What do kimchi, wood-fired pizza, and pea protein have in common?
Ian Heieie, of course.
In this episode, we chat with Ian Heieie, who brings big culinary energy and scientific savvy to the plant protein space. He takes us through his fine-dining roots at The Bachelor Farmer and Young Joni (yes, that James Beard Award-winning one) to studying plant proteins at University of Minnesota's Plant Protein Innovation Center then to pushing the boundaries of peas and soybeans at PURIS.
Ian’s stirred up a career that’s equal parts innovation and umami. We talk fermented funk (like natto-worthy soybeans), the innovation workflow for pea proteins, and why your next cravable dish might just start in a lab.
Tune in to hear how Ian is helping shape a more sustainable, snackable future, one pulse at a time.
Books:
Resources:
Puris: https://www.puris.com
