Terramino Foods – Engagement in Food Systems

Testing Products at Terramino

Kathryn Teigen De Master Claudia Wong, Fall 2018 January 5, 2019January 2, 2019Terramino Foods 0 Comment

Written by Claudia Wong
Fall 2018

My time at Terramino was quite a journey that I am extremely blessed to have gone through. I was able to take a peek at a startup company that was started by UC Berkeley alumni and how their process of starting a company as long as their hiring component took place. When I joined Terramino, their company was still relatively new just as their were moving from a collaborative space with other companies to their own space in San Leandro. I was excited to be there as they were beginning their journey on their own and I was more than willing to help with anything they needed.

A Powerhouse of a Food Startup

Kathryn Teigen De Master Anna Hirschorn, Spring 2018 May 30, 2018December 14, 2018Terramino Foods 0 Comment

Written by Anna Hirschorn
Spring 2018

“The future of protein is fungi”… is Terramino Foods’ catchphrase. They’re proving it true. Terramino’s goal is to create a sustainable alternative to seafood using a nutrient-dense and texturally comparable fungi. Why? Because classic seafood production is plagued by a host of environmental problems.

Hungry for Change: My Experience at a Mission-Driven Startup Company Business Development Internship at Terramino Foods

Kathryn Teigen De Master Beatrix Scolari, Spring 2018 May 19, 2018July 19, 2018Terramino Foods 0 Comment

Written by Beatrix Scolari
Spring 2018

Terramino Foods is a new startup company developing a fish-free alternative to seafood made from fungi. Founders Kim and Josh, both recent graduates of UC Berkeley, have invented a fermentation-based process for transforming fungi into a product that mimics the taste and texture of fish. So far, the company has developed a convincing salmon burger, is working on a salmon fillet, and intends to expand to other types of seafood in the future. Terramino products not only have the flavor and mouthfeel of fish, but are also nutritionally comparable. The fungi used is rich in bioavailable proteins and packed with Omega-3 fatty acids. However, unlike real fish, producing fungi requires a small fraction of the resources used for fishing or aquaculture. Kim and Josh hope that their company can reduce the environmental burden of the seafood industry by offering a fish alternative that is more sustainable and affordable, while also being delicious enough to satisfy the cravings of seafood lovers.