Symbio Bioculinary was selected as one of six startups to present at the Startup Alley Happy Hour during 1871 Food Tech, a premier event connecting innovators, restaurateurs, and investors in the food technology sector. The feature, titled “A Conversation with Kevin Boehm: Co-Founder of Boka Restaurant Group, James Beard Winner, and Author,” highlighted thought leadership and innovation in the food and restaurant industries.
During the event, Symbio pitched its sustainable food manufacturing and food-waste upcycling technologies, demonstrating how microbial bioprocessing can transform surplus bakery dough, cocoa husks, and other production byproducts into high-value, functional ingredients. The Startup Alley format provided an intimate networking environment for Symbio to engage directly with investors, industry professionals, and culinary leaders, showcasing its impact on circular food systems and sustainable manufacturing.
Participation in 1871 Food Tech positions Symbio among a select group of emerging food tech innovators, reinforcing the company’s role as a leader in applying biotechnology to solve real-world challenges in the food industry while fostering connections with key stakeholders in Chicago’s culinary and technology ecosystem.