Microbial protein start-up Superbrewed Foods is joining San Francisco-based innovation platform Mista in a collaboration designed to increase exposure and develop Superbrewed’s fermented ingredient portfolio. 

Superbrewed plans to utilize Mista’s partner network and resources to introduce its natural microflora technology platform to many other food and beverage partners and to advance the use of Superbrewed’s first ingredient – postbiotic protein. 

Bryan Tracy, CEO and co-founder of Superbrewed Foods, speaks with FoodIngredientsFirst about the unio. 

“We are excited to be a part of a global community of game changers who bring together science and better nutrition,” says Tracey. “We look forward to collaborating with the Mista community to introduce our Postbiotic Protein ingredient and technology to bolster our innovation bench.”

Superbrewed’s postbiotic protein can be used in a variety of foods.

Widening the reach
This unio comes on the heels of Superbrewed Foods and dairy giant Bel Group entering into a strategic partnership earlier this year. 

Bel will develop a line of cheese products incorporating Superbrewed’s postbiotic cultured protein.

Tracy believes Mista will similarly equip Superbrewed with broader means. 

“Mista enables us to interact with established subject matter experts and mentors, which is invaluable to us as we move into our next phase of product development and commercialization,” he says. 

“Since partnering with Mista, we have already deepened our roots in the industry and have already begun to meet new potential partners and advisors.”

Targeting new markets
The unio aims to allow Superbrewed to produce broader categories of products.

“With Mista’s help, we are starting to think globally and in more food categories that cover the entire grocery store. Breadth and depth are essential to making food more nutritional, sustainable and accessible. The US and Europe will be our primary targets soon.”   

According to Innova Market Insights, the demand for plant-based cheese continues to grow. The global market researcher noted that one in five European consumers would like to see more plant-based cheese in supermarkets and stores within this trend. Similarly, one in three European consumers would like plant-based cheese alternatives to mimic the original’s taste and texture.