By combining plant ingredients and food-grade microorganisms, we deliver the textures, flavors, and nutritional benefits of meat without its moral and environmental costs.
Spun out of MIT, Chunk is the first to enable large-scale manufacturing of healthy, realistic whole muscle cut meat alternatives. Our first target is beef, but fish, seafood, and poultry are next.
Our fermentation technology combines novelty and tradition. It enables the creation of any kind of whole muscle cut texture, nutritional profile, and appearance, with a short and clear ingredient deck.
Our products use just a handful of healthy, recognizable ingredients. That’s it. No gums, stabilizers, or GMOs are used in our products. We make the food we would like to eat.
CEO & Founder
Process Development Engineer
Senior Food Technologist
R&D Project Manager
Ori Pilo Kerman
Junior Food Technologist