Vegan Raw Tuna Alternative 'Ahimi' Now Available In 40 Wholefoods Stores Across The US

The product is becoming more widely available (Photo: Ocean Hugger Foods)

The first plant-based alternative to raw tuna has launches in additional Wholefood stores across the US - going from 16 outlets to 40.

Ahimi - which is made from tomatoes, filtered water, soy sauce, sesame oil, and sugar by Ocean Hugger Foods - was created by Certified Master Chef James Corwell in response to the near extinction of tuna in our oceans.

The product, which is vegan, non-GMO and Kosher-certified, is available at the sushi counters in the nationwide store.

Ahimi is made from tomatoes (Photo: Ocean Hugger Foods)

'Thrilled'

David Benzaquen, Co-Founder and CEO of Ocean Hugger Foods, said: "We're thrilled to be able to bring Ahimi, our plant-based alternative to raw tuna, to more consumers across the United States. 

"Ahimi provides consumers the natural, meaty texture of raw tuna without harming our oceans.

Andy Sasser, Global Category Manager at Whole Foods Market, added: "We know our shoppers come to Whole Foods Market to try new, innovative and trend-forward products, and Ahimi delivers on all three as the original plant-based alternative to raw tuna

"We're thrilled to expand our partnership with Ocean Hugger Foods to bring Ahimi to more than 20 additional in-store sushi counters this spring."

Grab-and-go

The Ahimi is available from today, in two grab-and-go options - an Ahimi California Roll for $8.99 and an Ahimi Sushi Combo for $11.99. 

Ahimi launched at Whole Foods Market locations in New York and Los Angeles in November 2017.

In April 2018, Ocean Hugger Foods received a Whole Foods Market Supplier Award for Outstanding Innovation for its Ahimi product. Ahimi spurred Whole Foods Market’s culinary experts to include “High Tech, Plant Forward” foods as a top trend in 2018.

Specific Whole Foods Market locations can be found on Ocean Hugger’s store locator

(c)2018 Plant Based News LTD. All Rights Reserved.
Reuse this content
PBN Contributor:

Maria is the head of written content for Plant Based News. Also a former magazine editor, newspaper reporter, and features writer. Her writing has been published by The Guardian, The Huffington Post, and various regional newspapers, as well as Vegan Life magazine and Vegan Trade Journal. She has interviewed a huge range of people, from Prime Ministers to authors, activists, pop stars and actors, and enjoys the varied range of topics writing for PBN allows her to tackle. You can follow her on Twitter @MariaChiorando and Instagram @mariachiorando.

Join the conversation

Disclaimer: The opinions expressed in this article are prepared in the author's capacity and do not necessarily reflect the views and opinions of Plant Based News itself. 

Since you're here...
Plant Based News is a FREE service that receives millions of views each week on YoutubeFacebookInstagramTwitterour weekly newsletter and this website. This takes a lot of our personal time, money and hard work. But we do it because we KNOW it makes a difference. If those following our reporting helped by contributing, we could do even more. Please consider supporting us so we can create further awareness about animal rights, environmentalism, ethical consumerism and the plant-based lifestyle. Not a false narrative - but information that empowers people to make better choices.

Support Plant Based News

It's World Vegan Day