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Berkeley Alt: Meat Lab Offers Free Course to Demystify Plant-Based Foods

By Keith McAleer | October 17, 2022

More meat and dairy alternatives are showing up in restaurants and in supermarkets everyday; the new free course will help consumers understand how these alternatives are made and which may (or may not) be healthier and better for the planet. Have you ever wondered how that “beefy” plant-based burger is made exactly? Does being made…

Q&A with Alt: Meat Co-Director, Dr. Celia Homyak

By Keith McAleer | August 1, 2022

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…

Berkeley Alternative Meats X-Lab Partners with Thimus to Explore How Food Neuroscience can Transform Food Systems

By Keith McAleer | June 8, 2021

The partnership will allow UC Berkeley faculty and students to collaborate with Thimus to investigate how to create healthy, affordable, and culturally aware foods that improve well-being The Berkeley Alternative Meats X-Lab is partnering with Thimus, a food neuroscience company with bases in Italy and the United States, to investigate how to create next generation…

Impact Food Wins the Esteemed Hult Prize

By Jacqueline Lee | December 14, 2020
The N. Ovo Egg, sold by Mantiqueira.

Amid COVID-19, the Alt: Meat Lab continues its research

By wpengine | August 10, 2020

When UC Berkeley shut down in March due to the ongoing COVID-19 pandemic, Iris Wu (‘21) wasn’t too worried. “Everyone was like ‘Oh let’s just stay home for online classes for a week and it’ll blow over,’” Wu said. “It did not.”  Six months later, Wu made the decision not to return to campus this…

“Favorite Class at Berkeley”: Alumni Reflect On Their Pathway to Plant-Based Meat

By wpengine | January 31, 2020

Halle Nicole Readfearn doesn’t have to worry about stray eggshell pieces in her breakfast; she doesn’t even have to crack an egg. All she has to do is twist off a black plastic cap.  Readfearn, who graduated from UC Berkeley in 2019, consumes Just Eggs. Retailing at $4.99, the ‘egg’ mixture is actually a liquified…

Needfinding, Design Thinking, and Alternative Meat: A Conversation With Anne Fletcher

By Alyssa Plese | August 27, 2019

An edited transcription of some of the questions that came up during Alyssa Plese’s conversation with Anne Fletcher, where they spoke about need-finding, design thinking, and the role they will play in Fletcher’s upcoming challenge lab.

Berkeley Food Institute and Alt.Meat Lab Join Forces to Research Legumes

By Alyssa Plese | June 18, 2019

By Alyssa Plese | June 18, 2019 The Berkeley Food Institute and the Berkeley Alternative Meats Lab recently announced their research partnership to study how legumes might be used to create new and innovative plant-based products. Through the combined work of these organizations, researchers hope to explore new meat alternatives to investigate more sustainable, ethical, and healthy food…

Alt.Meat Lab receives funding to help startups develop alternatives to animal products

By Revati Thatte | February 14, 2019

UC Berkeley’s Alternative Meats (Alt.Meat) Lab has received $125,000 from the Open Philanthropy Project to support research and development of animal product alternatives. The Alt.Meat Challenge Lab was created in 2017 at the Sutardja Center for Entrepreneurship and Technology to give UC Berkeley students the skills necessary to develop sustainable, nutritious and affordable alternatives to…

Plant-based food space shows promise at 2018 Good Food Conference

By Revati Thatte | September 14, 2018

Intrigued by the idea of a burger patty that looks like meat, smells like meat, and tastes like meat, but is actually plant-based? So are hundreds of specialists in the plant-based food space, many of whom gathered at the Good Food Conference at UC Berkeley’s Clark Kerr Campus on September 6 and 7. In the…