Stories

July 30, 2023

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The effects of climate change are becoming increasingly evident today. This is why three visionary individuals came together to address one pressing issue: the unsustainable practices in our food system, particularly regarding seafood.

Kelly Pan, Adrian Miranda, and Stephanie Claudino Daffara, the founders of Impact Food, combined their diverse expertise and unwavering commitment to create a positive impact.

Driven by a shared passion for food innovation and ocean sustainability, they embarked on a journey to revolutionize the concept of seafood. Through meticulous research and cutting-edge technology, by studying the composition of animal-based seafood and leveraging their knowledge in food science and molecular biology, they developed their first product, Impact Tuna.

With Impact Food, Kelly, Adrian, and Stephanie strive to redefine the way we approach food. By choosing plant-based seafood, individuals not only enjoy a delectable culinary experience but also contribute to a healthier future for our planet, our oceans, and ourselves.

Read through as we learn more about the remarkable journey of Impact Food and its founders, Kelly, Adrian, and Stephanie, through an exclusive interview with Asian Hustle Network.

IMPACT FOOD’S DYNAMIC FOUNDER TRIO

In January 2020, we met while studying at UC Berkeley in renowned scientist and entrepreneur Dr. Ricardo San Martin’s Alternative Meat Challenge Lab, a product-design-based entrepreneurship course that examines how food is made and why alternative meats are a key solution to creating a more sustainable food system.

A passionate foodie-business student (Kelly), a vegan home chef-computer science student (Stephanie), and a scientist-biochemistry student (Adrian) found each other and decided to combine their fields of expertise to work towards a shared passion for food innovation and ocean sustainability. 

REDEFINING SEAFOOD SUSTAINABILITY

We were inspired by the innovative solutions we saw in terrestrial meat products like beef and chicken, and the science behind creating them. As we brainstormed in class for a protein alternative that could become the center of the plate, we realized that seafood was a wide white space in dire need of new solutions.

With an ever increasing global population, the conventional seafood industry (e.g. commercial fishing and aquaculture) continues to overfish and deplete our oceans but is still unable to keep up with rising seafood demand. 90% of fish stocks have been used up, and we’re rapidly losing biodiversity and destroying marine ecosystems which support all life on our planet, so we need to take action now before it is too late.

This is when we knew we were on a mission to reimagine a more sustainable food system through delicious and nutritious seafood created using plants and scientific innovation. Through Impact Food, we would be able to do our part in alleviating pressure on our oceans and transform our global food system to be better for our people, planet, and animals.

OVERCOMING OBSTACLES IN PLANT-BASED SEAFOOD INNOVATION

At Impact Food, one of our core values is “Delicious Innovation” – to always develop the tastiest, high-quality food.

All seafood species have a very unique, complex taste and texture profile, so we knew that it would be challenging to recreate the sensory experience of conventional seafood. To overcome the challenge of developing realistic seafood texture, we focused heavily on R&D and consulted with industry experts from chefs to scientists and seafood purveyors to truly understand the composition of fish. This knowledge combined with a lot of experimentation allowed us to match the subtle ocean flavor, nutritional profile, and delicate texture of species like bluefin tuna.

Another challenge we faced was scaling our proprietary seafood texturization technology. We were very fortunate to bring on a talented bioprocess engineer last fall, who helped us scale our process and significantly accelerate our commercialization timeline.

IMPACT FOOD’S UNIQUE SEAFOOD PRODUCTION PROCESS

The process of making our first flagship product (raw sushi-grade Impact Tuna) began with extensively studying the scientific composition of seafood and developing a proprietary production process using plants and biotechnology.

Our novel food technology platform relies on our unique texturization process that optimizes and transforms our seafood base (a blend of plant ingredients such as pea protein, algae, & vegetable juice) into a whole-muscle structured seafood product.

In addition to completely removing animal fish from the seafood supply chain, our plant-based seafood is a more sustainable food choice that can always be consistently supplied with exceptional quality. Due to supply chain volatility, the quality and pricing of animal-based seafood products are constantly in a state of uncertainty and harm the entire food system. 

