BettaF!sh
BettaF!sh makes seaweed-based fish alternatives, allowing consumers to save the ocean while enjoying their favourite foods. With BettaF!sh, coastal communities can continue their livelihoods with regenerative and sustainable seaweed cultivation instead of fishing.
- Area
- Food Tech
- Located
- Berlin, Germany
- Jobs
- Contact
- bettafish.co ↗
Making seaweed an integral part of our food system
BettaF!sh was created to offer the most authentic tuna alternative out there. BettaF!sh combines European seaweed with a high-tech solution to save one of the world's most widely consumed but damaging species: tuna. BettaF!sh have developed deep expertise with algae following the launch of their first algae-based product, Oceanfruit, which offers seaweed products carefully paired with Western flavour profiles.
BettaF!sh positively impacts the whole supply chain. They allow the oceans to recover, create alternative income opportunities for fishing communities, and provide tasty, high-protein food: a win-win solution for all.
Founders
Jacob von Manteuffel
Co-founder
Jacob has a Master’s in Resource Management, and previously travelled around the world to film a documentary about seaweed pioneers in Asia and Europe. While filming The Seaweed Project he realised that seaweed hadn't reached its full potential in our diets. He asked himself why we don’t eat seaweed on a daily basis when it could be the answer to pressing sustainability issues.
Deniz Ficicioglu
Co-founder
Deniz has a B.A. in Economic and Social Communication, and is the author of two published cookbooks. She researched the future of food while working at various food startups, and is now co-founder and one of the driving forces behind BettaF!sh.
Founders
Jacob von Manteuffel
Co-founder
Jacob has a Master’s in Resource Management, and previously travelled around the world to film a documentary about seaweed pioneers in Asia and Europe. While filming The Seaweed Project he realised that seaweed hadn't reached its full potential in our diets. He asked himself why we don’t eat seaweed on a daily basis when it could be the answer to pressing sustainability issues.
Deniz Ficicioglu
Co-founder
Deniz has a B.A. in Economic and Social Communication, and is the author of two published cookbooks. She researched the future of food while working at various food startups, and is now co-founder and one of the driving forces behind BettaF!sh.
