Alt-seafood explained

The plant-based seafood segment is moving far beyond soy and corn-based substitutions and can now offer seafood lovers the same taste and experience as the "real thing", according to Monica Talbert, CEO of the Plant-Based Seafood Co*.

Unlike alt-meat, alt-seafood may struggle to reach more than a niche market, according to Rabobank seafood analyst Gorjan Nikolik, due to a range of issues.

Paul Shapiro, CEO of The Better Meat Co, believes that mycoprotein fermentation will give the plant-based seafood sector a whole host of ingredients for their edible offerings, while making the global food system more sustainable.

Though many leading cell-cultured seafood companies are based in Asia, Dr Sebastian Rakers, co-founder of Bluu Biosciences, believes that European consumers will embrace cell-based seafood due to its enhanced sustainability and production efficiency advantages…

Alternative seafood is a promising avenue for dealing with animal welfare concerns in traditional seafood, and the rise of new producers should bring a welcome dynamism to the seafood space.

The buzz around cell-cultured seafood has been growing steadily, and as Lou Cooperhouse, CEO and co-founder of cell-based seafood company BlueNalu explains, it's only a matter of time before these companies reach commercialisation and disrupt the conventional …

Jen Lamy, who manages Good Food Institute's cross-programmatic sustainable seafood initiative, believes that both plant-based and cellular seafood have a bright future - both in terms of providing consumers with an ethical alternative to traditional seafood an…

Lab-grown seafood is likely to provide a significant source of global animal protein within a decade, putting conventional seafood producers and processors at risk of extinction.