Summary
Koralo creates natural, delicious, and nutritious vegan seafood through a patent-pending co-fermentation technology that mimics nature.
Starting with a beach walk in the spring of 2021 Koralo was born out of the idea to create a sustainable food source inspired by algae washing up on shore. Sina Albanese, a serial sustainability entrepreneur with the desire to protect our oceanic ecosystems is supported by her father Dr. Guido Albanese with over 25 years of working experience in the food industry in this trans-generational start-up. Koralo mimics with deep-tech the best example we know: Nature. In nature, microalgae are consumed by small fish that are then consumed by larger fish which end up on our plates. At Koralo, we have replaced fish with a unique co-fermentation developed in Germany, where mycelia of edible mushrooms feed on microalgae to create a natural fish alternative product.
We have already filed two patent families on this technology and have received positive assessment reports on both our European as well as Global patent applications. We have tested our products with chefs and consumers both in Europe and Asia and are expanding our range to salmon and shellfish such as shrimps and scallops.
Koralo is partnering with the largest microalgae producer in Europe in Portugal for scaling up of Koralo's technology with their expertise in microalgae and fermentation and we have successfully reached TRL 5 - 6 on existing equipment. To launch our European production with them we have closed an MoU.
Koralo will launch its whole-cut vegan fish in Q1 of 2023 in B2B channels in Korea with further expansion to Singapore, Hong Kong, Europe and the US within the next 5 years. For this end we have closed several MoUs with restaurants and distributors in Korea already. Our biotechnology will allow us to reach price parity with fish already at launch and grow Koralo to a global company with revenues of almost 500 m€ within 5 years having a positive impact.
Starting with a beach walk in the spring of 2021 Koralo was born out of the idea to create a sustainable food source inspired by algae washing up on shore. Sina Albanese, a serial sustainability entrepreneur with the desire to protect our oceanic ecosystems is supported by her father Dr. Guido Albanese with over 25 years of working experience in the food industry in this trans-generational start-up. Koralo mimics with deep-tech the best example we know: Nature. In nature, microalgae are consumed by small fish that are then consumed by larger fish which end up on our plates. At Koralo, we have replaced fish with a unique co-fermentation developed in Germany, where mycelia of edible mushrooms feed on microalgae to create a natural fish alternative product.
We have already filed two patent families on this technology and have received positive assessment reports on both our European as well as Global patent applications. We have tested our products with chefs and consumers both in Europe and Asia and are expanding our range to salmon and shellfish such as shrimps and scallops.
Koralo is partnering with the largest microalgae producer in Europe in Portugal for scaling up of Koralo's technology with their expertise in microalgae and fermentation and we have successfully reached TRL 5 - 6 on existing equipment. To launch our European production with them we have closed an MoU.
Koralo will launch its whole-cut vegan fish in Q1 of 2023 in B2B channels in Korea with further expansion to Singapore, Hong Kong, Europe and the US within the next 5 years. For this end we have closed several MoUs with restaurants and distributors in Korea already. Our biotechnology will allow us to reach price parity with fish already at launch and grow Koralo to a global company with revenues of almost 500 m€ within 5 years having a positive impact.
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More information & hyperlinks
| Web resources: | https://cordis.europa.eu/project/id/101114109 |
| Start date: | 01-08-2023 |
| End date: | 31-07-2024 |
| Total budget - Public funding: | - 75 000,00 Euro |
Cordis data
Original description
Koralo creates natural, delicious, and nutritious vegan seafood through a patent-pending co-fermentation technology that mimics nature.Starting with a beach walk in the spring of 2021 Koralo was born out of the idea to create a sustainable food source inspired by algae washing up on shore. Sina Albanese, a serial sustainability entrepreneur with the desire to protect our oceanic ecosystems is supported by her father Dr. Guido Albanese with over 25 years of working experience in the food industry in this trans-generational start-up. Koralo mimics with deep-tech the best example we know: Nature. In nature, microalgae are consumed by small fish that are then consumed by larger fish which end up on our plates. At Koralo, we have replaced fish with a unique co-fermentation developed in Germany, where mycelia of edible mushrooms feed on microalgae to create a natural fish alternative product.
We have already filed two patent families on this technology and have received positive assessment reports on both our European as well as Global patent applications. We have tested our products with chefs and consumers both in Europe and Asia and are expanding our range to salmon and shellfish such as shrimps and scallops.
Koralo is partnering with the largest microalgae producer in Europe in Portugal for scaling up of Koralo's technology with their expertise in microalgae and fermentation and we have successfully reached TRL 5 - 6 on existing equipment. To launch our European production with them we have closed an MoU.
Koralo will launch its whole-cut vegan fish in Q1 of 2023 in B2B channels in Korea with further expansion to Singapore, Hong Kong, Europe and the US within the next 5 years. For this end we have closed several MoUs with restaurants and distributors in Korea already. Our biotechnology will allow us to reach price parity with fish already at launch and grow Koralo to a global company with revenues of almost 500 m€ within 5 years having a positive impact.
Status
SIGNEDCall topic
HORIZON-EIE-2022-SCALEUP-02-02Update Date
12-03-2024
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