Reconnecting with nature
BLUANA
Blue Analogs for Seafood
Bluana Foods is revolutionizing the seafood industry by creating delicious, sustainable, plant-based sashimi using its patented HMHNI technology. They offer a healthy and affordable alternative to traditional fish, addressing overfishing and making sushi accessible to everyone.
Mission: To redefine sushi with cutting-edge, sustainable, and authentic practices. Bluana aims to make sustainable, plant-based sashimi a global staple.
Mission: To redefine sushi with cutting-edge, sustainable, and authentic practices. Bluana aims to make sustainable, plant-based sashimi a global staple.
Romania
National
Mainly urban
It refers to other types of transformations (soft investment)
Yes
2024-12-31
No
No
Yes
Yes
Yes
As a representative of an organisation
Bluana Foods' project aims to revolutionize the seafood industry by offering a sustainable, healthy, and affordable alternative to traditional sashimi using its patented High Moisture High Nutrient Injection (HMHNI) technology. The project directly addresses overfishing and promotes sustainable food production and access to healthy food.
Overall Aim:
•
To establish Bluana Foods as a leader in the plant-based seafood industry by scaling up production, optimizing its HMHNI technology, and expanding its market reach.
•
The company seeks to create a commercially viable and sustainable alternative to traditional seafood, addressing the negative impacts of overfishing and promoting healthier food options.
Target Groups:
•
Direct Beneficiaries:
◦
Small businesses such as sushi restaurants and catering companies seeking competitively priced, shelf-stable, and versatile alternatives to traditional sashimi.
◦
Consumers looking for healthy, delicious, sustainable, and affordable plant-based seafood options.
•
Indirect Beneficiaries:
◦
The environment, through reduced overfishing and decreased carbon footprint.
◦
Global food systems, by promoting a more diverse and resilient food industry.
◦
Local communities, by supporting local farmers and suppliers who follow strict ecological standards.
◦
Scientific community, by creating partnerships that lead to the generation of intellectual property.
Specific Objectives:
•
HMHNI Technology Optimization: To finalize the optimization of the HMHNI technology, ensuring a robust and commercially viable production process.
•
Field Validation Trials: To conduct trials with target customers in B2B and D2C segments, gathering feedback to refine the product.
•
Production Site Acquisition: To secure a suitable production site in Romania or in Spain and Italy, equipped for commercial-scale production.
•
Expansion of Commercial Partnerships: To secure agreements with at least six new partners, expanding distribution
Overall Aim:
•
To establish Bluana Foods as a leader in the plant-based seafood industry by scaling up production, optimizing its HMHNI technology, and expanding its market reach.
•
The company seeks to create a commercially viable and sustainable alternative to traditional seafood, addressing the negative impacts of overfishing and promoting healthier food options.
Target Groups:
•
Direct Beneficiaries:
◦
Small businesses such as sushi restaurants and catering companies seeking competitively priced, shelf-stable, and versatile alternatives to traditional sashimi.
◦
Consumers looking for healthy, delicious, sustainable, and affordable plant-based seafood options.
•
Indirect Beneficiaries:
◦
The environment, through reduced overfishing and decreased carbon footprint.
◦
Global food systems, by promoting a more diverse and resilient food industry.
◦
Local communities, by supporting local farmers and suppliers who follow strict ecological standards.
◦
Scientific community, by creating partnerships that lead to the generation of intellectual property.
Specific Objectives:
•
HMHNI Technology Optimization: To finalize the optimization of the HMHNI technology, ensuring a robust and commercially viable production process.
•
Field Validation Trials: To conduct trials with target customers in B2B and D2C segments, gathering feedback to refine the product.
•
Production Site Acquisition: To secure a suitable production site in Romania or in Spain and Italy, equipped for commercial-scale production.
•
Expansion of Commercial Partnerships: To secure agreements with at least six new partners, expanding distribution
• Plant-based seafood
• Sustainable food
• HMHNI technology
• Food innovation
• Global expansion
The key sustainability objectives of Bluana’s project are:
•
Reducing Overfishing: Bluana aims to alleviate pressure on endangered species like bluefin tuna by providing a plant-based alternative to sashimi. This directly addresses the negative impacts of traditional fishing practices.
•
Minimizing Environmental Impact: By using plant-based ingredients and a patented HMHNI technology, the project reduces the carbon footprint associated with traditional seafood production. The company is committed to using sustainably sourced ingredients, reducing waste, and using eco-friendly packaging.
•
Promoting a Circular Economy: Bluana is also exploring the use of production byproducts in creative ways, supporting a zero-waste approach.
•
Ensuring Nutritional Density: The HMHNI technology allows Bluana to create plant-based sashimi with high nutritional value, including all nine essential amino acids, omega-3s, and vitamins like B12 and D. This ensures that the sustainable alternative is also healthy, and meets the nutritional needs of consumers.
