Protera

Protera is a biotechnology firm specializing in protein engineering to develop sustainable, clean-label ingredients for the food industry. The company was founded in Chile in 2015 by Leonardo Álvarez (CEO) and Francia Navarrete (COO). In 2016, the enterprise joined IndieBio, a Silicon Valley-based biology accelerator, which marked a significant milestone in its early development.

The company's core technology is madi™, a proprietary deep learning algorithm. This platform analyzes vast databases of amino acid combinations to predict and design proteins with specific functionalities, such as preservation or texture improvement. By using artificial intelligence, Protera can significantly accelerate the protein design and development process, moving from concept to a functional product with notable speed. The final products are created through precision fermentation, a process similar to brewing, which allows for scalable and sustainable manufacturing.

Protera operates on a business-to-business (B2B) model, providing its engineered proteins as ingredients to food manufacturers. This allows its clients, which include major players like the Bimbo Group, to replace chemical additives and other less desirable components with natural, protein-based alternatives. The firm has established strategic partnerships with key industry names, including ICL Group, to co-develop and commercialize its ingredients. A prominent product in their portfolio is protera guard™, a natural protein that extends the shelf-life of food products by inhibiting mold, designed to replace artificial preservatives. The company has secured significant funding, including a $10 million Series A round, to scale up manufacturing and commercialization efforts.

Keywords: protein engineering, artificial intelligence, food ingredients, precision fermentation, clean label, madi, food technology, biotechnology, sustainable food, natural preservatives, Leonardo Álvarez, Francia Navarrete, protera guard, food preservation, B2B ingredients, synthetic biology, shelf-life extension, alternative proteins, food science, deep learning