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About Arbiom

Our Mission

Leverage the power of fermentation to deliver high-quality and sustainable protein ingredients by tapping into nature-based solutions.

The versatility of our process enables us to use a wide variety of carbon sources for fermentation. These various feedstocks are ranging from traditional agricultural sources up to by-products and wood residues. We are able to produce sustainable proteins with no compromise on quality and performance of the end-product.

Our Impact

At Arbiom, we are driven by innovation, inspired by nature, and passionate about contributing to a more sustainable, safe and healthy food system.

Sustainability is embedded in our values

Arbiom's Values: Our foundations


We work to ensure a secure, equitable,
and sustainable food supply.


We work to provide best-in-class solutions.


We provide a workplace where colleagues can invest their energy, ideas, and ability and feel valued in return.

Life Cycle Assessment as a tool to quantify our impact

Since our demonstration activities in 2017, we have included Life Cycle Assessment as part of the evaluation of our product performance to guide the development of our product and technology.

The Sylfeed project enabled us to model our process and refine our environmental impact in parallel to the process development and product improvements. Our LCA study results are peer reviewed by an independent consultancy which gives us comparative assertions.
As a result, our products – SylPro & Yusto – have class leading, lowest environmental impact when compared to conventional proteins, such as soy protein concentrate, and alternative proteins such as insect meal and bacterial meal.

Our team



Marc Chevrel

Marc has been a manager in industrial fields for more than 20 years, with a varied experience in energy, chemistry, manufacturing, engineering and services. He was the head of the regional office for industrial environment in Northern France before working for the French Energy Regulatory Commission as head of the electricity markets. He then joined the nuclear engineering and manufacturing company Areva, where he held various management roles, including leader of industrial business units with a work force of several thousand people, and sales of about 1 billion dollars. Marc has a wealth of international experience and he has worked and lived in four countries (France, Germany, Japan and the USA). Marc is a graduate from both École Normale Supérieure and Mines ParisTech and holds master’s degrees in mathematics and engineering.
Corporate Secretary

Sophie Maneval

Sophie Maneval has expertise in finance, business law and biotechnology. Sophie joined Arbiom in 2011 as legal counsel. She was appointed Corporate Secretary in September 2017 to oversee legal affairs, including litigation and intellectual property, finance and human resources matters. Prior to Arbiom, Sophie was part of the legal team of the French biotech company Integragen.

Sophie earned a Master’s degree in Business Law from the University of Toulouse 1 Capitole, France, and a Master’s degree in Biotechnology and Law from the University of Tours, France. She has an Executive Master’s degree in Finance from the University of Paris Dauphine.

SVP, Strategy

Anthony Scime

Anthony has extensive experience in financial analysis as well as business strategy. Anthony served as the CEO of OptaFuel. Prior to Arbiom, Anthony worked in financial strategy for the global pharmaceutical category of Bausch & Lomb. In this role he assessed market opportunities and evaluated licensing deals, principally in ophthalmic therapeutic areas. Prior to Bausch & Lomb, Anthony was in buy-side investment management. During this time, he invested in a variety of instruments and launched two mutual funds and two investment partnerships. Anthony received an MBA from the University of Rochester, and a BA from Franklin & Marshall College.
SVP, Nutrition & Product Development, PhD

Ricardo Ekmay

Ricardo Ekmay is the Senior Vice President of Nutrition and Product Development for Arbiom Inc., a Durham, North Carolina-based agricultural technology company. He also serves as an Adjunct Assistant Professor of Poultry Science at the University of Arkansas-Fayetteville. Prior to his time at Arbiom, Ricardo spent several years as a Research Scientist with Dow AgroSciences LLC, garnering experience in product development, regulatory affairs, and science policy advocacy. Ricardo received his BS in Animal Science from Cornell University, and his MS and PhD in Poultry Science from the University of Arkansas. Ricardo returned to Cornell for completion of his post-doctoral studies. Ricardo has broad expertise in all facets of nutrition and health in both monogastric and ruminant animals; and has a strong passion for feed ingredient development and food systems. He is a member of the American Society of Animal Science (ASAS), Poultry Science Association (PSA), and American Society for Nutrition (ASN). He serves on various committees including the nutrition and aquaculture committees of the American Feed Industry Association (AFIA), and the diversity, equity, and inclusion committee of ASAS. He also devotes his time to community outreach and the promotion of Science, Technology, Engineering and Mathematics (STEM) education, especially in the Hispanic-Latin community.
SVP, Engineering

