Creating the next generation of seafood with plants and biotechnology. No compromises on taste and health while winning on price and consistency. First products are raw tuna and smoked salmon.
Mission driven Food Technologist, MSc in food biotechnology, with 15 years of experience in different areas of the food industry, especially in R&D. Focused on developing innovative plant based alternatives to contribute to a more sustainable and better world. Former lead food technologist at Natural Machines (3D food printer Foodini); former R&D lead at Foods For Tomorrow (Heura Foods).
Growing up an enthusiastic meat-eater in Texas, he stumbled into an animal ethics course which sent him down a path to create a better food system. After using activism to incorporate vegan foods into UT's cafeterias, he pivoted towards an entrepreneurial approach. This led him to attain an MBA in entrepreneurship and build the ProVeg Incubator, an accelerator exclusively for plant-based and cultured food startups. He is now the founder of Current Foods, the Impossible Foods of seafood.