The plant-based market is on the rise, and food establishments are following suit. Soy, rice, oat, coconut and hemp milk have infiltrated the plant-based milk market over the years. It used to be a novelty for restaurants or coffee shops to offer an alternative to cow’s milk — now, it’s an expectation not to. The mock meat industry has also increased by 29% in the past two years. Companies like Beyond Burger and Impossible Foods have found their footing with plant-based beef that bleeds, feels and tastes like the real deal. And now, there are emerging companies creating seafood from plants.
We’re pretty comfortable with the idea of a veggie burger, making foods like the Impossible Burger not as big of a stretch for us. In fact, meatless burgers are a tasty vegan option for veggie lovers and meat-eaters alike. But seafood is a whole different game. There’s the flake, texture, smell and taste that needs to be imitated — and that’s not an easy feat. But the increase in vegan, vegetarian and flexitarian lifestyles are demanding more tasty plant-based options beyond the traditional. What is this faux fish made of, and why do you need it on your menu?
What is plant-based seafood made from?
There’s a whole host of plants that comprise the different brands of faux seafood. Vegetables like carrot, artichokes, seaweed, lentils and beans, as well as soy, starches, flours, yeast, oils and spices, are just a few of the ingredients used. They’re created in a food lab with taste and texture acceptability in mind. Companies are offering options like coconut shrimp, scallops, raw tuna, tuna in a pouch, crab cakes and smoked salmon.
Does it pass the texture test?
Seafood texture needs to be spot on, and the same qualification rests on faux fish. The gel-like quality of shrimp and scallops is easier to create because starches, gums and other fillers produce that effect. Some brands do this better than others. But it’s the flake of whole fish filets that’s the most difficult to get right. And because of that, whole filet versions are currently only sold to foodservice operations where chefs use their expertise to create delicious dishes.
The most marketable flaky, plant-based fish is tuna because the separated flakes replicate well. It’s already a hot seller in the tuna aisle (I mean, who doesn’t love a glorious tuna melt?). Some plant-based seafood options like shrimp and crab cakes are also in your grocer’s freezer section or available online. These tasty options are more than your soy-based mock fish sticks. Plant-based companies like Sophie’s Kitchen, Good Catch and The Plant Based Seafood Company are obsessed with recreating the taste and texture of the original — without compromise.
What about nutrition and health?
Seafood is touted for its health and Omega-3 power. And while plants are healthy and many of these options bring great nutrition to the table, the plant-based seafood industry doesn't always offer the same Omega-3 benefits. Some companies incorporate algae oil to increase Omega-3s in their products, and because this is a new industry that’s learning and growing, more may do the same in the future.
Plant-based seafood can help the health of consumers by decreasing exposure to mercury and microplastics that many fish and shellfish are plagued with. And much of the world’s population affected by shellfish and fish allergies can now enjoy a fishless fish sandwich or faux shrimp scampi without worry.
Why does sustainability matter?
The ocean’s vastness tends to form the idea that we can’t upend the supply of seafood. However, the projections for the amount of seafood available, and the population increase to 10 billion say otherwise. Another source of tuna, shrimp and salmon that’s not from the sea can help sustain our ocean critters for many more years to come.
An innovative menu.
Salmon made from carrots and flaky lentil-based tuna are just two of the many plant-based seafood options making their way to operations like yours. Be a part of this advancing movement by creating faux seafood dishes — and increase the popularity of your menu in the process. Find other ways to be inspired reading How to Cash in on Changing Dining Behaviors.
