Impact Food founders

© Impact Food

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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Plant-Based Raw Tuna in Bowl

© Impact Foods/ Onigilly

Products & Launches

Impact Food Debuts Sushi-Grade, Raw Plant-Based Tuna at Onigilly Restaurants in San Francisco

Alt seafood startup Impact Food announces its plant-based, sushi-grade tuna will soon be available at all three locations of Onigilly, a Bay Area Japanese eatery. Starting March 15, Onigilly will be serving Impact’s whole-cut, raw tuna in their Onigilly Rice Balls and Poke Bowls. Following this soft launch, Impact says it plans to officially roll out its tuna product across the US in 2023.  In March, Onigilly restaurants in San Francisco, Palo Alto and San Mateo will debut Impact Tuna as a fifth protein option, alongside traditional tuna, salmon, shrimp and tofu. Made with nine ingredients, including pea protein, algae and vegetable juice, Impact Tuna is said to be high in Omega-3 fatty acids, low in calories and completely free from cholesterol and mercury.  “We’re …

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