A biotech venture applying fermentation science to industrial food production — helping brands replace synthetic additives with fermentation-derived, clean-label ingredients, and turning food-industry byproducts into new bio-ingredients instead of waste.

It shares the founder and the underlying fermentation expertise, but runs as its own venture at a separate site (bn-y.com) — not folded into BNY's restaurant residency/consultancy business described on this site.

Acting as an outsourced biotech/R&D department for a food or beverage brand — taking an idea from concept to industrial scale using fermentation, without the brand having to build its own lab or production line.

By replacing synthetic additives and E-number ingredients with natural, fermentation-derived alternatives that do the same job — so the label gets shorter and more legible, not just the marketing.

Converting agricultural and food-industry byproducts — the kind that would otherwise be discarded — into usable bio-ingredients, cutting both raw-material cost and waste for the client.

Food and beverage brands looking for science-backed, clean-label reformulation or byproduct valorization — not individual consumers or restaurants.