impact food

Impact Food salmon sashimi

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Products & Launches

Impact Food Debuts Sushi-Grade Plant-Based Salmon on World Oceans Day

Impact Food, a food technology startup developing sustainable seafood alternatives, has announced the debut of its sushi-grade plant-based salmon to coincide with World Oceans Day.  As part of its introduction, Impact Food showcased its plant-based salmon at two World Oceans Week events, one in New York City and another in Tokyo, Japan. In New York, the product was featured at the Explorer’s Club World Ocean’s Week, where it was served in sushi rolls and ceviche. Meanwhile in Tokyo, the salmon premiered at Oisix Ra Daichi’s annual World Oceans Day event, where it was presented in sashimi and nigiri formats and featured on TV Tokyo’s WBS program. Impact Food’s new product builds on its flagship offering, Impact Tuna, which last year launched in Onigilly restaurants in …

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poke bowl - Impact Food

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Company News

Impact Food and Pokeworks Enter Distribution Deal to Bring Plant-Based Tuna to the Masses

Californian alt seafood startup Impact Food announces the launch of its flagship plant-based tuna at Pokeworks’ most popular location in Irvine, California, from the 28th for a limited time.  Impact Food, which debuted in February its Impact Tuna at Onigilly, a Japanese eatery with three locations in San Francisco Bay Area, now announces a strategic distribution agreement with the fast-casual poke brand to expand and provide a broader audience with “uncompromising” sustainable alternatives. Pokeworks, the world’s leading fast-casual poke brand, has more than 60 locations nationwide and restaurants in Taiwan, Mexico, and Canada, and it plans to expand to over 100 stores in 2023.  The chain has launched vegan offerings such as crab legs made by Aquamar and Omni’s vegan pork musubi. Impact Tuna Stephanie Claudino Daffara, co-founder & …

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Vegan Chicken and Waffles Bosque Foods

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Fairs & Events

VWS 2023 Will Feature Tastings of Cultivated Wagyu Beef, Mycelium Chicken and Plant-Based Oysters

The Vegan Women Summit (VWS) announces its 2023 gathering will feature exclusive tastings of food innovations from multiple women-led companies, including Ohayo Valley, Bosque Foods, Neggst, Pearlita Foods and Impact Food.   Taking place May 19 in New York City, the Summit will offer limited samplings of the cultivated and plant-based products, some of which – such as Ohayo’s wagyu burger – are making their public debut. Using a lottery, investors, consumers and members of the press will receive a chance to win a “tasting ticket” to try the following: Ohayo Foods –  WagyuMe cultivated wagyu burgers Bosque Foods – Mycelium chicken breast Neggst – Whole plant-based eggs w/ an egg white and yolk Pearlita Foods – Plant-based oysters on the shell Impact Food – Plant-based tuna …

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Vegan Chicken and Waffles Bosque Foods

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Cultivated, Cell-Cultured & Biotechnology

VWS 2023 Will Feature Tastings of Cultivated Wagyu Beef, Mycelium Chicken and Plant-Based Oysters

The Vegan Women Summit (VWS) announces its 2023 gathering will feature exclusive tastings of food innovations from multiple women-led companies, including Ohayo Valley, Bosque Foods, Neggst, Pearlita Foods and Impact Food.   Taking place May 19 in New York City, the Summit will offer limited samplings of the cultivated and plant-based products, some of which – such as Ohayo’s wagyu burger – are making their public debut. Using a lottery, investors, consumers and members of the press will receive a chance to win a “tasting ticket” to try the following: Ohayo Foods –  WagyuMe cultivated wagyu burgers Bosque Foods – Mycelium chicken breast Neggst – Whole plant-based eggs w/ an egg white and yolk Pearlita Foods – Plant-based oysters on the shell Impact Food – Plant-based tuna …

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Impact Food founders

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Interviews

Impact Food: “In the Next 5 years, Our Whole Cut Seafood Will Be Available Everywhere Around the World”

San Francisco-based Impact Food was formed in 2020 when entrepreneur Kelly Pan met biochemist Adrián Miranda and computer scientist Stephanie Claudino Daffara, and the three set out to combine their fields of expertise to help prevent the collapse of wild tuna species through a scalable food technology platform. Backed by Future Food Fund, Serpentine Ventures, Ahimsa Foundation, and others, Impact secured $500,000 in strategic angel & VC funding last August, and just this month debuted its plant-based, sushi-grade tuna at all three locations of Japanese chain Onigilly. We were excited to speak to Kelly Pan, Impact’s co-founder and CEO, who holds a degree from UC Berkeley-Haas Business School. What is the mission of Impact Food? At Impact Food, we are building the future of food. …

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tuna sushi by Impact food

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Investments & Finance

Impact Food Secures $500K to Help Prevent Collapse of Wild Tuna Species

Impact Food, a plant-based seafood start-up based in California, recently closed its strategic angel & VC round of $500,000 to help prevent the collapse of wild tuna species through a scalable food technology platform for seafood. Impact Food, the food technology company developing novel plant-based seafood, is backed by Future Food Fund, Serpentine Ventures, Ahimsa Foundation, and others. In total, Impact secured $500,000 in strategic angel & VC funding, of which $150,000 was contributed by the Ahimsa Foundation after discovering the alt seafood company via the Vevolution Investment Marketplace. Impact Food’s most recent investment round will support its employment and R&D efforts as it prepares for a pre-seed round. The company will develop and carry out its pilot production plans in Q4 of 2022. Its …

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plant-based raw tuna

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Company News

Impact Food: Developing the “First Ever” Fully Plant-Based Raw Tuna

Impact Food is an alt-seafood startup from the University of California’s Haas School of Business. The company’s first product is plant-based raw tuna which replicates the flaky, delicate texture of the conventional variety. The startup’s founders are Kelly Pan, who is in charge of strategy and business development, Stephanie Claudino Daffara, who leads market research and design, and Adrian Miranda, who is responsible for product research and development. The three met on a course at UC Berkley’s Alt-Meat Lab. After extensive trial and error, the startup found that some plant starches and proteins are able to replicate the texture of raw fish. The founders also discovered ingredients that mimic the aroma and nutritional profile of seafood. The ingredients used have not yet been revealed. Approved …

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