Berkeley’s Alt: Meat Lab connects students interested in creating plant-based proteins with potential investors
This story is part of our series on the future of cultured and plant-based meat. Read moreIn 2018, Kimberlie Le spent four months sleeping in an office that belonged to a San Francisco startup incubator called IndieBio. She was working with Josh Nixon, another former UC Berkeley student, to perfect their recipe for plant-based salmon burgers, and she was “babysitting” a tank of koji, the fungus that’s key to the fermentation of foods like miso and sake.
Le joined the lab’s inaugural class in 2017 and learned — through fellow microbiology and environmental science students — about the environmental impact of industrial meat production. As someone who couldn’t find good-tasting substitutes for her favorite meats, she thought it might be her chance to make a difference. “It’s a very interesting problem that I thought was easily solved with better products,” she says.
In the fall, Anne Fletcher teaches Product Design and Customer Needfinding. The class gets a challenge from an Alt: Meat Lab sponsor — In the spring, San Martin teaches Product Design of Plant-Based Foods. As in Fletcher’s course, students team up to address an industry challenge — but their work is lab-based. Nestlé might ask them to solve the issue of dryness in plant-based meat, or Miyoko’s Creamery, a Sonoma-based company that specializes in dairy-free products, might challenge them to make vegan cheese that melts and stretches. Students then spend the semester developing a prototype of a plant-based product.
Representatives from Collaborative Fund were in the audience when Le’s group presented. They encouraged the team to apply for the accelerator program at IndieBio, which would give them $250,000 and four months’ access to lab space, a mentor network and other resources they would need to turn their idea into a business. Later, the firm became one of Prime Roots’ main investors.Black Sheep Foods
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