Plant-based meat alternatives are nothing new anymore. As people became increasingly interested in animal welfare and food sustainability, companies such as Beyond Meat, Upton's Naturals, Tofurky introduced the first faux meat burger patties and quickly expanded their portfolio.
Over the past month, we were able to observe how restaurants increasingly adapted their food offerings and how the popular food retailers jumped on the bandwagon and successfully introduced their own meat-free products.
But what about seafood, is it not worth the fuss? Don't we all enjoy eating sushi and salmon cream cheese bagels once in a while or adding tuna to our salads?
We are facing the same sustainability issues when it comes to fish and shellfish as we do with meat:
- Commercial overfishing and climate change are putting global seafood supply at risk and destroy the marine ecosystems
- Fish farms and bycatching are topics, questioning animal welfare
- Microplastics and industrial waste are matters, affecting our health
Enough reasons why we can expect alternative seafood to be the next big thing on the horizon!
When talking about alternative seafood products, it’s not about vegetables or soy chunks coated in breadcrumbs to make them look like fish fingers. It is about creating a multi-sensory experience that comes close to the real deal.
There are already some innovative minds taking on this challenge and are offering some plant-based alternatives to popular seafood products.
Sophie’s Kitchen is a great example of alternative seafood products. Inspired by his daughters' serious allergy to shellfish, the founder Eugene Y. Wang started off in 2011 by introducing a range of fish fillets, shrimps and canned tuna.