Podcast #53: Algrow Biosciences Founder, Sudhir Kumar Pasupuleti, speaks with Andrew from Big Idea Ventures about starting a company in India that produces dairy alternative products intended to valorize functional, versatile algae proteins with gentle, solvent free biorefinery ingredients.
Algrow Biosciences is unlocking the abundant, sustainable, and nutritious proteins from microalgae.
Big Idea Ventures has launched our very own podcast “The Big Idea Podcast: Food”. Each week Big Idea Ventures Founder Andrew D. Ive will speak with some of the most innovative minds in the food space and talk about the exciting projects they are a part of.
To listen to the episode click the links below!
To learn more about Algrow Biosciences, check out the links below!
Andrew D Ive 00:00
Welcome to the Big Idea podcast where we focus on food. Today we’re going to be talking to Sudhir Pasupuleti, the founder of Algrow Biosciences. We will certainly touch on the science side of things today, but probably more of the conversation will be about the entrepreneurial journey from startup through to pivot and change direction, and some of the challenges and thought processes in that. So if you’re interested in starting and growing a company, today is probably a great conversation for you.
Andrew D Ive 00:32
Sudhir, this will be our first time talking to you today on the podcast. How are you? What are you up to?
Sudhir Pasupuleti 00:39
Thank you for having me here Andrew. At Biosciences, what we do is, we are trying to utilize micro algae to create bio nutrients. After six, seven months of our journey, from picking up our pre seed money from VIB and now currently being part of the pro veg incubator, traveling with pro veg. Our goal in establishing Algrow Biosciences, has been to get to the bio ingredients which are less explored, when we have a full valorization approach of all the ingredients that are coming from biomass.
Sudhir Pasupuleti 01:30
When we look at the state of the art for this particular algae that we’re working with, it’s primarily been utilized for developing pigments, but we’ve gone a step ahead and taken inspiration from Ian so I cultivation out there, to valorize the entire biomass for different value compounds, which includes macronutrients, like carbohydrates, lipid and proteins, but also pigments, which have food and nutraceutical value.
Sudhir Pasupuleti 02:04
So, a little bit of my journey and my background. I have a food science background. Sensory and Food Chemistry to be specific. I worked for a while in the US actually, before starting on this journey. I was in the r&d function primarily in the US within the flavored flavoring companies, as well as with nutraceutical companies, as product developer. And while I took the leap of faith and moved to Singapore to start off Algrow Biosciences, mainly from a pain point, like a personal pain point, of working as an application solution specialist for some of the industry leaders within the US and I guess the solutions that we were delivering from a flavoring standpoint, we’re kind of lacking something, and that was one of the drivers to start off Algrow Biosciences.
Sudhir Pasupuleti 03:08
So when I started off Algrow Biosciences, I was envisioning revolutionizing the b2c dairy segment. Utilizing existing biomasses from other companies to create the products in the dairy sector. A few months into the journey we realized that the unit economics didn’t work. From the way algae is being dealt with, the ingredient that is created, if you put it in dairy products, the pricing is out of the question for consumers to accept.
Sudhir Pasupuleti 03:53
So that’s why, a few months into the journey, we made a decision to pivot to this whole idea of going after the underexplored ingredients within the algae. The algae we are using, is primarily still rich in protein. 60% to 70% of the biomass is still protein, and the goal is still to get to these compounds, like protein and lipids, while also getting the other pigments which have value in the market out there.
Sudhir Pasupuleti 04:24
So yeah, that’s how we evolved from a b2c to b2b company. It made sense that the reach would be bigger because they are coming from the biorefinery approach we are currently utilising in our r&d, an approach which is much wider so it also extends beyond the food industry. Our focus, however, is still mainly on the food and alternative protein sector, because the food gets us to the protein and lipids. That’s a very long winded answer.
