Food Technology

Symbio has joined the Circular Bioeconomy Innovation Collaborative (CBIO), a regional coalition working to advance circular bioeconomy development in California’s San Joaquin Valley. The Collaborative brings together partners across agriculture, research institutions, industry, workforce development, and community organizations to strengthen the region’s bio-based innovation ecosystem. CBIO was launched in 2023 with support from a National…

Symbio Bioculinary has been selected as a World Business Chicago (WBC) Startup Portfolio Company, as confirmed by its inclusion on the official Chicago Venture Summit Startup Portfolio listing. This designation recognizes the company as part of a group of high-potential ventures contributing to Chicago’s innovation economy. World Business Chicago’s Startup Portfolio highlights emerging companies that demonstrate…

Symbio Bioculinary has been named a Top 50 team in the 2026 Baylor New Venture Competition (NVC), a national entrepreneurship contest organized by Baylor University’s Hankamer School of Business. The recognition highlights Symbio’s work in sustainable food manufacturing, food-waste upcycling, and bioprocessing technologies that convert surplus bakery, cocoa, and other food production materials into high-value ingredients. As a Top 50 team, Symbio…

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…