Plant-based seafood has become the fastest-growing category in alternative proteins, with restaurant adoption jumping 62 percent over the past year. Products mimicking shrimp, tuna, and crab cakes are now featured on menus at major chains and fine-dining establishments alike.
Industry analysts attribute the growth to improvements in texture and flavor that have closed the gap with conventional seafood. Konjac root, algae extracts, and pea protein form the base of most new products, delivering a convincing oceanic taste without the environmental toll of commercial fishing.
