The year the Valley embraced sustainable food innovation

Richly informative piece on innovation in the food industry

Gigaom

“The food industry is broken,” says Josh Tetrick, a 32-year-old entrepreneur who’s creating plant-based egg replacement products that could one day disrupt the global egg industry. His 11-month-old company, Hampton Creek Foods, is working out of a food lab in the South of Market area of San Francisco, just a few blocks from Internet startups like Twitter, Zynga and Airbnb. During a tour of the lab this week, Tetrick’s lovable golden retriever, and unofficial company mascot, Jake, was parked good-naturedly on a bright red couch in the lobby, underneath a photo of Bill Gates eating a muffin made with Hampton Creek’s egg-free baking product. It’s a feel good sort of place.

In the culinary lab

In Hampton Creek’s lab, Tetrick’s staff of 19 — armed with a combo of science degrees, chef experience and food industry chops — are obsessing over eggs. What gives an egg — the result…

View original post 1,150 more words

Your thoughts here

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: