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. Inside the Episode: 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 This podcast episode was made possible by Hummingbirds Hummingbirds is a platform that connects everyday, smaller creators with brands to share in-store user-generated content, drive brand awareness in specific retailers, and capture competitive market share. They're an awesome platform that I recommend to all my clients that you should absolutely check out. Go to hummingbirds.com for all the details.

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