Stories

July 30, 2023

SHARE:

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

Related Articles

Image Source: Cloversoft

Stories

Two Former Bankers Set Out To Make Plant-Based Home Goods Using Bamboos

In order to produce environmentally friendly household goods such as tissues and wipes, Singaporeans Angela Sim and Lynn Yeo, the founders of Cloversoft, invested in bamboo trees as the material of choice. 

Bamboos were discovered to be the fastest-growing plants in the study, so they decided to cultivate them. Furthermore, unbleached bamboo does not contain any chemicals, which contributes to its sustainability.

Angela and Lynn founded Cloversoft in September 2014, and both are passionate about producing safe and environmentally friendly consumer goods. They became close friends while working at a bank for several years before launching their business. Lynn’s lifelong passion is recycling and green projects, whereas Angela strongly cares for animals.

According to Angela, a documentary on a polar bear in the Arctic brought her to tears on an aircraft back to Singapore from a business trip abroad. Because of this, she became fond of the cute critter that would eventually become Cloversoft’s mascot.

Cloversoft only uses superior, cruelty-free, vegan, and eco-friendly raw ingredients. No artificial scents, colors, alcohol, chlorine, or other chemicals that might harm the consumer were included.

Other brands may not adopt bamboo because of its higher cost, despite its environmental benefits. Angela and Lyn, however, keep prices low so people and companies may afford to go green. The duo plans to expand its operations in the United States, including Vietnam and Indonesia. 

Coversoft’s long-term objective is to build the most successful fast-moving consumer goods (FMCG) company in Singapore, with offices around the world, centered on the core values of providing products that are affordable, environmentally friendly, and derived from plants.

Lack of business experience made learning tough at first. There was no demand for their eco-friendly goods, and other corporations repeatedly turned them down. Angela admitted,  “This was one of the darkest moments in our entrepreneurship journey”.  

Fortunately, consumers now publicly acknowledge their items and frequently purchase their green products  Word-of-mouth and consumer feedback helped them quickly spread the word, and their sales grew 1,500% in one year.

They’ve also donated a portion of their revenues to Polar Bears International in Canada to help protect the polar bear population.

Cloversoft’s first year of business saw strong sales and rising client bases in Asia Pacific countries. The firm aims to become the largest FMCG company headquartered in Singapore, with branches throughout the world, by delivering safe, environmentally friendly, and fairly priced plant-based products.

Image Source: shout.sg

Stories

Former Foodpanda Rider Launches Dessert Bar Serving Coriander Gelato, Mala Waffles

Combining sweet cream with the sharp zing of coriander, this gelato flavor apparently converted over 80% of coriander haters who tried it, as per Eat Book Singapore.

Bryan Liew launched his dessert cafe LoFi Bar at the height of the pandemic, with no prior F&B experience except being a Foodpanda rider.

According to Vulcan Post, Bryan’s purpose behind launching his cafe was simple: to fulfill Singaporeans ‘ habit of “eating and hunting for food ” during the COVID-19 pandemic. 

The 27-year-old earned a Malaysian and UK digital marketing degree and started as a Retail Marketer in 2017 before becoming a Senior Operations Manager. He quit his job on the first day of Singapore’s ‘circuit breaker’ lockdown.

Bryan used his digital marketing skills and did thorough consumer research to attract more consumers during the lockdown. When his restaurant opened, he surveyed every customer for feedback.

He innovated his menu with unique food like coriander ice cream which is currently their best seller, and the sweet, spicy, and savory Mala chicken waffles.

As a former Foodpanda rider, he understands the challenges riders face and makes food collecting easier, especially those with beverages, which are well-packed to minimize spillage.

Make sure to visit LoFi Bar when you travel to Singapore!

IMG_4416

Stories

Teen Brothers Build Non-Profit To Empower Underprivileged Kids Through Educational And Enrichment Programs

Founded in 2016, Ethan and Dylan sell what first started as Ethan’s Legenade at Summer Concerts, Sports Tournaments, Taste of Elk Grove, and various fundraisers. The brothers also get invited to private events to be speakers so they can share their moving stories.  

They speak to youth groups to inspire young kids and were invited on TV in local morning shows Good Day Sacramento, and Fox40 News. On top of that, they manage to keep up with the Honors Program in school, and extracurricular activities. 

Good Day Sacramento, a local morning show, in July 2019

There are currently 6 locations Legenade Children’s Fund sends to in the Philippines – Marikina, Cebu, Cotabato, Antique, Anao and Mexico in Pampanga. With the help of the catholic convent, Daughters of Divine Zeal, where Dylan and Ethan’s great aunt is a nun there.

