Impact Food

Restaurant Week got a special treat this week with Impact Food at InterContinental Hotels & Resorts in San Francisco! And the Impact Tuna Carpaccio is here to stay. Prepared by the former 3-Michelin-star restaurant, and Food Network Chopped contestant Chef Dennis Efthymiou. After 5 hours of algae salt marination and 7 days of dry aging, our Impact Tuna delivers a buttery, umami-rich flavor with a delicate oceanic depth and a melt-in-your-mouth texture—just like premium aged seafood. But vegan! Enjoy these delicious images and our co-founders Stephanie Claudino Daffara and Kelly Pan snapping a pic with Chef Dennis after an unforgettable fully vegan tasting menu. p.s. We have worked hard on our cogs and pricing, and we are so happy to see those efforts reflected on menus: the Impact Tuna Carpaccio is priced 20% CHEAPER than it's animal-counterpart. As plant-based should be ?? !

FREE SUSHI! If we met this week at TechCrunch Disrupt or misc events around it, or you have not tried our plant-based tuna or salmon yet, come by Lion West Portal, Chef Tom Tamir's latest concept, tomorrow on Halloween for some Tricks and Plant-based Treats. The Impact team will be there! #techcrunchdisrupt #SOCAP2024 #plantbased

Our CEO Kelly Pan did a fantastic job pitching our partnership with Future Food Fund and Oisix ra daichi at the SKS Japan! Make sure to stop by our booth and sample what the future of seafood tastes like. ?? ?? ?? Thanks to our R&D and QA lead Daphne J. and our business partner Yasuo Murata for all the support throughout the event. Thanks UnlocX & Co. and The Spoon for hosting this year's Global Foodtech Summit. #SKSJAPAN2024 #SKSJAPAN #SmartKitchen #FoodTech #RestaurantTech #FoodSystemChange #Changemakers #Plantbased

We're will presenting at FOOD FUNDED 2024 Regenerate! On Tuesday, join us and the community to meet impactful foodmakers, investors, and changemakers: https://bit.ly/FOODFUNDED #foodtech #foodinnovation #impactfood #sustainability

Meet Impact Salmon. A soft, delicate, unimaginable experience, without the fish. We’ve been hinting at a launch here and there, but today, on this World Ocean’s Day, as we strive to protect and preserve our oceans, we officially announce our pre-sale for Impact Salmon! Chefs, Restaurants, Distributors, don’t wait up as you can pre-order your Impact Salmon for early-fall starting today until June 22 for 15% off! Link in Bio Let’s continue to protect our oceans, one delicious bite at a time. Thanks to Daphne J. our lead food scientist & salmon creator and the rest of the team for all the hard work you've done. We are so proud of this milestone and can't wait for the world to try it!

Thank you Forward Fooding for spotlighting us in this list of Next-Gen Food & Drinks! ???? #plantbased #seafood #foodtech

We're so honored to be a part of this inspiring group of women leading the food industry revolution. ?? Read more about the women in the FoodTech500 here: https://lnkd.in/eQKRCDbd #foodtech #femalefounders #plantbased

Our Co-Founder & COO Stephanie Claudino Daffara will be sampling our delicious plant-based tuna this week - see you there! ???? #plantbased #sustainableseafood #blueeconomy #oceansustainability

Thank you CLIA | Cruise Lines International Association and Ocean Exchange for inviting us to be a part of this year's Innovation Expo and share a taste of our plant-based seafood. It was so exciting to see all the innovative solutions to create a more sustainable cruise industry - a rising tide lifts all boats ???? #cruiseweek2024 #sustainability #plantbased #innovation

We are excited to be presenting at @CLIA Cruise Week 2024, by invitation of Ocean Exchange. At the CLIA | Cruise Lines International Association Innovation Expo and showcase, we will be sampling our Impact Tuna as a solution for cruise lines to generate less waste and have more sustainable food options on board. Find us March 11-14th, 2024 in Genoa, Italy. #OceanExchange #Cruiseweek2024 #WeAreCruise