Two startups with ties to North Carolina State University recently announced the launch of a product that combines space-inspired performance nutrition and NC State-developed food science.

READYBAR and Complē Coffee have released the Espresso Mocha meal replacement bar, a caffeinated, all-in-one performance fuel that was developed using intellectual property licensed from NC State.

Ryan Dowdy, an NC State alumnus and former NASA food scientist, originally designed READYBAR to fuel astronauts in the extreme environment of space. Leveraging that expertise, he created a ready-to-eat bar that follows USDA dietary guidelines while providing balanced energy, recovery support, and a stomach-friendly formula.

To create the new CHARGED! Espresso Mocha flavor, READYBAR partnered with Complē Coffee, a company formed in 2022 to commercialize a novel coffee processing technology developed at NC State. The Espresso Mocha bar incorporates Complē Coffee’s proprietary total-bean coffee ingredient, which preserves the aroma, oils, fiber, and polyphenols of the entire roasted coffee bean. 

Complē’s processing technology was developed by NC State researchers Carl Hollifield and Gary Cartwright within the Department of Food, Bioprocessing and Nutrition Sciences. Their process converts coffee beans into a direct food additive, offering clean-label versatility and natural functional benefits while reducing waste

“READYBAR is exactly the type of partner we built this ingredient system for,” said Cartwright, co-founder of Complē Coffee. “They’re mission-driven, science-led, and solving real needs for people performing under pressure. Bringing our total-bean coffee technology into a performance bar is a perfect match.”

The partnership represents a full-circle moment for Wolfpack innovation. Founders and employees from both companies have deep roots in NC State classrooms and research labs. The collaboration also aligns with NC State’s mission to accelerate research into the marketplace for real-world impact.

Cartwright and Hollifield received support from the Chancellor’s Innovation Fund (CIF) in 2019. CIF provides proof-of-concept funding to help NC State researchers bridge the gap between research discoveries and commercial application. This support allowed the team to refine the process of converting coffee beans into an improved food ingredient now utilized in the new bar.

READYBAR’s Espresso Mocha bar is now available online at getREADYBAR.com.

Learn more about Complē Coffee’s total-bean ingredient system at complecoffee.com.