They also have volunteers and coordinators the brothers meet through family and friends who still live in the Philippines. For them, it’s very important to have proper connections there to keep these programs going. The program sends help twice per year before the school season starts and during the Christmas season.

Back to School Program in Antique, Philippines 2021

Ethan and Dylan shared with Asian Hustle Network their journey as early founders, advice to their peers and future generations, and their hopes to find a mentor to help them grow toward their goals.

13-year-old Ethan runs with their school Cross Country and Track Team, while 16-year-old Dylan is in the Cyber Patriots, a cybersecurity club in school where they compete with other schools nationwide. 

Since their launch, the brothers have been in at least 5-7 big events every year — with Elk Grove Giant Pumpkin Festival as the biggest, which attracts more than 60,000 people every year.

The Young and Simple Legendaries

Ethan: Hi, my name is Ethan Black. I’m the CEO of Legenade Children’s Fund. I’m 13 years old, going into 8th grade. I like running, like Cross Country and Track. I like to hang out with friends, and also be on the computer playing games. 

Dylan: My name is Dylan Black (16 years old) and I’m a junior at Franklin High School. My interests lie in finance, business, and engineering. 

Dylan (right) and Ethan (right) With Elk Grove City Councilmember, Stephanie Nguyen
Dylan and Ethan at Taste of Elk Grove in 2017

How It All Started

Ethan:  Legenade started with a business called Ethan’s Legenade that I started when I was about 7 years old. It means “Legendary Lemonade”. I met another local nonprofit through my mom, and I decided I wanted to help them so I made Ethan’s Legenade and sold lemonade. I gave 50% of the profit that came from Ethan’s Legenade to the local nonprofit. After doing that for about 3-4 years, my grandma helped us turn it into a nonprofit which is known today as Legenade Children’s Fund. 

Dylan: My brother wanted to help a charity owned by a friend of ours. To help that charity, he decided to open a lemonade stand and donate 50% of the profits. We attended small events and sold lemonade there, and that’s how we made our initial profits and we expanded from there into other sorts of events. 

Ethan’s very first event – Summer Concert in Elk Grove May 2016
Chicks in Crisis is the charity that Ethan wanted to help in the beginning. So he sold lemonade and donated half his earnings to them. He still supports them to this day.

Legenade’s Big Vision, Mission, and Goal

Ethan: Our motto is “Helping Kids Become Legendary”, which basically means helping them so they can be the best they can be. We mainly focus on children’s education through 5 different programs. Our goal is to help kids and communities all around the world. 

5 Legenade’s Programs are: Back to School Program, Future Legends Scholarship, Color the World Project, STEAM Programs, and Community Outreach

Dylan: I would like our nonprofit to have a well-established local and international presence to help kids with the education of all forms. That’s my goal, that’s my vision, that’s my mission. 

Achievements and Learnings

Ethan:  A few years back in 2019, we got Rookie Business of the Year from the Elk Grove Chamber of Commerce for being the best new business. I guess another achievement is actually turning into a nonprofit, coming from Ethan’s Legenade to becoming an official nonprofit. I’ve learned more about how to run a business. I was probably naive about how to run one when I was first starting out when I was 7. I’m more careful about making decisions. I’ve learned how kids live in other countries. 

Receiving the “Rookie Business of the Year 2019” award presented by the Elk Grove Chamber of Commerce. Dylan and Ethan are the youngest entrepreneurs in their city.

Whenever I heard stories about the Philippines, it was always worse than the life that we have here, so we shouldn’t take stuff for granted. You’d think that stories like that are exaggerated, but from the photos I’ve seen, it’s not. Their conditions are not ideal. So for example, we ship out toy cars, the ones you pull back to wind up and let go. Then we realized that they can’t play with them because they don’t even have concrete. Their houses are built on dirt. We learned to pay more attention to their living conditions and what they need so we can send them the proper help. 

Dylan: Our biggest achievement would probably be becoming an official nonprofit because it allows us to coordinate and organize resources to give to our donation recipients. Another one of our biggest achievements is the number of people we have helped. We’ve helped several thousands of people in some way, shape, or form. I’ve learned that I really like business and finance, and most likely do that in the future as a career. I’ve also learned that people can accomplish a lot and all they need is a little push from an outside force, maybe in the form of a donation. 

Legenade’s Current Project 

Ethan: Right now, school is about to start so we’re focused on the Back to School Program. We provide backpacks and school supplies to about 1000 students in multiple locations in the Philippines. We have Future Legends Scholarship where we sponsor gifted students and pay for their tuition fees so they can stay in school. A lot of them leave school so they can work to help their families. We help them finish high school at least. Closer to the holidays, we do community outreach locally here in Elk Grove, and Christmas Programs in the Philippines, and send toys and food to the kids and their families. 

