In this episode, I'm joined by Amos Golan, founder and CEO of Chunk, a company redefining what's possible in plant-based meat through cutting-edge fermentation technology. Amos brings an impressive background spanning organic chemistry, human-computer interaction, agtech, biotech, and food innovation—including time leading Ferrero's Open Innovation team. He's also a trained chef with a personal passion that deeply influences his approach to product development.
Chunk uses proprietary fermentation techniques to create plant-based meats that deliver a deeply satisfying eating experience, mimicking the texture, color, and taste of traditional meat. Chunk is bringing chefs and foodservice operators a plant-based option with no preservatives, additives, or binders—and raising the bar for quality and innovation in the category.
How Amos's diverse background—from biotech to culinary school—shaped his approach to launching Chunk
The innovation behind Chunk's proprietary fermentation process and why it's different from other plant-based meats
Advice for founders working at the intersection of food and science
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