Inspirational appetizers on remarkable startups, emerging trends and bleeding-edge research

Consistent Chow


Whether it’s in tacos, curry or salad, tofu is sold as a vegan alternative. Still, fans of seafood aren’t always so keen.

Now a female-run American startup is introducing a new plant-based shrimp to the market. It’s vegan and kosher; no genetic engineering.

Made from sustainable seaweed and plant-based protein, it promises to save mangroves from destruction – and consumers from chemicals. And the best thing?

It looks like shellfish AND is said to taste like it too. First step is to supply US restaurants, where 80% of shrimp, 90% of it imported from Asia, is consumed.

Lobster, scallops, and crab are set to follow. Vegan tuna, meanwhile, will come from a Swedish startup.

A good ‘catch’ for alternative cuisine.

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