What’s next for seafood alternatives? Join Aqua Cultured Foods, New Wave Foods, Good Catch, Mission Plant and the GFI on Wednesday 27 for the webinar


And while plant-based seafood accounted for just $ 12 million in US retail sales in channels measured in 2020 according to data from SPINS and IRI, the space is heating up pretty quickly, the GFI noting in a recent reportThat there are now at least 85 players (to our knowledge) in the world making seafood from plants, fermented microbes, and animal cells.

So who are the key players, what’s in the Ingredients Toolkit, how does plant-based product nutrition stand and where is this market heading?

Find out this Wednesday (October 27) when we join a panel of experts from the alternative seafood industry in Part 3 of the FoodNavigator-USA TV series: Disrupt the meat and dairy business: from vegetable bacon to “real” cheese (without the cows)

PART III: What’s next for seafood alternatives? From tuna to shrimp

Dated: Wednesday October 27

Start time: 10:00 a.m. PT / 1:00 p.m. ET

Duration: About 90 minutes

The session begins at 10 a.m. PT / 1 p.m. ET with a fireside chat with Marika Azoff to Institute of good food.

This will be followed by an expert panel exploring everything from formulation to consumer insight, merchandising, nutrition and transformative capacity challenges, with:

  • David benzaquen, co-founder Hug Ocean, Founder and managing director, Mission: Plant LLC
  • Chad Sarno, co-founder and chef, Good catch
  • Michèle Loup, co-founder and CEO, New Wave Food
  • Anne Palermo, Co-founder and CEO, Aquatic Culture Foods

What we will cover:

  • Ingredients: The Evolving Toolkit for Seafood Alternatives
  • Formulation trends:Improve the taste, color and texture of seafood substitutes
  • Nutrition: Are seafood alternatives good for you and are consumer expectations changing?
  • The addressable marketFor seafood alternatives and go-to-market strategies, DTC, retail, catering, etc.
  • What are the main buying drivers for seafood alternatives?Is the laundry list of seafood issues – from overfishing to contaminants, pollution, microplastics, fraud, labeling errors, illegal work practices, damage to habitat and harvest accessories – generating interest in greener, cleaner and more respectful alternatives?
  • Explore the white spaceon the market
seafood substitutes
Photos courtesy of Nestlé, Atlantic Natural Foods, Good Catch, New Wave Foods, Gardein, and Aqua Cultured Foods
seafood alt speaker graphic
Clockwise starting top left: Marika Azoff, Michelle Wolf, Chad Sarno, David Benzaquen, Anne Palermo

Find out moreand REGISTER HEREFor our FREE 3-part series sponsored by Oterra, RSSL, Roquette, CP Kelco, Cargill, Givaudan, Edlong Dairy Technologies and Farbest Brands.

  • October 13: What’s the next step for meat substitutes? From plant-based burgers to mushroom bacon. WATCH ON REQUEST! if you register here, Click on the gray tab ‘on demand’, then ‘connect’ to the session).
  • 20 october: What’s the next step for dairy alternatives? From oat milk to “real” cheese (without the cows). WATCH ON REQUEST! If you register here, click on the gray tab ‘on demand’, then ‘log in’ to the session).
  • October 27: What’s next for seafood alternatives? From tuna to shrimp– with the Good Food Institute, Good Catch, Ocean Hugger, New Wave Foods and Aqua Cultured Foods. Register here!

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