Therefore, we developed a craveable, true replacement for sushi-grade tuna with under 10 plant ingredients and a longer shelf life than conventional tuna. Our product is also high in omega 3, protein, fiber, and potassium with none of the negative consequences such as overfishing and mercury contamination.

IMPACT FOOD’S EFFORTS IN RAISING AWARENESS

Since food is a very social and cultural experience, we realized that we needed to collaborate with the food service industry to reinvent the seafood consumption experience while remaining authentic to traditional cuisines.

Restaurants, chefs, and cafeterias (e.g. corporate and college campuses) play a critical role in introducing customers to new culinary experiences, encouraging trial, and familiarizing them with plant-based seafood and its benefits. By adding these sustainable options to their menus, they are also able to influence a wider audience and drive market demand for seafood alternatives.

Recently, we launched Impact Tuna in Southern California at Pokeworks and became the first fish-free seafood ever offered at the world’s leading poke chain with 65+ locations across the US and internationally. Pioneering this novel dining experience with Pokeworks is a major step for us in creating large-scale demand for sustainable eating and bringing plant-based seafood to the masses.

In addition to our food service partnerships, we also utilize channels such as social media to raise awareness about the benefits of plant-based seafood. Although we only sell our plant-based seafood ingredients to food service, we still prioritize connecting with end consumers via the visual and informational content we share on channels such as Instagram and TikTok.

Recent media coverage about the unsustainable and inhumane practices involved in commercial fishing such as the Seaspiracy documentary has also been immensely helpful in generating awareness about an obscure and complex seafood industry.

SCALING WITH QUALITY AND ENVIRONMENTAL CARE

We have begun commercial production and are currently building out our own manufacturing pilot plant to ensure high-quality control and consistency of our food innovations.

Because our proprietary process can use standard equipment that is traditionally used in other industries, we can reach price parity with conventional seafood and scale to high volumes very quickly. We are continuously investing our resources into R&D and optimizing our supply chain so that we can constantly innovate, and maintain product quality while scaling our production.

To meet increasing market demand while ensuring the quality and sustainability of our products as we scale in the US and soon internationally, we are also building strategic partnerships with and collaborating with other companies (e.g. foodservice distributors, suppliers, restaurants, startups, etc.) to strengthen the ecosystem for sustainable protein solutions. Together, we’ll be able to develop and scale products with better taste, texture, and nutritional value.

IMPACT FOOD’S FUTURE OF DELICIOUS PLANT-BASED SEAFOOD

Our primary driver at Impact Food is to make a positive global impact by creating a future of food that can sustainably feed the world while protecting our oceans and marine life.

We strive to create a global impact and movement of consumers eating more consciously and sustainably. To do this, we need to make our innovations available and accessible everywhere our consumers eat, around the globe.

Today, we’re excited to continue scaling our production, onboard more food service partners, and expand distribution to major markets for seafood such as Japan. Our goal is to reconstruct the center of the plate with a new, tastier whole-muscle seafood experience that is healthier for you and the planet without harming any animals.

Impact Tuna is just the beginning, and we’re excited to leverage our seafood technology platform to expand our product pipeline and recreate various other seafood species using plants. Stay tuna’ed and join us on our voyage to revolutionize the global seafood system. 

CONNECT WITH IMPACT FOOD

Website: eatimpactfood.com

Linkedin: Impact Food

Tiktok: @eatimpactfood

Instagram: @eatimpactfood

Facebook: Impact Food

Twitter: @eatimpactfood

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News

Hong Kong-Based and Women-Led VC Firm Invests in Food Security Solutions

CGV Ventures, a Hong Kong-based venture capital firm led by women and backed by fashion billionaire Michael Ying, is actively seeking investments in the food technology sector.

Co-founders Claudine Ying and Mimi Lau are focused on supporting innovative startups that address food security concerns, ranging from fermented oil to AI weeding technology. CGV has already invested in ten companies, with nine based in the United States and one in Hong Kong.

