that saves oceans
Our first Mimic is Tunato®, the first plant-based alternative to raw tuna made with tomatoes
No heavy metals
Anisakis & listeria free
Only 5 ingredients
Pregnancy & child safe
Passion, vision, science, experience and resilience
Our co-founder Pedro Álvarez, a food changemaker with +20 years of experience in the food industry, and Apolinar Amador, a chef with an outstanding culinary vision and experience, have managed to gather a diverse team of food scientists, marketing experts, industry and academia partners to make this dream come true.
Mimic Seafood has been founded & incubated by -ivoro Food Innovation Hub in Tres Cantos (Madrid), Spain.
We are a food tech startup developing a new generation of plant-based food, healthier, sustainable and regenerative.
We chose to mimic seafood to provide better options to consumers while contributing to save oceans.
Although we are science-based, we have an extensive culinary experience that guides our product development team.
We believe we will not have to mimic existing fish and seafood in the near future, but to design and create whole new experiences for conscious consumers.
In the meantime, tuna is our first priority since this species is heavily overfished.
Co-founder & CEO
Ida has worked in strategic marketing and business development for the past six years and has demonstrated strong results in both SMEs and start-ups. She has worked in several countries including China, Mexico and Switzerland and has a good understanding of global vs national trends and culture.
Ida’s educational background covers both business, language and culture from three top universities on three continents. Her main focus has been the interplay between business and culture and she has honed her leadership skills in various internships and volunteer roles before starting her professional career.
Outside of work, Ida has been involved in volunteering with digital consultancies, The Danish Chamber of Commerce and maritime farming.
Co-founder & CTO
Silvia has a Grad degree in Biology and Doctorate in Food Sciences. She has specialized in the development of new protein-based foods and in the evaluation of their biological activities for application in the treatment and / or prevention of chronic non-hereditary diseases, related to bad eating habits.
She did her doctoral thesis in the department of Bioactivity and Analysis of Food from the Food Science Research Institute (CIAL). During this period, Silvia participated in the creation of a new line of research focused on modifying the techno-functional properties of protein foods, in order to obtain innovative products with optimal sensory characteristics.
Co-founder & Venture builder
Pedro has been in charge of -ivoro for 20 years where he has had the opportunity to work with a large number of food companies in Spain, Canada, USA and Israel; helping them in areas such as strategy, marketing, innovation, financing, export, digital transformation, business models and mentoring.
His vision was to create the first food innovation hub in 2016 to facilitate the integration of professionals and companies with the mission of helping the food industry to accelerate innovation and contribute to a healthier, more sustainable and fair food system.
Pedro is a sworn member of the EIC (European Innovation Council) and ambassador for Spain of the #EUeic acceleration program.
He has also co-founded FORK (Food design, Opportunities, Research and Knowledge) an international non-profit organization to promote food design as a tool to redesign food systems and the future of food.
Co-founder, Venture builder & Head chef
Poli has been in kitchens for more than 30 years. As a disciple of Martín Berasategui, he has worked in kitchens such as El Amparo (Madrid), La Casa Real, Urrechu, and he has spent the last 20 years creating innovation and content for the food industry in -ivoro.
Poli is not a media chef, he is not to be distracted. He has a great work capacity and infinite creativity. He has developed recipe platform for most corporations within the Spanish food scene.
He knows trends well and has a great ability to create products that consumers like.
Explore food applications
A Tunato® loins has a unique appearence, meaty and delicate texture and an umami flavour that will boost your imagination. It’s a versatile ingredient that can be use in cold preparations such as sushi, poke, tartare, hummus, salads, pitas, tacos and much much more.
We belong to the Proteinleg operating group.
PROTEINLEG is an innovation project 80% co-funded by the European Agricultural Fund for Rural Development (EAFRD) of the European Union and 20% by the Ministry of Agriculture, Fisheries and Food, within the framework of the National Rural Development Programme 2014-2020. The General Directorate of Rural Development, Innovation and Agrifood Training (GDRDIAT) is the authority in charge of the application of these aids. Total budget: €556,947.36. Total grant: €552,147.36