HomeVideoEmerging BrandsIndia prioritizes seafood substitute manufacturing over research: Seaspire Co-Founders

India prioritizes seafood substitute manufacturing over research: Seaspire Co-Founders


OYO debuts first luxury hotel in Dubai, targets expansion of premium property portfolio

OYO, the h͏ospitality an͏d travel tech platform, has launched its first luxury hotel in Dubai, Palette Royal Reflections Hotel and Spa. This ͏mov͏e comes...
The Leela Gandhinagar Diya Menu

The Leela Gandhinagar unveils Diya’s delectable new menu with exciting additions

Diya, th͏e͏ ͏upsc͏ale͏ In͏di͏a͏n͏ specialty restaurant loc͏at͏ed ͏at ͏The Leela Gandhinagar,͏ h͏͏as rece͏ntly ͏͏ov͏͏͏er͏haule͏d ͏͏it͏͏s menu,͏͏ in͏͏͏troducing ͏a͏ variety of ͏ne͏w͏ d͏ish͏es͏͏͏ to͏ off͏er...

In a world where dietary choices are becoming increasingly important, Seaspire stands out with a philosophy that is both simple and profound: “you are what you eat.” This mantra drives their mission to revolutionize the way we perceive seafood, placing a paramount focus on freshness and purity in their offerings, resulting in delectable choices that evoke the pristine allure of a glistening ocean wave.

Seaspire achieves this transformation by harnessing the power of innovative ingredients such as pea and rice protein, plant fiber, and algal extract. These carefully chosen elements not only eliminate the presence of fish entirely but also render their products 100% plant-based. Brace yourself for a culinary adventure that defies conventions, consistently tantalizing your taste buds with each savory bite.

At the core of Seaspire’s journey are two passionate food scientists, Varun Gadodia and Shantanu Dhangar. Together, they share a deep enthusiasm for culinary exploration and an unwavering commitment to pushing the boundaries of taste, paving the way for a seafood experience unlike any other.

Recently, we were fortunate to engage in a conversation with both of the Co-Founders. Here are the edited excerpts from the interaction..  

Snackfax: To become a food producer, it’s essential to personally understand the texture and flavor profile of your products. Knowing the order in which they are available makes it easier to meet consumer demands. Have you and your team ever tasted meat?

Varun: I would describe my approach as being somewhat on the fence, as my meat consumption is quite minimal. Nevertheless, I make a conscious effort to primarily seek out plant-based options, especially with the abundance of choices available in eateries and elsewhere. Over time, my personal meat consumption has been steadily decreasing.

Furthermore, as a developer, it’s essential to immerse yourself in the core attributes of a specific product. This firsthand experience is crucial for creating superior products and solving the problems you aim to address. Drawing from a background in food and having a genuine taste of what we aim to emulate, our understanding of the intricacies is greatly enhanced.

Snackfax: What led to your decision to establish a seafood substitute brand rather than focusing on meats more commonly consumed in the Indian market? Could you also share the challenges you encounter in perfecting the texture of your product, and how closely does Seaspire’s meat substitute resemble real seafood?

Varun: Fish is undoubtedly the centerpiece of Seaspire. When the plant-based trend began around 2018, the focus was primarily on meat products like beef and chicken, and seafood was often overlooked as a source of protein for quite some time. Consequently, there were very few companies working on seafood substitutes.

Even during the post-pandemic period, the seafood supply chain faced significant disruptions, prompting those accustomed to seafood to seek alternatives. Speaking about texture, seafood is unique in its complexity compared to other meats like lamb, chicken, beef, or pork, which have relatively simpler structures. The intricacies of seafood’s structure presented inherent technological challenges. However, we recognized that the potential for seafood substitutes was greater than the hurdles we faced.

Moreover, consumers are increasingly embracing such products as this trend continues to gain momentum.

Expanding on this topic, Shantanu added: Moving on to the second stage, it’s worth noting that people have become increasingly conscious about the ingredients in their food. They are growing more discerning and are inclined towards avoiding highly processed foods. This trend, however, doesn’t hold as strongly in the Western world, where processed foods are more prevalent. 

The primary challenge lies in creating plant-based foods that closely mimic the texture of meat. If the processing is excessive, you can achieve a texture that closely resembles real meat, meeting people’s expectations. However, if you don’t process it enough, you may miss out on many of the qualities inherent to meat textures. 

Furthermore, in the context of seafood substitutes, India tends to lean more towards manufacturing rather than being a research hub. This means that many companies use similar ingredients when developing plant-based substitutes.

Final Thoughts:

Seaspire’s innovative approach to transforming seafood is rooted in the belief that the ocean’s abundance can be authentically recreated using plant-based ingredients, resulting in dishes that are not only delectable but also free from guilt.

Seaspire goes beyond simply redefining seafood; it’s pushing boundaries and satisfying cravings across the entire culinary spectrum. Their offerings aren’t limited to herbivores or strict vegans; they are thoughtfully designed to cater to everyone, whether you’re an avid meat enthusiast, a fervent supporter of vegetables, or someone who enjoys straddling the culinary divide. With Seaspire, you can immerse yourself in a world of tantalizing possibilities, all while knowing that each choice you make is both clean and environmentally friendly, promoting gut health.

Seaspire isn’t just revolutionizing our eating habits; it’s reshaping our perspective on food itself.

Latest articles

iD Fresh Food on expansion spree, set to launch in 11 new cities across India

iD Fresh Food, a lead͏͏ing͏ br͏͏a͏n͏d͏ ͏in ͏fre͏͏sh, natural ͏food ͏͏product͏s, p͏l͏an͏s ͏͏to͏ ͏͏e͏xp͏an͏d...

Karthik Gurumurthy returns investor funds, puts offline venture on hold: Report

Karthik Gurumurthy, who success͏fully bui͏lt Swiggy Instamart from the ground͏ up in 202͏0 to...

Meat retailer Licious plans major offline expansion, targets 500 stores across top cities

Licious, the fresh meat and seafood delivery unicorn, is shifting͏ its focus from online͏...

Dairy brand Sid’s Farm raises $10M in Series A funding led by Omnivore and Narotam Sekhsaria’s Family Office

Just a wee͏k af͏ter app͏ointing Sunil Potturi as ͏its͏ ͏new Chi͏ef ͏Technology Officer, dairy...

Related Articles

Centre directs NAFED and NCCF to offer tomatoes at INR 50 per kg in retail

In response to the decrease in tomato prices within wholesale markets, the government has...

Burger King India’s parent company, Restaurant Brands Asia, set for potential acquisition by General Atlantic and Advent International

General Atlantic and Advent International are currently in advanced negotiations to acquire Everstone Capital's...

Global rice markets on edge as India mulls extending parboiled rice tax

India, the world’s leading rice shipper, may consider extending an export tax on the...
× Drop a, Hi?