Vegetarian Shrimp

Over the years we’ve seen all sorts of animal food substitutes come available that contain absolutely no animal products – from tofu turkey to veggie burgers to egg substitutes. Now a new startup is focusing on developing high-protein, low-fat seafood using only plant-based ingredients – starting with shrimp, the most popular seafood in the U.S.

The shrimp prototype, which is due to be taste-tested in February, is made primarily from a strain of algae that shrimp eat. It’s also the main ingredient that imparts the characteristic flavor and color. Other proteins are added to the mix to get the right combination of flavor and texture, and to keep protein levels on a par with real thing.

Sustainability and health are principle driving factors in the development of seafood substitutes. Scientists have projected that by 2050, the number of edible fish in the ocean will be decimated due mainly to overfishing and pollution. These same toxins are already present in shrimp and fish currently being harvested in many parts of the ocean, and concerns about antibiotics are now causing consumers to look for other protein sources. If they also taste good, it would be a win-win for everyone.