Three Cal Students Launch Plant-Based, Sushi-Grade Tuna to Pave the Way for Seafood Sustainability

Stories

July 30, 2023

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

News

‘Raya and the Last Dragon’ Actress and Director Unveils New Production Company To Uplift Marginalized Community’s Emerging Filmmakers

Kelly Marie Tran and Carlos López Estrada, the lead character and co-director of the latest Walt Disney film Raya and the Last Dragon, have created a new production company, Antigravity Academy (AGA) dedicated to developing and producing movies, television, theater, and short-form material from and about individuals from traditionally marginalized communities.

AGA appointed Jared Stern’s “A Stern Talking To” former vice president of cinema and television Winsor Yuan to lead its film and television section.

As for the short form, such as music videos, advertisements, and branded content, Doug Klinger, co-founder of Internet Music Video Database and Reprobates agent and executive producer, will be in charge.

The Antigravity Academy will also serve as a training ground for new filmmakers entering the production industry.

The novice filmmakers’ movies will be chosen, produced, and packaged under the direction of former Sundance Institute head of Artist Community and AGA founding partner Abiram Brizuela.

Tran and Estrada were quoted in the Hollywood Reporter as saying, “We couldn’t be happier about providing a creative home for emerging filmmakers looking for a window into this often insular industry.”

The two also stated they had learned from their experiences how crucial it is to establish a network that can assist with starting up.

“We are looking forward to partnering up with the most inspiring independent voices coming from communities that have been historically overlooked and helping them usher their stories into the world,” the two added.

Dec 1, 2022
2 min read

Blogs, Development, Ideas

Son of Restaurant Owners Now CEO of Multi-Million Dollar Company Casetify Imparts Tips To Successful Entrepreneurship

With a feeling of discontent towards the smartphone case designs available in the market, Hongkong native Wesley Ng co-founded Casetify, a multi-million dollar company that manufactures and produces cool smartphone cases.

The 41-year-old CEO takes his business-mindedness from his parents who own a restaurant in their region.

Ng established the business in 2011 together with his friend Ronald Yeung which has now reached over 15 million phone case sales around the world.

As an entrepreneur-grown man, Ng’s mindset is to make profits. According to him, it’s the most important thing to survive, as quoted in CNBC Make It.

“It comes down to one thing — being profitable. Being profitable was super underrated until recently,” he said in a virtual interview.

Ng proudly shared that Casetify will be attaining $300 million in returns for this year alone.

Furthermore, he advised others to venture into businesses that make fortune and are cost-effective and to learn from other entrepreneurs just like how he learned from his mom and dad.

With his success in the chosen industry, Ng imparts hints to be a self-made millionaire in business:

1.Bootstrapping. Starting with $200,000 capital, Ng shared that he and Ronald always did things and operated out of the interests of the company and not of the stakeholders.

2. Overshare your problems. Business is a give-and-take process, it’s surprising how we can learn from others. Although it may seem a weakness for others to know your struggles as an entrepreneur, it is still fundamental to share and learn from them.

3. Entrepreneurship ‘not for everyone.’ Ng shared that knowing if “it’s for you” is important and to discover if it really is, you should “work closely with a founder” or link with beginners to know how hard it will be.

The successful CEO said that being a producer of a product he is really fond of is what keeps him on the move.

Dec 1, 2022
2 min read

Uncategorized

Learning From His Single Mom, Parent Portfolio Co-Founder Jonathan Sanchez Realizes Financial Independence at 37

Now living a financially-stable life, the couple founders of Parent Portfolio, a website that serves families to make progress with their money and helps the younger generations become financially wise, teaches their kids lessons towards a successful life.

Born to a financially precarious environment, Jonathan Sanchez was reared with a thrifty outlook by his single mom, which made him yearn for financial stability.

Sharing the same financial sentiments, or even more, with his mother made him believe that if he would be able to get a degree and land a well-paid career, he would be freed from all his money issues.

However, he then realized that his mindset was not as easy as it seemed as, despite achieving a profession together with his wife, Jacqueline Sanchez, their incomes were just enough for their family’s essential needs.

The Sanchez couple’s life turned 360 degrees after realizing a $1 million net asset by being economical, able to save, doing part-time jobs, and venturing into real estate.

At 37, Jonathan realized his long-dreamed financial independence and stability. In 2020, he decided to share this with other people by co-founding the Parent Portfolio with his wife.

Aside from helping other people, the couple is also bound in educating their kids with the following five valuable tips they shared on CNBC:

Always rethink one-time purchases. Living within the means and spending efficiently only on what is needed;
Budgeting gives you more freedom. Planning your budget is financial freedom which benefits you over and over again;
Don’t let social media influence your spending. Do not be pressured by what you see in the public network and discipline yourself in using gadgets;
Know where the money comes in, and where it goes out. The couple exposes their children to their income resources, introduces them to the “real world” and even shows diagrams on how to deal with the people and offices they transact with; and,
Start saving early, and don’t expect to get rich overnight. Learning from the fable of The Tortoise and The Hare, the couple teaches their children of being wise and patient.

“For now, your mother and I are responsible for providing for your needs and wants. A bank is a safe place to put your money because it allows the funds to grow over time. And when you’re old enough, you can use that money for your own goals,” Jonathan tells his children.

Dec 1, 2022
3 min read

Uncategorized

Patricia Lee Sculpts History as First Black Asian American To Succeed Seat F In Nevada Supreme Court

Following her victory over the other two candidates, Patricia Lee made history by becoming the first Black and Asian American attorney to hold the vacant Department F seat on the Nevada Supreme Court.

Lee was chosen by Gov. Sisolak from among the candidates put out by the state Judicial Selection Committee to take the place of Justice Abbi Silver, who resigned from her position due to “unexpected circumstances” and a desire to spend enough time with her family.

Being an attorney in Las Vegas, Lee contended with Washoe County District Judge Scott Freeman and Clark County District Judge Tierra Jones.

The Reno Gazette-Journal cited Sisolak saying, “I am thrilled and honored to appoint Patricia to serve on the Nevada Supreme Court. The breadth and depth of her skill set, as well as her personal and professional experience, make her an excellent addition to the State’s highest court.”

Lee will begin serving her term in January 2025 and must run for reelection in two years in order to preserve her position.

Lee’s mother, a native South Korean, and father, an African-American soldier, brought her up in South Korea. She majored in psychology and communications at the University of Southern California, where she also participated in the Black Students’ Union and had her first political experience.

She started working at Hutchison & Steffan in 2003, concentrating on family law, trademark law, medical claims billing, and business and commercial disputes. She later joined the firm as a partner.

Lee is a skilled attorney with a history of being chosen as the chair of the Nevada Crime Commission by the then-Gov. Jim Gibbons, a volunteer with the Children’s Attorney Project in Las Vegas who advocates for abused and abandoned children, has handled pro bono cases at the Legal Aid Center of Southern Nevada.

Nonetheless, Lee is not just a dedicated lawyer but also a devoted family woman being a mother to Brianna and Devin, and a wife to Ronnie.

Nov 30, 2022
2 min read