How these objectives have been met:
•
Technological Innovation: The patented HMHNI technology has been optimized to create a product that closely replicates the taste and texture of fish sashimi while maintaining high nutritional density and a 12-month shelf life.
•
Market Traction: Bluana Foods has demonstrated the viability of their approach through sales revenue, strategic partnerships, and customer feedback. The company has generated €260,000 in sales revenue, and has a goal of achieving a 5.53% market share in the European plant-based seafood market by 2030.
•
Strategic Collaborations: The company has partnered with universities and distributors to enhance its technology, expand its market reach, and address food sustainability.
•
Adherence to Standards: The company is committed to high standards of sustainability, and has implemented measures to monitor their impact and make necessary adjustments.
•
Reducing Overfishing: Bluana aims to alleviate pressure on endangered species like bluefin tuna by providing a plant-based alternative to sashimi. This directly addresses the negative impacts of traditional fishing practices.
•
Minimizing Environmental Impact: By using plant-based ingredients and a patented HMHNI technology, the project reduces the carbon footprint associated with traditional seafood production. The company is committed to using sustainably sourced ingredients, reducing waste, and using eco-friendly packaging.
•
Promoting a Circular Economy: Bluana is also exploring the use of production byproducts in creative ways, supporting a zero-waste approach.
•
Ensuring Nutritional Density: The HMHNI technology allows Bluana to create plant-based sashimi with high nutritional value, including all nine essential amino acids, omega-3s, and vitamins like B12 and D. This ensures that the sustainable alternative is also healthy, and meets the nutritional needs of consumers.
How these objectives have been met:
•
Technological Innovation: The patented HMHNI technology has been optimized to create a product that closely replicates the taste and texture of fish sashimi while maintaining high nutritional density and a 12-month shelf life.
•
Market Traction: Bluana Foods has demonstrated the viability of their approach through sales revenue, strategic partnerships, and customer feedback. The company has generated €260,000 in sales revenue, and has a goal of achieving a 5.53% market share in the European plant-based seafood market by 2030.
•
Strategic Collaborations: The company has partnered with universities and distributors to enhance its technology, expand its market reach, and address food sustainability.
•
Adherence to Standards: The company is committed to high standards of sustainability, and has implemented measures to monitor their impact and make necessary adjustments.
•
Replicating the Sensory Experience of Traditional Sashimi: A core objective is to create a plant-based product that closely mirrors the taste, texture, and appearance of real sashimi. This is achieved through their patented High Moisture High Nutrient Injection (HMHNI) technology, which allows for high moisture content, resulting in a delicate, melt-in-the-mouth texture. The technology ensures that the plant-based fillets resemble real sashimi, meeting the culinary standards of fine-dining establishments.
•
Creating an Indulgent Experience: The company aims to tap into the status and indulgence associated with high-end sushi by crafting a premium plant-based sashimi offering. This involves paying attention to the visual presentation of the product.
•
Promoting Cultural Relevance: Bluana Foods aims to legitimize plant-based sashimi in fine dining through collaborations with famous chefs and cultural influencers. This strategy seeks to bridge the gap between traditional sushi culture and innovative, sustainable alternatives.
•
Ensuring High Nutritional Value: The project prioritizes creating a product that is not only aesthetically pleasing but also nutritionally dense. The HMHNI technology enables the inclusion of essential nutrients, such as all nine essential amino acids, omega-3s, and vitamins like B12 and D.
•
Maintaining High Quality and Safety: Rigorous testing is conducted to ensure high quality and safety standards. The company also ensures that ingredients come from sustainable sources.
How these objectives have been met:
•
Technological Innovation: The HMHNI technology has been optimized through university partnerships to produce a product with a superior sensory profile. The technology allows for the creation of a plant-based product that replicates the texture of fish. Bluana's production system reaches levels of water content that result in a "melting in the mouth" experience, and uses fresh ingredients to deliver better flavor.
Replicating the Sensory Experience of Traditional Sashimi: A core objective is to create a plant-based product that closely mirrors the taste, texture, and appearance of real sashimi. This is achieved through their patented High Moisture High Nutrient Injection (HMHNI) technology, which allows for high moisture content, resulting in a delicate, melt-in-the-mouth texture. The technology ensures that the plant-based fillets resemble real sashimi, meeting the culinary standards of fine-dining establishments.
•
Creating an Indulgent Experience: The company aims to tap into the status and indulgence associated with high-end sushi by crafting a premium plant-based sashimi offering. This involves paying attention to the visual presentation of the product.
•
Promoting Cultural Relevance: Bluana Foods aims to legitimize plant-based sashimi in fine dining through collaborations with famous chefs and cultural influencers. This strategy seeks to bridge the gap between traditional sushi culture and innovative, sustainable alternatives.
