Funding newsPublished October 15, 2026

Sava Nutrition Raises $36.0M Series B Round

Recently funded · $36.0M Series bRetailView source

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Sava Nutrition has raised $36.0M in Series B funding, the company confirmed.

The round marks a significant step for the nutrition-focused business, though details on the investors backing the raise were not disclosed. Sava Nutrition describes itself simply as "Abundant Nutrition" on its LinkedIn page, where it has 12 followers. The company has not yet outlined how it plans to deploy the new capital.

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Tanya

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A 2026 NEXTY Award winner for “Best Pantry Staple” at the prestigious Natural Products Expo, Leaven’s "Instant Sourdough" is the first and only real sourdough starter replacement that eliminates the need for a traditional sourdough starter for commercial and home bakers. Made from carefully curated wild yeast and beneficial bacteria isolated from sourdough, it delivers real sourdough fermentation, flavor and benefits in a convenient powdered format. Bakers simply mix it into the dough; allow it to rise, ferment, and then bake. No starter required. In addition, Leaven offers an Instant Wild Yeast, a premium baking yeast for better baking performance. It’s an undomesticated wild yeast that delivers a rich, buttery flavor creating delicious bread the way it's meant to taste. Both products are all natural, non-GMO and gluten-free. Founded by microbiologists with a passion for baking, Leaven Foods, harnesses the microbial power of ancient fermentations to create all-natural, flavorful, healthier, and more sustainable food. At the heart of Leaven Foods is a proprietary fermentation platform designed to understand and preserve the complex microbial ecosystems that make wild fermentation so unique. With 1/3 of food fermented, the mission is bigger than sourdough. Leaven will bring the complexity, flavor and potential benefits of naturally fermented foods to the masses. Leaven is building a new generation of fermentation ingredients and applications, starting with sourdough and expanding into other baked goods and fermented foods. By combining microbiology, computational biology and food science, Leaven is making wild fermentation more accessible, convenient and scalable, without compromising what makes it special.
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