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 meat 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

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