•
Ensuring High Nutritional Value: The project prioritizes creating a product that is not only aesthetically pleasing but also nutritionally dense. The HMHNI technology enables the inclusion of essential nutrients, such as all nine essential amino acids, omega-3s, and vitamins like B12 and D.
•
Maintaining High Quality and Safety: Rigorous testing is conducted to ensure high quality and safety standards. The company also ensures that ingredients come from sustainable sources.
How these objectives have been met:
•
Technological Innovation: The HMHNI technology has been optimized through university partnerships to produce a product with a superior sensory profile. The technology allows for the creation of a plant-based product that replicates the texture of fish. Bluana's production system reaches levels of water content that result in a "melting in the mouth" experience, and uses fresh ingredients to deliver better flavor.
•
Affordability: The project aims to make plant-based sashimi more affordable than traditional sashimi. By using its efficient HMHNI technology and maintaining low capital expenditure, Bluana Foods intends to offer its products at a competitive price, making them accessible to a broader consumer base.
•
Accessibility: Bluana Foods aims to provide healthy and delicious food options to various consumer segments, including those seeking plant-based alternatives, those with dietary restrictions, and those seeking affordable options. The company is developing shelf-stable products with a 12-month shelf life, which broadens distribution and availability, including direct-to-consumer (D2C) sales.
•
Catering to Diverse Needs: Bluana Foods seeks to appeal to various consumer groups, including health-conscious and environmentally aware individuals. The company is focused on providing a plant-based alternative that meets the nutritional needs and preferences of a wide range of consumers.
•
Promoting Ethical and Sustainable Consumption: Bluana’s project addresses overfishing and promotes more sustainable food choices, which aligns with the values of environmentally conscious consumers. The company’s commitment to sustainable ingredient sourcing and reducing its carbon footprint further supports this objective.
How these objectives have been met:
•
Competitive Pricing: Bluana's production process and low capital expenditure requirements enable them to offer competitive pricing. This makes their products accessible to a broader consumer base, including small businesses that may be struggling with the rising costs of traditional fish.
•
Dual Business Model: By targeting both B2B and D2C markets, Bluana reaches a wider customer base. The D2C focus, particularly the subscription model, offers direct access to consumers.
•
Nutritional Density: The company’s HMHNI technology allows the creation of plant-based sashimi that includes all nine essential amino acids, omega-3s
Affordability: The project aims to make plant-based sashimi more affordable than traditional sashimi. By using its efficient HMHNI technology and maintaining low capital expenditure, Bluana Foods intends to offer its products at a competitive price, making them accessible to a broader consumer base.
•
Accessibility: Bluana Foods aims to provide healthy and delicious food options to various consumer segments, including those seeking plant-based alternatives, those with dietary restrictions, and those seeking affordable options. The company is developing shelf-stable products with a 12-month shelf life, which broadens distribution and availability, including direct-to-consumer (D2C) sales.
•
Catering to Diverse Needs: Bluana Foods seeks to appeal to various consumer groups, including health-conscious and environmentally aware individuals. The company is focused on providing a plant-based alternative that meets the nutritional needs and preferences of a wide range of consumers.
•
Promoting Ethical and Sustainable Consumption: Bluana’s project addresses overfishing and promotes more sustainable food choices, which aligns with the values of environmentally conscious consumers. The company’s commitment to sustainable ingredient sourcing and reducing its carbon footprint further supports this objective.
How these objectives have been met:
•
Competitive Pricing: Bluana's production process and low capital expenditure requirements enable them to offer competitive pricing. This makes their products accessible to a broader consumer base, including small businesses that may be struggling with the rising costs of traditional fish.
•
Dual Business Model: By targeting both B2B and D2C markets, Bluana reaches a wider customer base. The D2C focus, particularly the subscription model, offers direct access to consumers.
•
Nutritional Density: The company’s HMHNI technology allows the creation of plant-based sashimi that includes all nine essential amino acids, omega-3s
•
Feedback Collection: Bluana Foods actively collects consumer feedback to improve its products. This includes gathering data on customer satisfaction through methods like surveys and monitoring interactions on social media platforms.
•
Taste Trials: The company conducted over 8000 taste trials to refine the taste and texture of its plant-based sashimi.
•
Direct Outreach: Bluana uses direct outreach to engage with customers, as well as an active online presence.
•
Social Media Engagement: Bluana seeks to increase social media engagement and mentions on sustainability blogs. The company plans to utilize social media platforms (Facebook, Instagram, YouTube) and collaborate with influencers in the vegan and sustainability space to increase brand awareness and foster trust in their products.
Community Involvement:
•
Local Engagement: Bluana Foods emphasizes local community engagement and investment, aiming to generate jobs and contribute to the well-being of the communities where they operate.
•
Charitable Giving: The company regularly donates to local charities and community projects.
•
Community Events: Bluana engages with the local community through events, workshops, and sponsorships to build brand awareness and create positive relationships.
