After honing their skills during stay-at-home mandates, many consumers have ambitions of continuing to cook, but collectively are tired. And people still want restaurant-quality food but without the price tag.

Handy’s plant-based Crabless Cake is made with responsibly sourced vegan ingredients and has 10g of plant-based protein per serving.

The new Plant-Based Salmon Burgers deliver on the best part of salmon: its delicate texture and mild-yet-rich flavor, adding a juicy touch of citrus to round out its flavor profile.

BlueNalu, a leading innovative food company developing a variety of seafood products directly from fish cells, announced the appointment of Mary K. Wagner, Ph.D. as its first independent board director. She brings an extensive and diverse range of senior leadership experiences in the food industry to BlueNalu and currently serves on the boards of both public and private food businesses.

As CTO, Dr. Madden will continue to drive BlueNalu in its next phase of growth, leading the company through research and development innovations in preparation for the initial market launch of its cell-cultured seafood products.

Food tech startup Aqua Cultured Foods announced it has signed a Proof of Concept (PoC) with Migros, Switzerland’s largest retailer, to advance the development of its seafood alternatives with a realistic taste and texture.  

Food tech startup Aqua Cultured Foods announced it has closed an oversubscribed pre-seed funding round of $2.1 million, a high-water mark in the category of seafood alternatives, and one of the largest pre-seed rounds for companies using fermentation for alt-proteins.