LISTEN: Biotech founder breaks down how she turns microorganisms into high-quality protein in just 24 hours

September 5, 2025  |  Austin Barnes

Katelijne "Kate" Bekers, MicroHarvest; photo by Austin Barnes, Startland News

On this episode of Startland News’ Plug and Play Topeka founder podcast series, we explore a ground-breaking food innovation with Katelijne “Kate” Bekers, co-founder and CEO of MicroHarvest.

This biotech startup is pioneering the world’s fastest protein production — turning microorganisms into high-quality protein in just 24 hours, using sustainable fermentation and agricultural side-streams, while slashing water, land use, and CO₂ emissions by more than 95 percent.

Bekers walks us through MicroHarvest’s rapid ascent — from lab experiments to commercial scale production — now delivering 10 tons per day and targeting a full-scale facility of 15,000 tons annually by 2026. We also delve into how its MPX single-cell protein and HILIX nucleotide extract offer more than just nutrition — they bring functionality for sectors ranging from aquafeed to pet and human nutrition.

Recorded live at the Plug and Play Animal Health & AgTech Expo in Topeka, this episode continues Startland News’ 12-part series on the founders transforming the future of animal health and agtech — and putting Topeka on the map as a national innovation hub.

Listen to a teaser below or click here for the full podcast episode.

startland-tip-jar

TIP JAR

Did you enjoy this post? Show your support by becoming a member or buying us a coffee.

2025 Startups to Watch

    stats here

    Related Posts on Startland News

    Olathe restaurateur brings comfort food home from the Mediterranean (starting with falafel bowls)

    By Tommy Felts | February 17, 2025

    Summer Salem looked around her city for an authentic Mediterranean restaurant and found a gap in the Olathe marketplace. So a year ago she began planning one of her own. She teamed with her husband, Abraham, who also is a partner in a downtown Kansas City Mediterranean restaurant. But the recipes would be Summer’s own.…

    Cook to CEO: Chad Offerdahl sticks to Big Biscuit basics as breakfast industry trends funky — ‘That’s not us’

    By Tommy Felts | February 15, 2025

    Chad Offerdahl’s journey with The Big Biscuit didn’t start in an office — it began in the kitchen, explained the CEO of the fast-growing, locally owned breakfast brand. That’s where he first learned the classics that define the company, its mission and the menu. “I started as a cook,” said Offerdahl. “I trained in the…

    How this founder’s hobby (plus a little trouble) became Oak Park retail incubator’s biggest success story 

    By Tommy Felts | February 14, 2025

    “Big Chunky Blankets” — soft as a baby’s cheek and custom knitted in any color of the rainbow — folded into the foundation of what would become Maryann Nzioki Hult’s resilient, nearly pandemic-proof foray into entrepreneurship. They put local Tabu Knits on the online map of must-have-items, and then became the seed of two Johnson…

    Big win for UMKC: Unlocking top tier research status gives KC new competitive edge

    By Tommy Felts | February 14, 2025

    A new milestone for the University of Missouri-Kansas City — achieving status as Kansas City’s first Carnegie R1 research institution — is expected to help boost the region’s ability to start, grow and scale more startups, leaders said this week, emphasizing the role university-led research plays in innovation across industries and communities. “It’s absolutely massive…