The prologue to the story of iASC Atlantic Seafood Company of Ireland began in 2011, when James Grimes and Colin Ross, with their combined 45 years experience in Food and Beverages, presented a plan to the then Head of Innovation at the Irish Seafood Development Board [BIM], Susan Steele, that aimed to introduce new, sustainable, value-added Irish shellfish products to the global market.
Susan liked the plan, a lot, and asked us to present it to Industry. There begins a fishy story…
Following extremely positive feedback from the Industry on our initial “Mussel Butter”, we decided to enter our innovative seafood portfolio for development on the Bord Bia Foodworks programme, in conjunction with Enterprise Ireland and Teagasc [who support science-based innovation in the Irish food sector]. The programme condensed MBA-style learnings with both excellent and practical mentoring from industry experts to hone a market-ready business plan for our company. Simply put, it gave us a “leg up”, access to funding and removed some of the risk from launching our innovative products into new markets.
If you have your own idea and are based in Ireland, we urge you: APPLY! You won’t regret it. http://www.foodworksireland.ie/
Also have a look at https://www.linkedin.com/showcase/16227727/?pathWildcard=16227727
Anyway, back to the story. We took this feedback onboard and then went about developing a long-life, 100% natural, consistent and, most importantly, 100% sustainable seafood bouillon replacement, which also happens to be a ready-to-eat butter. It can make stocks, bases, sauces and its addition to Fish, Steak, Poultry and Seafood dishes of many types result in new flavour dimensions and that elusive Umami-punch.
We then established iASC and dived into the market in late 2013, with our first Food Service sales.