Start-up pivots to seaweed to fill gap in market for ‘kind and healthy’ alternatives that don’t compromise on taste

A UK start-up claims seaweed is key to creating new allergen-free, soya-free, and plant-based alternatives to fish, soya, and oyster sauces.

Read more about it via https://www.foodnavigator.com/Article/2022/01/06/Start-up-pivots-to-seaweed-to-fill-gap-in-market-for-kind-and-healthy-alternatives-that-don-t-compromise-on-taste?utm_source=RSS_Feed&utm_medium=RSS&utm_campaign=RSS