Monica Bhatia, Co-founder and CEO, Equii on Fermentation, Taking Products from Lab to Scale, and Relationships.
Episode description
The global health and wellness foods market is poised to grow at 6.1% to $1,495bn by 2032. However, purchasing healthy food is complex - sometimes we buy new food types and find it hard to incorporate them into our daily diets and sometimes the food we buy is just not tasty.
Monica is solving exactly these two problems through Equii, where her first product is sliced bread that gives 10gm of protein per slice. Equii has developed a proprietary approach to discovering highly nutritious sources of microbial proteins that are used to ferment grains and produce high-protein grain flours. Equii’s flour has three to six times more protein than regular flour, with about half as many carbohydrates, and all nine essential amino acids.
Monica Bhatia has 15 years of experience in bio-manufacturing and commercialization of sustainable products, including food, fuels and chemicals. Most recently she was vice president of process development at Geltor, a developer of alternative proteins. Baljit Ghotra, PhD, co-founder and chief technology officer, has held research and development roles at Ingredion, Mondelez International, Cargill, ADM and Nature’s Fynd.
It has been a delight to get to know Monica. Every chat with her is so refreshing - I learn something new all the time!
Follow Monica at: https://www.linkedin.com/in/monicabhatia1/
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