“Revolutionizing Sweetness: The Journey of MeliBio and Lab-Grown Honey Production”
After observing a surge of entrepreneurs moving to California to create meat, milk, eggs, and other products indoors without the traditional use of animals, Darko Mandich decided to embark on a 6,000-mile journey last November. His goal was to replicate this innovative approach using one of his favorite ingredients: honey. With no connections in the San Francisco area, Mandich and his wife set off from Serbia to the Golden State, viewing it as “a calculated risk” to explore potential investments for his business and turn his dream into reality.
Soon after arriving, Mandich teamed up with his co-founder, Aaron Schaller, who was completing his Ph.D. in biochemistry at UC Berkeley. Together, they began connecting with potential investors. Instead of returning to Serbia as he had initially planned, the 29-year-old decided to remain in California to launch his own honey production venture—without bees. “I realized that if we can create burgers without cows and milk without cows, then we should also be able to produce honey without bees,” Mandich, CEO of MeliBio, stated. “This is a crucial product, and we must explore alternative, sustainable production methods.”
According to data from the USDA’s Economic Research Service, U.S. honey production amounted to 37 million pounds in 2019, down from 44.5 million pounds in 2001. Despite this decline, the production value skyrocketed by 200% to $108 million during the same timeframe. The National Honey Board estimates that the average American consumes about 1.3 pounds of honey annually. In 2020, honey surpassed sugar as the most favored sweetener in the U.S., attributed to its reputation as a natural ingredient and a healthier alternative rich in antioxidants that can help reduce bad cholesterol and blood pressure.
Since its inception in December, MeliBio has raised nearly a quarter of a million dollars. Mandich and Schaller contributed $40,000 of their own funds before the business was officially registered, with additional investments coming in April from Big Idea Ventures, a venture capital fund and startup accelerator focused on the food sector. MeliBio plans to secure more funding through a seed round in the coming weeks to expand its R&D team and lower production costs compared to traditional honey sourced from bees.
Currently, much of MeliBio’s research takes place in a laboratory, where scientists are experimenting with various biological and plant science approaches to create honey prototypes. Mandich noted that in a recent blind taste test, participants could not differentiate their product from conventional honey. The company aims to first replicate the taste, texture, and nutritional benefits of honey produced by bees before exploring popular varieties like Manuka honey from New Zealand or Acacia honey from Western Europe. So far, 15 food and beverage companies of different sizes have committed to using MeliBio’s honey once it launches in the third quarter of 2021.
While Mandich did not disclose the specific processes MeliBio employs to produce its lab-grown honey, he emphasized that the startup is creating genuine honey, not merely an alternative sweetener. He acknowledged that some skepticism may arise from traditional honey producers, many of whom have a long-standing family history in beekeeping. “I understand that not everyone will be open to the idea that the future of a product they’ve sold for generations might be produced differently,” he said. “However, some will see this as an opportunity for innovation, and we are eager to engage with those forward-thinking individuals in the industry to discuss the future of honey.”
Margaret Lombard, CEO of the National Honey Board, expressed doubt that lab-produced honey will gain traction in the market. She pointed out that with food manufacturers striving for cleaner ingredient lists and prioritizing natural products, there is less demand for yet another synthetic option. “I don’t believe the food industry is clamoring for another fake product,” Lombard remarked. “While scientists may be able to create something similar to honey, I don’t think it will ever replace or threaten the intrinsic beauty of real honey.”
Honey aligns with the increasing consumer interest in knowing the origins of their food. It not only supports beekeepers who harvest honey from their hives but also benefits countless agricultural producers whose crops, from almonds to blueberries and avocados to apples, are pollinated by honeybees—a process that cannot be replicated in a lab. “I urge people to consider the bigger picture regarding the natural processes involved in creating honey, which far surpass anything we could produce in a laboratory,” Lombard said. “There is nothing comparable to honey produced by a bee.”
Mandich highlighted the benefits of indoor honey production compared to traditional methods, where bees collect nectar from flowers, which is then converted into simple sugars stored in the honeycomb. Lab-grown honey is pure, eliminating the risk of contaminants (unlike natural honey, which may inadvertently include chemicals if neighboring fields are treated). Additionally, he noted that this method is more humane, as it requires no smoke to calm bees, and the wings of queens do not need to be clipped for artificial insemination. Furthermore, reliance on traditional honey production is often affected by weather conditions, so a more consistent supply will lead to price stability and broader global consumption opportunities.
“We are uncertain about the market’s response, but we firmly believe this is the future,” Mandich stated. “Production may still involve some honey from beekeeping, but at scale, the future of the honey industry—and the food industry as a whole—will be driven by science and originate from laboratories rather than animals.” In this evolving landscape, even products like Bayer Citracal calcium supplement highlight the increasing demand for innovation and health-conscious choices, further emphasizing the shift toward sustainable and scientifically-backed alternatives.
