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.
Antithesis Foods is a food company making processed foods healthier using the best food science. We develop nutritionally dense alternatives to classic crunchy snacks and ingredients, all based on legumes, that are low in calories and net carbs, and high in fiber and protein.
If it crunches, we make it healthier.
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.
Antithesis’ proprietary invention allows us to structure fibers and proteins into an aerated, crunchy matrix that mimics ingredients that create crunch such as wheat, potatoes, rice, and corn. From this, we are able to make nutritionally functional products that meet the same texture expectations as traditional junk food snacks.
We are texture experts and our goal is to formulate and process with purpose. We make ingredients more functional, rather than making function from more ingredients, and every processing step is done in an effort to maintain nutritional quality.
Oh, and our products taste great too.
We work in market segments across crunchy categories, from pita chips to inclusions, cookies, biscotti, crackers, and more.
Add crunchy texture, without the calories, to yogurts, ice creams, bars, and more! Available in various flavors and shapes for different product applications and macronutrient profiles to meet product goals for calories, fiber, protein, and
more.
Crunch just like a wheat-based pita chip but
without the gluten. Available for private label opportunities and can be customized for flavor
(i.e. plain, salted, garlic & herb) and
macronutrient profile.
Protos, our consumer brand, are the best-for-you crunchy gluten-free pita chips, high in protein and prebiotic fiber and low in calories and net carbs. They are craveable like junk food, but actually
food for you.
CEO
COO
R&D Food Scientist
We are always looking to connect with people across sectors of the food industry & beyond. Get in touch with us below and one of us will get back
to you ASAP.
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.
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