Inno Under 25: Kelly Pan and Adrián Miranda of Impact Food

Published on The Business Journals

There are a plethora of alternative protein companies developing plant-based and cell-cultured replacements for ingredients like chicken, pork and beef, but few are tackling seafood. So that’s exactly what Kelly Pan and Adrián Miranda decided to go after when they met at U.C. Berkeley’s Alternative Food Lab. Pan, Miranda and their co-founder Stephanie Claudino launched Impact Food’s first product, a plant-based bluefi n tuna alternative made from pea protein and marine-based plants like seaweed. It’s available at a handful of restaurants and corporate cafeterias in the Bay Area and Southern California. Salmon and Otoro tuna are next in line for research and development, and everything is currently manufactured at their facility in San Francisco.