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Imvela Corp.

Company Information
141 Flushing Ave Bldg 77 Ste 907
Brooklyn, NY 11205-1338
United States


UEI: uhzeveu2zkm5

# of Employees: 28

Ownership Information

HUBZone Owned: No

Socially and Economically Disadvantaged: No

Woman Owned: No

Award Charts

Award Listing

  1. Novel Biopreservatives to Improve the Shelf Life Of Cottage Cheese

    Amount: $649,926.00

    Thegoalofthisproposalistodevelopabiopreservativeingredientthatextendstheshelflifefood productsstartingwithsoftcheesessuchascottagecheese.Dairyproductsarepartofahealthydietfor ~80% of Americans providi ...

    SBIRPhase II2023Department of Agriculture
  2. Reducing produce waste via novel biopreservative ingredients

    Amount: $100,000.00

    According to the USDA, 25% of the US fresh fruit supply at the consumer level is wasted, which equates to 9.5 billion pounds. To address consumer food waste, Imvela Corp. proposes to develop a novel, ...

    SBIRPhase I2023Environmental Protection Agency
  3. SBIR Phase 1: Novel biopreservatives to improve the shelf life of dairy products

    Amount: $99,309.00

    Specific Need for the Technology: This research enables development of a new microbial culture that will produce the world’s first natural microbial bioprotectant product. Retail/consumer/service se ...

    SBIRPhase I2022Environmental Protection Agency
  4. SBIR Phase I: Novel Biopreservatives to Improve The Shelf Life Of Processed Bread Goods

    Amount: $181,500.00

    In this USDA SBIR Phase I proposal we will develop a proof-of-concept natural antifungalbioprotectant that is applicable to bread and other baked goods contributing to reduced food waste(Area 8.5). Ba ...

    SBIRPhase I2022Department of Agriculture
  5. SBIR Phase II: Harnessing Untapped Food-borne Microbial Diversity to Rationally Engineer Novel Healthy Foods

    Amount: $1,211,997.00

    The broader impact of this Small Business Innovation (SBIR) Phase II project is to develop a microbial starter culture that allows beverage manufacturers to produce a low-sugar, shelf-stable, nonalcoh ...

    SBIRPhase II2021National Science Foundation
  6. SBIR Phase I: Harnessing Untapped Food-borne Microbial Diversity to Rationally Engineer Novel Healthy Foods

    Amount: $225,000.00

    The broader/commercial impact of this SBIR project is to validate the technical and commercial viability of developing a novel fermented food to address underlying mechanisms associated with Irritable ...

    SBIRPhase I2020National Science Foundation
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