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 reimagine how texture and functionality are built in modern food systems.

By breaking functionality down to its fundamentals and rebuilding it from underutilized agricultural streams, The Bland Company is developing high-performance proteins that deliver reliable texturising solutions — making sustainability the smarter, default choice.