BettaFish

Unser TU-NAH 1kg Beutel ist jetzt bei einem neuen Handelspartner verfügbar! 👀 Wir freuen uns extrem, unseren neuen Großhandelspartner vorstellen zu dürfen: und zwar METRO Deutschland GmbH! Ab sofort könnt ihr euch unsere Thunfisch-Alternative für die Gastronomie vom METRO Lieferservice liefern lassen 🚛 und in den METRO-Großmärkten deutschlandweit kaufen. 🛒 ❓Warum TU-NAH statt Thunfisch? ❓ Thunfisch zählt neben Lachs zu den beliebtesten Fischarten weltweit. Aber weil es so beliebt ist, wird mehr geangelt als nachwächst. Und davon landen rund 80% des Thunfischs in der Dose. 🥫 Der End of Fish-Day am 29.02.24 markierte den Tag, an dem Deutschland die eigenen Fischprodukte aufgebraucht hat. Das allein gibt bereits einen Ausblick, dass auch heimische Fischarten keine alternativen Lösungen bieten. Zum Glück haben wir TU-NAH entwickelt. TU-NAH ist… 🐟 Auf Basis von europäischen Meeresalgen hergestellt. Wir haben unsere eigene Algenmischung entwickelt, sodass es wirklich nach echtem Thunfisch schmeckt 🐟 Trendkönig: Meeresalge (Lebensmittel der Zukunft) trifft vegan 🐟 Frei von Soja, Weizen und Laktose 🐟 Ballaststoff- und Proteinquelle 🐟 Frei von Methylcellulose, Konservierungsmitteln, künstliche Aromen oder Farbmitteln 🐟 Kalt oder warm genießbar. TU-NAH lässt sich bis zu 400 Grad erhitzen - perfekt für Sandwiches, Salate und Pizzen! Jetzt zusammen mit METRO Deutschland GmbH wollen wir soviele Gastronomen wie möglich überzeugen, Thunfisch mit TU-NAH zu ersetzten und damit einen riesigen Beitrag zur Verbesserung der Gesundheit der Ozeanen zu leisten. Bestellt TU-NAH mit der GTIN 4260748511091🐟 🌱 Vielen Dank für die hervorragende Zusammenarbeit Mutlu Paksoy und Sarah Decoine 👏🏻 #seaweed #plantbased #regenerativeagriculture #gastronomie #horeca #productlaunch

Deniz Ficicioglu has touched down in Lausanne for the HackSummit! ⛰️ We’re so excited to be back for Europe’s largest gathering of #ClimateTech Founders, Investors and Limited Partners, especially as we have just kicked off our participation in the third cohort of Climate First’s “Scale Up Program”. 🚀 She is looking forward to sharing all our latest product developments and telling you what our R&D team has been working on in the world of #seaweed recently. Not only will you find our TU-NAH Sandwiches at the summit 🥪, but we will also be serving something BRAND-NEW at the TECHTASTE Soiree side event tonight to showcase our team’s creativity and the incredible ways we can use seaweed in our future food system 👀 Are you excited Mudcake and FoodLabs? Get in touch with Deniz on LinkedIn or Brella if you want to meet up this week and we wish everyone a fantastic #hacksummit #sponsoring #plantbased #networking #foodhack #futureoffood #climatetech #foodtech #fundraising

⛰️ BettaFish is on the menu at HackSummit! ⛰️ Back by popular demand, we’ll be serving our classic BettaF!sh TU-NAH Sandwiches for the third year in a row. 🥪 Join us at the HackSummit this week, June 13-14th 🌍, Europe’s largest gathering of ClimateTech Founders, Investors and Limited Partners and catch up with Deniz Ficicioglu who is looking forward to meeting many new and familiar faces across the global Food and ClimateTech landscape and discovering what everyone’s working on. Can't wait to see you there! 📍 June 13-14th 🇨🇭 Lausanne, Switzerland Check out the full HackSummit menu: https://lnkd.in/eZdmH8h3 With revyve, MeliBio, Biofruits, Migros V-Love, Planted, TiNDLE Foods, Redefine Meat, Vegan Finest Foods, Paleta Loca, Northern Wonder - Coffee Free Coffee, The Good Life Coffee, Lemonaid & ChariTea, Supernatural Inc, BE WTR, Sproud, 源创零碳 To meet us there, apply for your place at: https://www.hacksummit.co/ #futureoffood #foodtech #climatetech #plantbased #nachhaltig #vegan #foodservice #networking #foodhack

