SeafoodSource is closely following the plant-based and cell-based seafood alternatives market by compiling a regular round-up of updates from the sector.
- Berlin, Germany-based fermentation technology company Pacifico Biolabs secured USD 3.3 million (EUR 3 million) in funding for seafood analog development.
The funding round was led by FoodLabs, Simon Capital, Exceptional Ventures, and Sprout & About Ventures, FoodLabs said in a LinkedIn release.
“At FoodLabs, we believe in the power of technology to drive positive change in the food industry. By partnering with companies like Pacifico Biolabs, we're working toward a future where everyone can enjoy delicious, nutritious food without compromising the health of our planet,” FoodLabs said.
Pacifico, founded in November 2022, intends to scale its fermentation technology to launch white fish fillet analogs, among other food applications, according to food and climate media outlet green queen.
- The Hauge, Netherlands-based marketplace Grote Markt opened a seafood analog popup restaurant at vegan cafe Zèta. The restaurant is owned by the seafood analog brand Vegan Zeastar.
The restaurant will be offering sashimi, crab, and shrimp analogs prepared by Zeta chefs, according to the vegconomist.
“We are excited to host our first pop-up restaurant at Zèta,” Vegan Zeastar Co-Founder Rosella D’angeli said. “This week is a celebration of the amazing possibilities within plant-based cuisine, particularly in the realm of fish alternatives.”
Products that Zeastar has launched over the past two years include a shrimp analog in original, crispy chili, and crispy lemon flavors, along with its vegan sushi and poke analog.
“Vegan Zeastar is all about unique and revolutionary plant-based seafood, with tastes and textures that perfectly mimic their raw fish counterparts,” Vegan Zeastar said on its website. “The game-changing products are mind-bogglingly realistic and seamlessly replace seafood in all your favorite dishes; from sushi and poke bowls to shrimp tacos and calamari, there is no limit.”
- Singapore-based food technology company 70/30 Food Tech announced its development of low-cost, whole-cut, mycelium-based protein solutions geared toward the Asian market.
Specifically, the company is aiming to launch mushroom-based protein products targeting the Chinese market, 70/30 Food Tech said in a release.
"Despite facing challenges in 2023 related to the post-pandemic and economic conditions, we maintain a positive outlook on the growth potential of the plant-based sector in Asia, especially if we can provide affordable and healthier alternatives to animal protein,” 70/30 Food Tech said in a release.
Mycelium fungi are frequently used in fish analogs as a high-protein ingredient that is sustainable and full of nutrients.