•
Partnerships with Local Suppliers: Bluana intends to work with local farmers and suppliers that adhere to strict environmental standards.
Civil Society Partnerships:
•
ProVeg International: Bluana Foods has secured a €250,000 investment from ProVeg, a leading plant-based incubator. This partnership connects Bluana with an organization focused on promoting plant-based food options.
•
Research Institutions: Bluana partners with universities (USAMV Cluj, ETH Zurich, University of California, Berkeley) to enhance product development and innovation.
•
EIT Climate KIC and EIT Foods: The company has received support from EIT Climate KIC and EIT Foods, participating in their accelerator programs.
Feedback Collection: Bluana Foods actively collects consumer feedback to improve its products. This includes gathering data on customer satisfaction through methods like surveys and monitoring interactions on social media platforms.
•
Taste Trials: The company conducted over 8000 taste trials to refine the taste and texture of its plant-based sashimi.
•
Direct Outreach: Bluana uses direct outreach to engage with customers, as well as an active online presence.
•
Social Media Engagement: Bluana seeks to increase social media engagement and mentions on sustainability blogs. The company plans to utilize social media platforms (Facebook, Instagram, YouTube) and collaborate with influencers in the vegan and sustainability space to increase brand awareness and foster trust in their products.
Community Involvement:
•
Local Engagement: Bluana Foods emphasizes local community engagement and investment, aiming to generate jobs and contribute to the well-being of the communities where they operate.
•
Charitable Giving: The company regularly donates to local charities and community projects.
•
Community Events: Bluana engages with the local community through events, workshops, and sponsorships to build brand awareness and create positive relationships.
•
Partnerships with Local Suppliers: Bluana intends to work with local farmers and suppliers that adhere to strict environmental standards.
Civil Society Partnerships:
•
ProVeg International: Bluana Foods has secured a €250,000 investment from ProVeg, a leading plant-based incubator. This partnership connects Bluana with an organization focused on promoting plant-based food options.
•
Research Institutions: Bluana partners with universities (USAMV Cluj, ETH Zurich, University of California, Berkeley) to enhance product development and innovation.
•
EIT Climate KIC and EIT Foods: The company has received support from EIT Climate KIC and EIT Foods, participating in their accelerator programs.
•
Local Communities: Bluana Foods aims to engage with local communities where they operate by creating jobs and contributing to the well-being of those communities. They also plan to donate to local charities and community projects. Bluana intends to collaborate with local farmers and suppliers that adhere to strict environmental standards, ensuring a sustainable supply chain. They also engage with communities through events, workshops, and sponsorships to build brand awareness and generate positive relationships.
◦
Role: Beneficiaries of job creation and economic opportunities, participants in community engagement initiatives.
◦
Level of Involvement: Primarily passive, through participation in events, and as recipients of charitable contributions. The sourcing of ingredients from local suppliers suggests a more direct level of involvement, but no details of those partnerships are provided.
◦
Added Value: Supports a positive local impact and promotes sustainable practices.
•
Local Investors: Bluana Foods is seeking connections with local investors to support its growth.
◦
Role: Potential financial contributors.
◦
Level of Involvement: Limited to financial investment.
◦
Added Value: Provides access to capital for expansion.
Regional Level Stakeholders:
•
Universities and Research Institutions: Bluana Foods has established research and development partnerships with universities such as USAMV Cluj, ETH Zurich, and the University of California, Berkeley.
◦
Role: Providing expertise in biotechnology, food engineering and product development and supporting product innovation.
◦
Level of Involvement: Active in research, development, and product testing.
◦
Added Value: Enables access to cutting-edge research and expertise.
•
Distributors: Bluana Foods has partnered with distributors such as Selgros and Kanzow Hamburg to expand its market reach.
◦
Role: Facilitating the distribution of Bluana's products to a wider customer base.
Local Communities: Bluana Foods aims to engage with local communities where they operate by creating jobs and contributing to the well-being of those communities. They also plan to donate to local charities and community projects. Bluana intends to collaborate with local farmers and suppliers that adhere to strict environmental standards, ensuring a sustainable supply chain. They also engage with communities through events, workshops, and sponsorships to build brand awareness and generate positive relationships.
◦
Role: Beneficiaries of job creation and economic opportunities, participants in community engagement initiatives.
◦
Level of Involvement: Primarily passive, through participation in events, and as recipients of charitable contributions. The sourcing of ingredients from local suppliers suggests a more direct level of involvement, but no details of those partnerships are provided.
◦
Added Value: Supports a positive local impact and promotes sustainable practices.
•
Local Investors: Bluana Foods is seeking connections with local investors to support its growth.
◦
Role: Potential financial contributors.
◦
Level of Involvement: Limited to financial investment.
◦
Added Value: Provides access to capital for expansion.
