Hey there, ever heard about a little ol’ scam sprouting right from the Rockies? Let me catch you up. A gentleman from Colorado, Tra Jay Scarlett, just came up short trying to pull a fast one on some trusting folks. This guy was all about big talk and even bigger pockets—his, not the investors’. He worked some magic, alright, but with a dark twist, extracting a whopping $3.7 million from folks eager to cash in on the next big ecological wave. More [details on his sentencing](https://www.cbsnews.com/).

Now picture this beauty: “Chatfield PCS, Ltd,” and “GO ECO Manufacturing, Inc.”—two names that sound as fishy as expired lox on a bagel, right? Between February 2016 and January 2021, Scarlett spun tales about these companies, enticing about 34 hopefuls into throwing their hard-earned dollars into what they believed was the future of sustainable packaging. Who wouldn’t want a slice of that eco-friendly pie? Plus, those 15-20% returns dangled like a carrot at every investor meeting.

The Biz Con

• Company Names: Chatfield PCS, Ltd." and "GO ECO Manufacturing, Inc.
• Victims: Approximately 34 investors
• False Promises: Strategic corporate partnerships

Our guy Scarlett was quite the storyteller. He conjured up strategic partnerships with drink manufacturers and commercial clients that existed only in his imagination. Frankly, the whole thing sounds like a sitcom plot, minus the laugh track and plus a twist of financial ruin.

And here’s the kicker. According to the [Colorado Attorney General’s Office](https://coag.gov/), classic warning signs light up at these promises of massive returns. It’s like promising Brooklyn Bridge deeds—an age-old trick in new clothes.

But alas, fantasy met reality, and Scarlett got served a hefty helping of justice: 12 years in community corrections. That’s what you get when you mix deception with misused investments. Plus, he owes more than $3.6 million back to those poor overpromised souls.

Let this be a lesson to us all: if it sounds too good to be true, well, it probably is. Keep a sharp eye and a skeptical ear, especially when your hard-earned cash is at stake.

More from CBS News

Christa Swanson is a Digital Media Producer at CBS Colorado in Denver, keeping you looped in on the latest and, shall we say, “greatest” happenings.

The post Colorado Resident Admits Guilt and Receives Sentence for Multi-Million Dollar Investment Fraud appeared first on Kingston Global Tokyo Japan.

So, let’s dive into this fascinating new venture from the heart of Spain, where MOA Foodtech, a spirited startup in the biomass fermentation realm, is stirring up a perfectly sustainable storm. They’re like the cool kid on the block who just snagged a €2.3 million ($2.4 million) grant from the European Innovation Council accelerator program. But wait, there’s more! They’re also looking at a sweet €12.5 million ($13 million) promise from the EIC Fund’s blended finance scheme. All this comes with a condition, though—private investors need to jump in and co-invest.

Startups in Biomass Fermentation:

This all started back in the strange times of late 2020, set against the backdrop of the pandemic era’s uncertainty. It was then that Bosco Emparanza, alongside Dr. Susana Sánchez and José María Elorza, decided to cook up something special. They put together an enterprise on a mission to feed self-GRAS yeast strains. Why yeast? Well, they lap up those food side streams, from distillers’ grains to crop residues, adding nutrition and functionality all around.

The Art of Ingredient Alchemy:

MOA Foodtech isn’t your ordinary startup. They’re weaving biotechnology with AI to transform agricultural waste into high-value ingredients. Consider it smart recycling—it’s all about turning leftover scraps into gold. They’ve built a platform brimming with over 300 microbial strains, though yeast currently takes the spotlight. And in a world where GMO concerns linger, sticking to yeast keeps regulatory hassles at bay, especially in the US where yeast is no stranger.

• Ingredients They Love:
  • Plant-based foods
  • Meat industry collaborations
  • Bakery products
  • Snacks
  • Creams and soups
  • Pet food

Why the Excitement?

According to Emparanza, “We combine the byproducts with microbes to give us the most efficient fermentation process.” Think about it with the flavor of New York pizzazz—AI chops the process time from six months to a mere two weeks. It’s like they hit the fast-forward button, courtesy of Albatross, their ace AI tool.

Imagine whipping up a yeast ingredient with 50% protein and 35% fiber—talk about a nutritional profile that dreams are made of! Their second ingredient, thanks to new downstream processes, flaunts serious gelling and emulsifying prowess. And there’s no need for precision fermentation or GMOs, which is a win-win in today’s eco-conscious market.

AI Meets Fermentation: The Albatross Tool

When chatting at MISTA’s recent biomass fermentation growth hack in San Francisco, Emparanza shared that sustainability isn’t the only goal. Cost-lowering measures are just as critical. Albatross sequences the microbes’ genomes and builds metabolic models—they’re talking genome whispers over here, folks. It feels like a scene straight out of a sci-fi movie, accelerated by AI, promising innovation at a dizzying pace.

The Road Ahead and Partnerships:

MOA’s strategy includes striking up partnerships where providers churn out over 100,000 tons of byproducts annually. By setting up close to these sources, they’re championing efficiency and sustainability. It’s all about ensuring the supply chain hums smoothly—a bit like knowing all the best subway routes to navigate the city.

Already pushing to scale production to 100,000 liters in Spain, the future is bright. Expect to find their first product hitting commercial markets by Q2. Confidence is running high in securing matched funding, as Emparanza mentioned during a chat with AgFunderNews.

If you’re keen on catching the vibe and innovations, here’s Emparanza dropping knowledge at MISTA’s gathering in San Francisco. Keep your eyes on MOA Foodtech, as they’re truly the ones stirring up the next big, sustainable scoop in the fermentation space.

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