CGV’s portfolio includes notable investments such as Brightseed, a San Francisco-based company recognized in Forbes’ AI 50 list, and Zero Acre Farms, a startup backed by Richard Branson’s Virgin Group and actor Robert Downey Jr.’s Footprint Coalition.

According to Forbes, CGV takes a meticulous approach to selecting investments, evaluating the scientific validity and market potential of startup products, as well as the founder’s experience and execution capabilities. To assess market readiness, Ying and Lau even personally tested products from prospective portfolio companies.

Looking ahead, CGV plans to expand its investments in Asia, beginning with Hong Kong. Good Food Technologies, a plant-based meat startup, received CGV’s sole investment in Hong Kong, securing $1.5 million in seed funding. The duo believes that Asia’s booming countries, such as Singapore and China, face severe food security risks that drive interest in alternative proteins.

For Ying and Lau, investing in FoodTech and AgTech is a matter of survival. They see agriculture and food security as fundamental principles for the future, driven by the belief that farming can be meaningful, economically viable, and free from laborious stereotypes. Ultimately, CGV Ventures aims to contribute to a more secure, sustainable, and just food system.

Featured Image Source: Forbes

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Stories

She Wrote a Book to Help Mixed Asian Children Navigate Through Their Cultural Identities in a Way She Never Did When She Was a Kid

Christine Holmes grew up feeling different from her peers due to being a bi-racial Taiwanese-American.

Christine was often referred to as either the “Asian girl” by her non-Asian friends and the “White girl” by her Asian peers until eventually, they referred to her as “Whasian girl,” which she liked because it represented both of her ethnicities.

She struggled to embrace her cultural background and wished to be fully White. It took her long before she learned to love her identity and cultural heritage, but she did.

Inspired by her personal experiences, she wrote the book “What Are You?” to provide representation in children’s literature for mixed Asian children.

The book touches on her personal struggles with food and language, among other things, and highlights the importance of representation in literature for children who come from mixed cultural backgrounds.

GROWING UP WITH A TAIWANESE MOTHER AND AN AMERICAN FATHER

Christine grew up in Irvine, CA, where the population was predominantly white and Asian. However, there were very few mixed children, which made Christine feel very different from her peers, who were either fully White or fully Asian.

As a child, Christine was immersed in Chinese School, Chinese Choir, piano, and tennis, which made her feel even more different from her peers because most of them were fully Asian.

Christine’s dad, who is White but very much into Asian culture and a world-renowned Master of martial arts, made it very important for them that Christine knew her Taiwanese/Chinese culture. Christine’s mother cooked Chinese food for most dinners, and her first language was Mandarin.

Their home is filled with beautiful Chinese/Taiwanese antiques, and they used to visit Taiwan every year until Christine was in junior high/high school.

CHALLENGES OF BEING THE “WHASIAN” GIRL

“To my White friends, I was the Asian girl but to my Asian friends, I was the White girl until I got into high school and my friends decided to call me the “Whasian” girl which I preferred since it represented both of my ethnicities.”

Christine felt different from everybody growing up, which bothered her internally. In fact, she had a teacher in her Chinese school that wasn’t very nice to her because even though she can speak Chinese, she couldn’t write Chinese like the other children. This treatment left Christine feeling isolated and alone, until she eventually quit Chinese school altogether.

Her non-Asian friends also often made comments about the food her mom would bring to potlucks or the bags she would use to pack her lunch, making her feel ashamed of her culture. When her mom spoke Mandarin, her non-Asian friends would be offended and ask why she had to speak Mandarin in front of them. She would have to explain that it was sometimes easier for her mom to speak in her native language than speak English. This made her feel uncomfortable, and she would get angry at her mom for it.

At this point, she wished that she was fully White, perhaps because being White and blonde was considered the most beautiful when she was growing up. Her mom used to pinch her nose to make it look “taller” and less stubby like a typical Asian nose. Some of her Asian peers even told her that she was lucky to be at least half White compared to them being fully Asian.

