Oct 22, 2021

Join Aqua Cultured Foods, New Wave Foods, Good Catch, Mission Plant and the GFI on Weds 27 for webinar By Elaine Watson From Nestle's vegan 'Vrimp' in Europe to Good Catch's crab cakes on trial at Long John Silver's in the US, many players believe plant-based seafood represents a significant untapped opportunity in a sector dominated by beef, pork and chicken alternatives. And while plant-based seafood accounted for just $12m in US retail sales in measured channels in 2020 according to data from SPINS and IRI, the space is heating up pretty rapidly, with the GFI noting in a  recent report​​​ ​ that there are now at least 85 players (that we know of) worldwide making seafood from plants, from microbes through fermentation, and from animal cells. So who are the key players, what’s in the ingredient toolbox, how does the nutrition of plant-based products stack up, and where is this market heading? PART III: Where next for seafood alternatives? From tuna to shrimp​ Date​: Weds October 27 Duration​: About 90 minutes The session begins at 10am PT/1pm ET with a fireside chat with Marika Azoff ​at the Good Food Institute.​ This will be followed by a panel debate exploring everything from formulation to consumer insights, merchandising, nutrition, and processing capacity challenges, featuring: David Benzaquen​, co-founder Ocean Hugger​, founder and managing director, Mission: Plant LLC​ Chad Sarno, ​co-founder and chief culinary officer, Good Catch​ Michelle Wolf, ​co-founder and CEO, New Wave Foods​ ​ Anne Palermo, ​Co-founder and CEO, Aqua Cultured Foods ​ What we’ll cover:​ Formulation trends:​ Improving the taste, color, and texture of seafood alternatives Nutrition​: Are seafood alternative good for you, and are consumer expectations changing? The addressable market​ for seafood alternatives and go-to-market strategies, DTC, retail, foodservice etc What are the primary purchase drivers for seafood alternatives?​ Is the ​laundry list of problems linked to seafood - from overfishing to contaminants, pollution, microplastics, fraud, mislabeling, illegal labor practices, habitat damage, and bycatch - driving interest in greener, cleaner, and kinder alternatives? Exploring the white space​ in the market  Pics courtesy of Nestle, Atlantic Natural Foods, Good Catch, New Wave Foods, Gardein, and Aqua Cultured Foods Clockwise starting top left: Marika Azoff, Michelle Wolf, Chad Sarno, David Benzaquen, Anne Palermo Find out more​ ​ and  REGISTER HERE​ ​ for our FREE 3-part series, which is sponsored by Oterra, RSSL, Roquette, CP Kelco, Cargill, Givaudan, Edlong Dairy Technologies, and Farbest Brands. Oct 13​: Where next for meat alternatives? From plant-based burgers to fungi-fueled bacon. WATCH ON DEMAND! ​ ​if you register  here​​ ​, click on the grey 'on demand' tab, then 'login' to the session). Oct 20​: Where next for dairy alternatives? From oatmilk to ‘real’ cheese (minus the cows). WATCH ON DEMAND!​ ​ ​if you register  here​ ​, click on the grey 'on demand' tab, then 'login' to the session). Oct 27​: Where next for seafood alternatives? From tuna to shrimp​ - featuring the Good Food Institute, Good Catch, Ocean Hugger, New Wave Foods and Aqua Cultured Foods. Register here!​ ​ Copyright - Unless otherwise stated all contents of this web site are © 2021 - William Reed Business Media Ltd - All Rights Reserved - Full details for the use of materials on this site can be found in the Terms & Conditions