Shannon Nangle

Shannon Nangle, 33, has built a fermentation technology that converts carbon dioxide and hydrogen into fats for the food industry. “This technology will allow us to produce fats to make meat alternatives juicier and more savory, ice cream and cheese alternatives creamier, and cacao butter for truly guilt-free chocolate,” Nangle says. Her main aim is to undermine the need for large-scale animal agriculture, sparing land that would otherwise be used for grazing and growing feed. “We’re trying to incentivize regenerative practices to support a revitalized food system,” Nangle says. “By being intentional with how we source and produce, we can provide truly delicious, climate-­friendly foods.”