A wearable ring, conversational AI and US$23M in funding. Sandbar wants to rethink how we interact with technology
Updated
March 12, 2026 5:59 PM
Sandbar's Stream ring. PHOTO: SANDBAR
Sandbar, a New York–based interface startup, has raised US$23 million in Series A funding to develop a wearable device that lets people interact with artificial intelligence via voice rather than screens.
Adjacent and Kindred Ventures led the round; both venture firms focused on early-stage technology startups. The investment brings Sandbar’s total funding to us$36 million. Earlier backing included a US$10 million seed round led by True Ventures, a venture capital firm, as well as a US$3 million pre-seed round supported by Upfront Ventures, a venture firm and Betaworks, a startup studio and investment firm.
Sandbar was founded by Mina Fahmi and Kirak Hong, who previously worked together at CTRL-labs, a neural interface startup acquired by Meta in 2019. Their earlier work explored how computers could respond more directly to human intent — an idea that continues to shape Sandbar’s approach to AI interfaces.
The new funding will help the company expand its team across machine learning, interaction design and software engineering as it prepares to launch its first product. That product, called Stream, combines a wearable ring with a conversational AI interface. The system allows users to speak to an AI assistant without unlocking a phone or opening an app.
The concept is simple. Instead of typing into a screen, users press a button on the ring and talk. The system can capture notes, organize ideas, retrieve information from the web or trigger actions through connected applications.
The ring includes a microphone, a touchpad and subtle haptic feedback. These elements allow the device to respond through gentle vibrations rather than visual alerts. According to the company, the ring only listens when the user presses the button — a design meant to address common concerns around always-on microphones.
That design reflects a larger shift Sandbar believes is underway. As AI assistants become more capable, many startups are experimenting with new ways to interact with them. The focus is moving away from screens and keyboards toward interfaces that feel more natural and immediate.
Stream uses multiple AI models working together to process requests, search the web and structure information in real time. The company says users remain in control of their data and can choose whether to share information with other apps.
Sandbar is also developing a feature called Inner Voice, which responds using a voice customized to the user. The feature will debut during a closed beta planned for this spring, giving the company time to refine how the software behaves in everyday use.
The startup currently employs a team of 15 people. Many have worked on well-known consumer devices including the iPhone, Fitbit, Kindle and Vision Pro. Recent hires include Sam Bowen, formerly of Amazon and Fitbit, who joined as vice president of hardware and Brooke Travis, previously at Equinox, Dior and Gap, who now leads marketing.
Sandbar plans to begin shipping Stream in summer 2026 after completing early testing. As artificial intelligence tools become more integrated into daily life, the company is betting that the next shift in computing will not come from another app — but from new ways for people to interact with AI itself.
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HyveGeo’s approach to restoring degraded land stands out at the FoodTech Challenge
Updated
February 7, 2026 2:18 PM
Clusters of sandstone buttes in Monument Valley, Colorado Plateau. PHOTO: UNSPLASH
HyveGeo, a climate-focused startup, has been named one of the global winners of the FoodTech Challenge, an international competition designed to surface practical technologies that strengthen food systems in arid and climate-stressed regions.
The FoodTech Challenge (FTC) is based in the UAE and brings together governments, foundations and agri-food institutions to identify early-stage solutions that address food production, land degradation and resource efficiency. Each year, hundreds of startups apply from around the world. In 2026, more than 1,200 teams from 113 countries submitted entries. Only four were selected.
HyveGeo stood out for its approach to one of agriculture’s hardest problems: how to make desert soil usable again. Founded in 2023 by a group of scientists and researchers, the Abu Dhabi-based company focuses on regenerating degraded land using a process built around biochar, a carbon-rich material made from agricultural waste, enhanced with microalgae. The aim is to accelerate soil recovery in environments where water is limited and land has been heavily stressed.
What caught the judges’ attention was not just the technology itself, but the way it links several challenges at once. The system turns waste into a usable soil input, reduces the time it takes for land to become productive and locks carbon into the ground instead of releasing it into the atmosphere. In short, it addresses land degradation, food production and climate pressure through a single framework.
As a winner of the FoodTech Challenge, HyveGeo will share a US$2 million prize with the other selected startups. Beyond funding, the company will also receive support from the UAE’s innovation ecosystem, including research backing, pilot projects, market access and incubation services to help move from testing into wider deployment.
The team’s plans focus on scaling within the UAE first. HyveGeo aims to work across Abu Dhabi’s network of farms and gradually expand into other arid and climate-stressed regions. Its longer-term target is to restore thousands of hectares of degraded land and contribute to carbon removal through soil-based methods.
Placed in a broader context, HyveGeo’s win reflects a shift in how food and climate technologies are being evaluated. Instead of chasing dramatic breakthroughs, competitions like the FTC are increasingly backing systems that connect waste, land, water and carbon into something usable on the ground. Not futuristic agriculture, but practical repair work for environments that can no longer rely on old farming assumptions. If that direction continues, the next wave of food innovation may be less about spectacle and more about quiet, scalable fixes for places where growing food has become hardest.