Armored Fresh

Employee size

51-200

Organization type

Privately Held

Headquarters

New York, NY

Founded

2001

Armored Fresh is developing fermented proteins from a proprietary yeast strain, taking a science-based approach to rebuilding the food foundation. The company says its process is rooted in nature and refined through years of research, with ingredients scrutinized before they enter its formulas and no unnecessary additives.

• KI
  KingdomKingdom is a science-driven pet-health ingredients company whose team combines PhD microbiologists with data scientists and industry leaders. It develops Superculture® microbial fermentates for pet brands, using a proprietary biobank of more than 25,000 natural microbial isolates and double-blind clinical studies to test whether its ingredients deliver measurable results. Its manufacturing network includes GMP-certified fermentation facilities in the United States.BROOKLYN, NY
• MyForest FoodsAt its Green Island, New York, vertical farm, MyForest Foods grows organic oyster mushroom mycelium into meatless foods such as MyBacon and MyPulledPork. An Ecovative spinoff launched from experiments begun in 2020, the company uses its parent’s AirMycelium process to create whole-cut proteins with short ingredient lists, and MyBacon has earned multiple 2024 food awards.GREEN ISLAND, NY
• Quorum BioQuorum Bio is a startup developing genetic-engineering tools that use diverse microbes to produce complex natural molecules through precision fermentation. Inspired by research from Lawrence Berkeley National Lab and accelerated by the Activate Fellowship, the company is pursuing nature-based ingredients for human health and agriculture, including novel bioactives and crop-health products.NEW YORK, NY
• SC
  Sacred ChowFounded in Brooklyn in 1995, Sacred Chow is Cliff Preefer’s fermentation-focused food and wellness venture, making living foods such as sourdough and kraut while teaching the biology behind them. Preefer trained at the Natural Gourmet Institute under Anne Marie Colbin and has spent 26 years feeding New York City. The company also extends its fermentation practice into Brooklyn workshops and a Sicily wellness retreat.NEW YORK, NY