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New Alt Seafood Association Aims to Close the Global Protein and Omega Gap

New Alt Seafood Association Aims to Close the Global Protein and Omega Gap alternative protein, alternative proteins, business, cell-based seafood, Fats & oils, Fermentation, fish and savoury ingredients, Flavours and colours, food tech, meat, plant-based, Proteins, seafood alternatives, Start-ups and disruptors, Sustainability Food and Beverage Business

The launch of the ‘world’s first’ alternative seafood association, Future Ocean Foods, is making headlines today. This organization represents makers of plant-based, fermentation-enabled, and cultivated seafood alternatives, and is seeking to support and accelerate the alternative seafood industry globally. The association has attracted 35 members from 14 countries, including Aqua Cultured Foods, Bettaf!sh, Hooked Foods, and Sophie’s BioNutrients, among others. Partnerships with organizations such as the Good Food Institute, ProVeg International, and the Global Organization for EPA & DHA Omega-3s (GOED) are also in place.

Future Ocean Foods has laid out a comprehensive agenda, which includes fostering knowledge-sharing and collaboration, as well as spearheading global events for alt seafood stakeholders. The association also emphasizes its focus on health and nutrition, striving to increase awareness of the health benefits of alternative seafood and raising the nutritional profile of the category, with particular emphasis on protein and omegas.

Founder and executive director of Future Ocean Foods, Marissa Bronfman, explained that current plant-based seafood alternatives often fail to meet consumer expectations in terms of protein and omega content. She emphasized the need to boost protein and omegas in plant-based seafood to align with traditional seafood products.

Although the alternative seafood category is relatively nascent compared to other forms of alternative protein, significant growth potential has been projected. Global investments in alternative seafood start-ups have surged, indicating increased consumer interest and demand. Despite these promising industry trends, consumer acceptance is crucial in encouraging the transition from conventional seafood to plant-based, fermentation-enabled, or cultivated alternatives. This requires close attention to health and nutrition as a key purchase driver, particularly for plant-based products.

In the quest to address these challenges, the association is working to increase education and awareness of the health and environmental benefits of alternative seafood. It aims to engage traditional seafood companies and organizations to diversify their offerings, with the ultimate goal of creating and scaling sustainable protein sources for a future population of 10 billion people by 2050.

In conclusion, Future Ocean Foods is hopeful for the future growth of the alternative seafood industry and is committed to collaborating with both existing and emerging players. The organization remains dedicated to driving innovation, ensuring sustainability, and meeting consumer demands in the food and drink industry.

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