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.
Allen formulates and improves products for our customers through benchtop R&D.
He is studying at Drexel University and is finishing up his B.S. in Culinary Science. He is an avid home baker and enjoys spending time tinkering in the kitchen with various flavor pairings and cuisines.
He graduated from Teesside University with a Bachelor of Science in Information Technology and a Master of Science in IT Project Management.
Beyond the IT field, he is a passionate foodie who finds joy in the culinary arts. He loves experimenting in the kitchen, exploring various cuisines, and savoring gourmet delights.
Casey is a seasoned CPG professional with an impressive 11-year track record in the field of operations and supply chain management. Throughout her career, she's had the privilege of collaborating with over 20 diverse brands, guiding them from modest beginnings to surpassing $30 million in sales.
Her expertise extends across both direct-to-consumer (D2C) and business-to-business (B2B) fulfillment, where she has honed her skills in optimizing operational processes. Her commitment to excellence and passion for driving efficiency have consistently yielded tangible results for the organizations she’s had the privilege to work with.
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.Download our product catalog
Add better-for-you crunchy texture, to yogurt, ice cream, bars, and more. Available in various flavors, and nutrition profiles for your specific application.
CULINARY RESEARCH TECHNICIAN
CULINARY RESEARCH TECHNICIAN
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.
The mission of the R&D Associate Scientist is to execute the benchtop trials, scale-up, and fundamental R&D to develop and improve products for our brands and customers, thus enhancing the technical and commercial viability of the Antithesis legume-based platform.find out more