Community Outreach Food Program – Anao and Mexico, Pampanga, Philippines.

Dylan: My current project is expanding our sphere of influence to reach more people with advertising and campaigns. Also to get our Legenade bottled at a bottling facility in high numbers so we can get them in vending machines and stores. Relying on donations from people means that the people we are helping are at the mercy of your kindness. When you sell a product, we can more reliably help people. We are grateful to our donors, but it’s better to be self-sufficient so our programs can be consistently well funded. 

The Founders’ Hope For Legenade 10 Years From Now

Ethan: I’d like to see Legenade 10 years from now being one of the biggest nonprofits in America, maybe in the Top 10 charities. We also want to help in more places internationally and nationally so instead of just here in Elk Grove, CA, maybe we can find people to help in all 50 states. Also internationally, instead of just in the Philippines, we can help somewhere else in Asia, Africa, or Southern America. We also want to visit our programs in the Philippines and meet the kids we’re helping. We can’t afford that right now so they just send us pictures and videos.  

Dylan: I hope that in 10 years, Legenade will have helped many people go to school and get credentials from high school, and even college. Also, be able to help more areas and not just have focused efforts in a couple of cities, but in many places. Education is important because it helps you make good decisions and helps you help other people and it lifts everybody up. I can’t help people if I don’t have an education. 

Advice To Young Generation

Ethan: I don’t want to sound generic. Do not wait, or like, don’t procrastinate. If you have an idea and you know it’s good, then go for it. Even if it turns out to be bad, then you can classify that as a learning experience. 

Dylan: Your plans don’t have to be big and grandiose. You can start off small and can go from there. Don’t overwhelm yourself by trying to reach huge goals, just spread it up into several smaller goals. And don’t let anything stress you out. Avoid things that stress you out. 

Raising money during the pandemic. May 2021

Seeking Entrepreneurs and Mentorship

Dylan:  Our goal is to get Legenade bottled. I’m hoping to reach out to other entrepreneurs who have gone through the process, and are willing to share what they’ve learned with us.

Ethan: We’re trying to get into mass producing our Legenade, but we have very little experience in doing so. We’re trying to collect as many contacts who can help us make it happen. Of course, we always need donations to keep our programs going. Please consider sharing your blessings. Any amount will help a lot.

Image Source: Startup Grind

Stories

The Rise of Young CEO Mehak Vohra: From College Dropout to Successful Marketing Mentor

After dropping out of school, Mehak Vohra spent the next two years working her way up the corporate ladder before establishing SkillBank, where she can now assist people land jobs at marketing agencies across the United States. 

Vohra was an experienced ghostwriter and copywriter from an agency, which inspired her to establish her marketing.

When the 21-year-old growth hacker attempted to launch Skilbank, it was initially conceived as a growth marketing training program geared toward newly established technology businesses. She first started the organization during the pandemic in 2019 and aspired to train a workforce that could soon fill entry-level positions in marketing. 

She has also established relationships with her business partners, who are her primary motivation in maintaining a healthy balance within the company and developing productive plans. 

Even though the pandemic has made people jobless, Vohra had the chance to build up the organization to help service workers upskill and gain employment. Skillbank was able to raise $1.5 million thanks to the support of investors like Jason Calacanis, Hawke Media Ventures, Soma Capital, Hustle Fund Champion Hill Labs, Transcend Network, John Kobs, Nelson Wang, Saunder Schroeder, Zack Bloom, and TikTok’s own Josh Richards and Griffin Johnson.

Investors have teamed up with Skillbank partly because they want to contribute to the funding of technologically savvy marketers. They believed that despite marketers’ best efforts, they are not educated in the field and often lack a solid foundation. They also liked that SkillBank was making their training easily accessible and thought the standard education model could use some improvements. “Mehak is a rockstar, and we believe she is the person to get this to success,” said Erik Huberman, CEO of Hawke Media, in praise of Vohra’s decision to Skillbank.

Skillbank just closed a funding round that helped numerous marketers make a career change and, as a result, increase their remuneration. Vohra also has designs for growing SkillBank’s business. At this time, a subscription to SkillBank’s courses starts at $4999, or $7199 if paid in installments. The SkillBank team may be small at the moment, but they have big plans to take on industry leaders like Masterclass and General Assembly.

Nothing can prevent anyone from becoming successful; even a student who quit school and later decided she wanted to devote her life to assisting others in achieving their goals can turn her dreams into a reality.