Alt.Meat & Greet
Alt: Meat Alumni Startup Impact Tuna: A Plant-Based Alternative Making Waves in the Bay
Introducing Impact Tuna, the innovative plant-based raw sushi-grade tuna that is making waves in the food industry. The Alt: Meat Lab is excited to announce that starting March 15th, this sustainable seafood product will be available at all three locations of Onigilly, a popular Japanese eatery in the Bay Area. Impact Food, the company behind…
Read MoreQ&A with Alt: Meat Co-Director, Dr. Celia Homyak
Dr. Celia Homyak became the new co-director of the University of California, Berkeley Alt: Meat Meat Lab at SCET starting in January 2022. Celia is a multidisciplinary scientist experienced in organic chemistry, biochemistry, food science, and materials science. She received her Ph.D. in chemistry at the University of Massachusetts Amherst, where she studied the formulation…
Read MoreWhy do we need alternatives to meat?: an interview with Alison Berke
Demand for meat around the world is higher than it’s ever been –– and we’re running out of the resources needed to provide it. It’s well-known that the meat industry uses up exorbitant amounts of land and water, making it a large contributor to climate change. If people in the United States, a global leader…
Read MoreThe true cost of meat: an interview with Jason Ryder
Alt.Meat & Greet Podcast Episode 3: The true cost of meat, an interview with Jason Ryder Hosted by Jessica Lynn and Gurshaan Madan In this episode of the Sutardja Center of Entrepreneurship & Technology’s podcast Alt.Meat & Greet, we speak with Jason Ryder, former vice president of research and development at Hampton Creek, a leading…
Read MoreAlt.Meat & Greet podcast Episode 2: How do you mimic the flavor of meat?
In this episode of the Sutardja Center of Entrepreneurship & Technology’s podcast Alt.Meat & Greet, we speak with Jeff Spencer, a research fellow for Givaudan flavors. He speaks about how researchers are able to break down the composition of plants to find out which ones will best replicate the flavor and fragrance of meat.
Read MoreAlt.Meat & Greet podcast Episode 1: How can scientists give plant-based products the same texture as meat?
In the Sutardja Center of Entrepreneurship & Technology’s first episode of our new podcast, Alt.Meat & Greet, you’ll find out. In the podcast, we hear from our guest Dr. Atze Jan van der Goot from Wageningen University in the Netherlands, a leading researcher of plant-based meat. He explains how he uses Couette Cell technology to…
Read More