Can Shrimp-less Shrimp Catch Mainstream Consumers? : Forbes

When Carnegie Mellon engineering graduate Michelle Wolf decided in 2015 to start a company to commercialize shrimpless shrimp made from seaweed, venture-backed vegan meat brands were barely selling in restaurants and grocery stores.

It ended up taking six years, backing from America’s largest meatpacker Tyson Foods and an $18 million series A for Wolf’s startup, New Wave Foods, to develop a product ready to manufacture at scale. The startup’s first commercial-ready product is now rolling-out across the nation through restaurants and other food service distribution, where 80% of all shrimp is consumed in America.

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