The Ocean Crisis That’s Changing Everything
Rising concerns about overfishing, marine pollution, and declining fish stocks are prompting demand for sustainable alternatives. Growing problems associated with overfishing, pollution of seas and oceans, and declining sizes of fish populations have compelled consumers to shift to other forms of diets. These aren’t distant environmental concerns anymore; they’re reshaping how we think about our next meal.
According to the data, China’s aquaculture production reached 59.3 million metric tons in 2024 which is 4% more than the previous year 2023 and thus, maintained its position as a largest seafood producer across the globe. Yet even this massive production can’t keep pace with growing global demand.
The pressure on our oceans is immense. Traditional fishing methods are struggling to maintain sustainable yields while meeting consumer expectations. This crisis isn’t happening in slow motion; it’s accelerating faster than many anticipated.
The Technology Behind the Transformation
The Israeli company is focused on delivering the taste, texture and nutritional value of salmon through a 3D printed process that includes legumes, omega-3 fat from algae and other plant-based ingredients that are similar to salmon’s molecular components. This represents a fundamental shift in how food is manufactured.
Previously, Poornima Vijayan, Dejian Huang and colleagues presented air-fried vegan calamari rings made from a 3D-printed paste of microalgae and mung bean proteins at ACS Fall 2023, a meeting of the American Chemical Society. Building off previous research, a team publishing in ACS Food Science & Technology describes successfully using plant-based ingredients to mimic calamari that matches the real seafood’s characteristic softness and elasticity.
The precision involved in recreating seafood textures is staggering. Scientists are analyzing molecular structures, protein interactions, and flavor compounds at levels that would have been unimaginable a decade ago.
The Taste Test That Matters Most
A GFI consumer segmentation study conducted in 2024 found that improvements in price, taste, and texture were the top factors consumers say would make them likely to purchase (or purchase more) plant-based meat. This represents the industry’s biggest challenge and greatest opportunity.
Issues surrounding taste and texture as well as nutritional concerns all work against that triumphing hope. Most people think that it is impossible for a plant-based fish to truly capture the flavour of genuine seafood. Consumer skepticism runs deep, particularly among traditional seafood enthusiasts.
In a consumer survey of U.S. adults conducted by Morning Consult on behalf of GFI in December 2024, 36% of lapsed consumers said taste and texture like conventional meat would motivate them to try plant-based meat again, and 35% said lower prices would motivate them. These insights reveal clear pathways for improvement.
America Leads the Charge
North America currently dominates the market, accounting for a share of around 38.4%. U.S. plant based seafood market size reached USD 33.0 Million in 2024 to reach USD 221.4 Million by 2033 at a CAGR of 22.38% during 2025-2033.
The U.S. market is bolstered by innovative startups and established food companies that leverage advanced technologies to develop products catering to diverse dietary needs, including gluten-free and allergen-sensitive options. Partnerships with major restaurant chains and the expansion of retail offerings are further accelerating the adoption of plant-based seafood.
Mind Blown by The Plant-Based Seafood Co. announced its latest partnership with Sam Rust Seafood, a wholesale supplier that specializes in seafood, to expand distribution efforts. The partnership will begin with Sam Rust Seafoods, which is headquartered in Hampton, Virginia U.S.A., distributing the Mind Blown products at its restaurant retailers.
Fish Products Dominate the Market
Fish products lead the market with around 77.6% of market share in 2024. Plant-based fish accounted for a revenue share of 49.76% of the global revenue in 2024. Many consumers are shifting toward plant-based fish due to health concerns associated with traditional fish, such as mercury contamination, cholesterol, and high-fat content. Plant-based fish offers a safer, cholesterol-free alternative, appealing to individuals seeking healthier diets or following vegetarian, vegan, or flexitarian lifestyles.
Fish is a staple in many diets around the world, making plant-based fish an attractive alternative for those seeking to maintain familiar dietary patterns while adopting a more sustainable lifestyle. The high demand for fish substitutes is driven by the increasing consumer awareness about the health and environmental impacts of traditional seafood consumption.
The dominance of fish products reflects consumer preferences for familiar protein sources while addressing health concerns that have emerged around traditional seafood consumption.
The Protein Revolution Takes Shape
Soy-based seafood accounted for a revenue share of 52.40% of the global revenue in 2024. Yet innovation is pushing beyond traditional ingredients. Pea-based seafood is expected to grow at a CAGR of 10.1% from 2025 to 2030. Pea protein is naturally free from common allergens like soy and gluten, making it a safer and more inclusive option for consumers with allergies or dietary restrictions.
Advancements in food technology have enabled pea protein to closely replicate the texture and mouthfeel of seafood, making it a preferred choice for creating realistic plant-based seafood products. This ability to mimic the flakiness of fish or the chewiness of shrimp has contributed to the rise in consumer interest, as these products increasingly satisfy the sensory experience of traditional seafood.
