Spanish seafood major Angulas Aguinaga is entering seafood alternatives through a collaborative launch of a konjac-based calamari with start-up Vrave.

The product will be rolled out in Spain under Angulas Aguinaga’s Aguinamar brand.

It is being sold through the supermarkets Alcampo and Carrefour, Vrave CEO and founder Ricard Puigdemont told Just Food.

Angulas and Vrave also have plans to look for distributors to export the squid-free calamari to the UK, France and Portugal from “next month”.

Puigdemont added that the companies are looking to sell the product in retail and the foodservice channel. “We expect to have a balanced sell out”, he said.

The seafood heavyweight began its plant-based venture with Barcelona-based Vrave almost two years ago through an open innovation programme led by the KM Zero Food Innovation Hub.

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“This is only the beginning of a very interesting relationship,” Puigdemont said.

“In this first phase, we need to validate the product market fit and answer of the consumer. We will [work together on the] next phases to keep pushing the category.”

Angulas Aguinaga could not be reached for comment at the time of writing.

The Gipuzkoa-based group was taken over by French private-equity firm PAI Partners in 2020 from Spain’s Portobello Capital.

Besides Aguinamar, its other seafood brands include the chilled and frozen eels group La Gula Del Norte, and Japanese Surimi maker Krissia, among others.

In 2021, the group scooped up Italian marinated seafoods maker Deligusti.

Vrave, which recently rebranded from Grin Grin Foods, also produces a range of plant-based meat alternatives, including chorizo made from soy protein, meatless sausages, fish-free cod fritters. It also makes falafels and shiitake gyozas.

Commenting in a LinkedIn post, Vrave said: “This collaboration combines the best of both worlds: our expertise in food innovation and their reputation for high-quality seafood. Together, we have created a solution that is not only delicious but also aligned with the values of corporate responsibility and sustainability.

“This joint effort has been made possible by an open innovation approach, allowing us to explore new ideas and apply advanced techniques to develop products that truly respond to current market needs.”