Alternative Seafood Gains Traction as Food Science Transforms Menu Options
Food service operators are expanding alternative seafood options as food science enhances the texture, flavor, and nutrition profile of ocean alternatives.
By Foodie Pundit Newsroom - Published - Updated - Section: Health Nutrition
Key points
- Food science advances have improved the texture and stability of plant-based seafood for commercial cooking.
- Non-commercial food services are adopting alt-seafood to satisfy flexitarian demand and meet sustainability goals.
- Algae-based omega-3s are allowing alternative seafood products to deliver natural fish nutrition metrics.
- Stable pricing structures offer buyers protection against the market volatility of wild-caught ocean fish.
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Sources and methodology
Reported from the public datasets below.
- Bureau of Labor Statistics (BLS) - Consumer Price Index, food away from home
- Federal Reserve Economic Data (FRED) - Food services and drinking places series
- U.S. Census Bureau - Monthly Retail Trade, food services
- Bureau of Labor Statistics (BLS) - Consumer Price Index, food away from home
- Federal Reserve Economic Data (FRED) - Food services and drinking places series
- U.S. Census Bureau - Monthly Retail Trade, food services
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