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Boulder has a special relationship with food. Here, “what’s for dinner?” can turn into a conversation about ingredients, sourcing, sustainability – and what’s next. With deep roots in the natural products world and a dense community of founders and brands, Boulder helped shape America’s modern natural food movement.
That’s part of why Daniel Rejzner (known to friends as “Dany”) chose to base his company, Day 8, in Boulder. And it’s also why he’s now taking a Boulder story to a national stage.
On October 26, 2026, (postponed from March 16) Rejzner will join the “Food, Health & Longevity” panel at the GoForIsrael Investment Conference at the Fontainebleau Hotel in Miami Beach – the first time the long-running conference is being held in the U.S.
“Boulder is where natural food started in so many ways. If you’re building an ingredient company meant for the mainstream – not just the niche health aisle – this is the community you want around you.”
— Dany Rejzner
A Boulder CEO, a global problem: the “protein crunch”
Day 8 is working on a big, surprisingly practical idea: What if the most scalable source of high-quality protein is already sitting in our agricultural system – but we’ve been throwing it away?
The company is focused on RuBisCO, a protein found in green leaves and often described as the most abundant protein on Earth. For decades, it has been difficult to extract efficiently at scale. Day 8’s approach is to extract RuBisCO from discarded crop leaves and agricultural byproducts, turning what’s currently waste into a usable ingredient for mainstream food manufacturing.
“In modern crop production, a huge amount of plant material is simply left behind,” Rejzner said. “We’re trying to turn that into a new nutrition supply – without needing more land, more water, or a totally new farming system.”
He says the timing is no accident. Across the U.S., eating patterns are shifting as consumers prioritize nutrient density and protein – a trend that’s accelerating with the rise of GLP-1 medications and the broader push toward metabolic health and longevity.
“When people are eating fewer calories, every bite needs to do more,” Rejzner said. “That’s pushing food companies to rethink the foundation of their products – and protein is becoming the center of that redesign.”
Why Boulder fits Day 8
Rejzner has a background in physics and a career in tech and entrepreneurship, including multiple ventures in the food space. Through years of working with brands and retail, he saw the dramatic rise in protein demand over the past few years.
“The food industry is in urgent need of a scalable protein source, as livestock production cannot keep up with rising global demand,” he said. “We started Day 8 to solve this global challenge by unlocking the most abundant protein on Earth. “
“You can have the best brand in the world,” he said, “but if the ingredients can’t scale – or don’t behave the way food manufacturers need – the product hits a wall. We started Day 8 to remove that
Boulder’s ecosystem has also helped Day 8 plug into the wider natural-products network in Colorado – a state known for founder-to-founder collaboration in better-for-you and sustainability-driven categories.
What to expect at GoForIsrael
GoForIsrael’s Miami conference will convene investors, founders, and decision-makers across sectors including high tech, life sciences, and food/agri-tech – with a spotlight on Israeli innovation connecting into the U.S. market.
For Boulder readers, Reisner’s participation is a reminder that Boulder-built food innovation increasingly travels far beyond Colorado – and that the next big shift in food may be less about a single new trend, and more about rebuilding the ingredient stack behind everything we eat.
