The company’s portfolio also includes a variety of plant-based alternatives, from lumpfish and cod roe to wasabi seaweed caviar, among others. FoodNavigator-USA interviewed the company’s CEO, Jens Møller, to discuss the company’s alternative caviar and cold water shrimp.
“The orange caviar we have is specially designed for sushi, because that’s been depleting resources in the oceans from the fish you use for sushi caviar. The cold water shrimp…[which] has been decreasing a lot in the oceans lately. They are a supplier for all the bigger animals in the ocean, so taking them out might seem ... small, but it’s a supply chain throughout the oceans. We [have seen] somebody making alternatives to the big shrimp in warm waters, but we have not seen anybody doing it for the cold water,” Møller explained.
As caviar harvesting contributes to overfishing and the extinction of endangered fish species, most notably beluga sturgeon, a prehistoric fish that can live up to one hundred years old, Cavi-art's products are a cruelty-free and sustainable alternative that offer a similar taste and texture as traditional caviar. The company also reports that its caviar is stable at room temperature with a shelf life of three years, and its products are both affordable and stem from a secure supply.
The plant-based seafood market is expected to make waves, growing at a CAGR of 28.5% through 2029, according to Data Bridge Market Research data. Yet, growth in both Europe and Asia are seeing more growth than the US, particularly with the inclusion of alternative seafood options in foodservice.
Taste and texture continue to drive consumer preferences globally, with environmental advocates urging more education surrounding animal welfare and eco-responsible solutions to over-fishing and ocean resource depletion.