At a seaside restaurant near the docks in Fredrikstad, Norway, there's a selection of delicious looking entrees sitting in front of me. There is a cheesy lasagne, a savoury Mexican casserole, and a spicy chilli con carne.
The dishes come from Pronofa Asa, a Scandinavian company whose purpose is to make new and sustainable protein sources. In 2022, it acquired the Swedish research company Marine Taste and expanded on its work turning ciona or sea squirts to you and me into mincemeat.
Ciona is naturally rich in proteins, and can be used as an alternative feed for fish or animals as well as people. The sea squirt is the only organism that produces 100% pure cellulose, says Hans Petter Olsen, the CEO of Pronofa.
Pronofa, and a number of companies like it, are developing alternative protein sources for kitchen tables around the world, which have a minimal carbon footprint but that taste like family favourites.
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