Killing an animal and eating its flesh is not the only way to gain protein. Now more than ever, we need alternatives to conventional animal farming and fishing—not just because of animal welfare, but for human and environmental health. What’s happening now is not sustainable.
Terramino Foods uses fungi as a complete protein source which acts as a seafood alternative. Described as healthful, protein-rich, sustainable, ethical, and delicious, the company is working to help people reimagine meat and seafood with fungi, that has the proper taste, texture, and nutrition. We asked the company’s founders, Kimberlie Le and Joshua Nixon, more about their mission:
How did you become interested in science?
I don’t think either of us can remember not being interested in science. We think that science can be boiled down to just being curious and seeking answers about things around us.
When did you decide to start a company, and where did your team get together?
We started Terramino about a year ago upon completion of the alternative meat lab program at UC Berkeley which supports and helps scientists and engineers build a better food system through fixing the problems with animal agriculture/meat.
How does your technology work?
We use fungi as our alternative protein source that creates well textured, nutritionally similar, amazing tasting seafood and meat products. We are starting with salmon and seafood products which have increased human and environmental health concerns.
What lessons did you learn transitioning from science to entrepreneurship at IndieBio?
We had already been quite immersed in entrepreneurship through UC Berkeley at the Sutardja Center for Entrepreneurship, however starting a company has been a learning experience in that there are always a million tasks to juggle and only a limited amount of time and resources. The biggest lesson we learned is that execution is the name of the game (thanks, Arvind) and our goal is build a transformative company that truly disrupts that way people consume meat and seafood.
How do you think your success as a company would change the seafood industry, and our environment?
We aren’t just going after seafood – we want to make a large impact on animal agriculture as a whole since it has detrimental impacts on human, animal, and environmental health. Our goal in the long run is to be able to provide a sustainable, nutritious, tasty, and most importantly accessible source of protein for every person on the planet.
What milestones are you aiming to hit in the near future?
We are going to be scaling up production in a few phases and making our processes more efficient to be competitive on price with seafood and meat products. We also want to work on formulation of a range of products that are delicious for plant and meat eaters alike, and all the picky eaters in between. Developing our product line and marketing/branding are also very important since there is a crucial education component to our products.