About Me
Jack Hsia founded BEACON in 2022.
A San Francisco native, Jack Hsia holds a degree in Industrial Design from San Francisco State University. He began his career designing automotive components overseas before following his deep curiosity for food systems and flavor, earning a culinary degree from City College of San Francisco.
In 2012, Jack joined Mattson as an intern and rose to Senior Food Scientist over the next decade. There, he led cross-functional teams in developing commercially scalable products across diverse categories — including plant-based meats, sauces and condiments, beverages, snacks, seasonings, ready-to-eat meals, and QSR menu innovations — for both emerging startups and Fortune 500 brands.
Jack brings a unique perspective shaped by his cultural heritage, which allows him to authentically translate traditional flavors into modern, clean-label products. He is widely recognized for his exceptional rapid prototyping skills and his highly attuned sensory capabilities, enabling him to move ideas from concept to viable product with remarkable speed and precision.
Our Global Presence
BEACON bridges East and West through three strategic locations:
Taipei, Taiwan — Headquarters & R&D Laboratory
Los Angeles, California — U.S. Beverage Strategic Arm & Innovation Hub
Iron Mountain, Michigan — U.S. R&D Strategic Arm & Pilot Facility
Supported by a strong network of partners across the Asia-Pacific, we deliver integrated clean-label formulation, commercialization, and cross-border market strategies for ambitious food and beverage brands.