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.
Alex conducts hands-on benchtop experiments to enhance product quality, taste, and cost competitiveness for our customers. He graduated from West Chester University with a B.S. in Nutrition, and is currently in his first year at Drexel University, pursuing a M.S. in Food Science.
Alex cares deeply about having a healthy relationship with the foods we consume and living a sustainable lifestyle. At home, he loves experimenting in the kitchen and finding ways to make the foods we love better-for-you.
Launching a new brand or refreshing an existing one? We specialize in creating healthier snack foods for both national and private label brands.
As a comprehensive turnkey solution, we handle product development, scaling, manufacturing, and packaging.
Features include: Fiber | Protein | Gluten-free | Low net carbs | Low sugar | Plant-based
Crunchy, crispy, and oh so delicious, our crackers are the perfect on-the-go snack.
Download our product catalog
Indulgence in a single bite, these mini cookies give the satiating crunch you’re looking for.
Add better-for-you crunchy texture, to yogurt, ice cream, bars, and more.
We are a team of food scientists dedicated to formulating delicious, better-for-you foods using legume-based ingredients that are good for you and the planet.
By combining food science with our protein texturizing technology, we create crunchy, legume-based snacks that taste just like the classic snacks foods you know and love but in a better-for-you format.
Our mission is to make processed foods healthier, more accessible, more affordable, and more delicious.
Let’s make better food together.
CEO
COO
CULINARY RESEARCH TECHNICIAN
