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Hooked Foods Aiming for €10m Series A Funding Support for Expansion

Swedish plant-based seafood company, Hooked Foods, has already been successful in raising €4.2m to develop and expand its food production, however, it’s now aiming to raise €10m in a Series A that it intends to use in the company’s expansion across Europe. 

Hooked Foods is an impact startup developing plant-based seafood, with the aim of creating a healthier seafood ecosystem. They join other great companies, with environmental issues at heart, such as Good Catch, who recently collaborated on the creation of popular seafood soup dishes. 

With more and more brands attempting to stop the needless destruction of our seas, we at TVR feel a little more hopeful about the future of our planet. 

Plant-based Seafood Expansion

The team behind the plant-based seafood at Hooked Foods knows it’s onto a winner, and the experience they’ve gained since the company was founded in 2019, is now pushing the brand forward, with new targets for success. At present, Hooked Foods produces Toonish and Salmoonish, plus the very popular fish sticks, all of which are available in over 75% of Swedish retailers. 

But with increasing demands for their produce, Hooked Foods are pursuing additional funding in order to meet the requests, and spread its availability across other parts of Europe. 

We can only imagine how exciting a time this is for founders, Emil Wasteson and Tom Johansson, along with the rest of the team, and we can’t wait to see what’s next in store for Hooked Foods. 

Globally, the plant-based fish and seafood market is predicted to reach a CAGR of around 28% by 2031, with a top valuation of about $1.3bn by this same year. Similarly, the European plant-based seafood market reached a value of $31.8m in 2021, with predictions of these figures jumping to $154.4m by 2027.  These are such promising statistics, and we truly hope things keep moving on an upward trajectory. 

The post Hooked Foods Aiming for €10m Series A Funding Support for Expansion appeared first on The Vegan Review.



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