Pioneer of plant-based innovation made in France, number two in the vegetable catering market in France, HappyVore launches a plant-based fish substitute in the form of breaded sticks. Three years after its creation, the start-up already offers a range of 17 100% plant-based products distributed in more than five thousand points of sale nationwide.
HappyVore is one of the brands that wants to change consumption habits. The brand, which already has 17 references of imitation meat, decided to put its expertise in plant innovation at the service of imitation fish. Like meat, the consumption of fish indeed has a negative impact on the environment : according to the Food and Agriculture Organization of the United Nations (FAO), 70% of the fish population is already fully exploited or completely reduced. After the launch of its plant-based charcuterie, HappyVore is therefore once again pushing the limits of plant-based innovation by unveiling its fish substitute made in France. Its vegetable breaded sticks are the result of long months of research and development, to find the texture and taste closest to this product adored by French families. By combining gourmet fish-flavored recipes with crunchy breadcrumbs made from wheat and rice proteins, the company offers a new taste experience. Plant-based breaded sticks benefit from a Nutri-Score A. “We are very proud to be able to offer this product that is better for the planet with 5,4 times less CO2 emissions than its fish equivalent”, enthuses Guillaume Dubois, co-founder of HappyVore.
A spectacular success
The launch of plant-based breaded fish is another important step in HappyVore’s innovation and growth journey. Since its creation, HappyVore is experiencing remarkable growth. The leading contributor to the growth of the plant-based catering market saw its turnover triple in 2022, thus consolidating its leading position. Thanks to its presence in more than five thousand points of sale, HappyVore facilitates and democratizes access to plant substitutes. This foodtech, which now has more than 100 employees, was launched in 2019 by Guillaume Dubois and Cédric Meston. Its products follow the codes of meat in flavor and texture with very little saturated fat. (minus 90%) are classified Nutri-Score A and green on Yuka. Their production generates on average twelve times less CO2 emissions and up to 2,8 times less water than their meat equivalents. HappyVore is certified B Corporation.