Andrew D Ive 05:08
No. Normally, I would be sort of asking about the company, what do you do? And then we would go into lots of kind of q&a. But you’ve taken me through so much. Now I got to figure out, and my brain is not great at this time of the morning, I’ve got to figure out which of the 110 questions I have in my head, I should ask first. So let’s go back to the beginning, if that’s okay, because some people are not, as you know, up to speed on things as you are, given that you’ve been living this for many, many months last year’s micro algae. Take us through that. So that’s your primary source of of micronutrient, etc. Take us through what is a micronutrient? Why is it great? Where are you getting it from? You know, are you growing it yourself or is somebody else growing it? Let’s start with the micro algae side of things.
Sudhir Pasupuleti 06:09
Right. Technically, we’re using a bacteria, which still falls into microbiology. It looks blue, green in nature. Is food friendly, grass approved, generally recognized as safe to approve and use in food preparations. So currently, what we are doing is the upstream, which is the cultivation of this micro algae. We are actually getting it from a partner, the upstream part from the partner. Our focus has been mainly on the midstream and downstream processing to get to all of these bio ingredients.
Andrew D Ive 06:49
So you’re taking the initial micro algae from a partner and then you’re figuring out how to break it into its component parts in many different ways?
Sudhir Pasupuleti 07:04
Yes, that’s correct, Andrew. And while we are doing that, we are having a proprietary way of doing it so that it’s food compliant, because the current state of the art exists for a bio refinery approach around this organism, but it’s not food friendly for all the components because of how the process exists. Here we are having a process which is unique to maintain the cell integrity, while we extract these components so that your downstream costs are also pretty decent, and the purity of the components that we get is higher compared to the state of the art as it exists today.
Andrew D Ive 07:44
Got it? You mentioned it was generally recognized as safe as a food ingredient. Do you have any examples for people of how micro algae today is traditionally used in the food industry, so that people can think okay, this is what it does. This is how we use it today, and we’ve got some examples that people will recognize?
Sudhir Pasupuleti 08:13
Absolutely. This particular organism we are using, is very lean. It has been utilized both in the food and nutraceutical. It’s consumed as spirulina food. In many of the cases where the entire biomass is consumed, before it is broken down into different pieces. The other way people are utilizing it is for its pigments, post extraction from the biomass. And the pigments again, are used as like food colourants in the nutraceutical industry. So that’s where there is a long history of use in food products. Of course, it’s also used in the feed industry, but in the food and nutraceutical products it’s recognized to be safe because of its long history of use.
Andrew D Ive 09:04
And spirulina if I’m correct, is being used as a source of a high nutrient density addition to whether it’s supplements or juice drinks and health drinks that sort of thing, because I think it gives them nutrient benefits, is that correct?
Sudhir Pasupuleti 09:27
That is right, Andrew, it’s utilized 100% directly to consumer.You’re absolutely right with the nutritional angle. I’m speaking from India, and here Malnutrition is a big problem. New spirulina biomass supplementing for the foods is not uncommon, mainly for the high dense nutrition that it produces. So having said that, it’s also used in beverages and smoothies where it’s used partially, maybe not completely. But it is used as a supplement mainly from a nutrition angle as it exists.
Andrew D Ive 10:12
Got it. And then the next thing you were discussing was that something like 60% of the micro algae is protein, but then it’s made up of other things as well. And what you’re doing is figuring out how to break it into its different parts to see if those parts are useful, valuable in other use, for other uses. Is that a good summary?
Sudhir Pasupuleti 10:37
That’s partially right, Andrew. There is already a market for the other components, as well as some of the pigments. The blue pigment comes from spirulina and is established, mainly in the food and the nutraceutical industry. Of course, protein and the lipids being rich in omega threes do have a value proposition in the food sector largely, and more so with an alternative protein, an alternate lipid space. There’s also like polysaccharides but these are still an emerging side of things. The polysaccharide fraction from spirulina, is used in both the cosmetic and in the medical industries. So that’s a work in progress. The basic fundamental research showcases that there is this anti cancerous activity, which makes it viable in the cosmetic and in the medical industries.
