Alternative meat products are a simple answer to the challenge of sustainably feeding a growing population worldwide. These foods, often made from plants and fungi, mimic existing familiar meat products like steak and fish fillets, but often lack the same taste, mouthfeel, and even some health benefits of the real deal.

Upstream Foods is addressing this issue head-on by creating cultivated fat cells from fish. These cells can be used as an ingredient in alternative fish products, providing healthy omega-3 fatty acids as well as the taste and feel of real fish.

We speak with Upstream's co-founder and CEO, Kianti Figler, about her journey from biology to food technology, why she founded the company, and the challenges she faces as a founder today.