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.

Unclaimed profile

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.

Career

Kelly Pan attended University of California - Berkeley, earning a Bachelor of Arts/Science.

Cofounder and CEO at Impact Food until Present.Leads product development and commercialization of whole-cut plant-based seafood made with clean ingredients and food-science techniques.

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