Andrew D Ive 11:38
Got it. And the next thing I sort of picked out was, you originally started the business with a view to leveraging it for a sort of dairy space, but the cost of production, and the cost of the ultimate ingredient that you guys would create, didn’t work in the economics of the end product, the end product of that old dairy product? I wonder two things. One is, is that potentially a factor of size slash volume, so in other words, if you actually use your process, on a large enough scale, whether the cost would be achievable, and beneficial to the old dairy that you originally kind of set out to solve? That’s question one. And Question two is, how do you know now that you’ve pivoted towards sort of other components of the spirulina, that those components will have the right economics as either a b2b ingredient or however you decide to use those components, whether it’s cosmetics, food, or you know, another category?
Sudhir Pasupuleti 13:03
Not so that’s a great question, Andrew. So, going back to the first part of the question, right, like, is it a scale volume kind of a thing? Yeah. It potentially can work at scale and volume, but we were also looking at how the technology was progressing for the algae biomass that we were utilizing. What we were using as the ingredient was actually coming from a form of cultivation. So using hetero tropic cultivated biomass, which is lack of sunlight, to create the dairy products was initially, the plan.
Sudhir Pasupuleti 13:44
Now, we had a few issues. Scale and volume are still something to be determined in time. It may or may not work. But besides that, there was an inherent issue of organoleptic and the shelf stability, at least with the type of biomass that we were utilizing, which was another key factor, which was driving this decision. We needed to go back to the first principles thinking and all but these underlying problems needed to be solved first. And that was actually the pivot, right? Like where we have identified, there are certain compounds, and there are certain pigments, which do not match with consumer expectations.
Andrew D Ive 14:43
So they don’t deliver what you need them to for the consumer.
Sudhir Pasupuleti 14:54
Yes, that’s right. So mainly, the scale is one thing but it’s also on this organoleptic switch which is the taste and appearance. So with this approach, with biorefinery the idea is to maintain high integrity of the fractions, which means that there is no contamination of pigments with these macros and all which leads to a better fraction, and hence, it also brings in like better sensorial properties when utilized in food.
Andrew D Ive 15:32
When you, let’s make sure we don’t go over that without understanding, better fraction, just so other people who are listening, probably me too, if I’m honest. Know what you mean by that.
Sudhir Pasupuleti 15:47
Right. So, then we are doing a biorefinery, as it exists, Andrew like, we do have the green pigment, which is the chlorophyll that is present within spirulina. It has shown from our sensory trials that some of the off notes do arise from that beyond there is other components as well, which kind of lead to
Andrew D Ive 16:09
Off notes of taste or smell, or both?
Sudhir Pasupuleti 16:11
Off notes of taste primarily, and some part of the smell but that’s not necessarily chlorophyll that’s coming from something else. But it’s mainly the notes of taste.
Andrew D Ive 16:21
Is it giving it maybe a fishy taste or similar?
Sudhir Pasupuleti 16:28
Grassy notes is what it kind of alludes to. When we’re saying integrity, meaning that it is in its own state, and it’s not adhering to or contaminating the other components, which in our case, the prime importance is with the proteins and the lipids. So that’s the difference that we are looking for, versus like when it’s produced with different cultivation, or different methods of downstream processing in the photosynthetic realm itself. That is one of the things as an underlying problem when you’re actually doing it for food.
Sudhir Pasupuleti 17:09
Because when you look at it, people are utilizing the fraction, like when they’re doing the different kinds of cellysis method for the feed industry. You see that the biomass fractions are all green colored in that case. So here we are, we’re saying through the process, we’re going to get these components, which are not as much tarnish but like chlorophyll. So you get better output when you’re actually creating products.
