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$650,000 CAD Funding Round A pescatarian diet refers to a vegetarian diet with the addition of seafood. Plant based foods such as fruits, vegetables, beans, whole grains, nuts, and seeds supply many vitamins, phytochemicals, and minerals, and seafood provides protein and omega-3 fatty acids. The number of pescatarians - people who follow this way of eating is increasingly demanding for plant based seafood so as to avoid consuming animal products such as seafood, eggs and dairy. Plant-based seafood has become a growing market that replaces fish and shellfish, such as tuna, crab, and salmon, with fruit and vegetable ingredients. According to a market-research report, the plant based seafood market was valued at approximately $84 million in 2022 and is predicted to grow to $1.3 billion by 2030. NICHE TO MAINSTREAM Scientists are predicting our oceans will collapse by the year 2048. The United Nations Food and Agricultural Organization estimates that 85 percent of marine fish stocks are either fully exploited or overfished. As a matter of fact, the marine fishing industry contributes significantly to carbon emissions, damages marine habitats, and generates substantial plastic waste. However, as consumers are increasingly focusing on their health and demanding more sustainable options, plant-based foods are now becoming a big opportunity in the seafood marketplace. One of the startups offering delicious products is Save da Sea. Save da Sea is a food tech startup that offers delicious plant-based seafood products made from wholesome ingredients that are better for you and our planet. Founded by Aki Kaltenbach in 2019, the company offers food products aimed at mimicking the flavour and texture of seafood. Its first product to market was a smoked salmon alternative made from carrots. The startup also offers a tuna salad made from jackfruit, vegan mayonnaise, and spices. Save da Sea has closed $650,000 CAD in seed financing as it looks to scale distribution of its plant-based seafood products. The startup now plans to accelerate its market expansion and grow its team. #funding #foodtech #startup #plantbased #seafoods #vc

🌱 The Plant Base’s Trends for 2024 (Part Two) - #plantbased seafood with Phoebe Fraser. 🦐 In September, Austrian #foodtech #startup Revo Foods debuted the world’s first 3D-printed #vegan salmon fillet, marking a milestone in 3D-printed food. The main ingredient, Promyc, is a mycoprotein made from filamentous fungi. This launch signifies a shift in the #foodindustry towards personalised, sustainable and creative #food solutions.  Mind Blown™ by The Plant Based Seafood Co. announced an addition to its Mind Blown range – shelf-stable vegan scallops, made from #ingredients like konjac and wheat protein, eliminating the need for freezing or refrigeration. While HAPPIEE! entered the UK market with a new range of #seafoodalternatives, including prawns and squid.  Further creativity can be expected from this category as we set sail into 2024! 📲 Visit www.theplantbasemag.com for the latest plant-based industry news, trends and research. ⬇

🇸🇬🍴🥩 ANTS INNOVATE HOLDS TASTING EVENT IN SINGAPORE FOR HYBRID MEAT INGREDIENT Singapore is once again at the forefront of food tech innovation. Residents can already buy cultivated meat in a supermarket, while high-end restaurants continue to showcase its potential in a dining setting. And this week, industry members got a taste of three new dishes using a new kind of ingredient for hybrid meats (a combination of cultivated animal cells and plant-based ingredients). Local startup Ants Innovate showcased Cell Essence, a cultivated pork oil for hybrid meats, as part of three dishes at a private tasting. It is part of the company’s line of functional ingredients for the alternative protein industry, and was mixed with products from its plant-based meat brand myNouMi. The cultivated porcine oil was part of IKEA-style meatballs, Shanghai-style soup dumplings (xiaolongbao), and teriyaki grilled skewers. The latter featured another of Ants Innovate’s functional ingredients, a lean meat cut using its Scalable Micro-Imprinted Lapis Expansion (or SMILE) tech. Ants Innovate is an alumnus of the state-owned A*STAR - Agency for Science, Technology and Research, and was founded by Hanry Yu and Ong Shuian in 2020. The startup calls itself an “industry enabler and a translator of technology to products”, and aims to supply functional ingredients for cultivated and plant-based protein manufacturers to make premium whole-cut meats. The company is among several startups working on cultivated meat ingredients. Silicon Valley startup Mission Barns is making cultivated pork fat, Dutch player Upstream Foods is working on cultivated salmon fat, and fellow Singaporean company ImpacFat is developing cultivated fish fat. South Korea’s Simple Planet, meanwhile, has created a cultivated meat powder. Read the full article here: https://lnkd.in/di-wDNfm #GreenQueen #cellbasedmeat #altprotein #futurefood #innovation #foodtech #singapore #foodsystems

