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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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North Side Immigrant Rights Group Foster Community By Folk Drumming

Hana Center, a nonprofit organization for Asian American and immigrant rights, provides neighbors new opportunities to teach them traditional Korean folk drumming, which activists frequently use in their advocacy. 

Community engagement coordinator Won Joon Lee tells Block Club Chicago that the group teaches Pungmul, a Korean folk tradition with deep historical roots. It originated in Korea’s pre-industrial farming culture and used the hourglass-shaped janggu (a double-sided drum) to protest immigration and racism. 

Lee explained that during the Japanese occupation of Korea from 1910 to 1945, public gatherings were prohibited except for musical performances, making Pungmul a form of resistance. 

In 2017, two long-standing organizations,  the Korean American Community Services, and the Korean American Resource and Cultural Center were combined to become Hana Center, named from the Korean word for “one.”

The organization has a long history of youth Pungmul programming, but this summer marked the first time the non-profit offered classes for adults interested in advocacy work. 

The first-ever class will proceed after the initial session of eight weeks has passed. As the new program expands, the instructors intend to continue enrolling new students in it on an ongoing basis.

Hana Drum School instructor Inah Jeong said Pungmul drumming is loud as planned, and they are culturally and politically distinct. Korean immigrants may connect with Chicago immigrants and join the immigrant rights and citizenship march, she tells Block Club Chicago.

The ensemble delivered its first drumming class this summer, but new students are always welcome to join in. Residents and community organizations can benefit from such events, according to the center’s administrators.

Choi tells Block Club Chicago that the current situation is both exhausting and frightening, but she believes the strong and loving communities they form may provide joy even in difficult times.

Their communities enable them to change the world now and in the future. The goal according to Choi is to turn community building into advocacy that targets racial, gender, and economic concerns along with immigrant rights.

Hana Center is located at 4300 North California Avenue in Irving Park. It also offers services to address needs related to citizenship and immigration, housing, and other areas.

Image Source TomoCredit

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TomoCredit Raised Its Value To $222M To Help Gen-Z Build Credit Fast

TomoCredit announced that it had raised $22 million in a Series B funding round, giving it a post-money valuation of $222 million. 

It has also secured $100 million in debt financing and has raised $39 million in equity since its launch.

The newly acquired funds will be put to use by the corporation in the form of product line expansion, which may include the provision of mortgages and automobile loans. 

Kristy Kim founded TomoCredit in 2019 to help international students get credit. Three and a half years later, the fintech no longer focuses just on immigrants but is now also eyeing domestic students and SMBs that want to “build credit fast”. They received 2.5 million applications over time.

TomoCredit provides users credit limits of up to $30,000. It earns revenue from merchant interchange fees, not consumers. It doesn’t require a credit check, a deposit, or an APR.

According to TechCrunch, the firm doesn’t use FICO scores to underwrite, unlike many other credit offerings. Tomo Score, a “proprietary” underwriting algorithm, identifies “high potential borrowers” without credit scores. 

“Our customers are not in financial trouble…Once you identify them and give them a card, they spend a lot and don’t default. Our performance has been great and that gave us and our investors the confidence to scale.” Kim told TechCrunch.

Morgan Stanley’s Next Level Fund and Mastercard participated in the equity portion of the deal including GoldHouse, Asian Hustle Network, and Hyphen Capital, while Silicon Valley Bank provided the debt.

Alice Vilma co-manages Morgan Stanley’s Next Level Fund, which invests in early-stage innovation and tech-enabled enterprises with women or diverse founding teams, said that she was amazed by Kim’s ability to recognize a need as a young female immigrant and create a financial product.

“As a first-generation South Korean immigrant, I wanted to help immigrant communities to reach their American Dream faster with TomoCredit,” Kim told TechCrunch. “It has been wonderful to partner with minority-focused funds who truly understand Tomo’s mission.”

Ai Nguyen

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“My dad left our family for another woman when I was around 6 years old”

You might have heard a tale similar to this one here and there, but for every family who is now going through this — it feels like the beginning of the end. 

What more if your father left your family when you were young and just beginning a new life in a foreign place?

Nevertheless, it is utterly devastating that some even end up questioning themselves, “what have I done wrong or what should I have done right?” But eventually, you’ll come to the conclusion that you should just accept it, keep a positive attitude and figure out how to go on living your life without a father figure.

But what if one day your father knocks on your door and asks if he could come back to your family’s life?

Here’s Ai Nguyen, A Life and Business Breakthrough Coach, who shares a powerful story through her voice and experience of her 80-year-old dad.

The Crucial Memory

Last week, I celebrated my dad’s 80th birthday.  It was a deeply healing experience for me. Many of you don’t know this, but my dad left our family for another woman when I was around 6 years old, about a year after we had immigrated from Vietnam over to America. Here we are in a strange new country, and then he left us.

