01
Feedstock & logistics
Understanding seasonal volumes, current uses, handling constraints and reliable access to winegrape pomace in the Lodi region.
Early-stage circular bioeconomy · Lodi, California
Turning white winegrape pomace into next-generation food ingredients.
VitisLoop is developing a circular ingredient platform centered on white winegrape pomace: natural antioxidants under investigation for flavor-sensitive foods and functional grape fibers being explored for texture and moisture management in bars and nutritional snacks.
U.S. PATENT PENDINGProvisional application filed October 17, 2026 →What we're building toward
From seasonal winegrape pomace to a repeatable ingredient pathway.
White winegrape pomace contains dietary fiber and polyphenols, but moisture, variability, handling and economics can make consistent commercial use challenging. Our research focuses on two separate ingredient fractions and application-specific technical validation before scale-up.
02
Stabilization & technical validation
Evaluating controlled drying and other practical stabilization methods, then testing processing consistency, food-grade requirements and scalable economics.
03
Ingredient R&D & buyer validation
Evaluating lower-color-impact antioxidant and functional fiber applications while learning directly from food manufacturers which performance, sensory and specification requirements matter.
Current R&D focus
Two ingredient pathways under active market discovery.
VitisLoop is not treating either pathway as a finished product. We are validating buyer demand, technical performance and economics before committing to commercial development.
Pathway 01 · Antioxidant Research
Lower-color-impact antioxidant
Investigating white winegrape-derived polyphenol systems for lipid oxidation and flavor stability in nut-containing chocolates and fillings. Planned studies will evaluate color, sensory impact, matrix compatibility and performance against commercial antioxidant benchmarks.
Pathway 02 · Functional Fiber Research
Functional grape fiber
Exploring white winegrape-derived functional fibers for cereal bars, protein bars and nutritional snacks, focusing on texture, moisture management and formulation stability. Additional research opportunities include partial sugar replacement and texture optimization in nutritional snacks and confectionery applications, subject to technical and commercial validation. Performance, regulatory suitability and cost remain to be validated.
Exploratory research — distinct from our primary fiber market
Chocolate filling structure & oil migration
We are investigating whether functional fiber fractions could influence oil mobility and the physical stability of lipid-rich nut fillings. Any relationship to fat bloom remains an open research question: reducing oxidation and controlling fat bloom are different technical challenges. No efficacy claims are made at this stage.
These are development hypotheses, not commercial product claims. VitisLoop is currently validating requirements with potential B2B users.
For food manufacturers & R&D teams
Help us identify the formulation problems worth solving.
We are conducting early-stage industry discovery—not offering commercially validated ingredients. We welcome conversations about application needs, performance expectations and qualification requirements.
Chocolate & confectionery R&D
Lipid oxidation & flavor stability
Are oxidation-related off-notes or shelf-life limitations active challenges in nut-containing chocolate or fillings? What performance would justify evaluating a new ingredient?
Share a formulation challengeBar & snack manufacturers
Texture & moisture management
Where do current functional fibers fall short in cereal bars, protein bars and snacks? We are studying target specifications before committing to product development.
Discuss functional fiber needsResources & Research Collaboration
Explore our research pathways.
Non-confidential information for food manufacturers, ingredient specialists and potential R&D collaborators. Our work remains at the research and validation stage.
Company · PDF
Company Overview
An introduction to VitisLoop™, our circular food ingredient research and current development stage.
View PDFChocolate & antioxidants · PDF
Chocolate & Antioxidant Research
Research questions on lipid oxidation, flavor stability and exploratory chocolate applications.
View PDFFunctional fiber · PDF
Functional Fiber & Snacks Research
Exploratory directions in texture, moisture management and nutritional snack applications.
View PDFInnovation & intellectual property
Progress worth protecting.
Alongside technical and market validation, we are taking deliberate steps to protect the proposed processing methods behind our ingredient development pathways.
U.S. Patent Pending
U.S. provisional patent application filed October 17, 2026.
Filed by VitisLoop founder Caroline Torres King, the application describes proposed systems and methods for processing low-anthocyanin grape pomace into standardized lower-color-impact antioxidant and functional fiber ingredients.
Patent pending indicates an application has been filed, not that a patent has been granted. Research, development and technical validation are ongoing.
Our philosophy
Validate first. Scale second.
VitisLoop is deliberately beginning with industry conversations, feedstock data, technical partners and evidence—not a costly full-scale facility. The long-term vision is a practical circular bioeconomy platform that creates more value from agricultural side streams.
1 Winery & feedstock discovery
2 Stabilization & technical proof points
3 B2B ingredient validation
4 Pilot-scale economics
Our team
The people building VitisLoop.
A lean, cross-functional team bringing together strategy, operations, market development, external relationships and digital technology as VitisLoop validates its scientific and commercial pathways.
Caroline Torres King
Founder & Head of Strategy
Caroline leads strategy, market research, partnerships, customer discovery, fundraising and company development as VitisLoop builds its technical and commercial validation network.
Jeremy King
Co-Founder & CEO
Jeremy leads operations planning, logistics, feedstock development and industry relationships, bringing hands-on food-grade bulk transportation experience to VitisLoop’s supply-chain strategy.
Camila Trindade
Co-Founder & Head of Marketing & Growth
Camila is joining to shape VitisLoop’s B2B market positioning, brand strategy, market intelligence and growth planning as the company validates opportunities with industry partners.
Leonardo Trindade
Head of Technology
Leonardo is joining to guide software architecture, quality engineering, security and integration across VitisLoop’s digital platforms, including Connect and Lab.
Shelli Hannah
External Relations & Business Development Coordinator
Shelli supports VitisLoop’s external relations and business development efforts, initially focusing on building partnerships with California wineries and developing relationships with prospective white winegrape pomace suppliers. As the company grows, her role will evolve to include engagement with food manufacturers, strategic partnerships, and B2B customer development.
Collaborate with us
We’re listening to the people closest to the problem.
VitisLoop welcomes discussions with California wineries, formulation scientists, research partners and ingredient decision-makers. We are evaluating white grape feedstock access, antioxidant applications in chocolate, and functional fibers for bars and snacks.