Current Foods

Seafood is the primary source of protein for one-third of the world’s population. However, this has led to the alarming statistics about 50 percent of fish having been pulled from the water since 1970, bringing in the need for seafood sustainability. While alternative proteins are a suitable replacement, the currently available choices are either costly or become rancid, losing their appeal in the market.

This is where Current Foods steps in with its plant-based seafood proteins, which are a healthy and more nutritious alternative to conventional seafood, making them tomorrow’s catch. It targets the market of tuna and salmon fish on the basis of price and productivity for devout omnivores, fluid flexitarians, and veteran vegans. Current Foods puts forward its pioneering plant-based seafood products, Current Foods Salmon and Tuna, which go toe-to-toe with original seafood in terms of taste, texture, and nutritional density.

“We specialize in an alternative protein food product that is healthy, cost-effective, tasty, and functions exactly like raw seafood animal protein,” says Jacek Prus, Founder and CEO of Current Foods.

Current Foods leverages three years of R&D in food science, and its healthy slew of plant-based seafood products is made from a medley of vegetables using a secret trade process. It uses ingredients like algae, radish, potato, and bamboo, combined with imaginative food science, to produce plant-based sushi-grade seafood as a substitute for expensive tuna and smoked salmon. Current Foods’ ready-to-eat plant-based seafood carries comparable amounts of omega 3 DHA, iron, and vitamin B12, and is as affordable as its animal counterpart. Thanks to its unique soluble protein, it tastes and feeds like a bite of the ocean.

Its sustainable seafood products do not compromise on taste, texture, versatility, and nutrition while promoting health with consistent quality without the presence of mercury, microplastics, and parasites. These products have a short supply chain with better unit economics and longer shelf life than animal-based seafood, which helps reduce seafood waste.

“We are the market leaders in this alternative protein space with our seafood’s distinctive taste, nutritional profile, and price parity to ocean-caught fish. We help reduce the health risk associated with traditional seafood with our consistent quality and earthly ingredients without any artificials,” says Prus.

Current Foods focuses on product acceptability by offering tasty products in a presentable way. A compelling instance of Blue Sushi Sake Grill, a restaurant chain in the American Midwest, showcases Current Foods’ capabilities in plant-based seafood. Blue Sushi has been associated with Current Foods for more than a year and serves traditional sushi as a large part of its menu. It wanted to expand its product offerings for flexitarian customers, representing a huge market share across its multi-chain operating market. They requested Current Foods’ new smoked salmon product even before it was ready for Foodservice to be able to serve the high demand for plant-based seafood across their restaurant chain. While they were initially skeptical about the acceptability of Current Foods’ plant-based products, Blue Sushi Sake Grill was delighted with the customers’ response.

Current Foods focuses on its culture of innovation and is dedicated to providing plant-based delicacies that sustainably and satisfyingly feed the cravings for seafood in a healthy manner.