🇹🇭🥥 PLANT-BASED PORK MADE FROM COCONUT WATER? ONLY IN THAILAND! A Thai company known for its coconut vermicelli has created plant-based meat using coconut water, as part of a government-led programme to promote the industrial economy. Sangtuptim Inter Co. has developed the meat analogue under the Department of Industrial Promotion’s (Diprom) Reshape the Future policy. The product has won an award in the UK, and is said to represent a prototype for using innovation to increase the value of local food products. The plant-based pork is a mix of coconut water and king oyster mushrooms, and has recently been patented. As part of its international recognition, the product has received vegan certification in Italy, alongside the gold award at the International Invention and Trade Expo 2022 in London. These products capitalise on the strength of local farmers in the Samut Songkhram Province, and elevate an agricultural raw material to a higher-value product through tech innovation. Currently, Sangtuptim Inter Co.’s products are sold locally, as well as in the US, Germany, New Zealand, Canada, and Norway. Thailand is the 10th largest producer of coconuts globally, and has a burgeoning alternative protein sector marked by consumer enthusiasm for healthier products. According to Orasa Sangtuptim, managing director of Sangtuptim Inter Co., plant-based food has become popular in the country, with food safety, sourcing, and environmental impact being key considerations. More information in the full article: https://lnkd.in/erpCFd4W #GreenQueen #altprotein #futurefood #innovation #plantbasedmeat #vegan #sustainability

🧫🐟 The bluefin tuna toro sashimi gets its cultivated counterpart. Israeli startup Wanda Fish has unveiled its first cell-cultivated bluefin tuna toro sashimi. This innovative prototype replicates the high-fat, omega-3-rich underbelly of the fish, known for its buttery texture and tenderness, as well as boasts the same sensory features and nutritional richness as its wild counterpart. By combining muscle and fat cells from bluefin tuna with a plant-based matrix, Wanda Fish has achieved a product that mirrors the look, texture, and taste of wild-caught toro sashimi. This method allows for rapid, low-cost, and scalable production, ensuring the cultivated fish retains its velvety texture, rich flavor, and essential nutrients, such as omega-3 fatty acids. Wanda Fish plans to initially target the high-end food service sector, focusing on Japanese cuisine where sushi and sashimi are traditional staples. By leveraging a scalable production platform, the startup aims to achieve price parity with traditionally raised bluefin tuna, expediting its market entry and maximizing profit margins. Wanda Fish is a FoodTech 500 alumni. Check out this year's full list here: https://lnkd.in/eMP64QU More information in the full FoodTechBiz article: https://lnkd.in/gvnD5bYY #ForwardFooding #cultivatedmeat #innovation #foodtech #sustainability #foodsystems

The UK's food scene is evolving, with consumers increasingly seeking out healthy, exotic, and sustainable options. That's where açaí comes in—a superfood that perfectly fits the bill. Investing in an açaí franchise like Jungle Berry offers a unique opportunity to tap into this growing market. Açaí is not just a trend; it's a nutritional powerhouse that's rapidly gaining popularity among health-conscious Brits. At Jungle Berry, we elevate the açaí experience with sustainably sourced ingredients, free from syrups and artificial sweeteners, and complement it with a variety of offerings like smoothies, power juices, and Brazilian specialties. By bringing açaí to the UK, you're not just introducing a product—you're offering a lifestyle choice that aligns with the increasing demand for healthy, natural, and flavourful foods. Join the movement and make a meaningful impact with a Jungle Berry franchise. jungleberryfranchise.com #FranchiseOpportunity #Açaí #UKFoodTrends #JungleBerry #SustainableBusiness

It's a New week!!!🤗 🤗 ✨  . . . . Thinking of how to get the food produce for this week?🤔  Think no more, order from Agro Market Square today and it will be delivered at your doorstep👍 #organicfoods #farmtotable #freshandorganic #healthyeating #supportlocalfarmers #sustainablefood #organicproduce #farmfresh #newweek #healthylifestyle #agromarketsquare #linkedindaily #linkedinposts #linkedin

