Founder of Yanaa, a French food biotech company creating organic, chef-crafted nutrition for athletes. We combine food science, gastronomy and natural ingredients to develop real-food alternatives to ultra-processed sports nutrition.
Yanaa is a French food biotech company rethinking sports nutrition through real food. We develop organic, chef-crafted products for athletes that combine food science, gastronomy and sustainability to deliver performance without relying on ultra-processed ingredients. Our mission is to create a new generation of sports nutrition that supports energy, recovery and gut health while remaining delicious, natural and enjoyable to eat. By bringing together scientific research, culinary expertise and high-quality agricultural ingredients, we offer an alternative to conventional gels, bars and powders. Rooted in France and inspired by a regenerative approach to food, Yanaa works at the intersection of biotechnology, the food industry and sustainable agriculture to build nutrition solutions that are better for athletes and better for the planet.
Chris Bellamy is the founder of Yanaa, a French food biotech company creating organic, chef-crafted nutrition for athletes. With a background spanning engineering, regenerative design and biodesign, he works at the intersection of food science, performance, gastronomy and sustainability to build real-food alternatives to ultra-processed sports nutrition.
Yanaa creates organic, chef-crafted savoury purees for athletes: a real-food alternative to ultra-processed sports nutrition, designed for endurance, recovery and gut comfort in a convenient pouch.
We are raising a seed round to scale Yanaa, a French food biotech company creating organic, chef-crafted sports nutrition rooted in regenerative food systems, bioregional ingredients and real-food performance.
Yanaa is looking for project partners to explore how the nutrient density of real foods affects athletic performance, recovery and gut health, and how biotechnology can help enhance these benefits through sustainable and regenerative food innovation.