Shrimp are big.
Each year, Americans consume 1.4 billion pounds of shrimp. Our sustainable, plant-based shrimp are every bit as delicious, and healthier for you and the environment than the real thing. Eating New Wave Shrimp allows each of us to make small changes in our lives that have big environmental impacts.
For over 25 years, Mary has been a driving force in the food industry. She led the turnaround of several billion-dollar brands—bringing profitable growth back to Maxwell House coffee, Ocean Spray cranberry juice drinks, and Post cereals. She also revived flagging new product lines for Kraft and Gillette. Recently, Mary has devoted herself to the plant-based foods revolution that is upending the industry. As COO of Ocean Hugger Foods, she led manufacturing, brand development, financial planning, and in-market execution, and set the brand up for the meteoric rise it’s on today. Mary has an MBA from Harvard Business School, a M.Ed. from the Harvard Graduate School of Education, and a BA from the University of New Hampshire.
Michelle passionately applies her technical background to work that can have a near term global impact. After learning about the devastating impacts of seafood supply chains, she was inspired to create plant-based alternatives that mitigate these unhealthy practices. Her development experience includes groundbreaking projects at L’Oreal and leading-edge research at Carnegie Mellon University, including work on novel biomaterials and cancer therapies. She received her MS in Biomedical Engineering and BS in Materials Science and Engineering from Carnegie Mellon University.
Co-Founder, Executive Adviser
Dominique co-founded New Wave Foods from her love of marine conservation. She has experienced firsthand the devastating impacts of commercial seafood production on the oceans. Her mission is to show that everyone can make a difference in the future of our oceans’ health through everyday choices. A regular industry speaker and advocate of sustainable food systems, Dominique received her Masters in Marine Biodiversity and Conservation from Scripps Institute of Oceanography.