Tom Lynch
Co-Founder & Chief Innovation Officer at CARNÉA
- Role
- Co-founder & Chief Innovation Officer at Carnéa
- Location
- Houston, TX, US
- LinkedIn followers
- 500 followers
About Tom Lynch
Tom Lynch has over 15 years of experience in cutting-edge R&D at Michelin-starred…
Experience
Co-founder & Chief Innovation Officer
Feb 2024 — Present · Houston, TX, US
We’re throwing out the black & white thinking. Rather than making plants taste like meat, we use them to enhance meat. We\'re reimagining protein and unlocking perfection.Why start here? It’s pretty simple: many of us want to eat better without giving up meat. There’s a huge, untapped market of people who want to eat plant-forward but are frustrated by current products that fall below their standards. Our products offer the authentic taste of meat with the plant-powered benefits we want more of. This, coupled with the cultural and psychological familiarity of meat, is the winning combination for widespread, daily adoption.Our unique creations, like Truffle Mushroom Meatballs, Bourbon Bacon Artichoke Sausages, and Black Angus Roast Shallot and Shiitake Burgers, aim to outperform plant-based and conventional meat on all fronts. We\'re exploring what makes the finest cuts of meat so extraordinary and then applying cutting-edge culinary and food science techniques to develop new products, delivering the richness and melt-in-your-mouth tenderness found only in the most exquisite cuts.
Education
Penn State Ice Cream Short Course
Ice Cream and Dairy Science
Le Cordon Bleu College of Culinary Arts
Associate's degree, Culinary Arts
University of Illinois Urbana-Champaign
Bachelor's degree, Food Science (Major), Molecular and Cellular Biology (Minor)
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