Head of Thai Union’s alternative protein division steps down
Maarten Geraets, managing director of the Thai Union division dedicated to creating plant-based and other alternative 'seafoods', has left the company, likely for another role in the same field
Dongwon showcases plant-based tuna at Anuga in Cologne
Dongwon F&B, known for its popular Dongwon Tuna brand, is displaying alternative tuna products made from plant-based ingredients at one of the world's largest food fairs
McKinsey: Consumer acceptance, price are biggest issues for ‘alternative’ seafood
Plant-based seafood and other 'alternative' products present promising opportunities but also face significant challenges in scaling production, according to a new report from McKinsey
Forty companies register for F3 krill-replacement challenge
Competitors will showcase a wide range of innovative krill replacements for aquaculture feed
Why Maruha Nichiro is taking cultivated seafood seriously
Maruha Nichiro, the world's largest seafood company, has been in business for 140 years; it has mostly failed to increase revenue for the last 16 of them.
German vegan tuna brand launches 11th product
German plant-based food company endori is launching a new vegan tuna product called Thuna, made with pea protein
Veteran seafood product developer joins kelp burger pioneer Akua
Executive led product development teams at tilapia producer Regal Springs and Tampa Bay Fisheries, as well as popular chains Captain D's, Burger King and Denny's
Israeli, US alt-protein startups get $1m grant to develop fish-free ‘salmon’ fillets
Alt-protein startups Oshi and The Better Meat Co. have jointly been awarded a $1 million grant from the BIRD Foundation
Canadian plant-based seafood startup raises $19m for expansion after Whole Foods listing
Konscious Foods, which already has products in all Whole Foods Markets locations in the US and Canada, plans to be in 4,500 stores by the end of the year
Japan’s Azuma to launch plant-based sushi
Azuma's 'Future Fish', as it is labeled, is built around powdered konjac, a root vegetable, and its malleability into a substance with a texture like raw fish