Faba beans have a favorable neutral taste, light color, high protein content (20%-25%), accessible genomics for straightforward breeding, and, like peas, are nitrogen-fixing pulses that benefit soil health. In 2024, Roquette, Bunge, and Wide Open Agriculture leveraged these benefits in their new faba bean protein isolates.
Shrimp and Prawns Make Waves
Plant-based prawn and shrimp is expected to grow at a CAGR of 9.3% from 2025 to 2030. Advancements in food technology have led to the development of plant-based prawn and shrimp products that better replicate the taste, texture, and appearance of traditional shrimp and prawns.
This makes the switch to plant-based alternatives easier for consumers who still want to enjoy familiar flavors and textures without compromising on quality. The increasing presence of plant-based prawn and shrimp products in supermarkets, grocery stores, and restaurants has made them more accessible to a wider audience. Partnerships between plant-based food manufacturers and popular food service chains have introduced these alternatives into mainstream menus, helping to fuel broader adoption.
The crustacean segment presents unique challenges and opportunities. Replicating the distinctive texture and mild sweetness of shrimp requires sophisticated food science techniques.
Health Benefits Drive Consumer Interest
The demand and consumption of plant-based seafood are on the rise due to a growing awareness of health benefits. Many consumers are shifting towards healthier diets, with plant-based foods being a major component of this transition. Plant-based seafood offers the nutritional benefits of traditional seafood, such as protein and omega-3 fatty acids, without the associated risks of mercury contamination, excessive cholesterol, or saturated fats.
The growing prevalence of chronic diseases, such as obesity and diabetes, is also propelling the growth of the market. With the increasing health-consciousness, consumers are shifting toward dietary products with a low calorie and high protein content, such as flexitarian and vegetarian dishes. Along with this, people suffering from shellfish allergy are opting for a healthier alternative to fulfill the requirements of essential nutrients.
The health narrative around plant-based seafood extends beyond avoiding contaminants. It’s about providing nutritional benefits while supporting broader wellness goals.
The Science Behind the Texture
The primary restraint stems from the technical complexity of replicating the unique sensory characteristics of seafood, including texture, flavor, and appearance, which remain difficult to achieve using current plant-based technologies. This challenge is driving unprecedented innovation in food science.
Currently, there are two technological approaches used to replicate the typical fibrous structure of fish flesh: bottom-up and top-down methods (Lankatillake et al., 2023; Leonard and Fang, 2023; Nowacka et al., 2023). Bottom-up approaches (e.g., electrospinning, wet spinning) involve the creation of individual units that are subsequently joined together using binding agents.
In this review, we highlight recent advances in our understanding of the nutritional quality and sensory challenges in particular flavour (which includes taste and aroma), that have so far proven difficult to overcome in the development of plant-based seafood alternatives. Protein interactions that contribute to flavour development in plant-based seafood alternatives and the factors that impact these interactions are also discussed.
Distribution Channels Transform Retail
The sales of plant-based seafood through supermarkets & hypermarkets accounted for a revenue share of 40.68% in 2024. Retail strategies are evolving to accommodate this growing category, with dedicated sections and specialized merchandising approaches.
According to SPINS, plant-based meat total distribution points dropped nine percent in the conventional multi-outlet (MULO) channel and 15 percent in the natural channel in 2024. Notably, distribution in the refrigerated department was down 12 percent in the conventional multi-outlet (MULO) channel, suggesting that products are becoming harder to find in the sections of the store (specifically, co-located with fresh conventional meat) where consumers prefer to see them and where velocities tend to be higher.
The placement and accessibility of plant-based seafood products significantly impacts consumer adoption rates. Strategic retail positioning remains crucial for category growth.
Cultivated Seafood Enters the Scene
San Francisco-based company Wildtype has launched its cultivated salmon in US restaurants, marking a significant milestone in the cultivated seafood sector. Beginning this month, the product is being featured at Kann, a Portland, Oregon restaurant owned by James Beard award-winning chef Gregory Gourdet. Initially available on Thursday evenings in June, the cultivated salmon will be offered every day starting in July. Wildtype’s cultivated salmon is the first cultivated seafood to be cleared for sale in the United States.
VAN HEES, a German family-owned company with nearly 80 years of experience in the food industry, has entered into a strategic collaboration with BLUU Seafood, a leading European food biotech specializing in cultured fish. The partnership, which was initiated in May, combines VAN HEES’ expertise in functional ingredients and seasoning technology with BLUU Seafood’s innovations in cell-based fish production. The company’s involvement in this partnership will focus on the development of hybrid products that integrate plant-based ingredients with cultured fish cells, with the objective of creating sustainable, high-quality alternatives to traditional fish and seafood products.
Cultivated seafood represents a parallel revolution that may complement or compete with plant-based alternatives. The convergence of these technologies could reshape the entire seafood industry.