THE TURNING POINT

It wasn’t until college that she fully embraced being mixed and started to love her identity. Christine found herself surrounded by a diverse group of friends who not only accepted her but celebrated her mixed heritage.

“In college, most of my friends were either mixed or of different ethnicities other than White or full Asian. And, they embraced me,” she said.

They appreciated the unique perspective she brought to the table and encouraged her to embrace her identity. For the first time in her life, Christine felt truly proud of her background and of who she is.

WRITING THE BOOK

Christine’s personal experiences served as the inspiration behind her book, “What Are You?” which is a story about her life growing up as a mixed-race individual in a predominantly white and Asian community.

Christine wrote the book when she realized there were no books that represented mixed Asian children. Despite being able to find books for her own children who are half Black, she couldn’t find any for children who were mixed Asian. So, she decided to create something that represented kids like herself.

“I think the part of the book that was most emotionally challenging was writing about the food and how embarrassed I was about my mom packing me Asian food even though I secretly loved it.” Christine admits to feeling a lot of guilt now as an adult for all the times she blamed and got mad at her mom as a child.

REPRESENTATION IN CHILDREN’S LITERATURE

Christine strongly believes in the power of representation and the need for diverse books that accurately reflect the experiences of mixed-race individuals. Having grown up without any books that reflected her own identity, she recognizes the importance of seeing oneself represented in literature.

She saw firsthand how much her own children appreciated books with characters that looked like them and had similar cultural backgrounds. Writing her book, “What Are You?”, she received overwhelming positive feedback from other mixed Asian individuals who wished they had a book like this when they were children.

Despite increased awareness and acceptance of mixed-race identities in modern times, Christine recognizes that children may still struggle with their identity and the pressure to choose one ethnicity over the other. Her book seeks to empower mixed-race children to embrace and celebrate all aspects of their identity.

OVERJOYED BY THE POSITIVE FEEDBACK

Christine initially had doubts about the book’s reception due to her own insecurities about putting herself out there. However, the encouraging and uplifting words from her readers have exceeded her expectations.

“I was featured on a TikTok page, twice, by someone with 1 million followers, who’s sister bought the book for her. She shared that my book had emotionally resonated with her in many ways. It was then that I realized the impact that my book has had on some people.”

HOPE FOR THE FUTURE

Christine hopes that her book will inspire readers to embrace their identity, no matter where they come from. She wants readers to know that they don’t have to choose between different cultural backgrounds and can be proud of their unique mix.

“I hope they embrace their cultural background, and they are proud of their roots.”

By highlighting her personal experiences, Christine hopes her book will contribute to a larger conversation about identity and belonging in our society today, and ultimately help break down barriers and build more inclusive communities.

CONNECT WITH CHRISTINE

Website: publishyourgift.lpages.co/christine/

Instagram: @whatareyoubook  

Facebook:  What Are You? Book

TikTok: @whatareyoubook 

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Stories

How This Woman Overcame Her Parents’ Doubts and Started Her Own Medical Aesthetic Business

Growing up with stereotypical Asian tiger parents, Angie had always been interested in entrepreneurship but was constantly discouraged.

Angie Kim is the physician and CEO of Glow Up MD Medical Aesthetics and Wellness Practice. Her journey to success was far from easy. Angie grew up with traditional Asian immigrant parents who believed that taking risks in business was foolish.

She did all the stereotypical Asian things such as playing piano, being good at math, and going to a good college. She studied engineering and went on to complete medical school. And like most Asian women are expected to be, Angie was very quiet and had low self confidence.

But after completing her medical training, Angie realized that working for someone else was not what she wanted for her life. She refused to work for people without medical education and decided to take a chance on herself.

Starting her own business was an intimidating prospect for her. She had no background in business and had to navigate legal regulations, insurance requirements, and financial planning on her own. But with determination and persistence, she and her husband were able to set up a successful brick and mortar practice within just a few months.

Angie’s journey serves as a reminder that there is never a perfect time to start a business and that sometimes the best way to learn is by doing.