Michael Bedrosian

Michael has a lead role in technology development, scale-up, and project development for the commercialization of Arbiom’s technology. Michael brings over 25 years of experience including research and development of advanced bio-based molecules with broad consulting engineering experience in the chemical process and pulp & paper industries. Prior to Arbiom, Michael was the Biomass Technology Manager for Novozymes where he bridged across Business Development, R&D and Technology within the Biofuels and Animal Health and Nutrition segments to enable the success of partners, improve industrial enzyme and microorganism performance, and advance internal platform research. Prior to Novozymes, Michael was the Process Technology Manager for BP Biofuels leading a team in the research and development of technology platforms for advanced bio-based fuels. Earlier, as Director of Process Engineering for Verenium, Michael had a leadership role in the engineering, design, and optimization of their lignocellulosic ethanol Demonstration facility as well as various commercialization efforts in the US and Brazil for second generation fuel. Michael received his BS Chemical Engineering from University of Maine, and MS Management from Rensselaer Polytechnic Institute. He is a registered Professional Engineer in the State of Maine.
VP, Industrial Deployment

Charles-Henri Nicolas, PhD

Charles-Henri has expertise in process development, material science for separation, purification and catalytic conversion and a background in process simulation and chemical modeling. Prior to Arbiom, Charles-Henri was conducting research activities for Renault in the car exhaust after treatment field. He has worked as a modeling expert and created catalytic and adsorption models for the deNOx and TWC. Prior to Renault, he had been developing inorganic nano-structured material for gas separation and conversion together with an innovative on-board capture and recovery system. He is the author of more than 10 scientific publications and 15 conference communications. Charles-Henri received a MS degree and Ph.D in chemical engineering with emphasis on process simulation from the Claude Bernard University Lyon, France.
VP, Business Development

Amélie Drouault

Amélie leads the Business Development team at Arbiom, focusing on Business Development, Sales, Marketing and Communications.
She joined Arbiom in 2017 to handle Arbiom’s partnerships in Europe. It encompassed the launch of the product validation with stakeholders, and the coordination of the Sylfeed project, a 4-year EU funded project where Arbiom scaled-up its technology and validated product performance in aquaculture.
Prior to Arbiom, Amélie held various R&D, marketing and sales positions at leading food and material companies. She holds a Master in Chemical Science from Chimie ParisTech and a Master of Science in Biotechnologies from AgroParisTech.

Board of directors


Robert Léon

Robert is President & CEO of Talis, a French diversified industrial group that is the main shareholder of Arbiom. Robert led strategic and financial operations and negotiations instrumental to construction of LVMH Group and was General Secretary of the French Ministry of Economy and Finances
Vice Chairman & Arbiom CEO

Marc Chevrel

Emmanuel André

Emmanuel joined investment fund Sochrastem in 2006 as CFO to participate in the review, analysis, due diligence and monitoring of portfolio investments. He spent 7 years at SCA (Svenska Cellulosa Aktiebolaget) in financial controlling and sales and marketing.

Charam Becharat

Strategic Advisory Board


Olivier Appert

Ian Dobson, PhD

Sampsa Auvinen

Our Story

From lab to industrial deployment

Arbiom's team is working with the same passion to deliver nutritional and sustainable ingredients to address the challenges of feeding the world while contributing to a more sustainable food system.
We harness the power of fermentation to produce high-quality protein ingredients for use in animal feed and human foods.
After successful validation of our technology and product performance at laboratory scale, Arbiom successfully completed a 4-year demonstration program to de-risk the launch of its first plant, leading to collection of thousands of hours of fermentation data, and numerous in vivo trials.
With the accomplishment of its demonstration program, Arbiom team is now dedicated to achieving its next objective: build its first industrial plant to contribute to a more sustainable food system. This first plant, located in France, will deliver 10,000 tons of high quality and sustainable protein ingredient. In 2022, engineering studies were launched and 12m€ funding from France relance was secured to make this project a reality.


Fermentation technology at lab and pilot scale (40L)


First Batch of production of sylpro at large scale (1M3)


First results of animal trials with academic partners


Launch of field trials with food & feed stakeholders


Continuous fermentation achieved

2017-2021: Sylfeed

€8,7M European grant
Awarded to scale-up ARBIOM’s wood-to-food technology at industrial scale.

2019-2023: NextGenProteins

€8M European grant

Awarded to the NextGen Protein consortium to test and compare different sources of alternative proteins

2022-2025: France Relance

€12M Grant

Obtained from France Relance

2023-2026: Sylplant

€14M Grant

Obtained from Circular Biobased Europe Joint Undertaking to deploy Arbiom’s 1st industrial project