Regional Level Stakeholders:
•
Universities and Research Institutions: Bluana Foods has established research and development partnerships with universities such as USAMV Cluj, ETH Zurich, and the University of California, Berkeley.
◦
Role: Providing expertise in biotechnology, food engineering and product development and supporting product innovation.
◦
Level of Involvement: Active in research, development, and product testing.
◦
Added Value: Enables access to cutting-edge research and expertise.
•
Distributors: Bluana Foods has partnered with distributors such as Selgros and Kanzow Hamburg to expand its market reach.
◦
Role: Facilitating the distribution of Bluana's products to a wider customer base.
•
Agricultural Biotechnology: This field is represented by the company's CTO, Marco Iotti, who has a PhD in Agricultural Biotechnology. His expertise in product innovation and business scalability is central to the development of the company’s core technology and its market potential.
•
Molecular Gastronomy: Head Chef Anamaria Elisabeta Stan, a Masterchef alumna, leads the development of the company's molecular gastronomy approach. This discipline is focused on achieving unmatched taste and texture in plant-based products, which is critical for consumer acceptance.
•
Food Science and Technology: Dr. Adriana Dabija, the company's food scientist, brings expertise in the field, with research that underpins the company's proprietary High Moisture High Nutrient Injection (HMHNI) technology. Her knowledge is crucial for the technical development of the product, including optimizing the texture and nutritional content.
•
Engineering: The project involves the design and implementation of specialized equipment and infrastructure for production. This includes expertise in the design of food processing equipment, as well as the management of a production facility, including the installation of machinery and automation of production processes.
•
Business and Management: The company is led by professionals with experience in business development, securing funding, and managing operations. This includes expertise in financial planning, market analysis, and supply chain management. Florin Irimescu, for example, has experience implementing EU grant projects and managing finances.
•
Brand Management and Marketing: Elena Vacarov, the company's brand manager, is responsible for crafting a compelling brand story. This includes expertise in marketing strategies, public relations, digital marketing, and customer engagement. The marketing plan includes market research, online promotion, and participation in industry events.
Agricultural Biotechnology: This field is represented by the company's CTO, Marco Iotti, who has a PhD in Agricultural Biotechnology. His expertise in product innovation and business scalability is central to the development of the company’s core technology and its market potential.
•
Molecular Gastronomy: Head Chef Anamaria Elisabeta Stan, a Masterchef alumna, leads the development of the company's molecular gastronomy approach. This discipline is focused on achieving unmatched taste and texture in plant-based products, which is critical for consumer acceptance.
•
Food Science and Technology: Dr. Adriana Dabija, the company's food scientist, brings expertise in the field, with research that underpins the company's proprietary High Moisture High Nutrient Injection (HMHNI) technology. Her knowledge is crucial for the technical development of the product, including optimizing the texture and nutritional content.
•
Engineering: The project involves the design and implementation of specialized equipment and infrastructure for production. This includes expertise in the design of food processing equipment, as well as the management of a production facility, including the installation of machinery and automation of production processes.
•
Business and Management: The company is led by professionals with experience in business development, securing funding, and managing operations. This includes expertise in financial planning, market analysis, and supply chain management. Florin Irimescu, for example, has experience implementing EU grant projects and managing finances.
•
Brand Management and Marketing: Elena Vacarov, the company's brand manager, is responsible for crafting a compelling brand story. This includes expertise in marketing strategies, public relations, digital marketing, and customer engagement. The marketing plan includes market research, online promotion, and participation in industry events.
•
Proprietary HMHNI Technology: Bluana Foods utilizes a patented High Moisture High Nutrient Injection (HMHNI) technology, a unique high-moisture extrusion process developed in collaboration with a university. This technology is a significant departure from mainstream methods such as 3D printing or sol-gel techniques. HMHNI technology injects a high amount of moisture into the plant-based sashimi, achieving moisture levels between 55% to 90%, which results in a texture that closely resembles the delicate, melt-in-your-mouth feel of traditional fish sashimi. The company's patent application is for "Methods and systems for producing shelf stable plant-based hydrogels,” which are central to their production process.
•
Nutritional Density: Unlike many plant-based alternatives that often lack essential nutrients, Bluana Foods' HMHNI technology enables the creation of sashimi that is nutritionally dense, including all nine essential amino acids, omega-3s, and vitamins like B12 and D. This focus on nutritional value positions their product as a superior alternative to both traditional fish and other plant-based options.
•
Shelf Stability: A key innovation is the 12-month shelf life of Bluana Foods’ products, which is a significant advantage over competitors who lack comparable guarantees. This extended shelf stability allows for wider distribution, reduces waste, and enables direct-to-consumer (D2C) sales, making it more accessible to a broader customer base. This approach is distinct from mainstream methods that may require refrigeration or have a shorter shelf life.
•
Competitive Pricing: Bluana Foods' efficient production process and low capital expenditure requirements allow them to offer competitive pricing, making their products accessible to a broader consumer base compared to premium-priced competitors.
