Shrimp is the number one seafood consumed in the US and we import over $7 billion annually. But all of this comes with big health, social, and sustainability problems. Shrimp’s carbon footprint is nearly 10 times higher than that of beef’s. And it is very likely that you have eaten shrimp that has been caught and peeled with slave labor. No, not last decade–we’re talking last year.

New Wave Foods is bringing a sustainable shrimp to a plate near you. Using seaweed and other plant-based ingredients, their shrimp alternative has the taste and texture of real shrimp to any dish with shrimp served hot. They did this by analyzing the shrimp’s texture and elasticity at the molecular level to create the a high performance matrix. Together all this lets them create a superior product without compromising taste and nutrition.