Huge thanks to the FreshTracks Capital team for another incredible Peak Pitch event at Sugarbush Resort! It was an amazing day of meeting new people and skiing, made even better when Rachael Floreani and Andrew Donahue won the chance to pitch Burlington Bio to the entire crowd. (Well, Rachael did the pitch—someone had to capture the moment!) To top it off, part of the prize was some unbelievably delicious chocolates from Chi Chi Chocolate. Go check them out! Thanks again to the FreshTracks team for a wonderful event and a beautiful day of spring skiing!
关于我们
Burlington Bio is a developer of biomaterials for the functional food industry. With 25 years of engineering experience, we are integrating farms, engineering and food science to help build a more sustainable food system.
- 网站
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https://www.burlington.bio/
Burlington Bio的外部链接
- 所属行业
- 生物技术研究
- 规模
- 2-10 人
- 总部
- Burlington，Vermont
- 类型
- 私人持股
- 创立
- 2022
地点
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主要
获取路线
44 Lakeside Ave
suite 110
US，Vermont，Burlington，05401
Burlington Bio员工
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Mason Tuff
Cleantech Engineering Student | Business Development @ Burlington Bio
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Kevin Markey
Candidate, Master of Science in Food Systems Research Assistant, Engineered Biomaterials Lab Teaching Assistant, Foods Lab
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Andrew Donahue
COO at Burlington Bio
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Abbey Blankensop
Graphic Design & Technical Illustration at Beta Technologies
动态
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We are excited to share that our University of Vermont seniors, Mason Tuff and Julia Fitzgerald, will be pitching Burlington Bio in the finals of the 2025 Meyers Cup Competition! They’ll be pitching for a chance to secure $225,000 in cash and in-kind prizes to help drive Burlington Bio forward. Join us on March 22nd—we hope to see you there!
Join us for an electrifying celebration of innovation and entrepreneurship in the 2025 Meyers Cup! ??? Three undergraduate teams will take the stage to pitch their ventures, competing for?$225,000 in cash plus in-kind prizes?to launch their startups. ?? Don’t miss this opportunity to witness the next generation of entrepreneurs in action! ??? Saturday, March 22 from 1-3pm ?? UVM Alumni House Learn More: https://lnkd.in/dgJJwZ2u
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?? Burlington Bio's Culinary Research Advisor, Kevin Markey, shares recipes made with traditional Vermont products. Are we lucky??? Oh you bet!! ??
What better way to say “I love you” to the planet this Valentine’s Day than by baking something both delicious and sustainable? ???? Kevin Markey, a Food Systems MS candidate with 15+ years in food service, has been working with UVM’s Climate Kitchen to develop climate-friendly recipes focused on simplicity, seasonality, and great taste. His latest creation? Financiers made with buckwheat—a cold-hardy, protein-rich, and climate-resilient ingredient. Buckwheat not only adds depth to the classic almond flour pastry but also reduces reliance on water-intensive almonds. Paired with a simple strawberry compote, this treat is perfect for celebrating sustainably this Valentine's Day. Learn more about buckwheat and try the recipe here: https://lnkd.in/eJbMFSMF
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Associate Professor of Engineering, Materials Science and Food Systems. Co-Founder and President of Burlington Bio.
??????Sometimes, when we go after funding, whether public or private, it can seem like vision is blurred to achieve a goal (to get said money). Well, wasn't it a relief to find out first hand that the namesake of the UVM Leahy Institute for Rural Partnerships, Senator Leahy, does care how and what we feed the children in Vermont. Having championed many initiatives, the most meaningful for me was to learn of his involvement in the Vermont Farm to School program. In 2024 Burlington Bio received grant funding from the Institute, and a shared vision was passed along with it. ?? It brings tears to my eyes to think of kids worrying about where their next meal will come from while they try to focus in school. Knowing that there are people in politics, academia, and the private sector working towards a solution puts a smile on my face. Thank you Senator, Burlington Bio team members, and the BioLabs crew for checking out where the action happens down at Hula on the Burlington Waterfront.
