SeafoodSource is closely following the plant-based and cell-based seafood alternatives market by compiling a regular round-up of updates from the sector.
-Mind Blown by The Plant-Based Seafood Co. announced its latest partnership with Sam Rust Seafood, a wholesale supplier that specializes in seafood, to expand distribution efforts.
“My generation is different from my parents' generation. We are more mindful of our food, the planet, the animals, the environment, and the people on it," Mind Blown by The Plant-Based Seafood Co. founder Monica Talbert said in a release. “Offering an alternative without sacrificing a delicious seafood experience, for whatever reason a person may have for choosing one, is a complement to the industry."
The partnership will begin with Sam Rust Seafoods, which is headquartered in Hampton, Virginia U.S.A., distributing the Mind Blown products at its restaurant retailers.
“Our commitment to sourcing sustainable, premium seafood aligns seamlessly with The Plant-Based Seafood Co’s innovative plant-based creations, marking a significant step towards a future where sustainability and culinary innovation coexist, and we are thrilled about this partnership,” Mind Blown by The Plant-Based Seafood Co. sales and marketing specialist Robby Edmonds said in a release.
-Berlin, Germany-based alternative meat company Esencia Foods has debuted its whole-cut mycelium seafood analogs at the Anuga Gastronomic Fair, which took place from 4 to 10 October in Cologne, Germany.
Esencia Foods has created scallop analogs, salmon analogs, seabass analogs, and cod analogs using its two-ingredient edible fungi and omega-3 combination and fermentation process, green queen reports.
“Tastings at selected industry-focused events will help us to win important partners, but also to fine-tune our products and learn which dishes can be most successful at the market,” Founder Hendrik Kaye said, according to green queen. “The number of samples is limited. Tasters should be prepared to try not just seafood alternatives, but the start of a new generation of protein to feed humanity.”
-Austin, Texas U.S.A.-based grocery store chain Whole Foods said plant-based seafood is making a comeback in its annual report, released on 17 October. More than 50 Whole Foods team members work with a panel of culinary experts, buyers, and more to determine consumer trends, and predict up-and-coming trends for the following year.
“Our annual food trends predictions list is a way for us to pull back the curtain for customers and share insight into what our buyers and culinary experts are keeping on their radar for the upcoming year,” Whole Foods Market Ambassador of Food Culture for and member of the Trends Council Cathy Strange said in a release. "From specific product ingredients and flavor trends to growing movements in the food industry, we can't wait to see these trends gain momentum in the year ahead."
The report describes the plant-based category as “making a comeback, and highlighted the up-and-coming Atlantic Sea Farms plant-based Basil Pesto Sea Veggie Burger in its report, emphasizing the plant-based seafood analog market.
“We’re seeing new and emerging protein-forward products with mushrooms, walnuts, tempeh, and legumes in place of complex meat alternatives. Even plant-based milk alternatives are participating, with some brands simplifying labels to just two ingredients — perfect for the vegetarian purist,” the report said, according to a release.
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