Impact FoodCofounder and CEO
Until Present
Leads product development and commercialization of whole-cut plant-based seafood made with clean ingredients and food-science techniques.
Kelly Pan is the cofounder and CEO of Impact Food, a food-technology company creating whole-cut plant-based seafood designed to match the taste, texture and nutrition of fish without relying on overfished oceans. The company began from an alternative-meat course at UC Berkeley and has developed products including sushi-grade plant-based tuna.
Kelly Pan is the cofounder and CEO of Impact Food, a food-technology company creating whole-cut plant-based seafood designed to match the taste, texture and nutrition of fish without relying on overfished oceans. The company began from an alternative-meat course at UC Berkeley and has developed products including sushi-grade plant-based tuna.