•
Dual Business Model: Bluana Foods targets both B2B and D2C markets, providing multiple revenue streams and reaching a wider customer base.
Proprietary HMHNI Technology: Bluana Foods utilizes a patented High Moisture High Nutrient Injection (HMHNI) technology, a unique high-moisture extrusion process developed in collaboration with a university. This technology is a significant departure from mainstream methods such as 3D printing or sol-gel techniques. HMHNI technology injects a high amount of moisture into the plant-based sashimi, achieving moisture levels between 55% to 90%, which results in a texture that closely resembles the delicate, melt-in-your-mouth feel of traditional fish sashimi. The company's patent application is for "Methods and systems for producing shelf stable plant-based hydrogels,” which are central to their production process.
•
Nutritional Density: Unlike many plant-based alternatives that often lack essential nutrients, Bluana Foods' HMHNI technology enables the creation of sashimi that is nutritionally dense, including all nine essential amino acids, omega-3s, and vitamins like B12 and D. This focus on nutritional value positions their product as a superior alternative to both traditional fish and other plant-based options.
•
Shelf Stability: A key innovation is the 12-month shelf life of Bluana Foods’ products, which is a significant advantage over competitors who lack comparable guarantees. This extended shelf stability allows for wider distribution, reduces waste, and enables direct-to-consumer (D2C) sales, making it more accessible to a broader customer base. This approach is distinct from mainstream methods that may require refrigeration or have a shorter shelf life.
•
Competitive Pricing: Bluana Foods' efficient production process and low capital expenditure requirements allow them to offer competitive pricing, making their products accessible to a broader consumer base compared to premium-priced competitors.
•
Dual Business Model: Bluana Foods targets both B2B and D2C markets, providing multiple revenue streams and reaching a wider customer base.
Key Methodological Elements:
•
Proprietary Technology Development: At the core of Bluana Foods' methodology is the development and optimization of its patented High Moisture High Nutrient Injection (HMHNI) technology. This involves:
◦
High-Moisture Extrusion: Using a unique extrusion process to create a fibrous texture that mimics fish muscle, with moisture levels between 55% to 90%.
◦
Nutrient Injection: Precisely injecting plant proteins, omega-3 fatty acids, and vitamins into the extruded matrix to enhance nutritional value.
◦
Iterative Refinement: Continuously refining the HMHNI process through laboratory testing, quality control, and feedback to ensure product consistency, quality, and shelf stability.
•
Research and Development (R&D): The project includes a strong emphasis on R&D, which is a continuous part of the process.
◦
University Partnerships: Collaborating with universities to develop and test the HMHNI technology.
◦
Scientific Testing: Conducting tests for texture, nutritional content, and shelf stability to meet regulatory standards and consumer expectations.
◦
Process Optimization: Continuously improving the production process and equipment to reduce costs and scale up production efficiently.
•
Market Analysis and Validation: Bluana Foods places significant emphasis on understanding and meeting market demands.
◦
Market Research: Conducting detailed research to understand consumer needs, market trends, and competitive landscape.
◦
Targeted Customer Trials: Gathering feedback from target customers, including both B2B (restaurants, distributors) and D2C (consumers), through field validation trials to refine the product.
◦
Data-Driven Decisions: Analyzing trial results to make data-driven adjustments to product features, packaging, and marketing.
•
Dual Business Model: The company has a dual approach to reach a broader audience and generate revenue.
◦
B2B Sales: Targeting restaurants, catering companies, and distributors
◦
•
Proprietary Technology Development: At the core of Bluana Foods' methodology is the development and optimization of its patented High Moisture High Nutrient Injection (HMHNI) technology. This involves:
◦
High-Moisture Extrusion: Using a unique extrusion process to create a fibrous texture that mimics fish muscle, with moisture levels between 55% to 90%.
◦
Nutrient Injection: Precisely injecting plant proteins, omega-3 fatty acids, and vitamins into the extruded matrix to enhance nutritional value.
◦
Iterative Refinement: Continuously refining the HMHNI process through laboratory testing, quality control, and feedback to ensure product consistency, quality, and shelf stability.
•
Research and Development (R&D): The project includes a strong emphasis on R&D, which is a continuous part of the process.
◦
University Partnerships: Collaborating with universities to develop and test the HMHNI technology.
◦
Scientific Testing: Conducting tests for texture, nutritional content, and shelf stability to meet regulatory standards and consumer expectations.
◦
Process Optimization: Continuously improving the production process and equipment to reduce costs and scale up production efficiently.
•
Market Analysis and Validation: Bluana Foods places significant emphasis on understanding and meeting market demands.
◦
Market Research: Conducting detailed research to understand consumer needs, market trends, and competitive landscape.
