Sequential Bio develops novel fermentation-derived protein ingredients for the next generation of high-protein, low-carbohydrate food products.
The world needs better protein — but most alternative proteins are expensive, highly processed, or nutritionally incomplete. Sequential Bio's patent-pending process transforms affordable grain into a complete, high-protein ingredient using the same biological machinery that has fed humanity for millennia: fermentation.
Our patent-pending Sequential Fermentation™ platform layers aerobic fungal fermentation, enzymatic cell-wall treatment, and lactic acid bacterial fermentation to produce a protein-dense biomass with exceptional nutritional and flavor characteristics — and two distinct commercial co-products from a single process run.
Wheat, corn, or multi-grain flour is enzymatically hydrolyzed into a nutrient-rich fermentation medium with a controlled glucose release profile.
Claims 1a, 2–3Aerobic fermentation using F. venenatum, K. marxianus, or optimized co-culture combinations builds protein-rich biomass on the grain hydrolysate.
Claims 1b, 4–10A targeted multi-enzyme system breaks down fungal cell walls to increase protein digestibility, release bioavailable nutrients, and develop umami precursors.
Claims 1c, 11–15Selected lactic acid bacteria add flavor complexity, produce natural organic acids, and extend shelf stability in a secondary fermentation stage.
Claims 1d, 16–17Solid-liquid fractionation yields two distinct commercial products: a solid high-protein ingredient and a liquid natural flavor concentrate.
Claims 1e, 18–23Mycitos is a high-protein, low-carbohydrate snack chip made entirely from the Sequential Bio fermentation process. Dense in complete protein, low in net carbs, and with a savory flavor profile that can't be replicated by any plant-protein substitute on the market.
The same process simultaneously produces a liquid natural flavor concentrate as a valuable co-product — opening a second B2B revenue stream for ingredient licensing to food manufacturers and flavor houses.
The global alternative protein market is growing rapidly across food service, retail, and B2B ingredient supply chains worldwide.
One process produces both a solid protein ingredient for direct-to-consumer food manufacturing and a liquid flavor concentrate for B2B ingredient licensing.
Grain-based feedstocks are globally abundant, domestically sourced, and far cheaper than the isolated proteins used by competitors.
Sequential Bio was founded by Ron Huffman, a Murrieta-based inventor and food technology entrepreneur with over 20 years of R&D expertise in hydrolase enzyme biochemistry, fermentation science, and application science. The company was built around a single conviction: that the most powerful protein-production technology available is the one biology already perfected over billions of years.
We are executing a 12-month experimental program to develop the full Sequential Fermentation™ platform, with a non-provisional patent filing targeted for early 2027. Our first provisional patent application was filed in April 2026.
Sequential Bio is actively seeking lab partnerships, co-manufacturing relationships, and seed-stage investors who share our belief that fermentation-derived protein is the next major food technology platform.
Headquarters
Murrieta, CaliforniaWhether you're a potential lab partner, co-manufacturer, ingredient customer, investor, or grant collaborator — we'd love to hear from you.
ron@sequentialbio.org