Andrew D Ive 17:43
Okay, so you originally set out to use micro algae. What were you attempting in the first instance and obviously, you changed your direction. We don’t need to spend too much time on this but what were you hoping originally to get out of it, subject to the cost working and those those off notes not being there? What were you trying to end up with, and what were you trying to do with it?
Sudhir Pasupuleti 18:12
Right. So the initial intent with getting this hetero tropically cultivated biomass, was to provide better nutrition from the dairy, because that was one of the key things, besides also thinking that because we are doing heterotrophic cultivation, where there is no instance of chlorophyll, it gives better sensorial characteristics, but what we actually found was that there were some inherent issues. When the heterotopic biomass, at least the ones which we worked upon, they have started to show some chlorophyll like activity, even post spray drying, which was where I was talking about the shelf life. So the instance of how to store was kind of a tricky thing when it came to working with those biomass. So it was obvious that the heterotrophic biomass would give a neutral taste and color. It was not, however, matching the expectations.
Andrew D Ive 19:23
Neutral, it wasn’t a neutral color and it wasn’t a neutral flavor?
Sudhir Pasupuleti 19:26
That is right yeah, that’s what we started to see.
Andrew D Ive 19:31
I wonder whether that product will have the same sort of fishy seaweedy notes whether obviously, as it’s yellow slash gold, we probably won’t have the same yellow, sorry, the same green characteristics as regular spirulina, etc. That’s that might be interesting to look at if you haven’t already.
Sudhir Pasupuleti 20:03
So we have looked at both white biomass as well as the gold biomass. The yellow one is relatively better. But again, in both the biomasses it was evident that the pricing, the cost barrier, is too high.
Andrew D Ive 20:24
Got it. So you pivoted, you changed. You changed direction, take us through? Well, two things as an entrepreneur who sets out with a particular objective and and a team and everything working on, you know, one direction, realizing you have to change. How challenging was that? What was the thought process there?
Sudhir Pasupuleti 20:52
That’s the loaded question for sure. It’s always difficult to break it to the team. One thing I keep saying, is this is for the team as well, right? Like, I feel with technology and r&d, and all events, with time you will get to a solution. But running a team in the startup as an entrepreneur, that’s the more challenging part. I feel like as a first time entrepreneur. But I think the conversation internally we had at the time was mainly around these two things.
Sudhir Pasupuleti 21:30
It just goes back to the basics in our industry, which is the price and taste, color, texture, smell these things, right. And the more compelling case was utilizing this novel technology, where it maintains this component integrity. And also, we have an approach of cross subsidizing as fractions, which makes it more attractive from a price standpoint. And the good thing from the literature, which we would be testing in a few food applications, pretty soon here is the functionality of the protein through the process that we are having is shown to have like egg replacement and new properties. Okay. So within a month’s time, yep.
Andrew D Ive 22:22
Sorry. So egg replacement properties, you mean in terms of functionality, ie binding and that sort of thing or taste?
Sudhir Pasupuleti 22:30
Yeah, that is right. It’s more like physical chemical kinds of properties, such as forming gelling, aeration kind of properties. And shown to that, there’s a few papers, kind of suggesting that as well, in some instances, as good as your egg white protein. So that’s something which we are actually even planning on showcasing and a few competitions that we are in, through food applications. And it’s also like, going to show the strength of the process to get to this ingredients.
Sudhir Pasupuleti 23:02
Because that’s one other thing, which is like, a problem to solve in the industry. Because while there is a lot of precision fermentation companies out there, tackling the dairy proteins, and all, you do see not much at least from my standpoint, I may be wrong, maybe this summer instead. But on the egg replacement side, it’s still I would say, there’s not there hasn’t been that big of a breakthrough yet, but the proteins part and the functionality that the brink.
Andrew D Ive 23:38
Do you think the egg replacement product could have any capabilities in terms of replacing methylcellulose? Or is that too high of a hurdle to overcome?
