Rich Kelleman


Founder and CEO


Bond Pet Foods

Rich Kelleman will speak on sustainable, alternative proteins on Tuesday, April 30, at 1:30-1:55 p.m. during the “Ingredients/nutrition: Alternative pet food proteins, the microbiome” concurrent sessions. Register now

Learn more about Rich Kelleman’s presentation below:

What is the single, most important concept you hope attendees will learn from your presentation?

Meat is a beautiful thing for pet health, but its creation comes with a host of environmental challenges to satiate its demand. Additionally, the procurement of meat brings with it an array of supply chain risks related to inconsistent nutritional specifications, shortages, and pricing fluctuations.

Emerging technologies in food and ag show promise to mitigate many of these issues, and provide manufacturers and pet parents with new ways to deliver high quality nutrition to their pets. The ultimate success of these technologies goes beyond solving for foundational regulatory, R&D and scale-up processes. Getting the world to embrace new ingredient and food concepts will also be critical to their success.

We’ll share some data and perspective from Bond’s journey and research, that the industry can take to heart.

Please explain the significance of this concept to your organization:

Bond Pet Foods is a Boulder, Colorado-based company using biotechnology to create meat proteins that are nutritionally comparable to their conventional counterparts but without all the bad stuff- so people, pets, farm animals and the planet all win. Using some of the same processes that are employed in craft brewing, Bond produces high-quality animal proteins through fermentation, harvests them to better meet the nutritional requirements of companion animals, and supplies the ingredients to manufacturers for pet food, treat and supplement applications.

What are potential next developments in this specific field?

On the development curve, insect, cultured and fermented protein offerings are still (largely) in their infancy. With that, a significant amount of work has yet to be advanced in a number of areas (regs, longitudinal feeding studies, high-volume industrial production, consumer/market positioning).

While development challenges are often tied to their corresponding technologies, similar pain points exist on the path to market.

My hope is that more companies leading the way in alt protein, whenever possible, share more on what they’re learning with their critical workstreams – and/or there’s greater collaboration with global manufacturers (leveraging their expertise) to accelerate a better pet food future.

At Bond, we have a partnership with Hill’s Pet Nutrition to create and produce craft animal proteins for their portfolio, in addition to other manufacturers that haven’t publicly been announced.

Presentation Description:

Protein 2.0: Consumer insights and the path to a more sustainable pet food future — Kelleman reveals the results of a new study utilizing both quantitative and qualitative fieldwork to help understand the current consensus among pet owners around sustainability concerns, how that influences their brand and purchase decisions, what they know and believe about alternative proteins and what they will accept as viable alternatives in pet food products. In addition, the study explores how veterinarians view alt-proteins and their viability for pet health. Kelleman also shares the prospective impacts these ingredients can have on the supply chain and the environment.


Rich Kelleman is the co-founder and CEO of Bond Pet Foods, a Boulder, Colorado-based startup working with precision fermentation to make meat proteins like chicken, turkey and fish without the animal, for use in pet foods and treats. Before diving into the world of pets and food tech, he was a vice president and director at some of the world’s most respected advertising agencies, where he led brand strategy for Burger King, P&G, Kellogg’s and Coca-Cola, among others. Kelleman has a bachelor’s degree in marketing from Boston College, with additional study at Stanford University’s Center for Social Innovation.