Meet Carolyn Galloway, Founder and Director of The Biome Bar Initiative, one of 22 ventures participating in the Sprout Accelerator Spring26 Cohort.
We caught up with Carolyn for a quick-fire five questions in five minutes to learn more about The Biome Bar Initiative and what she hopes to achieve from her time in the Sprout Accelerator.
1. Tell us about The Biome Bar Initiative. What are you building?
Having suffered from my own metabolic health issues, I found that meat – real, clean, high-fat nutrition - healed me. That insight led to the Biome Bar, a nutrient-dense meat bar made from tallow, beef and salt. It’s designed for the US keto consumer who values grass-fed New Zealand beef and is frustrated by the lack of genuinely clean snack options. The Biome Bar strengthens people from the inside out while showcasing New Zealand’s leadership in food innovation.
2. What problem are you working to solve?
Keto consumers follow strict low carb, no sugar diet protocols, yet the market offers very few genuinely clean, high fat snack options.
Most products contain seed oils, fillers or sweeteners that undermine their diet. This leaves a fast growing audience underserved. PepsiCo undertook a survey and found that 86% of Americans are looking to add more protein to their diets(1), yet convenient, great tasting options remain hard to find.
(1) Source: Online survey of 1,000 nationally representative Americans fielded by RepData on behalf of PepsiCo Foods US, January 5-21, 2026, margin of error +/-3%.
3. How does your solution work?
The Biome Bar solves this by providing a truly clean, nutrient-dense meat bar made from tallow, beef and salt – built on the origin and quality of New Zealand grass-fed beef.
4. What is the next important milestone for your venture?
With the customer at the heart of this venture, I’m validating that this bar will meet US keto consumers' needs through market research.
5. What are you hoping to get out of your time with Sprout?
I’m hoping to stretch myself, to find the kind of discomfort that challenges my current thinking and accelerates my growth as a founder.
I’m also looking forward to going on this journey with other like-minded entrepreneurs who are also pushing boundaries.
By the end of the Sprout programme, I want clear validation on whether this initiative, designed to help people become stronger from the inside out, can be prototyped and proven commercially viable.
I’m driven to create a high-quality grass-fed product that contributes to New Zealand’s productivity challenge and helps position our country as a world-class food innovator. With Sprouts guidance over the next 14 weeks, I’m focused on making meaningful progress towards that goal.