The Guide To Plant-Based Seafood
While there are many sustainable options when it comes to choosing seafood, it can be hard for the average consumer to determine which seafood is sustainable. Many people choose to forgo the fish altogether as a way to move towards a ‘greener’ diet.1
The future of sustainable seafood may not be found in the ocean at all, thanks to ever-evolving technology. From cellular aquaculture to seafaux (plant-based seafood) made with algae or pea protein, innovative new food products take the conservation movement to new and exciting depths.
Seafaux producers boast zero-mercury, no fishy smell, no concern of micro-plastics and a feel-good way to address global overfishing concerns. Plant-based seafood offers an alternative route for seafood-lovers who want to do a little less research before digging into a tuna (or “toona”) melt. For those that already adhere to a vegetarian or vegan diet, plant-based seafood offers additional dietary choice where there were no options before.
For the millions of people with seafood allergies, these products can be a welcome addition to their diets and offer nutritional benefits as well. In fact, according to Mintel, Consumers who are buying more plant-based meat in the US agree it is for health reasons. In fact, health is the main reason consumers give for eating plant-based meat.
For every trend, there is often a pushback or opposite reaction. Plant-based eating was previously associated with higher nutritional quality and better health, but plant-based meat analogs with long ingredient lists and unrecognizable ingredients have placed this reputation under pressure. The FAO classified meat alternatives at the highest level on the NOVA scale of ultra-processed food.
Plant-based meat replacements have gotten a lot of attention, but some consumers are embracing and celebrating simple fruits and vegetables on their own merits – and they’re rejecting hyper-processed options. Consumers want 'cleaner' products before they re-engage with the category. Plant-based seafood alternatives can provide nutrition through ingredients like algae that contain higher levels of protein than soy, and also contain omega-3 fatty acids. As you consider your own plant-based strategy, are you reaching both types of consumers?
50% of US fish and shellfish consumers are concerned about the sustainability of eating fish/shellfish.
Champion seafood sustainability
Alternate seafood products can be part of the solution to strengthen the health of our oceans. Highlight how these menu items help to solve issues like over-fishing, unintended by-catch and the effects of salmon farming.
60% of consumers prefer plant-based foods that showcase actual fruits or vegetables instead of using them to mimic meat.
Get to the root of plant-based with produce swaps
Consider everything from hearts of palm scallops to mushroom or carrot bacon to marinated tomato tuna as ways to use the produce you already have in offering consumers a plant-forward meat alternative.
LTO Star: Plant-Based Seafood Menu Concept
The Concept
Baja Crab-less Cakes
Panko-crusted seared hearts of palm cakes topped with a sweet and spicy al pastor sauce, served with a citrus pico de gallo and fresh avocado.
GET THE RECIPE
This item has Specialty Appeal - it's unique enough to really differentiate itself but may only resonate with a niche audience
Perceived as very unique; a four star rating for uniqueness
Ability to drive visitation; top performer for Draw among those who like this idea
40% of the ingredients in the burger concept are trending upward on menus
Hearts
of Palm
Hearts of Palm menu items have grown on US fast casual dining menus 53% over the past four years.
PANKO
Crusted
Panko-crusted menu items have grown on US midscale dining menus 87% over the past four years. Datassential Menucast predicts panko crusted menu items will continue to grow 23% in the next four years across all segments.
ABOUT SCORES™
This Datassential tool tracks top chain restaurants' LTOs and new menu items from month to month and showcases consumer ratings on them based on a variety of metrics. Since 2014, SCORES
™ has grown to include over 175k ratings across 30,000 menu items.
10
UNIQUENESS
How new and different is this item?
Uniqueness helps operators stand out from the competition, which makes this a particularly noteworthy score.
UNBRANDED PURCHASE INTENT
How likely would you be to order/buy it?
Gauges how interested consumers are in a specific item in general when it's not tied to a particular brand.
FREQUENCY
Is this an item you could see yourself having all the time?
It shows operators how often consumers would seek out this specific item if it were available.
DRAW
Would you visit a restaurant just for this item?
It reveals motivation to visit a specific restaurant just to get this one particular item if it was offered.
OPerator Insights
Plant Based Fish has grown +150% on US Menus over the last four years, and is predicted to grow +49% more through 2027.
PLANT-BASED CLASSIC APPS
Vegetables replacing seafood in both ceviche and poke, and cauliflower or plant based coconut shrimp are all examples of such offering.
Safe Experimentation
Keep in mind most consumers want variety, but view familiar ingredients as more important than a unique dish with alternative proteins. Balance innovation and familiarity in ingredients and formats (e.g., hearts of palm in a "crab" cake). Keep descriptions simple and clean, and use recognizable ingredients.
Hearts
of Palm
Due to it's similar texture, hearts of palm also makes excellent vegan carnitas, calamari, lobster rolls, and fish sticks ceviche.
Plant-based caviar
Operators are taking the salt-cured roe delicacy into the plant-based realm by creating similarly shaped garnishes from fruits or vegetables14 such as finger limes or cooked amaranth.
PLANT-BASED Seafood
has grown on US menus 56.9% since 2017. Datassential Haiku™ predicts plant-based seafood will continue to grow 30.3% in the next four years.
Describe menu items as...
“plant-based” rather than “meatless,” “meat alternative,” “meat replacement” or even “vegan” or “vegetarian.” Terms that connote the new definition of health, such as “natural” also boost value perception and appeal.
Culinary Viewpoint
"It's possible that consumers and food professionals who meditate on the mega plant based trends that have swept the food industry can possibly come to the conclusion that in reality, this new trend may also be an old trend.
That said, we are giving the plant-based approach a new breath of fresh air by infusing today's technologies and updated techniques on new ideas with approaches found in the world's plant-based dishes."
The Bottom Line
Between plant-based analogs and uncanny produce-driven lookalikes, there's a plant-forward swap that can be made in any seafood dish you offer.
SOURCES:
Datassential MenuTrends, accessed 1/25/24. US Chain and Independent restaurants % that offer...
Mintel, Plant-Based Seafood Could Really Catch On, January 4, 2024
https://www.forbes.com/sites/ariellasimke/2020/10/21/everything-you-need-to-know-about-plant-based-seafood/
https://www.cnn.com/2021/10/02/business/plant-based-fish/index.html
Datassential, Plant Based Trends, April 2022
Datassential, 2022 Trends To Watch: Veggie Heroes, January 2022
GlobalData, Success Case Study: Good Catch, September 27, 2021
Datassential SCORES™, "Thai Shrimp Noodle Bowl" report for Custom Culinary®, January 2022
Datassential SCORES™, "Baja Crab Cakes" report for Custom Culinary®, January 2022
Datassential, Trend Watch: On Fire Trends, January 2022
Datassential, The World of Plant Based, April 2021
Datassential, FoodBytes: SCORES™ Preview, August 2021
Datassential, The World of Seafood, May 2021
CRAVING MORE? CHECK OUT THESE SIMILAR POSTS