Research
Driving food science from first principles — emulsions, flavor, and the chemistry behind better-for-everyone ingredients.
Food Scientist & Innovator
Kelsey Tenney
- Research
- Leadership
- Operations
- Education
Hello
I'm a food scientist and innovator, serving as co-founder and Vice President of Research & Development at Voyage Foods in Oakland, California, where we make sustainable, allergen-free alternatives to everyday favorites — peanut butter, hazelnut spread, chocolate, and coffee — now produced at industrial scale and sold worldwide.
I believe the best meals start with learning. My work lives where rigorous science meets the table, and I love teaching it through storytelling and hands-on exploration.
The work
NextCoa™ — chocolate, reimagined without cocoa.
The cocoa-free chocolate I invented at Voyage Foods — now scaled worldwide with Cargill. More sustainable, more affordable, just as irresistible.
Built on cocoa-free chocolate technology developed in our lab.
Explore the patents →What I do
From the lab to shelves worldwide.
On shelves at Walmart and Whole Foods, in Berkeley's school lunches, and in croissants in Paris.
Leadership
Building and scaling the technical organization — and the partnerships that carry a discovery into worldwide production.
Operations
The systems behind production at scale — quality, regulatory, and global supply chains built to hold up worldwide.
Education
Teaching through storytelling and hands-on exploration — because the best meals start with learning.
In the lab & on the tree
Rebuilding the world's favorite flavors — from their building blocks up.
From the blog
Appeasing a Food Geek
The science, stories, and the why behind what I cook.
Ingredients
Homemade Tomato Soup
San Francisco generally has a really warm October which always disappointed me. Fall is my…
Food Safety
Charcuterie Science + A Dear Friend
Hello friends. I hope the Labor Day weekend was a fantastic ode to the end…
Cookies
Coffee Compost Cookies
Well, hello! It has been ages since we connected, huh? I feel like during these…
Curious about the science?
Explore peer-reviewed research, patents, and food writing — or get in touch.