Sudhir Pasupuleti 23:52
We intend, or rather, from technical literature, we think that is possible to replace methylcellulose, but even if that’s not the case, we are in talks with some baking companies so once we get this protein out, which is, like I mentioned within this month, we will do some prototypes in the baking space.
Sudhir Pasupuleti 24:17
That’s like our first agenda to see how it is performing. It is a difficult problem and that’s a problem we were exploring during my past life as an employee with the flavor company. One of the projects that I was working on was actually replacing metal cellulose, it was not an easy thing, but we hope I mean, miracles do happen, but yet science wins at the end of the day.
Andrew D Ive 24:47
So how did the team respond when you told them. Hey, guys, we’re going to have to change the direction and do something slightly different.
Sudhir Pasupuleti 24:58
Right, so it did take a few weeks to clear my mind, to have clarity of thought, and also to articulate that to the team. They initially were asking but what about what we have done so far? We had many conversations around the fine points, such as …. why are we doing this? why we are heading in this direction? what’s the benefit? what is the value? especially that we are going to add when we are actually embarking upon this kind of route was more evident.
Sudhir Pasupuleti 25:39
And one other thing was for a period of few months, we were actually working with an advisor from Arizona State, who had some know how about this process. So that gave us more conviction when the actual pivot happened. And it was not that difficult to convince the entire team to move in the direction, because there was already some exposure from the team to this particular technology and what it can actually bring.
Andrew D Ive 26:18
Got it. So let’s talk about where you’re going now. It took you some some weeks to sort of decide and then align the team, that there’s a new sense of direction. How did you figure that out? How did you figure out where you’re going next? Was it based on what you were seeing from your results? And trying to understand where as you say, the value in that was? How did you, you know, how did you decide now is the time to change direction? And this is the direction we’re going?
Sudhir Pasupuleti 26:55
Yeah, that’s a great question, and I think it’s a combination of lots of things. Through the journey as an entrepreneur, despite having a science and food science specific background, the learning of different things from a technical standpoint, reviewing a lot of technical papers, through your journey, as a deep tech startup, you do see the gaps you wonder why has the research come to this point, and then stopped.
Sudhir Pasupuleti 27:33
Then asking the question did they stop because it’s not solvable? Or because of funding exhaustion? So it was also a journey that we had with our advisor? Some work has already been done on this kind of a biorefinery approach. Because there’s still some uncertainties, within certain points in this process, but I think, thanks to my co founder Sookie who’s looking at the business side of things and likes to keep it real, asks what are the first things that we need to address when we are doing this biorefinery so that we get a product out first.
Sudhir Pasupuleti 27:33
What do you hope to get out of the current approach? What sort of elements or nutrients or outputs are you chasing after, in terms of the new technology?
Sudhir Pasupuleti 28:10
We have divided it into two phases, to get to the full valorization of the biomass. The first stage has predominantly two factions. One fraction, which is a pigment protein fraction, and the other fraction also contains protein, but it is the lipids and carbohydrates. So the fraction that we are addressing right now, designing experiments and doing r&d is on this first part, which is the protein pigment part. So that would be the first thing that would be addressed. Then we work on the second fraction, which is a soluble and insoluble fraction.
Andrew D Ive 29:57
Got it. So I’m going to change direction and ask you a two part question and it’s entirely up to you whether you answer one part or both, entirely up to you. So the first part of the question is, what have you really enjoyed? What have you loved about the entrepreneurial experience? And the second part of the question is what has been the toughest, most challenging aspects of the entrepreneurial experience? If you want to take just the positive, you can do that, if you want to take just the negative, you can do that. Or if you want to bundle them together and talk about both, it’s entirely up to you.
Sudhir Pasupuleti 30:42
Let’s do both. There are highs and lows. That’s what makes the journey really special. If we start off with the positives, rather than the negatives. As a first time entrepreneur, and having worked in the corporate world, both in India and in the US, starting off this journey I had to let go and come out of my comfort zone. The good thing is that the sense of ownership and the sense of building, even if it’s only helping one other person, the impact part definitely is a big driver. We can do a lot of things which maybe in the corporate world, we’d never had the chance to do so.