I DID IT ANYWAY

Even in middle school and high school, starting a business always piqued Angie’s interest. She had even presented a few ideas, such as a t-shirt business, to her parents when she was in middle school. Unfortunately, her parents always shot her ideas down, telling her they were stupid.

Angie’s parents have always been extremely risk averse and were against anything that required any type of investment with uncertain return. They wouldn’t even let her spend money to create a website.

Despite the discouragement, Angie was still very interested in entrepreneurship. She would constantly read articles about people who developed new apps or websites that became very popular. However, she had to put those aspirations on the backburner and focus on her education as her parents placed a high emphasis on education.

Even still, she would come up with ideas every so often and kept a list of these on her computer, hoping to return to them one day to get them started. “One thing that’s been constant since my childhood has been that whenever they told me I wouldn’t be able to accomplish something, I did it anyway,” she said.

BIGGEST CHALLENGES

Initially, one of their biggest challenges was trying to figure out the laws surrounding opening a medical practice. They looked at so many sources but kept finding contradicting or incomplete information.

The actual legalese was difficult to understand and they didn’t trust their interpretation of it. They finally spoke to a lawyer who confirmed what they understood. This allowed them to feel comfortable enough to continue on.

As of right now, the biggest challenge they’re facing is marketing and getting the word out. They are still trying to figure out the best way to do this. It has been mostly through trial and error. They are constantly trying different strategies, such as Facebook ads, in-person events, local SEO, local media and print, and direct mailing.

THE TURNING POINT

While working in the hospital, Angie began noticing little things over time that pointed towards the toxicity of the working environment, such as how little control and autonomy physicians have in taking care of their own patients, the backstabbing from other healthcare workers, and how physicians from other healthcare systems all had similar stories.

“I came to the realization that this would not change if I just changed jobs. The only solution was to start my own practice,” she said.

LOOKING BACK ON HER JOURNEY

The most rewarding aspect for Angie is the freedom to practice medicine the way it should be practiced. “I can spend as much time as I need to with patients. I don’t need to spend extra time trying to fight insurance companies. And my patients have been happy with their results,” she said.

She is hoping to grow her practice enough that she can open a second location and eventually franchise it, which would allow her to help even more patients and improve the healthcare system in her own small way.

“If I were to do it all over again, I would document my journey. I thought about it this time, but I felt like I didn’t know what I was doing the whole time.”

ANGIE’S ADVICE FOR OTHERS FACING SIMILAR CHALLENGES FROM THEIR FAMILIES

“People are always going to doubt you when you start, especially those closest to you. You can’t let that get to you. If it’s what you really want and you can’t stop thinking about it, then you should go for it. It’s going to be lonely and somewhat isolating when you start, but it’ll be worth it,” Angie said. 

She believes that there’s always a way to solve a problem. If you feel like you’ve hit a roadblock, you can try looking at the problem from a different perspective.

Right now, Angie still hasn’t told her parents about her business and she’s waiting for the right time when she can finally tell them.

CONNECT WITH ANGIE

Instagram: @glowupmdspa

Facebook: Glow Up MD Medspa

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Stories

How One Immigrant Daughter Pivoted Her Career and Built an Award-Winning Event Production Company

Dee Lee’s journey from being a middle school teacher to the founder of an award-winning event production company is a story that inspires us all to pursue our passion.

Despite facing various challenges and setbacks along the way, Dee persevered and learned from her mistakes, which ultimately led to her success. The road has been filled with ups and downs, but she never gave up.

Dee is a first-generation Teo-Chew Cambodian woman born in the United States. Her parents escaped from the Cambodian genocide and she is the oldest of three siblings. As a daughter of immigrants, she loves to use her platform to educate, inspire, and bless it forward to her AAPI community. 

Join us as we explore the challenges Dee faced and the valuable lessons she learned on her journey towards success.

FROM MIDDLE SCHOOL EDUCATOR TO EVENT PRODUCTION COMPANY OWNER

Dee was a middle school teacher in the largest school district, Los Angeles Unified, starting full-time teaching at just 23 years old. She had a talent for grant writing for the various schools she worked at. However, Dee’s pivot came when her daughters were born, and she felt unsupported.

