Sure the latest initiatives from the Teslas, Apples and Googles of the industry tend to dominate the tech news space — and with good reason. Still, the tech titans aren’t the only ones bringing innovation to the sector.
In an effort to highlight up-and-coming tech companies, Built In launched The Future 5 across seven major U.S. tech hubs. Each quarter, we will feature five early-stage tech companies, nonprofits or entrepreneurs in each of these hubs who just might be working on the next big thing. Read our round-up of Boston’s rising startups from last quarter here.
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When Aakash Shah came to Boston from India in 2019, plant-based proteins were gaining popularity and visibility in fast-food chains like Burger King. Shah thought it was strange that many of the plant-based proteins took the U.S.-centric forms of patties, nuggets and sausages.
“When I think of food, I think of kebabs, dumplings, lasagna and meatballs,” he told Built In. “I thought, ‘What if all of this can be plant-based? What if we could come up with ingredients that could be used by chefs to design any particular meat product in a plant-based format?’”
Shah, who previously co-founded a ghost kitchen startup, partnered with Damian Felchlin, a fellow classmate in Babson College’s MBA program, to launch High Time Foods in 2021.
“It’s high time we changed the food we eat for ourselves, our planet and our future,” Shah said in his Demo Day pitch to investors after graduating from the Techstars Boston accelerator last year.
High Time Foods developed a shelf-stable chicken alternative made from peas, wheat and mung bean protein. The dry mix of ingredients is brought to life by adding a cup of water, two tablespoons of olive oil and the chef’s choice of seasoning. Shah said the food has no sodium, cholesterol or preservatives and has the same taste and protein content as chicken — 19 grams per serving.
The protein can be shaped to the chef’s discretion and can even be put on a skewer to make kebabs or chicken satay.
Through Techstars, Shah and Felchlin met Boloco founder John Pepper, who agreed to put High Time Foods’ plant-based chicken substitute in his burrito restaurant in the Financial District. The meat alternative has since been rolled out to every Boloco chain in Boston.
Showcasing the versatility of High Time Foods’ protein in a variety of ethnic cuisines, the startup is now featured in eight Boston restaurants ranging from Asian-inspired Bon Me, Egyptian restaurant Koshari Mama and South Indian restaurant Madras Dosa Co.
Shah said High Time Foods is currently focused on growing its market presence, with the goal of getting its product in 20 total restaurants in the next three months.
Shah said the startup is also talking to local schools and universities about including its plant-based protein in their cafeterias. Because the product does not require refrigeration, Shah said High Time Foods has also been contacted by food banks and disaster relief organizations. The product is easier and more environmentally sustainable on the transportation front, as well, since it does not require dry ice or refrigeration, Shah added. Also, all of the ingredients are sourced from the U.S., and the product is assembled here in Massachusetts.
Shah said the startup’s manufacturing operations will soon move into a larger space. He believes will help bring High Time Foods’ product to $3 per pound, which Shah said is the same price as chicken.
