We bring function back to food.

Our Food System Is Not Designed for Health

The food we eat today is making us sick.

Diet-related diseases will kill over 500,000 people this year — and burden hundreds of millions more.

Going back to small-scale farming for everyone is impossible.

The only viable path forward is to make industrial food function better.

Comparison of two scenes: the top shows people shopping in a grocery store aisle, while the bottom depicts people caring for chickens and pigs on a rooftop farm.

A healthy diet works not just because of nutrients we know, but because of functional components we are only beginning to understand.

Dietary fiber is not part of our body, yet it drives critical functions: digestion, immune balance, metabolic health, and resilience against disease.

Processed foods lack fiber and over 90% of us consume less than recommended levels, shortening our healthy lifespan.

It’s Not Only What’s in Food — It’s What It Does.”

Infographic showing a bunch of red grapes and a glass of red wine with nutritional and functional facts about grapes and wine, including sugar, carbohydrates, vitamins, minerals, polyphenols, resveratrol, dietary fibers, RNA, alcohol, additives, and fiber content.

The Hidden Cost of Low Fiber Diets

Low fiber diets are associated with 5–10 years of healthy life lost and an earlier onset of chronic diseases like diabetes and cardiovascular disease appearing in the 40s or 50s.

Fiber is essential not only for digestion, it feeds the gut microbiome linking gut health to immunity, mood, cognition, energy, and stamina.

Man sitting at a table with empty snack wrappers and bowls of food, looking concerned, with a blood glucose monitor showing 203 mg/dL and a diagram about gut health and fiber deficiency in the background.

Why Food Innovation Falls Short

The industry knows change is needed, but execution is hard.

Creating healthier food is constrained by consumer acceptance, cost, scale, and regulation.

Fiber and gut health ingredients behave differently depending on their chemistry, processing, and food matrix.

Innovations fail without understanding structure–function relationships.

A group of five people sitting around a table in a meeting, examining food product samples, nutritional facts, and regulatory guidelines, with graphs on a laptop and various documents and food samples on the table.

Building Functional Food That Actually Works

We support innovators, startups, and R&D teams in designing food concepts that improve gut health without ignoring industrial reality.

We combine deep understanding of dietary fiber, gut microbiome interactions, and food chemistry with practical insight into clinical validation, regulatory pathways, and market success.

Discover our services

Online Course

A structured learning experience to elevate how you evaluate science, risk, and credibility in food innovation.

30-Minute Discovery Call

A focused expert conversation to clarify your challenge, assess scientific risk, and define the right next step.

De-Risking Sprint

A fast, structured deep dive to resolve critical scientific, regulatory, or claims uncertainties before you scale.

Advisory Engagement

Ongoing senior scientific and strategic guidance to support high-stakes decisions as your innovation moves forward.

Contact Us

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