Alt protein startups Oshi (formerly Plantish) and The Better Meat Co. announced that the two companies have jointly received a USD $1M grant from the BIRD Foundation.
“Our goal is to work with our friends in Oshie to create better alternatives to salmon so we can leave more fish where they belong: in the water.”
Intended to promote R&D that mutually benefits both Israel and the US, Binational Industrial Research and Development (BIRD) grant will support the work of Oshi and The Better Meat Co. to develop mycoprotein-based salmon fillets.
According to the companies, human activities such as overfishing, dams and logging have severely affected many wild salmon populations, leading to drastic population declines and even extinctions. In the Atlantic Ocean, it is estimated that 99.5% of all native Atlantic salmon have disappeared from the wild. Despite this environmental crisis, consumer demand for salmon continues to grow each year.
Now, Oshi and The Better Meat Co. BIRD is working to address this issue by developing mycoprotein-based salmon fillets using grants. Described as a healthy and humane alternative to salmon, the fillets are made by combining Oshie’s 3D technology with The Better Meat’s innovative mycoprotein fermentation technology. The high-protein, minimally processed whole cuts will provide the same flavor and nutrition found in conventional fish, the companies said.
Better than the real thing
Rehovot, located in Israel, has Oshi Set out to create The world’s “first” fully harvested plant-based salmon. In 2022, the startup completed development of a prototype – a boneless fillet with the same amount of protein, B vitamins and omega-3 fatty acids found in traditional salmon. The company notes that, unlike salmon, its product is free of toxins such as microplastics and mercury.
Oishi is there $14.5M raised in funding and plans to launch its first product in US restaurants later this year.
“We are honored to be selected for this prestigious grant with The Better Meat Co. and look forward to reducing the pressure on our finned friends by producing alt-salmon fillets that are better than the ‘reel’ stuff,” said Dr. Ariel Szklany, co-founder of Oshi.
Use of fungi
Based in Sacramento, California, The Better Meat Company is using mycelium fermentation to produce B2B ingredients. In 2022, the company received A fourth patent Its proprietary fermentation technology and one of the most recently formed Scientific Advisory Board To advance the use of mycelium in Alt protein.
“Humanity stopped harpooning whales only when there was a better alternative to whale oil,” says Joanna Bromley. “Our goal is to work with our friends in Oshie to create better alternatives to salmon so we can leave more fish where they belong: in the water.”