Where did the idea for your company come from?
Astrid: I love to eat good-tasting food so much. And to be honest, meat dishes, for me, usually taste way more delicious than vegetable dishes. Yet, at the same time, I am fully aware that eating meat, especially from large-scale industrial farms, is dangerous for ourselves and the planet.
Damaging our planet is equal to damaging my own home. Putting our health at unnecessary risk is equal to hurting myself. Although I am fully aware of this issue, it was too difficult for me to give up meat. So, I contemplated deeply as to how I should tackle this conflict within myself.
Then I found out about plant-based meat – a perfect solution for my never-ending dilemma. And so, I decided to go with developing plant-based chicken. From there, I met my co-founders and we decided to go along this path together.
Tell us about your team. Why are you the right people for the project?
Kasih: Astrid is a seasoned entrepreneur with over 17 years’ experience in the gastronomy, nutrition, and healthcare sectors. She was also in charge of international gastronomic diplomacy for the marketing campaign Wonderful Indonesia.
Jenny: Professor Shaowei Liu has over 25 years of experience in food sciences and technology. His key focus is on extrusion technology and food safety. During the course of his career, Professor Liu has been published in over two hundred scientific journals.
Shaowei: Jenny has over 20 years of experience in finance, accounting, and taxation. She has created business systems that have improved the efficiency of some of China’s top 50 food companies.
Astrid: Kasih has over seven years of experience in food services and plant-based food marketing and has greatly increased the popularity of products such as tempeh in Shanghai. We are all foodies and all have a strong background and experience in the food industry. The core skills that each one of us brings to the table also complement one another. This makes us the right team to bring our company and our mission to life.