By 2048, we may face fishless oceans, if commercial fishing practices continue. While the stories of the destructive practices of commercial fishing have been shared over the years, the 2021 release of Seaspiracy on Netflix is sure to be a turning point in changing the future of seafood.
WHO ARE THE WOMEN CHANGING THE FUTURE OF THE OCEAN?
Women around the world are creating mission-driven companies at record rates. These ten women have been working tirelessly to create a new future for our oceans through alt seafood. Using a combination of plant-based, cell-based, mycellium, fermentation, and other leading technologies, these women are leading the way around the world for a kinder, more sustainable future.
Read more below on how these ten women are changing the future of the ocean.
CHRISTINE MEI, CEO OF GATHERED FOODS (USA)
Christine Mei is the CEO of Gathered Foods, makers of Good Catch®, a chef-driven revolutionary food company developing plant-based seafood alternatives. Christine is a global leader with over 30 years of CPG industry experience across the USA, China, and Hong Kong. Prior to Gathered Foods, Christine held leadership positions at companies including The Coca-Cola Company, Nike, and Procter & Gamble.
Gathered Foods
Gathered Foods produces Good Catch, a 100% plant-based seafood alternative line. The company recently raised $32 million USD in a Series B round in early 2020.
Company type: Plant-based
DRS. SANDHYA SRIRAM AND KA YI LING, CO-FOUNDERS OF SHIOK MEATS (SINGAPORE)
Dr. Sandhya Sriram is the CEO and co-founder of Shiok Meats. Sandhya is a stem cell scientist with over 10 years of experience. Sandhya graduated with a PhD from Nanyang Technological University in Singapore. Following graduation, Sandhya did her postdoc at A*STAR in Singapore.
Dr. Ka Yi Ling is the co-founder of Shiok Meats. She is a developmental and stem cell biologist with a decade of experience in tracing and studying stem cell development. Ka Yi was awarded the prestigious A*STAR’s National Science Scholarship and graduated with a Bachelor’s and PhD from the University of Wisconsin-Madison. Following graduation, Ka Yi did her postdoc at A*STAR in Singapore.
Shiok Meats
Shiok Meats is the world’s first cell-based crustacean meat company. The company recently raised $12.6 million USD in a Series A round in September 2020 and plans to open a pilot plant to produce cell-based minced shrimp to be on shelves by 2022.
Company type: Cell-based
AKI KALTENBACH, CEO OF SAVE DA SEA FOODS (CANADA)
Aki Kaltenbach is the founder and CEO of Save Da Sea Foods and her experience in the food industry runs deep. She ran her family’s Japanese restaurant chain for many years, launched multiple vegan products after becoming vegan in 2017, led a team of 50 people, and grew the business to $3 million CAD in revenue. Prior to founding her company she was an early employee at Hootsuite, a social media management software company in Vancouver, and scaled the company grow from 100 to 1000 employees.
Save Da Sea Foods
Save Da Sea Foods is a global plant-based seafood brand that includes a complete line of plant-based seafood products made from simple ingredients. Their first product is a salmon lox product made from vegetables.
Company type: Plant-based
MONICA TALBERT, CEO OF THE PLANT BASED SEAFOOD CO. (USA)
Monica Talbert is the CEO of The Plant Based Seafood Co. Prior to founding her company, Monica led business and operations for her family business, The Van Cleve Seafood Co. After discovering the unsustainability of commercial fishing on a business trip to Indonesia, Monica and her mother launched a plant-based crab cake product to rave reception, leading to the founding of The Plant Based Seafood Co. Monica holds a degree in Chinese and International Trade from Clemson University.
The Plant Based Seafood Co
The Plant Based Seafood Co was founded in May 2020 as a producer of plant-based seafood products. The company’s first product launched in August 2020. In September 2020, the company won a Spirit of Innovation "Most Innovative" new product and a PETA Libby award for best "vegan based meat”.
Company type: Plant-based
SÒNIA HURTADO, CO-FOUNDER OF KULEANA (SPAIN)
Sònia Hurtado is the co-founder of Kuleana. Sònia is a career food scientist and has worked in the industry for more than 15 years. Prior to founding Kuleana, Sònia worked in research and development at various European food companies. She completed her Masters in Food Biotechnology at the Universitat de Girona.
