Swiss food tech startup Catchfree, emerging from the Swiss Technical Institute of Technology, has developed a plant-based shrimp alternative made from microalgae and plant proteins. The product is currently available at Zurich's Taj Palace restaurant and through Uber Eats.

The product uses a proprietary process that combines non-pigmented microalgae with other plant proteins and paprika for coloring. The microalgae provide protein and fatty acids without unwanted colors or flavors while avoiding artificial additives.

According to Catchfree, its product replicates conventional shrimp's taste, texture, and nutritional value while addressing environmental concerns related to overfishing and aquaculture. Moreover, the company plans to launch alternatives to other types of seafood in the future utilizing its technology.

Analyst QuickTake: Alternative seafood companies are turning to microalgae as a key ingredient due to its rich profile of omega-3 fatty acids, proteins, and essential nutrients that mimic seafood's nutritional benefits. It also delivers natural seafood flavors, making it ideal for replicating fish and shellfish products. Some notable companies in this space include Olala , Mimic Seafood , and Koralo .