Isauki Calamar

This project is based on developing alternatives to seafood products with high nutritional value, mainly based on micro and macro algae. In this way, a healthy alternative is offered, without sacrificing any animals and without harming the environment. The aim is to help build a better world, through sustainable food for people who care about their health and that of the planet. In this case we focus on squid, a food that is widely used as a starter or appetizer, and as an ingredient in other main dishes.

The secondary objectives that have been mainly sought can be summarised in the following statements. The developments must be:

• 100% natural.
• Flavour palatable to children.
• Easy to cook (griddle, oven, steamer).
• Sustainable source.
• Clean label.
• Adaptable to the new consumer.
• Base the value proposition on circular economy-sustainability criteria.