By Flavor & The Menu
February 17, 2022
The plant-based boom offers perceived sustainability, approachability and an overall sense of ingenuity, lending a powerful story to menus and a positive halo to the whole establishment.
The plant-based protein space has seen marked improvement in just a few years, convincing consumers and operators alike that quality, flavor-packed analogues are viable alternatives to animal proteins. Plant-based seafood hits trending benefits, including stories rooted in sustainability and nutrition, and gives new consumers confidence to venture into plant-based waters without sacrificing flavor.
Plant-based is a mega trend, and plant-based seafood is the natural next frontier. It gives operators a platform to demonstrate their concern for planetary health, responding to an increasing focus on sustainability.
The reasons consumers choose plant-based seafood are not necessarily the same reasons they choose plant-based meats. The primary driver here is a concern for the environment and sustainability. They do not choose it purely for health reasons because consumers already perceive seafood
Plant-based seafoods give an alternative to over-utilized species, and many of the newer products available are barely distinguishable from the original proteins.
From the September/October 2022 issue of Flavor & The Menu, for chefs and menu developers. Read full issue online.