Impact Food, a food tech startup developing sustainable seafood alternatives, has announced the launch of sushi-grade plant-based salmon to coincide with World Oceans Day.
As part of its introduction of plant-based salmon, Impact Food unveiled the salmon at two World Oceans Week events in New York and Tokyo. In New York, the product was featured at Explorers Club’s World Oceans Week and served in sushi rolls and ceviche, while in Tokyo, the salmon debuted at Oisix La Daichi’s annual World Oceans Day event and was served in sashimi and nigiri form and featured on TV Tokyo’s WBS program.
“Repeated for months […] I’m excited to see this product come to fruition.”
Impact Food’s new product is based on its flagship product, Impact Tuna, which launched at Onigiri restaurants in San Francisco last year and has since expanded to New York through a distribution deal with Pokeworks. The plant-based salmon was developed using Impact Food’s proprietary texturization technology, designed to mimic the texture and taste of traditional seafood.
© Impact Food
Daphne Fumiera, lead food scientist and creator of Impact Salmon, is excited about the product’s development: “After many months of trial and error, several taste tests and on-site feedback from existing and potential customers, we’re thrilled to see this product come to fruition. Not only is our plant-based salmon a delicious and nutritious alternative, it also plays a vital role in reducing pressure on overfished oceans.”
Our plant-based salmon is made from natural ingredients like konjac, peas and algae to deliver authentic sea flavor and omega-3 fatty acids.
Mission-Driven Innovation
Commenting on the launch, Kelly Tan, co-founder and CEO of Impact Food, said: “Our mission is to revolutionize the seafood industry with plant-based alternatives that are better for the planet and future generations. We’re excited to introduce our plant-based salmon, a product that embodies our commitment to sustainability and innovation. There couldn’t be a more fitting day to launch the pre-sale on World Oceans Day as we work to protect and preserve our oceans.”
© Impact Food
The path to a more sustainable future
Stephanie Claudino Daffara, co-founder and COO of Impact Food, commented: “It’s amazing how, thanks to our team’s hard work and dedication, we’ve been able to rapidly expand our texturization platform and create a diverse range of sustainable seafood options. Our mission is to reduce the pressure on our oceans caused by overfishing and other environmental threats, and we believe innovative food solutions like ours are an important part of the path to a more sustainable future.”
“Our mission is to revolutionize the fishing industry.”
“We want to make plant-based seafood available in the open market, change eating habits and have a positive impact on the food system,” Tan said in an interview with Vegikonomist.
To celebrate the launch, Impact Food is offering wholesale pre-orders at discounted prices through June 22, allowing foodservice operators, restaurants and retailers to get the new products at a discount. Delivery of these pre-orders is scheduled for early fall of this year.
