Momentum Foods

Momentum Foods is adding meat back into plant-based meat to make it both more affordable and indistinguishable from actual meat. The company was founded by Stanford mechanical engineers Saba Fazeli and Brice Klein:

-Saba was the first R&D engineer at Beyond Meat where he developed and scaled all of their textured proteins. -Brice was the fourth engineer at vertical farming company Plenty where he led the commissioning of their new, multi-million dollar farm.

In the past three months they’ve created two proprietary textured proteins, developed three market-ready products, and are on track to launch their retail brand, Paul’s Table, in Summer 2023.