![]() That’s left to his team of scientists, who have scoured through more than 1,500 types of plants to find the ones most suitable for the recreation of things we eat everyday the egg-substitute that goes into a cookie, an omelet, or a stack of French toast. “We continue to optimize, to push out updates to the items inside,” he said. It looks less like a food lab than one of the many startups that populate the area. ![]() “The way we create our products - think of it as the way Google pushes out its operating system,” Tetrick told me from Hampton Creek’s headquarters, a modish, open, loft-like workspace tucked away in San Francisco’s SoMa district. ![]() What’s odd is that he sounds like he’s talking about software. It’s not that he touts the company’s offerings, Just Mayo and Beyond Eggs, as one day being tantamount to eating the real thing, despite the fact that they’re made from a mixture of about a dozen different types of plants. It’s not the fact that his company, Hampton Creek Foods, aims to reinvent the ubiquitous foodstuff with products made from egg substitutes. It’s jarring to hear 33-year-old Josh Tetrick talk about eggs. ![]()
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