◦
Targeted Customer Trials: Gathering feedback from target customers, including both B2B (restaurants, distributors) and D2C (consumers), through field validation trials to refine the product.
◦
Data-Driven Decisions: Analyzing trial results to make data-driven adjustments to product features, packaging, and marketing.
•
Dual Business Model: The company has a dual approach to reach a broader audience and generate revenue.
◦
B2B Sales: Targeting restaurants, catering companies, and distributors
◦
Key Transferable Elements:
•
Patented HMHNI Technology: The core High Moisture High Nutrient Injection (HMHNI) technology is highly transferable.
◦
The technology, which is patented, can be licensed to other plant-based food companies. This allows for the production of shelf-stable, plant-based hydrogels in various locations, enabling other businesses to produce high-quality plant-based seafood.
◦
The HMHNI process itself, which is based on high-moisture extrusion and nutrient injection, can be replicated in different settings to produce a range of plant-based products, not just sashimi.
◦
The modular nature of the technology allows for relatively easy setup and scalability, making it suitable for various production scales. A production line capable of producing 40 kg/hour can be set up for €250,000.
•
R&D and Innovation Methodology: Bluana Foods' approach to research and development can be adopted by other organizations.
◦
University Collaborations: The model of partnering with universities for research and development can be replicated to drive innovation and enhance product development.
◦
Iterative Testing and Optimization: The methodology of using continuous testing and feedback to optimize both the product and the production process can be applied in other food tech companies to improve products, reduce costs and meet market demands.
◦
Focus on Nutritional Density: The approach of focusing on creating nutritionally complete plant-based products can serve as a model for other companies seeking to provide healthy and sustainable food options.
•
Business Model: The business model developed by Bluana Foods is highly adaptable.
◦
Dual B2B and D2C Sales: The strategy of targeting both business-to-business and direct-to-consumer sales channels can be replicated to ensure a wider market reach and multiple revenue streams.
◦
Subscription Model: The focus on a D2C subscription model is an innovative way to build customer loyalty and secure revenue
•
Patented HMHNI Technology: The core High Moisture High Nutrient Injection (HMHNI) technology is highly transferable.
◦
The technology, which is patented, can be licensed to other plant-based food companies. This allows for the production of shelf-stable, plant-based hydrogels in various locations, enabling other businesses to produce high-quality plant-based seafood.
◦
The HMHNI process itself, which is based on high-moisture extrusion and nutrient injection, can be replicated in different settings to produce a range of plant-based products, not just sashimi.
◦
The modular nature of the technology allows for relatively easy setup and scalability, making it suitable for various production scales. A production line capable of producing 40 kg/hour can be set up for €250,000.
•
R&D and Innovation Methodology: Bluana Foods' approach to research and development can be adopted by other organizations.
◦
University Collaborations: The model of partnering with universities for research and development can be replicated to drive innovation and enhance product development.
◦
Iterative Testing and Optimization: The methodology of using continuous testing and feedback to optimize both the product and the production process can be applied in other food tech companies to improve products, reduce costs and meet market demands.
◦
Focus on Nutritional Density: The approach of focusing on creating nutritionally complete plant-based products can serve as a model for other companies seeking to provide healthy and sustainable food options.
•
Business Model: The business model developed by Bluana Foods is highly adaptable.
◦
Dual B2B and D2C Sales: The strategy of targeting both business-to-business and direct-to-consumer sales channels can be replicated to ensure a wider market reach and multiple revenue streams.
◦
Subscription Model: The focus on a D2C subscription model is an innovative way to build customer loyalty and secure revenue
Addressing Overfishing and Marine Ecosystem Depletion:
•
Global Challenge: Overfishing threatens marine biodiversity, depletes fish stocks, and disrupts ecosystems. Bycatch, the unintended capture of non-target species, also contributes to the unnecessary destruction of marine life.
•
Local Solution: Bluana Foods' plant-based sashimi provides a direct alternative to traditional fish products, reducing the demand for wild-caught fish and alleviating pressure on endangered species like bluefin tuna. This local solution of offering a plant-based alternative directly addresses the global issue of overfishing by reducing the need for fishing.
•
Impact: By offering a sustainable alternative to traditional seafood, Bluana contributes to the conservation of marine biodiversity. The company’s products help to reduce bycatch, and promote more ethical and eco-friendly options for consumers and chefs.
Promoting Sustainable and Resource-Efficient Food Production:
•
Global Challenge: Traditional seafood production is resource-intensive, contributing to high carbon emissions and environmental degradation. Aquaculture, while intended to alleviate pressure on wild fish populations, often depends on wild fish for fishmeal, creating a paradoxical loop that depletes wild stocks.
