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.
