FAST FLAVORFUL PROTEIN
Beef as healthy as chicken in four minutes, made by combining textured plant proteins with beef tallow, bone broth, and collagen, so it's better for you and the planet. The company was founded by Stanford mechanical engineers Saba Fazeli and Brice Klein: -Saba was the first R&D engineer at Beyond Meat where he developed and scaled all of their textured proteins. -Brice was the fourth engineer at vertical farming company Plenty where he led the commissioning of their new, multi-million dollar farm.
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Active Founders
Saba Fazeli
Born and raised in Berkeley, CA, I spent the majority of my life in the Bay Area—attending Lick-Wilmerding High School in SF before going to Stanford, then Berkeley, to complete my degrees in mechanical engineering. I have passion for utilizing the food system to address climate change, and was fortunate to spend 5 years developing and scaling textured proteins as the first R&D engineer at Beyond Meat. I hope to make an everlasting climate impact with Momentum.
Brice Klein
Pretty good at welding, writing, and growing plants inside. Very good at citing obscure lines from The Simpsons. Trying to become great at making alternative meat people are excited to eat. 4th engineer at vertical farming company, stayed with them as they scaled 20x. Earned 25+ patents for mechanical engineering work on their grow infrastructure and automation systems then moved into technical program management and led the commissioning of their new farm in LA.
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TL;DR
At Momentum Foods, we’re adding meat back into plant-based meat to make it more affordable, healthy, and delicious.
Overview
After five years developing and scaling textured protein (the base of every product) at Beyond Meat, I realized two things:
- Plant-based meat companies don’t have a clear path to improving product quality and decreasing cost.
- The 96% of the population that regularly eats meat cares more about cost, health, and flavor than whether their food is vegan.
By combining plant protein with the best parts of meat, we can finally make a product that’s less expensive than the real thing, but nearly indistinguishable from it — all while being better for the planet.
Our Retail Brand, Paul’s Table:
Paul’s Table delivers our vision of competitive price, flavor, and health. Everyday products for everyday people. Coming to stores in Summer 2023.
A sneak peek product photo (sans BBQ sauce):
Team (more than just mustaches)
I (Saba) spent the past five years heading up the R&D engineering department at Beyond Meat, where I helped develop and scale the textured proteins that underpin every product introduced to the market since 2017. Brice was the fourth engineer at the vertical farming company Plenty and developed the base of their technology before shifting to lead the commissioning of their multimillion dollar LA farm. We met our freshman year at Stanford then both went on to get bachelor’s and master’s in mechanical engineering, completing much of the coursework together.
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