•
Local Solution: Bluana Foods utilizes its patented High Moisture High Nutrient Injection (HMHNI) technology, which is a resource-efficient process that reduces the environmental impact associated with traditional fishing practices. By using plant-based ingredients, the company reduces greenhouse gas emissions, and promotes a circular economy by engaging with NGOs to minimize waste and promote environmental responsibility. The plant-based ingredients used in Bluana's products are often sourced locally or regionally, reducing transportation distances compared to traditional sushi ingredients, which further reduces CO2 emissions.
•
Global Challenge: Overfishing threatens marine biodiversity, depletes fish stocks, and disrupts ecosystems. Bycatch, the unintended capture of non-target species, also contributes to the unnecessary destruction of marine life.
•
Local Solution: Bluana Foods' plant-based sashimi provides a direct alternative to traditional fish products, reducing the demand for wild-caught fish and alleviating pressure on endangered species like bluefin tuna. This local solution of offering a plant-based alternative directly addresses the global issue of overfishing by reducing the need for fishing.
•
Impact: By offering a sustainable alternative to traditional seafood, Bluana contributes to the conservation of marine biodiversity. The company’s products help to reduce bycatch, and promote more ethical and eco-friendly options for consumers and chefs.
Promoting Sustainable and Resource-Efficient Food Production:
•
Global Challenge: Traditional seafood production is resource-intensive, contributing to high carbon emissions and environmental degradation. Aquaculture, while intended to alleviate pressure on wild fish populations, often depends on wild fish for fishmeal, creating a paradoxical loop that depletes wild stocks.
•
Local Solution: Bluana Foods utilizes its patented High Moisture High Nutrient Injection (HMHNI) technology, which is a resource-efficient process that reduces the environmental impact associated with traditional fishing practices. By using plant-based ingredients, the company reduces greenhouse gas emissions, and promotes a circular economy by engaging with NGOs to minimize waste and promote environmental responsibility. The plant-based ingredients used in Bluana's products are often sourced locally or regionally, reducing transportation distances compared to traditional sushi ingredients, which further reduces CO2 emissions.
Direct Results & Outcomes
•
Technology Optimization: The project aims to complete the final optimization of the HMHNI technology. This includes refining the extrusion parameters and nutrient delivery systems to ensure the technology is robust and commercially viable for large-scale production.
•
Field Validation: The project includes conducting field validation trials with target customers in both B2B and D2C segments to gather feedback on product taste, texture, and overall satisfaction. This will result in a refined product offering that aligns with market demand.
•
Production Site Acquisition: A key outcome is securing a suitable production site, either in Romania or in Spain and Italy, fully equipped for commercial-scale production.
•
Expanded Commercial Partnerships: The project seeks to secure commercial agreements with at least six new partners, including distributors, retailers, and food service providers.
•
Financial Sustainability: Bluana Foods projects to reach €6.4 million in revenue by 2027 and €41 million by 2030, demonstrating the project's ability to achieve financial sustainability. This will be achieved through a dual B2B and D2C sales model.
•
Increased Production Capacity: The project will establish the capacity to produce at an industrial scale, facilitating distribution on international markets. A production line is projected to produce 40kg/hour.
•
Job Creation: The expansion of Bluana Foods will create new jobs in research and production.
Impacts on Direct Beneficiaries
•
Small Businesses:
◦
Bluana Foods' product provides small businesses, such as sushi restaurants and catering companies, with a competitively priced, shelf-stable, and versatile alternative to traditional sashimi.
◦
They will gain access to a product with a 12-month shelf life, reducing waste and simplifying inventory management, which helps to create more efficient operations.
•
Technology Optimization: The project aims to complete the final optimization of the HMHNI technology. This includes refining the extrusion parameters and nutrient delivery systems to ensure the technology is robust and commercially viable for large-scale production.
•
Field Validation: The project includes conducting field validation trials with target customers in both B2B and D2C segments to gather feedback on product taste, texture, and overall satisfaction. This will result in a refined product offering that aligns with market demand.
•
Production Site Acquisition: A key outcome is securing a suitable production site, either in Romania or in Spain and Italy, fully equipped for commercial-scale production.
•
Expanded Commercial Partnerships: The project seeks to secure commercial agreements with at least six new partners, including distributors, retailers, and food service providers.
•
Financial Sustainability: Bluana Foods projects to reach €6.4 million in revenue by 2027 and €41 million by 2030, demonstrating the project's ability to achieve financial sustainability. This will be achieved through a dual B2B and D2C sales model.
•
Increased Production Capacity: The project will establish the capacity to produce at an industrial scale, facilitating distribution on international markets. A production line is projected to produce 40kg/hour.
•
Job Creation: The expansion of Bluana Foods will create new jobs in research and production.
Impacts on Direct Beneficiaries
•
Small Businesses:
◦
Bluana Foods' product provides small businesses, such as sushi restaurants and catering companies, with a competitively priced, shelf-stable, and versatile alternative to traditional sashimi.
◦
They will gain access to a product with a 12-month shelf life, reducing waste and simplifying inventory management, which helps to create more efficient operations.