Sudhir Pasupuleti 31:43
You had managers, you had directors, you had to convince them but you could not do. But here, yes, you still are accountable. I’m not saying you’re not accountable, if anything, you’re more accountable to a lot of people. Including the public, investors, your team and everything. But when you’re driving the business, it gives you a sense of joy. I feel like, as chaotic as it could be, It does give you that sense of ownership. It’s very hard to describe, I’m out of words. And you are right, like you do get that fulfillment? I feel like there’s lots of ways to make money. There’s much easier ways than entrepreneurship but entrepreneurship is mainly problem solving, and making people’s lives better. Actually that is the biggest thing, because you have much more control over the processes.
Sudhir Pasupuleti 32:42
Coming to the negatives, they are all part of the process, but certain parts of it are more difficult than others. The two things that come to mind are definitely operations, like how do you operate? I know r&d and marketing, and all these things get a lot of limelight, but to get all these things done is great. Currently, as we speak, our research scientist is working in Singapore on this project. He’s sitting in Singapore, I’m in India. So there’s two parallel parts of r&d going on. So the logistics, and this kind of Ops is definitely the difficult part, which is a learning process.
Sudhir Pasupuleti 33:40
And I think that building a team is tough? You are resource constrained at the beginning and then still, you need to navigate right, and you still need to get the best people on the team. That whole hiring and convincing people to believe in your dream, that’s not easy, right? Unless you had 100 million dollars sitting in the bank then yeah, okay, all the good talent will come and work for you. But of course, they’re going to work for some other startup and all protein space or maybe in the industry where they paid high back. So to bring people on who have the same calling and mission orientation is definitely a challenge. It’s not negative, but as I do more, speak more, as I travel on this journey more, that’s something you get to know, I hope with time I get better at these things as well.
Andrew D Ive 34:52
I remember the first day of receiving a wire transfer, my first wire transfer barrel in a check or however, it arrived for my first startup from investors, and that day things turned from a business plan or a pitch deck or, you know, whatever we were going through to raise money, to a real business. It felt on that day, like a wow, somebody just put $250,000, or whatever the amount was, into my business bank account. I guess I better go do this thing for real and not just talk about it. I felt a weight of responsibility, because it was like, okay, somebody’s actually trusted me with quite a lot of money. So I can’t fail.
Andrew D Ive 35:48
I felt that weight, it was like a physical weight on my shoulders. So responsibility and then, interestingly, the next day when I sort of kicked everything off, and I’d already been running things, but when I really kicked everything off the next day, I was suddenly aware, that, although that $250,000 seemed like a lot of money to an individual, because there was just me at the beginning. I was aware, every time I spent money, the number in my bank account was going down and it was like watching oxygen flowing out of a balloon and as soon as I got to zero, I was dead.
Andrew D Ive 36:36
So somehow, I had to figure out how to go and make that 250 increase instead of decrease and it’s very clarifying because when you’re in a corporate environment, maybe 40%, if you’re lucky, maybe 60%, probably more likely of your time is justifying your existence to the next person or people in the line, like, I should be here, I should have a job, I should have a salary, let me prove to you, not the consumer, not the shareholder. But let me prove to you why I should have this desk and this laptop and this salary. So my value in a corporate environment was probably, let’s say, 50% of my effort, in terms of focusing on the business and 50% of my effort proving to somebody else that I was worth paying.
Andrew D Ive 37:36
When I went into the entrepreneurial environment, it was suddenly a, okay, I’ve got 15 things to do today, only five of them are going to get me closer to more money. 10 of them are not. Which of the 15 things should I be doing, and obviously, suddenly brings an incredible clarity to how you spend your day and what you’re focused on. So now I totally get what you’re saying. Unfortunately, we’ve pretty much come to the end and I’d like to ask you two quick questions. One is, how can people who are listening help Algrow Biosciences? What what sort of assistance or help are you looking for? And if someone’s listening? How can they get involved in doing what you’re doing? Or in some way, whether it’s I don’t know, as an employee or an investor or whatever it might be?
