Elena Foukes welcomes Brittany Chibe and Anne Palermo, who discuss their company, Aqua Cultured Foods, which focuses on creating fermentation-enabled whole cuts of seafood alternatives. Anne Palermo, the CEO and co-founder of Aqua Cultured Foods, has a background in finance but was always passionate about health and wellness. She decided to learn food science, food tech, and culinary innovation to pursue her dream of starting her own company. She started with a CPG business focused on clean and healthy snacking, but later shifted her attention to alternative proteins and the minimal processing of fermentation-enabled proteins. Brittany Chibe is the co-founder and chief growth officer of Aqua Cultured Foods with 15 years of experience in the food industry. She joined Aqua Cultured Foods in 2022. 

Aqua’s mission is to address the challenges of the insecure seafood supply chain caused by climate change and overfishing. With about 90% of wild fisheries overfished and a growing global demand for seafood, Aqua Cultured Foods aims to provide sustainable and affordable seafood alternatives that replicate the taste, texture, and nutrition of traditional seafood. By focusing on flexitarian consumers who already consume seafood, Aqua Cultured Foods aims to offer a product that closely matches the experience of eating seafood, thus encouraging mass adoption of alternative proteins.