A next-gen seafood alternative made from New Zealand-grown mycelium and marine algae oils — crafted for chefs, rich in omega-3s, and designed to heal the ocean with every plant-based, ocean-positive bite.
Global demand for seafood is high — and it requires ever-greater removal of marine life from already stressed ecosystems
Coastal communities worldwide lack access to sustainable, affordable protein — especially where fish stocks have collapsed
Current plant-based seafood alternatives are nutritionally poor — lacking the omega-3s and texture that make seafood valuable
NZ-grown mycelium provides the texture and protein of seafood without removing a single fish from the ocean
Marine algae oils provide the omega-3 profile of wild-caught fish — nutritionally equivalent, ocean-positive
Grown from food waste — circular, low-footprint production. Partners: Hikurangi, Cawthron Institute, Patagonia Provisions
Premium positioning with top-tier restaurants seeking ocean-positive ingredients. Story-rich product that resonates with sustainability-conscious diners.
Coastal communities where fish stocks have collapsed need affordable, nutritious protein. Seafoo's scalable production model can address this gap.
The $7B+ global plant-based seafood market is underserved nutritionally. Seafoo's omega-3 profile differentiates it from soy-based alternatives.
High-value fatty acid and omega-3 extraction from the production process. Potential pharmaceutical and supplement market applications.