And while plant-based seafood accounted for just $12m in US retail sales in measured channels in 2020 according to data from SPINS and IRI, the space is heating up pretty rapidly, with the GFI noting in a recent report that there are now at least 85 players (that we know of) worldwide making seafood from plants, from microbes through fermentation, and from animal cells.
So who are the key players, what’s in the ingredient toolbox, how does the nutrition of plant-based products stack up, and where is this market heading?
Find out this Wednesday (Oct 27) when we will join a panel of alt-seafood industry experts in part three of FoodNavigator-USA’s broadcast series: Disrupting the meat and dairy case: From plant-based bacon to ‘real’ cheese (minus the cows)
PART III: Where next for seafood alternatives? From tuna to shrimp
Date: Weds October 27
Start time: 10am PT/1pm ET
Duration: About 90 minutes
The session begins at 10am PT/1pm ET with a fireside chat with Marika Azoff at the Good Food Institute.
This will be followed by a panel debate exploring everything from formulation to consumer insights, merchandising, nutrition, and processing capacity challenges, featuring:
- David Benzaquen, co-founder Ocean Hugger, founder and managing director, Mission: Plant LLC
- Chad Sarno, co-founder and chief culinary officer, Good Catch
- Michelle Wolf, co-founder and CEO, New Wave Foods
- Anne Palermo, Co-founder and CEO, Aqua Cultured Foods
What we’ll cover:
- Ingredients: The evolving toolkit for seafood alternatives
- Formulation trends: Improving the taste, color, and texture of seafood alternatives
- Nutrition: Are seafood alternative good for you, and are consumer expectations changing?
- The addressable market for seafood alternatives and go-to-market strategies, DTC, retail, foodservice etc
- What are the primary purchase drivers for seafood alternatives? Is the laundry list of problems linked to seafood - from overfishing to contaminants, pollution, microplastics, fraud, mislabeling, illegal labor practices, habitat damage, and bycatch - driving interest in greener, cleaner, and kinder alternatives?
- Exploring the white space in the market
- Oct 13: Where next for meat alternatives? From plant-based burgers to fungi-fueled bacon. WATCH ON DEMAND! if you register here, click on the gray 'on demand' tab, then 'login' to the session).
- Oct 20: Where next for dairy alternatives? From oatmilk to ‘real’ cheese (minus the cows). WATCH ON DEMAND! if you register here, click on the gray 'on demand' tab, then 'login' to the session).
- Oct 27: Where next for seafood alternatives? From tuna to shrimp - featuring the Good Food Institute, Good Catch, Ocean Hugger, New Wave Foods and Aqua Cultured Foods. Register here!
