Sophie's Kitchen on the emerging market for plant-based seafood

Seafood alternatives are the plant-based opportunity du jour. One of the earliest entrants, Sophie's Kitchen, shares why.

Deanna Pogorelc, Senior content producer

October 31, 2017

The seafood industry has seen its fair share of negative headlines in recent years related to supply chain, labor, environmental and sustainability issues. Meanwhile, sales of plant-based alternatives to animal-based products are growing quickly.

Those forces have given way to the emergence of the vegan seafood category, with newcomers like Good Catch and New Wave Foods. One of the earliest entrants was Sophie's Kitchen, which makes plant-based alternatives to crab cakes, shrimp, scallops, salmon and tuna.

Susan Carskadon of Sophie's Kitchen explains how the category is a natural progression for the now-mature meat alternatives category in this video from Natural Products Expo East.

About the Author(s)

Deanna Pogorelc

Senior content producer, New Hope Network

Deanna oversees day-to-day production of digital content, newsletters and social media for She especially enjoys writing about packaging and mission-driven brands. Prior to joining New Hope Network, Deanna reported on healthcare innovation for MedCity News. She has a bachelor's degree in journalism from Ball State University.

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