As the plant-based meat category presses on from disappointing sales over the last several years, tapping into the distribution networks of conventional meat companies may be the boost they need to reach plant-based and flexitarian consumers based on recent partnerships.
With the rise of flexitarian diets among US consumers and the 2025-2030 Dietary Guidelines Advisory Committee’s scientific report recommending increased plant-based food consumption, partnerships between plant-based and conventional meat brands align with the demand for nutrient-dense products that deliver on taste while expanding offerings to attract new consumers.
For example, Impossible Foods’ collaboration with Burger King to create the Impossible Burger delivers a plant-based fast-food experience, or UPSIDE Food’s distribution partnership with national meat distributor Pat LaFrieda expands cultivated meat’s presence in the foodservice sector.
Plant-based seafood collaborates with conventional seafood
Plant-based seafood is gaining popularity as more innovative ingredient combinations replicate the taste and texture of conventional seafood.
Nordic Catch, which delivers sushi-grade seafood directly to consumers’ homes, partnered with plant-based brand Boldly Foods to feature plant-based sashimi offerings on Nordic’s website. Boldly Foods features vegan tuna and salmon sashimi, in addition to vegan calamari steaks and rings, baby shrimps, jumbo prawns and shrimp bites, all made with a root blend base containing konjac, a root vegetable native to Asia.
Smoked fish brand Acme Smoked Fish’s partnership with plant-based sushi brand Konscious Foods to debut a plant-base salmon is an opportunity to leverage Acme’s distribution network with Konscious’ offerings, according to Jacob Tupper, director of regional sales at Acme Smoked Fish.
Konscious’ Plant-Based Smoked Salm’n is available in an 8-ounce package for foodservice distributors and operators. The Smoked Salm’n can be ordered directly from Acme, providing Konscious the ability to cast a wider net of customers in foodservice (e.g. bagel shops, delis, restaurants and chefs), according to Acme.
Mimicking the taste and texture of smoked salmon, Konscious’ Salm’n is made with konjac root, carrot puree and cold-smoked with hickory and applewood.
“Like other food businesses, we’ve continued to see customer preferences for plant-based alternatives grow. The Konscious product is rich, flavorful, and the first of its kind that we’ve tried that mimics the taste of traditional smoked salmon, so it signaled the right time to partner as their distributor and offer the new product to a larger market,” Tupper said.
