Dominique Barnes , MAS ’ 14 much more sustainable alternatives like shrimp made from plants and algae , that can trickle down into our broader food systems ,” Barnes says .
“ What really excites me is the potential impact that we ’ re going to have . That ’ s what ’ s always driven me : impact .”
— DOMINIQUE BARNES , MAS ’ 14 planet , and among the most damaging . The current supply chain behind shrimp is horrific — not a lot of people are aware of that .”
With issues that range from slave labor to ecosystem devastation , the shrimping industry was prime for disruption — and Barnes aimed to take out the shrimp entirely . New Wave Foods focused on using red algae ( a key part of a shrimp ’ s diet ) and dedicated itself to perfecting a taste and texture that could pass for the real thing . In the two years since starting up , New Wave Foods has begun commercially manufacturing their shrimp , producing about 3,000 pounds of product every month and providing it to food service operators across California and Nevada .
The shrimp has since found high-profile customers around New Wave ’ s Bay Area headquarters ; it ’ s served in Google ’ s cafeterias and continues to pique the interest of chefs from fine restaurants and resorts , all the way to food trucks . “ If we can get chefs to promote these
Effecting such a sea change in seafood does not come easily , however . Aside from developing the product and her crash course in food science and entrepreneurship , Barnes ’ biggest challenge now is a demand for the product that ’ s higher than her company ’ s capacity to produce . A good problem for any startup company , Barnes thinks , and one she ’ s excited to tackle . “ I don ’ t exactly get up in the morning excited to grind through price points and balance sheets ,” she says . “ But what really excites me is the potential impact that we ’ re going to have . That ’ s what ’ s always driven me : impact .”
There ’ s lots in store for the future of New Wave Foods , starting with nationwide distribution of the shrimp and availability to consumers in grocery stores . Eventually , Barnes hopes to expand New Wave ’ s product offering with other plantand algae-based seafood alternatives , producing other shellfish as well as fin fish like tuna and salmon . “ I always joke that my dream is to go back to Las Vegas someday and see an all-you-can-eat seafood buffet made entirely from New Wave Foods ,” Barnes says . “ It seems a little out there , but it ' s entirely possible .”
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