meat alternatives
Alt.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 MoreCal Alums wow at IndieBio showcase
On Monday, January 22nd, IndieBio held its consumer biotechnology showcase, during which four biotech startups pitched and demoed their respective products. One of those four companies was Terramino Foods (now primeroots), a startup focused on creating alternatives to seafood using fungi and algae. The founders of Terramino Foods, Kimberlie Le and Joshua Nixon, are both…
Read MoreNew board members join Alt.meat lab
This week at the Alternative Meat Lab, students presented their latest plant-based meat projects and welcomed new board members who will be donating their expert advice to assist the lab with domain-specific knowledge in an industry that is just getting started. The Alternative Meat Lab board members include: Ryan Bethencourt, partner and co-founder of IndieBio,…
Read MoreChef Dave Anderson on alternative meats: sustainable solution and big opportunity for entrepreneurs
During the Sutardja Center’s Alt.meat Challenge Lab course, Chef Dave Anderson walked students through his career path in the meat analog industry, imparting his view on why this emerging field is important more now than ever before. Prior to his success as a vegan chef, Anderson’s passions lied far outside of the food industry. Determined…
Read MoreSCET Announces New Initiatives at Global Venture Lab 2017 Summit
During the week of August 21st, professors from over 20 countries around the world came together to discuss innovative entrepreneurship at the Sutardja Center’s Global Venture Lab (GVL) Summit. Throughout the two-day summit, professors from various countries spoke about how they plan to implement entrepreneurship at their prospective universities. Dr. Ikhlaq Sidhu, founding Director of…
Read MoreUC Berkeley Sutardja Center launches new lab to take on $1 trillion meat industry
The new alt.meat lab will enable engineering, science, and entrepreneurship students to utilize high-tech approaches to create plant-based meat alternatives targeted at satisfying meat lovers The University of California, Berkeley is creating a new Alternative Meats Lab (alt.meat lab) to give students a leg up on a trillion-dollar market opportunity: transforming the meat industry. The…
Read MoreReflecting on “Why” for UC Berkeley’s Sutardja Center for Entrepreneurship & Technology
Let’s Reflect: We are now in the 12th year of our journey with the Sutardja Center for Entrepreneurship & Technology. Overall, it has been a prolific experience at Berkeley as we have taught over 5,000 students, developed over 100 new ventures, worked with 500 Silicon Valley executives, and collaborated with ten partner universities from around…
Read MoreStudents serve up next generation plant-based seafood
On May 3rd, Team Dory (Kimberlie Le and Joshua Nixon) cooked up a flaky, fatty, fishy plant-based salmon to win the plant-based seafood collider finals. The challenge for this collider was to develop a roadmap for a company selling plant-based seafood that tastes, smells, and cooks like fish. Prizes and advising for the collider were…
Read MoreChecking in on our plant-based seafood collider
In a first of its kind effort, the SCET is leveraging its innovation collider to work on the environmental problems caused by overfishing. The ocean is often thought of as harboring a nearly endless supply of seafood for humans. At one point this may have been practically true — but as our worldwide population continues…
Read More