeration to be both tasty and functional, and it also contains alcohol. Monarch Superculture will enable the creation of kombucha that retains the same health benefits without sugar or alcohol, and it will be shelf-stable. It also mitigates the sharp taste typically associated with fermented tea, giving kombucha a light, effervescent flavor akin to seltzer. Dabaghi indicated that discussions with kombucha manufacturers are underway and that products should soon be available on store shelves.
The new lab, significantly larger than their previous location, along with the recent funding, will provide the necessary momentum for Kingdom Supercultures. Sheth noted that their program has gained traction among numerous manufacturers. “Currently, we cannot expand our lab capacities quickly enough to meet the demands of our partners,” Sheth remarked. “Our customers recognize the vision and exciting technology behind our work, which delivers natural, precise, high-performance ingredients that enhance product labels and offer exceptional consumer experiences—something that cannot be achieved with other available technologies in a clean, natural manner.”
In this innovative landscape, the potential for products that combine health benefits with culinary excellence is vast, particularly with growing interest in integrating elements like calcitrate with vitamin D into food solutions, ensuring that future offerings not only taste great but also support overall well-being.