Jason leads Antithesis efforts to translate our best understanding of nutritional science into better-for-you foods.
He earned a Ph.D. in Food Science from Cornell university, and completed his undergraduate degree in Microbiology at Penn State University. Prior to Antithesis, Jason worked in the biotechnology field at Avid Radiopharmaceuticals and Integral Molecular, both in his native Philadelphia.
Ashton leads Antithesis’ efforts in exploration of the technical possibilities behind food and translation of those food ingredients into commercial products.
She graduated from Cornell University with a M.S. and M.P.S in Food Engineering. Her thesis work focused on the roles of functional ingredients and novel food processes in the development of crunchy snack foods. She earned her B.S. in Environmental Science from UCLA and culinary certification at the New School of Cooking.
Aly develops and improves products for our customers through fundamental R&D, benchtop trials, and manufacturing scale-up.
She graduated from Oregon State University with a M.S. in Food Science and Technology. For her thesis she studied changes to metabolism while consuming an obesogenic diet supplemented with phytonutrient-rich foods. She earned her B.S. in Food Science and Human Nutrition from the University of Illinois Urbana-Champaign and culinary certification at the Cook Street School of Culinary Arts.
For brands who want to make snacks for health-conscious consumers without compromising on taste-you've come to the right place.
We design and manufacture chips, cookies, and crackers with nutrition in mind.
Features include: Fiber | Protein | Gluten-free | Low net carbs | Low sugar | Plant-based
With fewer carbs and calories yet packed with flavor, fiber and crunch, these chips are great on their own or with dips.
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Cookies with more protein and fiber, yet fewer net carbs. Available in various flavors and call-outs to meet all of your dietary needs.
Add better-for-you crunchy texture, to yogurt, ice cream, bars, and more. Available in various flavors, and nutrition profiles for your specific application.
CEO
COO
R&D Food Scientist
We're a food company making processed foods healthier using the best food science.
Founded in 2017, Antithesis Foods was started by graduate food scientists from Cornell University. We're convinced that solving the critical problems in food, nutrition, and sustainability requires using science and an antithetical approach.
Our patent-pending process uses legumes, the most sustainable source of protein, to make crunchy snacks that taste great.
Let’s make better food together.
