BettaF!sh - sea taste, sustainable enjoyment

Different intolerances originally made me start reading the lists of ingredients in the supermarket more closely - and that made it clear to me that most foods are based on just five main raw materials - a true "wow" moment. I started a blog about gluten and sugar-free food, wrote cookery books and was responsible for the user contacts on the platform Kitchen Stories. As such, I not only learnt a lot about recipes that people like, but also about how one can inspire them for plant-based alternatives.

Later I worked in the innovation section at Hermanns (Bahlen Group) and began to examine different raw materials for the future. In the proceeds I came across algae - and it became clear to me that algae have to play a key role when discussing the future of food. 70% of our planet is covered with oceans, but 98% of our calorie requirements are currently sourced from that small amount of landmass. Seaweed has a huge potential, but hardly anyone works with it. The last nudge came through the Grace Accelerator in Berlin, which particularly encouraged women to found companies. After just 2 and a half weeks in the programme I set off with a positive attitude and decided: I am going to found a company - no matter what.

It took another six months, until I officially started up BettaF!sh with the aim of integrating algae into the mainstream and thus sustainably shaping the future of food.

We currently source our seaweed exclusively from Europe, but we are working on projects like the Scale X Project of UNIDO to support algae farms in Zanzibar. Many of these farms are operated by former fish workers, whereby particularly in Europe many algae farmers come from the fishing industry. Interestingly enough many algae farms in regions like Zanzibar and India are run by women. In Norway, where we also source seaweed from, the cultivation of the algae occurs in a targeted manner: The spores are cultivated in salt water vessels and then grown in the open sea. To harvest them boats are used that pull the ropes into the sea, separate the algae from the rope and transport it into vessels. The algae is washed and cleaned for example in a prawn factory that is normally empty during the harvest season, because the prawn season hasn't started then yet. A big advantage is that we can use existing infrastructures without having to make high investments.

The great thing is that algae are part of a much bigger approach than merely fish alternatives. We have to move away from mono-harvesting on land and overfishing the oceans and find more sustainable alternatives instead. Algae cannot only replace part of the fish, but also other products that are cultivated on land. Up until now the thousands of types of algae have been almost unused in the food industry and offer great potential to improve the nutrient and taste profile of products. Our next B2B product is for instance a clean-label umami enhancer for the meat industry that is 100% based on seaweed. They offer the opportunity to preserve many resources and at the same time protect the environment. Wild-caught farmed salmon or tuna as well as damage to ecosystems through shrimp farming are just some examples of how algae can contribute towards the avoidance of these catastrophes and protecting the stocks in the oceans.

The reactions to our foundation were overall very positive, especially when we started up with Oceanfruit in 2019 and then set up BettaF!sh in 2020. At the end of 2020 we pitched the idea and the theme of seaweed as a sustainable alternative to meat came at exactly the right time - the hype around Beyond Meat was already in full swing and the people were hearing more and more about plant-based alternatives. There weren't any for fish yet back then. Our idea to use algae as a raw material that is rich in nutrients met with great interest.

The first prototypes were however still green - it was a real challenge eliminating the green colour and making the products suitable for the market. But we also had other challenges - for example tinning our products up. The classic process for animal proteins didn't work very well and the first attempts tasted terrible. We had to completely alter the recipe and develop an own pasteurising programme which mean we had to walk an incredible amount of new paths - particularly regarding the raw materials, product recipes and the cognition about which ingredients are still missing in the industry to build a new generation of products.

That was convincing. In the meantime our BettaF!sh products are implemented in the food service sector, in the food retail trade and by the manufacturers in the DACH region. 800

Many women often have the feeling that they still don't know enough or are not ready, which I can totally understand. But precisely that is the most important step: Simply get started. My tip to ongoing female founders - particularly in the food industry: Don't let yourself be paralysed too much by doubts. Talk about one's own idea at every opportunity. That helps further develop your idea and identify the right partners.

The food industry is incredibly grateful and curious and above all the start-up scene in Germany offers a huge platform for an open exchange. There are so many opportunities of learning together and profiting from each other - for example the exchange at trade fairs like Anuga or hubs like Kitchentown, Food Harbour. I am looking forward to being able to pass on these experiences and the knowledge myself and hope that a lot of other women will find the courage to put their ideas into practice. It is an exciting journey and one doesn't have to know everything right from the start - the decisive step is having the will to learn and grow. 800

Participating at Anuga in 2023 was a major milestone for us because it was the first time we exhibited there. We were in the meat section, rather a wild mix. But it was perfect for us, because there was a high frequency of visitors. That was a huge advantage because there was a continual trail of people at our stand. The fact that we were distinguished as a Top 10 Innovation, meant that we attracted a lot of attention, both among the media (our tin was actually on the news!) and the participants of Anuga.

We really like the development from Anuga to Anuga Alternatives and this also shows how important the alternative proteins section is in the meantime. Products like ours are given their own space and it underlines the fact that their existence is justified. Of course sometimes one asks oneself whether one perhaps misses out on people who might otherwise call in by chance, but overall we find the development very exciting.

Anuga was a must for us, because there simply aren't many events where really all of the important industry players come together.

We already have several ideas for 2025 and we are looking forward to impressing even more people for our theme with new products like our "salmon" for instance. Anuga 2025 will definitely be a big highlight for us!

Additional links:

Anuga taste Innovation Show | Anuga
BettaF!sh – Die leckersten Fisch-Alternativen aus Meeresalgen