Meet
Impact Food
What We’re All About
Environmental Sustainability
Protecting our oceans and the global ecosystem that depends on it.
Delicious
Innovation
Creating the tastiest,
high quality novel food.
Healthy People,
Planet and Animals
Supporting nutrition
without the cruelty.
Our Story
From California to Brazil, our founders have seen the effects of climate change and how it has affected our oceans around the globe. In 2020, entrepreneur Kelly met biochemist Adrian and computer scientist Stephanie, and they decided to combine their fields of expertise to work towards a shared passion for food innovation and ocean sustainability. They sought out on a voyage to create solutions for a more sustainable food system, starting with seafood.
Our Team
Kelly
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Kelly Pan is a foodie turned entrepreneur who drives our company vision. Previously she has led multiple interdisciplinary teams and launched impact-driven projects, including a pro-bono consulting organization for small businesses. With a degree from UC Berkeley-Haas Business School, Kelly harnesses her skills and experiences to develop Impact’s business and sales strategy, drive the growth of our customer base and make our mission a reality. She is excited to bring tasty and accessible Impact Food to the masses.
Stephanie
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Stephanie Claudino started her career in tech (Autodesk, Adobe and Pixar) before transitioning into food tech. With a masters in computer science from UC Berkeley and a focus in human computer interaction, she leads our team’s branding, communication/marketing, and manufacturing. She combines all her skills into the powerhouse that speaks technology, understands our users, spreads our mission, and leads the future of human-nature-interactions.
Adrián
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Adrián Miranda uses his knowledge of food science and biochemistry to lead our team’s product development. With a Biochemistry degree from UC Berkeley, Adrian gained experience working in therapeutics at startups and academic institutions like Emerald Cloud Labs and UCSF. Adrian’s strong technical background in biochemistry has helped us develop our unique formulations for our products that match the organoleptic and nutritional properties of seafood, helping build Impact’s strong R&D foundation.
Christian
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Christian Truong received his bachelor’s in biological systems engineering with a focus on food and bioprocess.
Daphne
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Daphne Jumilla is our food scientist. Prior to joining our team, she worked in research & development at Current Foods focusing on seafood textures. She has a bachelor's in biochemistry and molecular biology, a master's in food development and innovation, and a doctorate in food technology.
Claire
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Claire Klein brings her experience doing sales for brands such as Numi Tea and Horray Foods.
Our Technology
Our proprietary whole muscle structuring system allows us to transform plants into unique connective gel networks and design hyper-realistic (taste, texture, nutrition) fish-free seafood.
Our whole muscle seafood platform can be used as a toolbox to design different seafood species and replicate various muscular structures to deliver the most realistic plant-based seafood alternative.
How We Make
Our Raw
Vegan Tuna
Research
First, we study the composition of animal-based seafood and source ingredients that match the functional properties.
Craft
Next, we texturize our plant ingredients using food science and novel technology. This is where the magic happens and our irresistible flavors come to life.
Serve
After making sure our plant-based seafood is perfected with the right balance of flavor, texture and nutrition, it’s ready to enjoy.
As Seen In
Sea What’s
Going On
Join Our Team
Ahoy!
Check out our open positions.
Invest in
the Future
If you’re interested in investing,
get in touch.
Restaurants are adding “plant-forward” items to the menus to accommodate changing dietary preferences