Koralo, a German startup specializing in alternative seafood, has successfully scaled its patented co-fermentation biomass process used for producing its mycelium-based fish fillet, New F!sh, to 5,000 l with local OEM partners in South Korea.
New F!sh claims to offer taste and texture similar to real fish, a nutrient-rich formulation, and a firmly textured structure that mimics fish when cooked in various ways. Following the scaling milestone, the company intends to expand foodservice distribution of New F!sh in South Korea.
Analyst QuickTake: According to the Norwegian Seafood Council, South Korea is among the world’s largest seafood consumers, with its seafood intake expected to increase by 10% by 2025. This scaling achievement can help Koralo to fulfill this demand sustainably. Further, companies like Pacifico Biolabs are also using fermentation processes to develop sustainable and economic alternatives to seafood.
By using this site, you agree to allow SPEEDA Edge and our partners to use cookies for analytics and personalization. Visit our privacy policy for more information about our data collection practices.