Sudhir Pasupuleti 38:38
One of the big things that we’ve been looking for are mentors. We have had mentors in the past, and for different reasons, they have parted ways with the company. So mainly from an r&d standpoint we would like a mentor. We have a business mentor. Now, that’s one thing that we are looking for is someone who believes in algae and someone who has gone through this whole exercise of dealing with it, and upstream, midstream and downstream, that’s where you know, someone who can add value. That would be one, right, like mentorship for sure.
Sudhir Pasupuleti 39:17
Second thing in this climate, I mean, of course, everyone, although we haven’t officially opened a fundraising round, it still would be good to start off the conversations and kind of see what the possibilities are. So that’s one other thing or even advice on that ? Like how do we actually go about talking to people about funding? That would be a good thing. The third thing is we are still looking for a full time CTO. I know not many people want to move to India, but weirdly enough, I did get a few contacts that were open to working in India. So on the personal front, that’s one other thing that we have also been like looking into, so as to get more structure for the team. My role, although I’d say CEO, I’m also involved very closely with r&d activities. Which is not a bad thing, but I feel like the CTO has been a long standing item for us and to get someone who believes in what we are doing, would be so much help.
Andrew D Ive 40:33
Now, you mentioned India, you’re also in Singapore. So are you needing someone in Singapore? You needing someone in India or both?
Sudhir Pasupuleti 40:40
Yeah, so the business function is in Singapore. Okay. R&D and ops are in India. Mainly all the focus and all the money that we picked in the pre seed is mainly going into r&d? This is mainly because we are in an r&d phase. So yeah, this person would be deployed in India. With Singapore, it is still I would say, like the business team and giving it time to kind of grow.
Andrew D Ive 41:13
Got it. Perfect. And what’s the best way of people reaching out to you Sudhir?
Sudhir Pasupuleti 41:18
Yes, so please reach out to me on Sudhir Kumar Pasupuleti on LinkedIn, that’s the place where I’m mostly available. The other thing is email firstname.lastname@example.org. There’s a hyphen between L and grow. So al-grow.co. Okay
Andrew D Ive 41:40
I’m looking at your LinkedIn right now and it’s Sudhir Kumar and your last name Pasupuleti, which is P A S as in sugar, u p ULETI. I’m sure if you type it in, it works for me because you and I are connected to sort of 400 400 of the same people. So they might not work for somebody who’s not connected to your network. So Sudhir Kumar Pasupuleti. The web address is Algrow Biosciences.co. You gave your email already.
Andrew D Ive 42:26
So Sudhir, thank you so much for your time. Thank you for coming to the big idea podcast where we focus on food. I really could have spent another hour or more talking to you. It was really enjoyable. Thank you for your time today.
Sudhir Pasupuleti 42:42
Yeah, thank you so much, Andrew. Pleasure was all mine. Have a wonderful rest of your day.
Andrew D Ive 42:48
You too. And do do reach out to Sudhir if you think you can help or want to get involved in what they’re doing cool. Thanks again for coming along to today’s podcast. I hope you enjoyed the conversation with Sudhir from Algrow Biosciences. This is Andrew from Big Idea ventures. We’re focused on working with the world’s best entrepreneurs, scientists and engineers to solve the world’s greatest challenges. So that’s the podcast. I hope you enjoyed it. By all means leave comments or reach out to Sudhir or myself through the normal means at big idea ventures.com. Or through his website. And by all means, reach out to Sudhir and myself via LinkedIn if you’re interested in what we’re doing and want to help in any way. All right. Thanks very much. Look forward to speaking to you again soon. Bye.
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