Published on 8 March 2025
An entrepreneur, innovation manager, and author of two published cookbooks, Deniz Ficicioglu, Founder & CEO of BettaF!sh, is on a mission to restore the maritime ecosystem by making seaweed everyone’s favourite food.
In this exclusive interview, we explore eight insightful questions that shed light on her journey, challenges, innovations, and her perspective on the vital role of women in shaping the future of the algae sector. Let’s dive in!
1. Can you share a bit about yourself and what inspired you to pursue a career in the algae sector?
While researching the future of food, I was struck by a glaring contradiction: our planet is mostly covered in water, yet we rely almost entirely on land for food production. This realization led me to explore seaweed once I realised it was underutilized yet a highly sustainable resource. The more I learned, the clearer it became – seaweed isn’t just an alternative; it’s a necessity. As I love the systemic opportunity to create change, from that moment, I was determined to dedicate my career to bringing seaweed into the mainstream and proving that the future of food starts in the ocean.
2. As an experienced entrepreneur and accomplished author in the algae sector, what challenges have you faced – particularly as a woman in this industry – and how did you overcome them?
The food industry, much like the startup world, has long been male-dominated, making it necessary to prove oneself repeatedly. I’ve often been the only woman at the table when walking into boardrooms or pitching to investors. Studies show that female founders face more scrutiny than their male counterparts, and I have experienced this firsthand.
Another challenge was convincing investors or industry leaders that seaweed is a viable business opportunity beyond fertilisers and alginates. Instead of waiting for validation, I let our products speak for themselves. Seeing consumers’ reactions – the surprise and delight that seaweed can taste great – became the best proof we could ask for.
The key to overcoming these challenges? Community. Surrounding myself with brilliant, fearless people who share the same mission has been instrumental. And, of course, a bit of stubbornness helps, too.
3. Can you tell us about your innovation/product and how it contributes to the sustainability and growth of the algae sector?
We’re on a mission to make seaweed a daily staple, as our biggest breakthrough has been transforming seaweed into functional, delicious, plant-based seafood alternatives. Our flagship products, BettaF!sh TU-NAH and SAL-NOM, are seaweed-based tuna and salmon alternatives available across Europe in supermarkets and restaurants. These products not only taste great but also actively contribute to reducing overfishing, protecting marine ecosystems, and boosting demand for European-cultivated seaweed.
Beyond retail, we develop seaweed-based B2B ingredients for the wider food industry, helping other brands integrate this incredible resource into plant-based alternatives or traditional foods. Our holistic approach – working directly with European seaweed farmers to ensure sustainability, innovatively leveraging existing technologies, and developing applications that integrate seaweed into mainstream diets – aims to position it as a key component of the global convenience food industry.
4. From your perspective, how can the industry encourage more women entrepreneurs and innovators to take the lead in the algae sector? What direct opportunities could arise from increased female participation?
The algae sector is still young, offering a unique chance to shape it into a diverse and inclusive industry. Key factors to effectively bring more women into the field include funding and visibility, showing that opportunities extend beyond marine biology or farming – and that it welcomes innovators with all kinds of backgrounds.
The business case is clear: Diverse leadership results in stronger, more successful companies. More women in the algae sector bring broader perspectives, foster fresh ideas, and accelerate growth.
5. What advice or lessons learned would you give to women looking to become entrepreneurs or innovators in the algae sector?
Be relentless about your vision but adaptable in your approach. The algae sector is evolving rapidly, requiring constant learning, experimentation, and flexibility.
Most importantly, find your community. Entrepreneurship can be lonely, but surrounding yourself with a mission-driven team makes the journey worthwhile.
6. Have mentors or role models played a role in your career? How have they influenced your journey?
Absolutely. I’ve had invaluable mentors through accelerator programs and personal networks.
One of the best pieces of advice I received was: “Don’t wait for permission.” No one will tell you when it’s the right time to start a business or launch an idea – you just have to go for it. That mindset shift changed everything for me.
7. What role do events like International Women's Day play in highlighting and advancing gender equality in your field?
International Women’s Day is more than a celebration; it’s a call to action. While progress has been made, real opportunities must exist for women at every level of the industry.
It’s also a chance to amplify female voices. Many brilliant women in nutrition, sustainability, and biotech are driving innovation and creating real impact – leaders like Ines Schiller at Vyld, Chanyu Xu at HerOne, and Sònia Hurtado at Poseidona. These women are building businesses that benefit both people and the planet.
8. Where do you see the algae industry heading in the next decade, and what role do you envision for women entrepreneurs in shaping its future?
The algae industry is on the brink of major transformation. In the next decade, seaweed will become a mainstream food ingredient, incorporated into everything from plant-based meats to snacks, pet food, and even sweets. The companies that will succeed are the ones bridging the gap between feasibility and consumer demand – making seaweed products accessible, affordable, and desirable for consumers.
Women will play a crucial role in this transition. We bring fresh and diverse perspectives to innovation, sustainability, and consumer behaviour. The future of food isn’t just about what we eat – it’s about building regenerative, ethical, and inclusive businesses.
Additional information
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eu4algae [dot] eu (contact[at]eu4algae[dot]eu).