Last week was a “fair”ly busy week for Team BettaFish 👀 We’ve been all over recently... Maybe you already caught Deniz Ficicioglu’s post about her time in Thailand? But what else have we been up to? 🚆 🟢 Thao Trinh, Lilith Gawol and Lisa-Marie Kuhn were in Vienna for #veganmania. Although it rained a bit, the team did a great job selling our TU-NAN Cans and Jars and connecting with our fans! 70% of the customers we spoke to already knew us or had seen our sandwiches at BILLA AG, which is pretty cool 🫶 P.S: Our TU-NAH Sandwiches are on offer at BILLA this week! 🟢 Sarah Decoine and Thorsten Behnk were at the World Travel Catering & Onboard Services Expo where they reconnected with old friends (some we’ve known since our first trade show in 2022!) and gained some valuable insights about the catering needs of the airline & travel industries ✈️ 🟢 Deniz was at THAIFEX - Anuga Asia - one of the biggest international food fairs globally 🌍 where she ran into Ugo Bataillard 🔨 from GourmetPro - Food & Beverage Experts, one of the leading experts in F&B innovation and market expansion, and met local ecosystem leaders like Paradai Adisayathepkul from Betagro Ventures, Maarten Geraets and Yung-Ho Ophelia Wang who’s pushing the boundaries of health food. Her biggest learning? We still have a lot to learn to make seaweed mainstream in Europe! 🚀 #seaweed #tradeshow #regenerativeagriculture #networking #plantbased #wtce2024 #veganmania #thaifexanuga

Just made a pitstop on my flight back to Berlin (yes, I finally did two weeks of vacation!) to attend one of the biggest international food fairs THAIFEX - Anuga Asia. Why you might ask? 🌿 Especially with the very first granted seaweed research projects, we’re looking for potential business partners now. So why not look where seaweed has been consumed for ages already and ask people who know the stuff best? We still have a lot to learn to make seaweed mainstream in Europe! 🤓 And also, I think understanding local #trends will give us a pretty good shot on predicting trends in Europe as well. Was it worth it? These were my #learnings and personal highlights: 😱 Expecting to come across the vivid and exciting #foodtech and #innovation scene, I was actually surprised that there were only a few interesting startups onsite. Tradeshows like this one might not yet provide the right platform for smaller companies. THAIFEX - Anuga Asia, let us know if you want to work on this together! 🙂 🥩 Still, I happened to come across one real innovation I was blown away by: Lions Mane Steak by Omni! It was super juicy and delicious, not marketed as meat but in its own category, just perfect. So great to have met Jenny Ng in person! 👋🏽 Connecting with new and familiar faces is always a key highlight at tradeshows for me. I was specifically happy to run into Ugo Bataillard from GourmetPro - Food & Beverage Experts, one of the leading experts in F&B innovation and market expansion, whom I met in Japan last year with the German Accelerator and to meet leaders of the local ecosystem like Paradai Adisayathepkul from Betagro Ventures, Maarten Geraets and Yung-Ho Ophelia Wang who’s pushing the boundaries of health food 🚀 A few more startup highlights were definitely Henry Woodward-Fisher with ZUZA and the great barista team at Obedient who kept me awake with good coffee and oatmeal! As exciting as this was, I’m very glad to be back in Berlin for a few days now.✌🏽

International expansion can be one of the biggest challenges when scaling up a food business. There are just so many things you need to deeply understand: the competitive landscape, pricing, margins & taxes, your ICP or target consumer, what certifications you need… all of which is probably different than in your domestic market. 🌍 It’s an incredibly exciting but daunting process, which is why it is essential to have the right partners on board to take some of the weight of your shoulders. 😌 Introducing our new partner Brandplant - the plantbased Benelux distributor! We love working with Gertjan Kruijk, Erik van Gangelen and Dirk Schnellen from Brandplant because: They are personal fans of the product. 💜 This reassures us that they are going into meetings with our best interests at heart. They only have one product per category. 🛒 So they don’t have to split potential market share between competing brands. They want to work with us actively, together. 🤝🏻 The distributor x supplier partnership works best as just that - a partnership. We have a brand reputation to maintain and it’s important that all our potential customers get the same touchpoint experience, regardless of what country they’re in. They believe in the growth of the category and know our ICP. 🫰🏻 By focussing on plant-based, Brandplant already know who our ideal customers are and where they are likely to win deals. Frequent catch-ups are essential in maintaining a good relationship and keeping each other abreast of industry developments in our respective countries. This saves us a lot of time on market research and helps us make strategic decisions faster, together. We are delighted to be joining the ranks of VFC®, OGGS®, Meatless Farm, Clive's Purely Plants, and PerfectTed and can’t wait to launch with the first partners in BENELUX! 🔥 #foodservice #partnership #startups #foodtech #seaweed #vegan #plantbased #horeca #gastronomy

