With marine biodiversity in decline, project teams are exploring uncharted waters to find new (and tasty solutions) for sustainable seafood. For vegan startup Current Foods, it was about creating a faux fish that “tastes great and is also great for the world,” says CEO Jacek Prus. ⁠ ⁠ It took two years, but the company eventually delivered its flagship product: a vegan, sushi-grade tuna worthy of restaurant menus. 🍣 The big challenge? Unlike popular plant-based beef products, it’s typically eaten raw—so the texture would be the make-or-break element of product development. ⁠ ⁠ “We had to find the right ingredients and develop a process that would give it the right chew and fishy taste,” says Prus. “The process was incredibly finicky, so we had to become really good at rapid iteration.”⁠ ⁠ The secret ingredient? Upskilling. The whole team was put through a sensory bootcamp.⁠ ⁠ Head to the link in our bio to learn more about number 30 on our #MIP2022 list.⁠ ⁠ #ProjectManager #ProjectMan...