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Nutriati to depart Biotechnology Park for Henrico Kitchen, Lab Space

Friday, August 25, 2017  
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As reported in the Richmond Times-Dispatch, a Richmond startup company that makes nonallergenic food ingredients is moving out of the Virginia Biotechnology Park to a new location in western Henrico County. Nutriati Inc. has leased 2,160 square feet in the Gayton Crossing Shopping Center at 9782 Gayton Road.

The company is moving into a space formerly occupied by the University of Richmond’s Culinary Center, said Richard Kelly, Nutriati’s chief executive officer and co-founder. The space will be near The Melting Pot restaurant.

Nutriati has had an office in the Virginia Biotechnology Research Park in downtown Richmond for about three years, Kelly said. He said the company’s last day there will be Thursday.

“It has been great,” he said of the company’s time in the research park.
Nutriati needed a space where it could have both a chemistry lab and a kitchen to cook foods using its chickpea-based protein powder.

Both are available at the Gayton Crossing location, and Kelly said the company also was able to buy kitchen equipment from UR that had been used at the culinary center.

Nutriati was founded by Kelly and Michael Spinelli, its chief technology officer. The company developed a process for turning chickpeas — also known as garbanzo beans — into a protein powder that can serve as a high-protein, nonallergenic substitute ingredient for eggs, wheat, soy and milk in food products such as snack bars, health food shakes and brownie mixes.

The company will be able to host food industry customers at the kitchen, Kelly said. “It is going to be a working kitchen to help us sell our products,” he said.

Nutriati has contract manufacturers who extract chickpea oil and make the final products, a protein concentrate food ingredient and a gluten-free chickpea flour.

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