After finding out that his baby daughter Sophie was severely allergic to shrimp, Eugene Wang, a serial entrepreneur in the vegetarian food sector, started Sophie’s Kitchen in 2010 in the US to “find ways for people to get nutrients from the ocean without using animals,” he later recalled. His company started using peas and potatoes as ingredients and now offers a wide range of plant-based seafood, including shrimp, scallops, crab meat and smoked salmon. While running Sophie’s Kitchen, Wang was regularly asked whether its plant-based seafood products were nutritionally equivalent to the re...
Microalgae-based protein flour © Sophie’s Bionutrients
Inspired by fish in the ocean, the startup developed microalgae-based flour that can take on unlimited forms, textures or colors to make almost any alt protein product
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