Equii uses proprietary, non-GMO strains of baker’s yeast and a bioinformatics-driven discovery platform to ferment grains and produce protein-rich flours for staples such as bread and pasta. Its first consumer product is a sliced bread launch planned within months, initially targeting restaurants, cafés and online sales with a wider retail and direct-to-consumer rollout expected in late 2023. The company says its fermented flours contain 3–6× more protein than regular wheat flour, provide all nine essential amino acids, and have 40–50% lower carbohydrate content; replacing 25–30% of wheat flour yields about 10 g of complete protein per slice versus 3–5 g in regular bread. Equii has filed a provisional patent on an algorithm that links microbial genome information to proteome predictions to speed strain selection and reduce R&D time. The firm emphasizes that native plant proteins remain intact during fermentation and that using baker’s yeast reduces anticipated regulatory hurdles such as novel-ingredient filings. Equii plans to extend its technology beyond wheat to oats, rice and cassava and is working with co-manufacturers rather than building its own factories. Financially, the company raised $6M in the most recent round, bringing cumulative funding to $8M; the article describes Equii as Bay Area–based.

Total raised

$5M

Funding rounds

1

Latest round

Equity

Latest activity

Sep 2022