Kuleana
Kuleana is a plant-based seafood company focused on developing tuna and salmon alternatives. The company debuted tuna using iron, algae oil, and a mix of different proteins at a taste testing in 2020. The company raised €50,000 in an initial Seed round in mid 2020 and was a part of the Summer 2020 Y Combinator cohort.
Company type: Plant-based
ISABELLA IGLESIAS-MUSACHIO, FOUNDER OF KINOKO LABS (GERMANY)
Isabella Iglesias-Musachio is the founder of Kinoko Labs. Isabella is a passionate citizen scientist with an academic background in sustainability and agriculture, and a proven track record in helping tech startups scale internationally. Prior to founding Kinoko Labs, Isabella worked in development agencies and NGOs focused on humanitarian aid and agricultural exchanges, in addition to working in tech and ag-tech startups.
Kinoko Labs
Kinoko Labs is developing a range of whole-muscle meat and fish steaks, fillets, and cutlets. The product is made of mycelium protein and aims to produce ready-to-cook, seasoned, marinated, and breaded cuts across various cuisines.
Company Type: Mycellium/Plant-based
MICHELLE WOLF, CO-FOUNDER OF NEW WAVE FOODS (USA)
Michelle Wolf is the co-founder of New Wave Foods. Michelle cofounded New Wave Foods with fellow women founder, Dominique Barnes, in 2015 to create a healthy and sustainable alternative to seafood. Michelle received an engineering degree from Carnegie Mellon University and was recently featured in the 2020 edition of Forbes 30 Under 30.
New Waves Foods
New Wave Foods produces a plant-based shrimp alternative made from seaweed and aims to launch in restaurants and food service locations in 2021. The company recently raised $18 million USD in a Series A round in January 2021.
Company type: Plant-based
KIMBERLIE LE, CEO OF PRIME ROOTS (USA)
Kimberlie Le is the CEO of Prime Roots. Kimberlie is a scientist-turned-entrepreneur, who has worked in the food industry for ten years. While working as a researcher in molecular toxicology, microbiology, and legal studies at UC Berkeley, she came up with her vision for Prime Roots and the use of koji in alternative protein. She holds a Bachelor of Science in Molecular Toxicology from UC Berkeley.
Prime Roots
Prime Roots is the only company currently producing koji-based plant-based meat and seafood alternatives. The company is an early leader in fermentation technology in the industry. The company recently raised a $16 million USD Series A round in July 2020.
Company type: Fermentation/Plant-based
KAI YI (CARRIE) CHAN, CEO OF AVANT MEATS (HONG KONG)
Kai Yi (Carrie) Chan is the CEO of Avant Meats. Carrie is a seasoned business leader and a passionate environmentalist dedicated to making an impact on the planet through diet. Prior to founding Avant Meats, Carrie was a project management leader with contracts of up to $100 million USD and a leader in the real estate industry. She has a Masters in Business Administration from INSEAD.
Avant Meats
Avant Meats uses fish cells to make cultivated seafood products, including fish maw and sea cucumber. The company held its first taste test of its fish maw product in November 2019 and debuted a cell-based functional protein product for the cosmeceutical ingredient market in February 2021. The company raised a $3.1 million USD Seed round in December 2020.
Company type: Cell-based
COURTNEY BOYD MYERS, CEO OF AKUA (USA)
Courtney Boyd Myers is the CEO of AKUA. Courtney began her career in kelp as an adviser to GreenWave, a nonprofit that supports the regenerative ocean farming industry. She is an advisor to Revent, an early-stage European tech fund backing founders tackling today’s biggest challenges in climate, healthcare, education, and economic empowerment, as well as a Global Community Ambassador to Summit. She holds a Bachelor of English from James Madison University.
AKUA
AKUA is a seawood-based alternative protein company. The company produces kelp-based burgers and jerky products. At the time of writing, the company is currently raising their first round of funding through Republic with over $500,000 USD currently raised.
Company type: Plant-based
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