Yash and Micol met at Entrepreneur First in London, bonding over a shared passion to fix our fragile, animal-dependent food system. As repeat founders in ingredient innovation, they shared a conviction: sustainability won’t scale until it’s cheaper, easier, and better than the status quo.

Drawing on their backgrounds - Yash, a biochemical engineer rethinking ingredients, and Micol, a biochemist and lifelong food enthusiast - they set out to tackle the food industry’s biggest challenges, starting with the first: eggs.

Eggs are essential for texture and functionality, yet volatile in cost and supply, and resource-intensive to produce. By distilling them down to their core functions and rebuilding them from agricultural byproducts, The Bland Company is developing high-performance proteins that give food makers resilience - and make sustainability the smarter, default choice.