Where next for seafood alternatives?

Where next for seafood alternatives? From tuna to shrimp

From plant-based tuna to crabcakes, many players believe plantbased seafood represents a significant untapped opportunity in a sector dominated by beef, pork and chicken alternatives.

And while fish is considered to be healthier than, say, burgers and sausages, the laundry list of problems linked to seafood - from overfishing to contaminants, pollution, microplastics, fraud, mislabeling, illegal labor practices, habitat damage, and bycatch – is driving interest in greener, cleaner, and kinder alternatives.

  • Ingredients: The evolving toolkit for seafood alternatives
  • Formulation trends: Improving the taste, color, and texture of seafood alternatives
  • Nutrition: Are they 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 and how do shoppers feel about the next generation of products?
  • What are consumers looking for and how do we engage them?
  • Exploring the white space in the market


Marika Azoff Marika Azoff Corporate Engagement Specialist
Good Good Institute

David Benzaquen David Benzaquen Co-founder, Ocean Hugger
Founder & Managing Director, Mission: Plant LLC

Anne Palermo Anne Palermo Co-founder and CEO
Aqua Cultured Foods

Chad Sarno Chad Sarno Co-Founder and Chief Culinary Officer
Good Catch

Michelle Wolf Michelle Wolf CEO & Co-Founder
New Wave Foods

Elaine WATSON Elaine Watson Editor

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