One of the last memories I had at that time was that he took me to the bus stop in the morning for school and told me that he was leaving the family and wasn’t coming back. That was it. I came home from school and he was gone.

For decades, I had blocked out this CRUCIAL memory of the bus stop day. It was brought out again during a healing hypnosis session I had last year. While growing up, he would come and visit our family from Guam every few years to attend any huge celebrations such as family weddings. 

Here we are in a strange new country, and then he left us.

-Ai nguyen

The Comeback

But then, about 18 years ago, he asked us if he could come back because he was struggling with his business. He was basically going to be homeless if we didn’t take him in.

This was such a stressful time in my life because we had to learn to build a life without him fully being there and then we had to also learn to accept him as he came back. Long story short, when he came back, even though he stayed, he had lost his power in the family.

We weren’t interested in what he had to say. I wasn’t interested in his opinions. Because, honestly, he lost our respect when he left the family. So, we had never celebrated his birthday.   

My dad had to learn how to make peace with himself. He practiced Buddhism, spirituality, and yoga to calm his internal state.

Long story short, when he came back, even though he stayed, he had lost his power in the family.

-Ai nguyen

The Celebration of Birthday and Healing

Fast forward to last week, his birthday party, my husband Dave and I flew back to St. Louis, Missouri to celebrate this with my family. My dad has been asking the family for the past year to do a party for him. He had an inkling that he would die soon and it was important for him to experience this. And so we made tons of food and brought the whole family together.

And there was a moment where I caught him feeling super happy, in front of the colorful walls, getting photos taken by me. Like a child’s smile when they are being acknowledged and celebrated. I caught it in the moment and in the photos.  

Ai’s father all smiles for his 80th birthday

And all of a sudden..

A deep level of compassion and forgiveness fell into my body.

(As I am writing this, I am CRYING. Nose dripping, wiping my shirt all over my face type of crying)

I suddenly realized that this man is 80 years old. And now he’s finally being celebrated. My heart felt the pain of living in a body for 80 years and not experiencing the greatest, most loving moments in life.  

I felt compassion for the pain of him having to forgive himself for his mistakes. I felt compassion for him, probably realizing he could have done more in his lifetime, but he didn’t get to do so. I felt compassion for him for having to release guilt, shame, and resentment over the years. Because death is near, and he simply wants to be acknowledged.

At that moment, I saw the inner child in him; the child who just wants more praise, love, and attention on this special day. And I wish if I had been quicker in my realization, that I had taken more pictures, to make him laugh, and make it even more of a special day for him. 

(A moment of regret showed up for me)

I suddenly realized that this man is 80 years old. And now he’s finally being celebrated. My heart felt the pain of living in a body for 80 years and not experiencing the greatest, most loving moments in life.  

-ai nguyen

This was the level of compassion that I had prayed for, and I wasn’t ready to fully receive it for many years until I participated in this birthday party.

I got balloons with his favorite celebration colors: red and gold. (Coincidentally, his outfit matched my balloon colors).  Intuitively, I knew what he wanted. If my sister had not asked me to be in charge of the balloons and decorations at the last minute, I would have missed out on seeing the joy and happiness in my dad.  

It was as though SPIRIT planned all of this to happen FOR ME.

I share this story with you because I want you to know that we all have the opportunity to experience forgiveness and healing. Be present, be open, and compassionate and spirit will give you powerful insights. Life flies by fast. Always celebrate yourself. Find gratitude and greatness in your reality and everything will shift for you!

Lastly, you have the power to turn your pain into your purpose.

Ai Nguyen

Your Life and Business Breakthrough Coach

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Filipino Founder of Mega Sardines William Lim Shares Business Wisdom

Mega Global Corporation began as a fishing vessel in 1975 and is now one of the Philippines’ most successful canned sardine manufacturers. It has 88 ships, two functioning factories, one under development, and two headquarters.

The company’s founder William Lim said that her wife was from a fishing family and his enthusiasm for fishing sparked his successful business – but his entrepreneurial journey wasn’t easy.

Be a risk-taker

He advised taking calculated risks and anticipating outcomes. “When we came up with advertisements, in three to six months, our sales started to improve slowly. You need to spend to build your brand name so people will have confidence in your product,” he told Esquire.

Good Brand Communication

By learning how to communicate effectively to store owners and consumers about your brand, you will be able to differentiate it from its competitors. “Because nobody knew our brand, supermarket owners did not want to accept our products to be on their shelves,” he told Esquire Magazine, he had to personally visit the stores to convince them for a chance to sell their product. 

Adapt to the times

Simply abandoning ineffective old methods, and always taking opportunities to improve.

Remain focused on your vision

Never forget what the goal was when starting and always remember what the company stands for. He added that when it comes to making decisions about the company, these guiding principles will serve as the primary motivation and compass. “If you keep changing your focus, you have less time to succeed. You have to put your heart and mind to your vision and never give up, no matter the odds,” he tells Philstar.