Interview
1. What inspired you to shift from studying dietetics to launching a seaweed-focused food tech company?
Great question! While working in an alternative protein development lab at UC Berkeley, I realized how often products sacrifice nutritional quality for sustainability or sensory experience. Much of the food on the market is packed with processed, synthetic ingredients, and I saw a real gap for truly clean nutrition based on whole foods.
Initially, through studying dietetics, I hoped to work for a major food company, helping to create more nutritious products. However, I quickly realized that nutritional quality is often a low priority — even at companies whose mission is supposedly centered around health.
While in the lab, my peers and I worked extensively with different species of algae for flavor, texture, and functionality. We realized that the algae itself had immense value as a whole-food ingredient. After graduation, I made the decision to withdraw from my graduate program and continue developing the project I had started as an undergraduate. I knew that launching innovative, algae-based products would have a greater impact than working within the constraints of a big food company.
2. Seaweed is known for its versatility — how is Uncracked approaching ingredient development differently than traditional extraction methods?
Traditional extraction methods often focus on isolating one compound — like a thickener or stabilizer — while stripping away many of the valuable nutrients that make the raw material so special in the first place. At Uncracked, we take a different approach. Our goal is to retain as much of seaweed’s natural nutrition and functionality as possible. Instead of harsh chemical processing, we use gentler techniques that preserve the prebiotic fibers, minerals, and other beneficial compounds alongside the functional properties. By combining various species of macro and microalgae we maximize functionality and compliment nutritional profiles.
3. What do you see as the biggest opportunity for seaweed in the clean-label movement over the next five years?
Contrary to the original inspiration for Uncracked — which focused heavily on replacing synthetic ingredients — I believe the biggest opportunity for seaweed lies in what algae-based ingredients can add rather than just replace. I'm most excited about seaweed’s potential as a natural, real-food source of fortification and supplementation. Seaweed offers an incredible range of minerals, prebiotic fibers, and bioactive compounds that can enhance the nutritional profile of everyday products in a highly bioavailable form.
Different seaweed species have distinct nutritional profiles, and when combined, they can create nutritionally complete sources of macronutrients, vitamins, and minerals. As consumers increasingly seek supplements and functional foods derived from real, whole sources — not synthetic isolates — seaweed presents one of the lowest-input, highest-value solutions for delivering true, bioavailable nutrition.