Plant-based seafood alternatives dominated the floor at this year's Natural Products Expo, with dozens of companies showcasing shrimp, tuna, and salmon substitutes made from ingredients like algae, mushrooms, and konjac root.
Taste tests revealed dramatic improvements over previous generations of these products. Several offerings were nearly indistinguishable from conventional seafood in blind comparisons, particularly in prepared applications like sushi rolls and fish tacos.
Industry analysts predict the plant-based seafood market will reach $1.3 billion by 2028, driven by sustainability concerns and overfishing awareness among younger consumers.
