Seaqure labs, a Swedish start-up, is developing a fungi-based protein ingredient to reduce dependency on fishmeal and soy in aquaculture feed. Founded in 2023, the company is positioning itself at the forefront of sustainable aquafeed innovation.
Origin: From university research to start-up
The idea behind Seaqure labs emerged from a collaboration at Chalmers University of Technology in Gothenburg. Co-founders Johan Henriksson (CEO) and Albin Frick (COO) were enrolled in a Master’s program in technology-based entrepreneurship, which connects students with deep-tech researchers. In 2023, they began working with their current CTO, Sajjad Karimi, and CSO, Mohsen Parchami, both of whom hold PhDs in industrial biotechnology. Karimi also has a PhD in fish health, which shaped the original concept: how could circular resources (agricultural and food side streams) be converted into new feed ingredients for aquaculture?
This idea, rooted in the use of fungi and fermentation to transform agricultural residues into a sustainable protein source, became the scientific and commercial foundation of Seaqure labs. By leveraging mycelium, the root structure of fungi, the team discovered they could create an ingredient with both high protein quality and added functional benefits for fish health. What started as a university project quickly gained attention outside academia. The founders were invited to pitch at the North Atlantic Seafood Forum, one of the world’s leading aquaculture gatherings, where their vision resonated strongly with industry stakeholders. Shortly after, Seaqure labs was recognized by the Global Seafood Alliance, which awarded the company for its innovative approach to reducing dependence on fishmeal and soy, two cornerstones of the aquafeed industry that face both sustainability and cost challenges.
A different fermentation
The production process is at the heart of Seaqure labs’ differentiation. Unlike conventional fermentation technologies that depend on large, costly bioreactors, the company uses solid-state fermentation. Agricultural side streams, such as residues from lettuce, cereals, or other plants, are combined with liquid side streams, inoculated with selected fungal strains, and cultivated in climate-controlled chambers. These chambers allow the team to optimize different growing conditions for mycelium. The result is a process that is both energy-efficient and capable of handling dry byproducts that would otherwise be wasted.
Henriksson explains: “Our approach achieves higher yields at a lower production cost. That´s crucial, because in aquafeed, the number one priority for producers is price. If the economics don’t work, the industry won’t adopt new ingredients, no matter how sustainable they are.”
Trials and market potential
Early results suggest that the product is not only cost-competitive but also highly functional. Seaqure labs has already reached high protein levels with a balanced amino acid profile, while the fungi also provide compounds such as beta-glucans and antioxidants, which are known to support fish health. Trials with rainbow trout at universities delivered promising outcomes, and more recently, a pre-commercial trial in Portugal (Figure 1) demonstrated performance comparable to standard diets based on fishmeal and soy.
Figure 1. Pre-commercial trial in Portugal with rainbow trout.
The company now aims to expand trials to additional species and geographies. Sweden itself has a small aquaculture sector, so the focus is shifting toward larger markets. Norway, with its salmonid production, is a natural target, as are Mediterranean markets for seabream, seabass, and tilapia. Partnerships with feed producers and fish farms across Europe are a central part of this expansion strategy.
Looking ahead
Seaqure labs recently secured investment to support its next phase of growth (€470,000 to continue to develop and scale its sustainable, mycelium-based feed ingredients). The funding will be used to refine recipe formulations, validate scalability, and establish a pilot plant with the goal of reaching ton-scale production capacity per month within the next year. This would enable the company to move beyond small-scale trials and begin supplying feed producers with larger quantities of its ingredient.
Henriksson emphasizes that Seaqure labs is not positioning itself as a direct competitor to fishmeal or soy: “We’re not trying to replace them fully. What we want is to bridge the gap in protein demand while adding health benefits and lowering environmental impact. It’s a circular, low-carbon solution, and we believe it can complement existing feed ingredients rather than compete against them.”
As aquaculture continues to grow and resource constraints tighten, the need for alternative proteins will only intensify. Seaqure labs is betting that mycelium, produced through a scalable and cost-efficient process, can become a cornerstone of the industry’s sustainable future.
