Zea10 was founded by a team of entrepreneurs based in Minneapolis, Minnesota. Their unique set of interests covering crop sustainability, health and wellness, the environment and beer brewing led them to investigate more nutritional and sustainable uses for spent brewer’s grains. A valuable food source was going to waste! So the Zea10 team of food scientists and engineers set out to develop a process for turning spent brewer’s grains into high-grade barley and rice protein and products. Today, using a patent pending process, Zea10 is set to transform the performance and active food and supplement industries by offering all-natural functional food ingredients that are rooted in the beer making process.
Ian Mackay, CEO of Zea10, has over twenty years of experience commercializing technology and forming and managing technology companies. He is committed to sustainability and reducing hunger and feels both excited and grateful to have a team with the same goals. When not busy with proteins, Ian enjoys his time exploring craft breweries, biking, playing melodies on the electric guitar, and going on treks with his two dogs, leaving his two disinterested cats at home.
Kevin Toboja brings with him over 20 years of experience successfully leading multidiscipline Engineering, Construction and Development teams on complex projects in various industries including Petrochemical, Wastewater Treatment, Mission Critical Data Centers, Cleanrooms and a first of its kind - Waste to Energy Plant. Kevin has a B.S. in civil engineering from the University of Illinois at Urbana- Champaign. Kevin is an avid outdoor enthusiast and an amateur blacksmith. He enjoys spending his time involved with the Minnesota Autism Center and the Faithful Shephard Catholic Church.
Robert Beausire, a native of New Zealand, has an MS in Food Science and has experience in both technical and commercial roles. He is a former V.P. of Marketing and Business Development at a large protein and grain business, and current President of KaiNutra. Robert lives in the small town of Niwot, Colorado and enjoys hiking, skiing, squash, fly fishing, sampling the local craft brewing scene and spending time with his family.
David Mingus brings over 35 years of retail and food service product and ingredient development experience to the table, a large majority of them being at Pillsbury and General Mills. He has developed formulas and evaluation procedures for a number of new products in several categories. He has a BA in Chemistry from Olivet Nazarene University, and an MS in Food Science from Michigan State University. In his spare time, David enjoys visiting with his grandkids and staying involved with frequent mission projects.
Emily Tessmer is a recent graduate of the University of Minnesota’s Food Science program. She spent her undergraduate career as a quality assurance technician and as a laboratory assistant at the U of M’s Pilot Plant. Now she is enjoying formulating tasty protein treats for Zea10! Unsurprisingly, Emily’s favorite hobby is cooking. When she isn’t in the kitchen you’ll find her spending time with her fiancé and their fur babies, enjoying craft beer, listening to The Beatles, and drinking copious amounts of coffee.
Erica Gardner is a 2017 graduate from the University of Minnesota where she spent time as a lab technician in a protein and phytochemical laboratory. She is very excited to be working with Zea10 on something near and dear to her heart… sustainability and plant proteins! Erica enjoys spending time outdoors, cooking vegetarian meals and exploring the local beer scene.
Karl Greden is head of engineering at Zea10, where he has been able to focus on his passion for sustainability along with technology implementation. Karl has a B.S in engineering from the University of Minnesota and an M.S. in Environmental Engineering from Carnegie Mellon University. He has spent time working on a wide range of cutting edge sustainability projects, and continues to promote sustainable nutrition with Zea10. When not at work, Karl is spending time with his partner, Danielle, as they cook (and eat!) delicious food, ride their bikes around Minneapolis to new breweries and restaurants, and take in as many concerts as they can.