As more and more consumers look to plant-based foods, a rising tide of companies is responding with alternatives for their favorite meat, and increasingly seafood, products.
Replacing: fish and seafood, starting with bluefin tuna.
How it’s made: “cellular-agriculture technologies” are used to grow marine animal cells — creating fish and seafood products. “It’s not ‘lab food,’ it’s not vegetarian. It’s real, fresh fish,” produced on-shore, the website explains.
Market standing: still in development.
Main ingredients: a blend of pea, soy, lentil and faba protein, and chickpea and navy bean flours.
Market standing: limited retail—Whole Foods, Thrive Market and FreshDirect.
Main ingredients: seaweed and soy protein.
Market standing: early-stage foodservice, and taking requests for wholesale as they expand their geographic reach.
Replacing: tuna (branded Ahimi).
Main ingredients: tomato. (Next products will be a carrot-based salmon alternative and an eggplant-based eel alternative.)
Market standing: Food service, including restaurants and in-store sushi counters. The “Sakimi” and “Unami” will launch in the “near future.”
Replacing: salmon. Formerly known as Terramino, the company will soon expand to other seafood as well as meat offerings.
Main ingredient: Fungi, transformed into its signature “superprotein” through fermentation.
Market standing: in development, estimated launch early 2020.
Replacing: seafood, from crabcakes to breaded scallops to smoked salmon.
Main ingredients: varies, but pea protein and konjac powder are some of the top ingredients.
Market standing: retail, select locations nationwide and online.
Replacing: tuna salad and fish sauce.
Main ingredients: jackfruit and seaweed.
Market standing: Tofuna’s veggie salad is available for food service. The Fysh sauce is sold at retail, with more products under development.