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Company Information:

Company Name:
ARCADIA BIOSCIENCES, INC.
Address:
4222 E. THOMAS ROAD
PHOENIX, AZ 85018-7609
Phone:
N/A
URL:
N/A
EIN:
181057153
DUNS:
135964760
Number of Employees:
N/A
Woman-Owned?:
No
Minority-Owned?:
No
HUBZone-Owned?:
No

Commercialization:

Has been acquired/merged with?:
N/A
Has had Spin-off?:
N/A
Has Had IPO?:
N/A
Year of IPO:
N/A
Has Patents?:
N/A
Number of Patents:
N/A
Total Sales to Date $:
$ 0.00
Total Investment to Date $
$ 0.00
POC Title:
N/A
POC Name:
N/A
POC Phone:
N/A
POC Email:
N/A
Narrative:
N/A

Award Totals:

Program/Phase Award Amount ($) Number of Awards
SBIR Phase I $144,831.00 1
SBIR Phase II $874,131.00 1
STTR Phase I $689,501.00 1

Award List:

Improving health benefits of wheat by increasing resistant starch

Award Year / Program / Phase:
2011 / SBIR / Phase I
Award Amount:
$144,831.00
Agency:
HHS
Principal Investigator:
Ann J. Slade – 206-903-0262
Abstract:
DESCRIPTION (provided by applicant): The conditions of diabetes and obesity are a growing public health concern affecting more of the population every year. A large segment of the population is pre-diabetic potentially progressing towards diabetes. Food choices impact all of these health problems.… More

Improving health benefits of wheat by increasing resistant starch

Award Year / Program / Phase:
2011 / SBIR / Phase II
Award Amount:
$874,131.00
Agency:
HHS
Principal Investigator:
Ann J. Slade – 206-903-0262
Abstract:
DESCRIPTION (provided by applicant): The conditions of diabetes and obesity are a growing public health concern affecting more of the population every year. A large segment of the population is pre-diabetic potentially progressing towards diabetes. Food choices impact all of these health problems.… More

Reduced gluten cereal grains

Award Year / Program / Phase:
2013 / STTR / Phase I
Award Amount:
$689,501.00
Agency:
HHS
Principal Investigator:
Charles P. Moehs – 206-903-0262
Research Institution:
TULANE UNIVERSITY
RI Contact:
Abstract:
DESCRIPTION (provided by applicant): Celiac disease (CD) is the most common food sensitive enteropathy known, affecting approximately 1% of the population and its incidence appears to be on the rise. In addition, non-celiac gluten sensitivity (GS) has recently been revealed to be a distinct… More