Did you catch us at GREENTECH FESTIVAL in Berlin last week? Thao Trinh, Lisa-Marie Kuhn and Lilith Gawol were there to sell our TU-NAH cans and even sampled some seaweed-flavored popcorn! 🍿 It was inspiring to see and network with so many impact-oriented startups including our friends at Happy Ocean Foods who are helping us shape the plant-based seafood category. 🌱 However, the highlight of the event was our Pizza Happy Hour in collaboration with our partner Milano Vice. As always, the feedback from attendees who tried our TU-NAH pizza was golden! 💛 #GreentechFestival #sustainability #foodtech #innovation #Startups #berlin #regenerativeagriculture

🌊🐟Did you know that according to the International Labour Organization, over 24 million people work in the global fishing industry, many of whom face exploitative working conditions? From forced labor to human rights abuses, the dark side of cheap seafood production cannot be ignored. Moreover, unsustainable fishing practices contribute to the depletion of marine ecosystems, threatening biodiversity and food security for coastal communities worldwide. 🚢 While the 42% increase in global seafood consumption over recent decades has been good for the growth of the industry and local economies (source: FoodUnfolded), there has been a surge in demand for cheap seafood, putting pressure on fishing communities to drop prices and employ illegal practices to remain competitive internationally. 💰 The main problems are: 🥷🏻The “invisible workforce” at sea - it is hard to monitor and enforce labour standards 🛄 Harsher working conditions - due to greater demand for seafood and depleted supply, fishing vessels are often forced to undertake longer trips further from home 🫰🏻Corruption, illegal and unregulated fishing in many countries from which we in Europe import our seafood While there are some approaches to counter these problems politically, a very quick win is to simply reduce the demand for imported seafood. 🐟 As consumers, we hold the power to influence this directly. Seaweed cultivation offers a future-proof alternative source of income for fishing communities, making them less dependent on unsustainable practices. So next time you go to grab a can of tuna, why not reach for TU-NAH instead? 🌱 Throwback picture of BettaF!sh CEO Deniz Ficicioglu visiting our seaweed farm a few years ago as we got started! #seaweed #regenerativeagriculture #fishing #sdg14 #oceanhealth #sustainability #altseafood

What is mercury, why is it bad and what does it have to do with seafood nutrition? 🌱🍣 A recent study highlighted in SeafoodSource reported that mercury levels in tuna fish have shown little change over five decades and that they continue to be too high. 👎🏻 ❓But what is it and how does it even enter our food system? Mercury is a naturally occurring element that has entered into global food chains as a result of human activities like mining and burning fossil fuels.🔥 In the ocean, microorganisms transform mercury into a toxic element that accumulates in fish and shellfish over time - accelerated by ocean acidification and warmer sea temperatures. 🌡️ This increase in mercury contamination presents a significant threat to human health, as exposure to high levels of mercury can lead to serious neurological and developmental issues, especially in vulnerable populations such as pregnant women and young children. 👩👦👦 This discovery underscores the impact of climate change on our oceans and the importance of exploring alternative protein sources. 🔍 ❓Why isn’t seaweed affected? Our seaweeds are harvested after just 6 months, meaning there is not enough time for mercury to accumulate in the plants before they are turned into TU-NAH, which offers valuable marine nutrients such as omega-3 fatty acids, without the toxins. By incorporating sustainable seafood choices like seaweed into our diets, we can take a decisive step towards a healthier future for both ourselves and our planet. 🌍 #alternativeseafood #regenerativeagriculture #seaweed #altprotein #sdg14 #sustainability #plantbased #futureoffood

BettaF!sh x L’Osteria: That’s Amore! 🍕 💚 On Monday we posted about our foray into contract #catering, however that is not all we’ve been up to in the world of #foodservice. One of the very first to join the seaweed movement was FR L'Osteria SE. We partnered with them back in 2022 because they had a problem: L’Osteria wanted to offer more variety to their guests and broaden their plant-based menu, so it made sense to offer an alternative to one of the best-sellers: the pizza tonno. 🐟 However, the team could not find a plant-based tuna alternative that was both tasty and could withstand the 400°C heat required by their traditional pizza ovens. 🔥 That’s why our product team developed and optimized our TU-NAH with L'Osteria's specific challenges in mind. It had to be easy to distribute by hand onto a pizza and heat-resistant up to 400°C without losing taste or texture. No other tuna alternative had been able to achieve this yet. 🫢 Since launching together in January 2023, L’Osteria has sold over 21,000 TU-NAH dishes and made tremendous impact to preserve our oceans. 🌊 📩 Do you want to be next? Get in touch with us at foodservice@bettafish.co #systemgastronomy #foodservice #seaweed #plantbased #partnership #launch