🌍 𝐆𝐥𝐨𝐛𝐚𝐥 𝐒𝐞𝐚𝐟𝐨𝐨𝐝 𝐌𝐮𝐬𝐡𝐫𝐨𝐨𝐦 𝐌𝐚𝐫𝐤𝐞𝐭: 𝐓𝐫𝐞𝐧𝐝𝐬 𝐚𝐧𝐝 𝐈𝐧𝐬𝐢𝐠𝐡𝐭𝐬 The seafood mushroom market refers to the industry surrounding the production, distribution, and sale of seafood mushrooms, also known as enoki mushrooms (Flammulina velutipes). These mushrooms are characterized by their long, thin stems and small caps, often cultivated and consumed for their delicate flavor and crunchy texture. The seafood mushroom market is experiencing a remarkable growth trajectory, driven by increasing consumer demand for exotic and nutritious food options. ✅ Get Sample Report: https://lnkd.in/gS4nbqBr Here's a deep dive into the current trends and future outlook for this burgeoning market: 🔹 Key Drivers Health Benefits: Seafood mushrooms are rich in vitamins, minerals, and antioxidants, making them a popular choice among health-conscious consumers. Culinary Versatility: Their unique flavor and texture make them a favorite in various cuisines, from Asian to Mediterranean dishes. Sustainable Farming Practices: Increased focus on sustainable and organic farming practices is boosting the production and availability of high-quality seafood mushrooms. 🔹 Market Segmentation #Company: Yuan Sang Guan's Farm Xue Rong(CN) T FRESH COMPANY Pin Pin Xian(CN) Minongrenjia(CN) Lao Yi Sheng Xian(CN) 🔹 Regional Insights Asia-Pacific: Leading the market with high production and consumption rates, especially in countries like China, Japan, and South Korea. North America: Growing rapidly due to increasing awareness of the health benefits and the rise of the vegan movement. Europe: Significant growth driven by culinary trends and demand for organic produce. 🔹 Challenges Despite the positive outlook, the market faces challenges such as supply chain disruptions and the need for advanced farming technologies to meet growing demand. 🔹 Future Outlook The seafood mushroom market is set to witness continued growth, with innovations in farming techniques and expanding culinary applications. As consumers prioritize health and sustainability, the demand for seafood mushrooms is expected to soar. ☑ Stringent Datalytics - Food & Beverages #SeafoodMushrooms #MarketTrends #HealthFood #SustainableFarming #CulinaryDelights #MarketInsights

🇨🇭 Fork & Good, Inc. conducted the first-ever blind tasting of hybrid cultivated meat in Davos Participants were presented with two dishes, one containing 100% conventional pork and the other a blend of 30% cultivated and 70% conventional pork. More than half of the group preferred the 30/70 blend over conventional meat. The blind tasting revealed that participants could not tell a major difference between the two samples. An informal poll showed an equal split among participants when asked to guess which dish contained cultivated meat. The tasting included participants from various backgrounds, highlighting the diverse appeal of the hybrid cultivated meat. Feedback from the eclectic group, ranging from an American professor to a regular Swiss person, was considered crucial for the ongoing product development of Fork & Good. Gabor Forgacs, Niyati Gupta ✉️ Hungry for more updates on biotech shaping the future of food? Devour the free subscription: betterbioeconomy.com #bioeconomy #foodtech #altprotein #food #sustainability #biotech

🐙 New advancements in the alternative seafood industry now include 3D-printed octopus. Plant-based food tech startup Revo Foods has just unveiled their first 3D-printed vegan octopus made from fungi. It is made from mycoprotein and looks similar to meat made from octopus tentacles. 🌱 This shows the innovation and growth of product options and new advancements in the alternative seafood industry, which is one of the fastest growing plant-based markets. According to Plant Based News, 🐟 plant-based seafood has seen a 326% growth between 2020 and 2023, and 📈 it’s been forecasted to grow at a compound rate of 28%, 💰 reaching USD $1.3 billion by 2031. Products like these from companies like Revo Foods are helping to move the needle and shift towards a more sustainable food supply system while addressing the crises in our oceans. Link to the full article is in the comments. #foodsystemstransformation #plantbasedseafood #alternativeseafood