Cella Farms

Cella Farms, Inc., which now operates under the name Equii, is a food technology company founded in 2021. The company was established by Dr. Monica Bhatia, a fermentation scientist, and Dr. Baljit Ghotra, a cereal scientist, who were later joined by chef Sebastian Canonne. Dr. Bhatia, the CEO, brings 15 years of experience in bio-manufacturing and commercializing sustainable products from her time at companies like Geltor and TerraVia. Dr. Ghotra, the CTO, has an extensive background in R&D and food science from positions at Nature's Fynd, ADM, Cargill, Ingredion, and Mondelez International.

Equii is focused on improving the nutritional profile of staple foods by using a proprietary fermentation process. The company utilizes non-GMO microbial proteins, specifically baker's yeast, to ferment grains like wheat, rice, and oats. This process breaks down starches and converts them into protein, resulting in a grain flour that contains three to six times more protein and 40-50% fewer carbohydrates than conventional flour. A key attribute of this flour is that it provides all nine essential amino acids, making it a source of complete protein.

The company's business model initially involves launching its own consumer-packaged goods directly to the market, with plans to potentially supply its high-protein flour to other food manufacturers in the future. To avoid the capital-intensive process of building its own facilities, Equii partners with co-manufacturers for production. The initial go-to-market strategy targeted restaurants, cafes, and online sales, with a broader retail and direct-to-consumer rollout planned. The company secured a significant milestone in September 2022, raising $6 million in a seed funding round led by Khosla Ventures, bringing its total funding to $8 million.

Equii's first product line is high-protein bread, which is designed to have the taste and texture of conventional bread. Offerings include plain, multigrain, and classic wheat varieties, which deliver 8 to 10 grams of complete protein per slice. The end product is labeled as 'Wheat flour, yeast protein' and aims to provide a nutritious alternative for health-conscious consumers and families without sacrificing taste. The company also plans to expand its product line to include other baked goods like buns, bagels, and rolls, as well as other staples such as pasta.

Keywords: Equii, Cella Farms, food technology, fermentation, high-protein flour, microbial protein, complete protein, low-carb bread, sustainable food, staple foods, Monica Bhatia, Baljit Ghotra, Khosla Ventures, yeast protein, alternative protein, food science, CPG, plant-based protein, nutritious food, baked goods