The first to produce “whole-muscle cuts" of plant-based seafood suitable for use in sushi and sashimi, AquaCultured Foods expects to finalize its financing deal by end-September, raising more than the $1.5m previously planned, says the startup’s CEO and co-founder Anne Palermo.In an interview, Palermo explains the efficiency of using fungi and fermentation to produce vegan seafood analogues, particularly for scaling production to achieve more affordable alt-seafood. “When comparing our method of scaling up with other methods, our is very inexpensive, straightforward and with minimum waste. It'...
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Armed with its fermentation technology and proprietary strain of fungi, AquaCultured is closing an oversubscribed funding round, raising more than $1.5m to launch its non-GMO seafood alternatives, with plans to expand to more food verticals and overseas
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