Sean Hunt PhD ’16, M. Eng ’13 and Gaurab Chakrabarti co-founded Solugen after discovering a way to make chemicals from corn syrup instead of fossil fuels, reports Adele Peters for Fast Company. “Based on a detailed analysis of current products, the company estimates that it could theoretically produce 90% of the chemicals that are now produced by fossil fuels,” writes Peters.
24M Technologies, an MIT startup, and Volkswagen Group are joining forces to "manufacture next-generation lithium-ion EV batteries using the 24M SemiSolid platform,” reports Mark Kane for Inside EVs.
Ikigai, an MIT startup, is building automated workflows where human decision making will be a part of the process, reports Ron Miller for Tech Crunch. “What we saw is that there are use cases… [that involve] manual processes in the organizations that were extremely difficult to automate because a fundamental step involved humans making judgements or decisions with data, and where both the data and rules they’re operating on would change very often,” co-founder and CEO Vinayak Ramesh M.Eng ‘18, ‘12 tells Miller.
Droplette, a skincare device designed by a group of MIT alumni, has been named one of the most innovative personal care products of 2021, reports Jordan Blok and Rachel Feltman for Popular Science. The product “turns pods of treatment like collagen and retinol into a super-fine mist to help skin absorb the ingredients more quickly,” writes Blok and Feltman. “The company’s ultimate aim is to use the tech to deliver drugs without needles."
After the Covid-19 pandemic caused a drop in revenue, Christine Marcus MBA '12 reinvented Alchemista, her food tech delivery service, reports Geri Stengel for Forbes. Marcus targeted the home market allowing property managers to “use temperature-controlled food lockers as vending machines to offer meals, snacks, and more in the lobby or another common area,” writes Stengel.
Boston Globe reporter Janelle Nanos spotlight Spoiler Alert, an MIT startup that works with major food brands to save food that might have gone to waste. “One of our core beliefs is that waste is no longer a necessary or acceptable cost of doing business,” said Spoiler Alert cofounder and chief product officer Emily Malina MBA ’13. “Everything we do is geared towards moving perishable inventory faster to benefit brands, retailers, consumers, and the planet.”
Forbes reporter Derek Newton spotlights Nwanacho Nwana '20, co-founder of education startup Valfee, a communications program aimed at engaging students with public speaking skills. “We truly believe that feedback-based learning is optimal for long term growth, and that the future of student learning is gamified,” Nwana tells Newton.
Wall Street Journal reporter Amrith Ramkumar spotlights MIT startup Presto, which is combining with a special-purpose acquisitions company and going public. “Presto offers several different technologies that it says automate restaurants and improve the dining experience,” writes Ramkumar.
Washington Post reporter Steven Zeitchik highlights Prof. Jessika Trancik’s work developing a carbon counter that details the carbon impacts of different cars and MIT startup Form Energy, which is “taking the oxidization process, normally only good for ruining your Saturday garage clean-up, and deploying it to store energy on power grids.” Says Trancik of the importance of allowing people the ability to take stock of their environmental impact: “One of the really important aspects of addressing climate change is bringing everyone into the discussion.”
Bloomberg reporter Will Mathis spotlights Osmoses, an MIT startup that has “created a membrane material thinner than human hair to reduce carbon emissions from industrial processes such as natural gas production.” CEO and postdoc Francesco Maria Benedetti explains that “we envision applying our technology to increase the sustainability of existing infrastructure."
Nene Anagbogu ’18 and Colin Webb ’18 cofounded Sauce, a startup that provides analytics and dynamic pricing for restaurants, reports Frederick Daso for Forbes. “We’re the perfect combination of restaurant, data and product,” Anagbogu and Webb tell Daso. “Our families started small businesses, and we worked in restaurants, so we know what our customers are going through.”
Nth Cycle, a company co-founded by Prof. Desiree Plata, has developed an extraction device that uses electric signals to identify valuable metals or black mass leftover from discarded electric batteries. “This modular system is easy to move and adapt and is far more efficient and environmentally friendly than the traditional methods of smelting or using a chemical wash to sort out the metals from the gunk,” writes Jon Chesto and Larry Edelman for The Boston Globe.
Brady Knight '16, Michael Farid '16, Kale Rogers '16, and Luke Schlueter '16 co-founded Spyce, an automated health food restaurant, reports Alie Ward for The Henry Ford’s Innovation Nation. “I started thinking about how we are going to make healthy food more accessible, more affordable and more available and we had this idea that if we used automation, we could help make it a lot more efficient therefore more accessible,” says Faird.
Biobot Analytics, a startup founded by Mariana Matus ‘18 and Newsha Ghaeli ‘17, has raised $20 million in funding for its work with wastewater epidemiology, reports Carey Goldberg and Janet Wu for Bloomberg News. “This past year, wastewater epidemiology changed from being an obscure niche area of science to becoming a central pillar of the response to the Covid-19 pandemic,” says Matus. “And now, in the later stages of the pandemic, it’s becoming a central pillar of preparing for the next pandemic.”
TechCrunch reporter Mary Ann Azevedo spotlights Adam Marcus ’12 and Nitesh Banta, the co-founders of B12, a digital platform designed to establish, run and grow professional services firms online. B12 is focused on helping “smaller professional service organizations such as law and accounting firms or mortgage brokerages more easily accept online payments and build a digital presence in general,” writes Ann Azevedo.