Posts Tagged ‘plant-based food’
Impact Food Wins the Esteemed Hult Prize
Impact Food has just won the Hult Prize! The UC Berkley plant-based seafood startup team, who got their start at the Alt Meat Lab out of the SCET, managed to come out on top at the esteemed Hult Prize competition, an annual, year-long competition that crowd-sources ideas from MBA and college students after challenging them…
Read MoreBerkeley 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…
Read MorePlant-based food space shows promise at 2018 Good Food Conference
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…
Read MoreThe true cost of meat: an interview with Jason Ryder
https://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,…
Read MoreAlt.Meat & Greet podcast Episode 2: How do you mimic the flavor of meat?
https://scet.berkeley.edu/wp-content/uploads/Alt-Meat-Podcast-2_mixdown-km-1.mp3 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 MorePlant-based Seafood Collider Kickoff Event
On February 23, students with backgrounds in Biotechnology, Nutrition, Chemical Engineering, Biology, Biochemistry, Material Sciences, and Electrical Engineering came together for the Plant-based Seafood Collider Kickoff Event. According to the World Wildlife Fund, “For centuries, our seas and oceans have been considered a limitless bounty of food. However, increasing fishing efforts, over the last 50…
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