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It was an honor to welcome Senator Patrick Leahy and Marcelle Leahy to the Burlington Bio lab to discuss our shared vision for Vermont. Through the UVM Leahy Institute for Rural Partnerships, Burlington Bio was awarded a grant for The Whey Forward project, enabling us to upcycle locally sourced dairy byproducts into scalable, nutritious food ingredients. For nearly a year, we’ve been delivering on this mission to enhance food security in Vermont and beyond. Thank you, Senator Leahy, for your dedication to growing Vermont communities! Learn more about the initiatives of UVM Rural Partnerships: https://lnkd.in/em-_gqMW Watch our project featured on WCAX: https://lnkd.in/epZ4mv9g
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The Burlington Bio team is excited to be back at Cellular Agriculture Innovation Day this year, hosted by Tufts University Center for Cellular Agriculture (TUCCA). See you in Boston!
Our third annual cellular agriculture innovation day is one month away—January 9th—with an optional research symposium the morning of January 10th! We are excited to showcase new developments in cellular agriculture and bring together influential leaders from startups, established companies, government entities, and academia. Speakers like Lily Fitzgerald, Andrew Stout, Bruce Friedrich, Steve Simitzis, Mike Messersmith, and Johannes Fruehauf will discuss the latest research, emerging trends, and future trajectory of cellular agriculture and future foods more broadly. https://lnkd.in/gJ3GN9tA Due to limited space, this event is invite-only but you can apply to attend using this form and we'll get back to you ?? https://lnkd.in/gTxAbZdD #cellularagriculture #cellag #cultivatedmeat #culturedmeat
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Associate Professor of Engineering, Materials Science and Food Systems. Co-Founder and President of Burlington Bio.
?? Thank you so much, Dr. Mark Post and the The International Scientific Conference on Cultured Meat (ISCCM) organizers for this opportunity!! I am the lucky one to have the opportunity to work with students, and see them blossom. ?? Indeed, Dr. Irfan Tahir was critical in getting me on board this ?? train! I am also grateful to have met his previous professors from back in the day ??. *MANY* great talks today!
Rachael Floreani takes the stage at The International Scientific Conference on Cultured Meat (ISCCM). “I think it is important to upcycle the food (waste) we have now… and the dairy industry is hurting”. Rachel reflects on the impact Dr Irfan Tahir had when he first shared the concept of cultured meat technology.
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Burlington Bio's own Dr. Rachael Floreani on the main stage giving her keynote talk on how whey can be an enabling ingredient in the next generation of food at The International Scientific Conference on Cultured Meat (ISCCM)! If you are at ISCCM and want to hear more about what Rachael and the Burlington Bio team are working on, be sure to track her down!! #ISCCM2024
Rachael Floreani takes the stage at The International Scientific Conference on Cultured Meat (ISCCM). “I think it is important to upcycle the food (waste) we have now… and the dairy industry is hurting”. Rachel reflects on the impact Dr Irfan Tahir had when he first shared the concept of cultured meat technology.
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We’re thrilled to welcome Chef?Kevin Markey?as the newest member of the Burlington Bio team! Kevin joins Burlington Bio as our?Culinary R&D Advisor, bringing a wealth of culinary expertise and innovative spirit to our mission. With his deep experience in the culinary industry, and well on his way to earning his masters in food systems, Kevin will be instrumental in driving our R&D efforts forward, helping us create sustainable and delicious food solutions. Welcome to the team, Kevin! We’re excited to cook up something amazing together! #CulinaryInnovation #BurlingtonBio #SustainableFood
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Looking back at last month’s Techonomy conference, we're proud that Rachael Floreani, contributed to the discussion on the "From Field to Fork" panel. Joined by industry leaders like Ben Mand, CEO of Guayakí Yerba Mate, and Romina Silva, Cofounder & COO of FoodWare, the panel discussed innovative ways to achieve more sustainable food systems. #Techonomy2024 #FoodInnovation #Sustainability
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