I’m constantly inspired by local innovators who find simple yet powerful ways to improve daily life. When I sat down with Solvi Barber, a Mercer Island resident and founder of aKrrush, it was clear her vision was rooted not just in nutrition, but in culture, sustainability, and the way families actually live. What began as a challenge during the pandemic has grown into something much bigger: a homegrown company rethinking how we get the protein our bodies need—and it’s happening right here in our own community.
“When you drink 13 grams, you get 13 grams.” That’s how founder Solvi Barber describes the promise of aKrrush, a Mercer Island–based company bringing a new kind of protein to market.
Launched after years of development and a rebrand prompted by the pandemic, aKrrush is offering what Barber calls “real food, real nutrition”—a simple, versatile way to add efficient protein into busy lives.
From Broth to Breakthrough
The company began with bone broth, but Barber quickly realized the market was ready for more. “We ended up in the soup aisle,” she laughs, “but what we had was much more than a soup.” Through a natural hydrolyzing process, the proteins are already broken down into small peptides, making them easier to absorb.
“The enzymes in your stomach usually have to do that work,” Barber explains. “We’ve done it ahead of time. That’s why it’s so rapid—protein that’s ready for your muscles.”
Clean Roots in Norway
One of aKrrush’s key differentiators lies in where—and how—its ingredients are produced. Norway’s strict rules around animal welfare, GMOs, and pesticides make for what Barber calls “a very clean biomass.” Farms are family-owned, and the production process is designed to leave nothing wasted.
“What we have done is take what was considered waste—the bones and cartilage—and turn it into something valuable,” she says. “No chemicals, no heavy metals, just clean protein.”
Taste Matters
While efficiency is critical, Barber emphasizes that flavor drives repeat use. Partnering with the Culinary Institute of Norway, aKrrush focused on taste profiles that work in everyday cooking.
“I make quiches, protein rolls, even ramen with it,” she says. “It’s not overpowering—it blends in, so you can use it in almost anything.”
Beyond the Gym
Though athletes have embraced the product—the U.S. Olympic Bobsled team has even given its approval—Barber believes the benefits extend far beyond training.
“It’s perfect on a hike, or for recovery after surgery, or even for older adults who need more protein but don’t want to eat a big steak,” she says. “It should be food, not a problem solver. Something you eat every day.”
Looking Forward
For aKrrush, the next step is education. “People know they need protein,” Barber reflects, “but not all proteins are the same. We want to help them understand what they’re really getting.”
From Mercer Island kitchens to Olympic training grounds, aKrrush is steadily proving that clean, efficient protein can be both practical and delicious.
“People know they need protein, but not all proteins are the same. We want to help them understand what they’re really getting.” Solvi Barber CEO