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 was selected to pitch at the TechRise competition, an initiative by P33 aimed at supporting early-stage innovators in the Chicago tech ecosystem. The program identifies promising founders and provides opportunities to showcase their businesses to a network of investors, mentors, and corporate partners. The competition recognizes Symbio’s work in sustainable food manufacturing and upcycling food industry byproducts….
Symbio Bioculinary has appointed Dr. Johnny Drain to its advisory board, bringing a globally recognized voice in food technology, fermentation science, and sustainable food systems to support the company’s mission. Dr. Drain is a chef‑scientist and entrepreneur known for merging scientific rigor with culinary creativity to help shape the future of food production and flavor innovation. Dr. Drain holds a PhD in Materials…
Symbio Bioculinary has been selected as a TEDxNormal 2026 speaker, recognizing the company’s leadership in sustainable food manufacturing, food-waste upcycling, and microbial bioprocessing technologies. The TEDx platform allows Symbio to share its innovative solutions for transforming food production byproducts—such as excess bakery dough and cocoa husks—into high-value, functional ingredients. Speaking at TEDxNormal provides Symbio with a unique opportunity to engage…
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…
Symbio CEO Elliott Notrica has been selected to receive a Novoensis scholarship as a young innovator to attend the inaugural Stanford Fermented Foods Conference. The scholarship program supports emerging leaders in fermentation science, providing access to cutting-edge research presentations and networking opportunities with academic and industry pioneers in the field. The Inaugural Stanford Fermented Foods…