“I was doing events and photography as a hobbyist. I quickly learned that I found a new love and pursued it part time. Eventually I retired from teaching and opened my first  LLC, got liability insurance, and the rest was history,” Dee said.

She faced a lot of challenges at first, mostly because she didn’t have enough business background to understand how to properly run a business. “Both my Bachelors and Masters were in education. I didn’t have a mentor. I learned a lot through trial and error.”

Eventually she found a network of event professionals that opened more doors for her. She started out in the Quinceañera market, where she made a name for herself as a designer in a Latino market. Although it was challenging, Dee thrived in it.

Along with the challenges she faced, she also encountered people who told her that she couldn’t make it. There was a time that she assisted a celebrity planner she admired, and was told that she was only good enough for small things. This was a devastating blow to Dee’s confidence. But despite these challenges, Dee persisted and emerged victorious. She continued to grow her business and inspire others with her journey.

MISTAKES SHE FACED ALONG THE WAY

Dee made a lot of entrepreneurial mistakes in the beginning of her journey. It was a new learning curve for her. She quickly learned why liability insurance was so important to have as a business owner, and she learned about quarterly taxes. She wanted to buy everything but she knew she shouldn’t.

“I still had a hobbyist attitude about pricing when I jumped into it full time. I didn’t know what market value was on anything and had to do a lot of research,” Dee said.

Networking was also a crucial part of her journey, as she learned the value of connecting with others in her industry and receiving valuable advice from them. Every piece of advice was like a gold nugget for her, and she took it all in. She was realistic with her expectations of growth and knew that success would not come overnight.

WHAT MOTIVATED HER DESPITE ALL HER SETBACKS

The honest truth about why Dee was so motivated and determined to succeed was the fact that she was the oldest daughter of her immigrant parents, and they thought that she was crazy to leave her profession as an educator and her two degrees. Even her cousins thought that she was just wasting her time in event planning.

She considered every mistake and situation as a learning experience, and worked tirelessly to establish herself and her business. Her goal was to become so successful that everyone would know who “Dee Lee” was.

HER CREATIVE PROCESS OF MAKING EACH EVENT UNIQUE AND PERSONAL TO EVERY CLIENT

When it comes to designing unique and personalized events for each client, Dee takes a meticulous approach. She is passionate about her work and loves the design process. She begins by sending her clients a list of discovery questions to help her gather information about their preferences and needs. She then schedules a virtual discovery call with her clients via Google Meet or Zoom, where she listens carefully to their ideas and aspirations.

Dee involves her clients in every step of the process, creating design boards together, and incorporating their personal preferences into the final product. Her approach is to make the process less transactional and more personable by humanizing the whole process.

Dee values building personal relationships with her clients, and they often embark on wedding planning and foodie adventures together. This helps her clients get to know her better, and it also enables Dee to understand her clients’ personalities and preferences. As a result, Dee is able to design events that are unique and tailored to each client’s needs.

ADVICE TO THOSE WHO WANT TO PURSUE THEIR PASSIONS AND THOSE WHO WANT TO ENTER THE EVENTS PLANNING INDUSTRY

Dee advises those who want to pursue their passions but don’t have the courage to do so to align themselves with a mentor to shadow. She emphasizes the importance of learning to do things the right way, which can be achieved by having a mentor who can guide and teach them. Dee also suggests networking and meeting new people, as it can lead to opportunities and connections in the industry.  Community is important to growth.

Dee receives a lot of emails from people who want to shadow or become a wedding planner until they see it unfold live. She acknowledges that this kind of job is not for the faint of heart.

“There is a reason it is not made for everyone and it is one of the top ten most stressful jobs. You have to know how to think on your feet, fix things on the fly, in order to survive,” Dee said.

CONNECT WITH DEE

Facebook: Dee Lee Designs

Instagram: @deeleedesigns

Pinterest: Dee Lee Designs

TikTok: @deeleedesings