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meat alternatives

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

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…

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

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…

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SCET-born startup Terramino Foods receives $4.25 million in seed funding

Terramino Foods (now primeroots), a startup with roots in the Sutardja Center for Entrepreneurship and Technology, announced Tuesday that it had received $4.25 million in seed funding, which will be used to expand the team and continue with product development. Co-founders Kimberlie Le and Joshua Nixon were members of the sixth class at biotech startup…

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Why do we need alternatives to meat?: an interview with Alison Berke

http://scet.berkeley.edu/wp-content/uploads/Podcast-4-km-1.mp3 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…

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UC Berkeley alumni use fungi to make realistic salmon alternative

Kimberlie Le and Joshua Nixon speak at SCET’s Newton Lecture Series. You’ve probably tried a veggie burger or maybe even soy chicken strips –– but have you ever seen salmon that isn’t animal-based? Joshua Nixon and Kimberlie Le, the co-founders of Terramino Foods (now primeroots), first conceived of the idea to use fungi to create…

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Get ready for Collider Cup II!

What do 12 top teams + 1 grand prize equal? You guessed it, Collider Cup is back and better than ever. Watch the best student teams from SCET classes pitch to a panel of professors, investors and industry leaders and see who gets to take home the big win! If you are interested in taking…

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The true cost of meat: an interview with Jason Ryder

http://scet.berkeley.edu/wp-content/uploads/Podcast-3_final.mp3   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,…

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