I’ve spent years working as a food scientist for some of the largest protein bar companies, making minor adjustments to the same old formulas. I saw the category from the inside — and I tasted everything. Most bars were dense, chalky, and interchangeable. They did their job, but they weren’t something I ever looked forward to eating.

At the same time, I was at a turning point in my career; growing tired of being constrained to only focus on mass production and profit, and I started asking myself: why not do something I truly enjoyed? Why not make food I loved eating — treats people would actually crave?

I didn’t fully understand how hard starting a small business would be back then, but the idea felt right. So I went for it.

I’ve always loved marshmallows. I kept them in the house for when I wanted a treat. That light, airy texture stuck with me — and it highlighted what protein bars were missing. I didn’t want something dry, heavy and
gritty, I wanted the contradiction. I wanted something indulgent. Something soft. Something that felt like that treat.

So I started experimenting at home. The early versions were rough — some too gummy, some not quite right — but I kept refining until the texture finally clicked. Light. Pillowy. Different.

The first flavor I made was lemon meringue — my sister’s favorite. Brownie and coconut came next. Each one was built around the same idea: fluffy protein that feels enjoyable to eat.

melō came from that process, like its namesake, it is pleasantly smooth and soft. It’s the protein bar I always wanted to eat — thoughtfully made, intentionally indulgent, and designed to bring a little joy to your day. Because fueling yourself shouldn’t feel like a compromise.

— Meriem Craig
Founder & Food Scientist