Oshi to Unveil 2nd Iteration of “Groundbreaking” Plant-Based Salmon Fillet at NRA Chicago – vegconomist

Food tech company Oshi has announced it will unveil the latest version of its “groundbreaking” plant-based salmon fillet at the upcoming National Restaurant Association (NRA) Show in Chicago, which takes place from May 18-21.

Oshi has also revealed that it has secured US-wide distribution for its flagship cooked salmon fillet through restaurant supply company Webstaurant, along with distributors Earthly Gourmet in the Pacific Northwest and Ace Natural Inc. on the East Coast.

Oshi says the exhibition of the updated salmon alternative will mark a significant step in its US expansion, which began in 2023 after the company rebranded from its previous name, Plantish. The upscale vegan Italian restaurant Coletta in New York City was the first US location to offer the plant-based salmon fillet.

Last year, Oshi also announced a collaboration agreement with Coop Switzerland to bring its plant-based salmon to the country (the launch was said to be planned for 2025). Additionally, the company intends to expand to other European nations.

“Unparalleled opportunity”

Oshi’s salmon alternative is created through patent-pending module layering technology to create a fibrous structure similar to muscle tissue. Legume proteins and algae extract make the salmon alternative rich in protein and fiber.

Since its inception, Oshi has raised $14.5 million in funding from investors such as Unovis, Cardumen Capital, Pitango, and SOMV. This includes a $12.5 million raise in 2022, which was claimed to be the largest-ever seed funding round for an alt seafood company.

Last year, Oshi and B2B ingredients producer The Better Meat Co. were awarded a $1 million joint grant from the Binational Industrial Research and Development (BIRD) Foundation to develop mycoprotein-based salmon fillets.

“We are thrilled to showcase the latest iteration of our innovative plant-based salmon at the National Restaurant Association Show,” says Ofek Ron, co-founder and CEO of Oshi. “As we continue to establish our presence in the US market, this event presents an unparalleled opportunity to highlight the versatility and quality of our products to industry professionals and culinary enthusiasts. We remain committed to providing consumers with delicious, sustainable alternatives to conventional seafood, and we look forward to forging meaningful partnerships with US restaurants and food service operators.”