The year the Valley embraced sustainable food innovation
Richly informative piece on innovation in the food industry
“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…
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