Impact Food reimagines sustainable food systems through delicious and nutritious plant-based seafood. You will never have to choose between flavor, health or sustainability again.
Impact Food from San Francisco has developed a plant-based tuna. The first prototype is already quite advanced, and while it keeps on improving it, the team is already looking to scale the production. They have won two restaurants in the Bay Area in order to receive detailed customer feedback. Next up: supermarkets.
Three UC Berkley alumni founded Impact Food. Kelly Pan, the CEO, has a business background, Stephanie Claudino Daffara, the COO, brings her computer science skills to the team, and Adrian Miranda, the CTO who has a degree in molecular and cell biology, oversees the product development. They form a complementary core team that brings the necessary skills to a startup about to launch on the market.
The market for plant-based protein alternatives is already quite large and has grown rapidly in recent years. However, most of the efforts focus on beef and chicken alternatives, leaving a significant opportunity for seafood alternatives.
The market is primarily driven by increased awareness regarding animal wellbeing, the environmental impact of meat production and overfishing, and health concerns. This is why we have invested in Impact Food.
