""We didn't know what we had," Michele Stansfield, co-founder and CEO of Cauldron Ferm, told TechCrunch. But eventually, Stansfield realized they had more than initially thought."
""We didn't understand the challenge of continuous fermentation for synthetic biology," Stansfield said. But when she did, she sought to transform the company from a small fee-for-service operators to a fast-moving startup."
""At that point, I raised a seed round and acquired the IP, physical, and business assets," Stansfield explained, highlighting the strategic shift in the company's direction."
""Cauldron plans to use the funding to increase the technology moat," Stansfield said, emphasizing the company's commitment to advancing its fermentation technology."
Cauldron Ferm's technology originates from the 1960s or 1970s, focusing on continuous fermentation to produce affordable protein from microbes. Founders David and Polly McLennan aimed to improve the costly and time-consuming fermentation process. Michele Stansfield, the current CEO, recognized the potential for transformation and raised funds to shift the company into a startup model. Cauldron Ferm has raised $13.25 million in a Series A2 round to enhance its 'hyper fermentation' technology, which maintains microbes in a productive state for efficient protein production.
Read at TechCrunch
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