| Page 1354 | Kisaco Research
 

Arturo Elizondo

CEO & Founder
The EVERY Company

Arturo Elizondo

CEO & Founder
The EVERY Company

Arturo Elizondo

CEO & Founder
The EVERY Company
 

Ari Melamud

CEO
DouxMatok

Ari Melamud

CEO
DouxMatok

Ari Melamud

CEO
DouxMatok
 

Mariette Abrahams

CEO & Founder
Qina

Mariette Abrahams

CEO & Founder
Qina

Mariette Abrahams

CEO & Founder
Qina
 

Nathan Price

CSO
Thorne HealthTech

Nathan Price

CSO
Thorne HealthTech

Nathan Price

CSO
Thorne HealthTech
 

Susan Bratton

CEO & Founder
Savor Health

Susan Bratton

CEO & Founder
Savor Health

Susan Bratton

CEO & Founder
Savor Health
 

Lou Cooperhouse

President & CEO
BlueNalu

Lou Cooperhouse

President & CEO
BlueNalu

Lou Cooperhouse

President & CEO
BlueNalu
 

Alexandre Ruberti

CEO
Future Farm

Alexandre Ruberti

CEO
Future Farm

Alexandre Ruberti

CEO
Future Farm
 

Spencer Maughan

Co-Founder & Partner
Finistere Ventures

Spencer Maughan

Co-Founder & Partner
Finistere Ventures

Spencer Maughan

Co-Founder & Partner
Finistere Ventures
 

Brian Sylvester

Special Counsel
Covington & Burlington LLP

Brian Sylvester

Special Counsel
Covington & Burlington LLP

Brian Sylvester

Special Counsel
Covington & Burlington LLP
 

Audrey Gyr

Start-up Innovation Specialist
The Good Food Institute

Audrey is a Startup Innovation Specialist at the Good Food Institute (GFI), an international nonprofit focused on creating a healthy, just, and sustainable food system through plant-based, fermentation-derived, and cultivated protein innovation. She consults with alternative protein startups on all areas of building a business including fundraising, commercialization, and go-to-market strategy. Audrey manages GFI’s Business of Alt Protein Seminar series and was the author of the 2021 State of the Industry Report on Fermentation. Audrey holds a B.S.

Audrey Gyr

Start-up Innovation Specialist
The Good Food Institute

Audrey Gyr

Start-up Innovation Specialist
The Good Food Institute

Audrey is a Startup Innovation Specialist at the Good Food Institute (GFI), an international nonprofit focused on creating a healthy, just, and sustainable food system through plant-based, fermentation-derived, and cultivated protein innovation. She consults with alternative protein startups on all areas of building a business including fundraising, commercialization, and go-to-market strategy. Audrey manages GFI’s Business of Alt Protein Seminar series and was the author of the 2021 State of the Industry Report on Fermentation. Audrey holds a B.S. in Animal Sciences and Development Sociology from Cornell University. She joined GFI after several years of working at transformative organizations in the fields of financial technology, sustainable agriculture, and higher education.