The company was founded when entrepreneur Ricky Cassini met Mauricio Braia at an event organised by the Austral University on how to set up a scientific startup. Since then, the startup has attracted attention from some of the most important biotechnology investment funds in the world. It was one of 20 companies selected out of 500 applicants to take part in an accelerator programme organised by Buenos Aires-based GridX. The GridX programme involved a networking trip to Silicon Valley in the US where Cassini and Braia connected with IndieBio, the world’s largest biotechnology accelerator, which chose to accelerate Michroma.
Fermentation: ‘The future of nutrition’ Cassini is confident that fermentation platforms will play a pivotal role in future food innovation. “Fermentation is going to be the future of nutrition. Petroleum-based ingredients are going to be limited by governments and consumers will reject them. Consumers continue to shift focus to climate, health, and wellness. Fungi are going to take an extremely relevant role as biofactories and in the alternative-meat space.” According to Cassini, Michroma’s portfolio will be particularly disruptive not only because of the sustainable production method but because the colours are more functional than current offerings. “We are creating the future of ingredients production, not only by having a completely new source of ingredients but also by having better performing ingredients.”
Fi Global Insights 2021 Trend Guide | 19
