Back of the Yards Algae Sciences

Back of the Yards Algae Sciences (BYAS) is an industrial biotechnology company operating at the intersection of the circular economy and algae-based product development. Founded in late 2018 by Dr. Leonard Lerer, an MD MBA with extensive experience in life sciences R&D and finance, the company is strategically located at The Plant, a collaborative food production community in Chicago. This location provides BYAS with its own laboratories, production units, and crucial access to an anaerobic digester, which is fundamental to its sustainable, zero-waste operational model.

The company's business model is centered on developing and commercializing high-value ingredients derived from algae and mycelia for B2B clients across several sectors. It leverages proprietary technology to efficiently extract active components from these biobased materials. A key element of its process involves utilizing waste outputs from other businesses, such as CO2 from a neighboring brewery, to fuel the growth of its algae, embodying a true closed-loop system. Revenue is generated through the sale of these specialized ingredients to companies in the food, agriculture, and cellular agriculture markets.

BYAS produces a range of products, including natural food colorants and additives, alternative proteins, and biostimulants. For the alternative meat sector, its spirulina-based Heme Analog (BYAS-AHA) is a significant offering, designed to enhance the taste and aroma of plant-based meats without using GMOs. In agriculture, particularly for vertical farming, its biostimulants are developed to improve crop yield and quality. Furthermore, the company is advancing the field of cellular agriculture by creating specialized growth media and sera to help move cell-based foods from the laboratory to commercial production. This is supported by advanced R&D facilities, including a cellular agriculture lab with clean rooms and an industrial-scale emulation laboratory.

Keywords: algae ingredients, circular economy, food technology, sustainable ingredients, alternative proteins, mycelia extraction, biostimulants, vertical farming, cellular agriculture, food colorants, natural additives, spirulina, chlorella, zero-waste production, food science, agritech, biotechnology, B2B ingredients, sustainable food systems, plant-based meat ingredients, cell-based food media