The seafood industry has seen its fair share of negative headlines in recent years related to supply chain, labor, environmental and sustainability issues. Meanwhile, sales of plant-based alternatives to animal-based products are growing quickly.
Those forces have given way to the emergence of the vegan seafood category, with newcomers like Good Catch and New Wave Foods. One of the earliest entrants was Sophie's Kitchen, which makes plant-based alternatives to crab cakes, shrimp, scallops, salmon and tuna.
Susan Carskadon of Sophie's Kitchen explains how the category is a natural progression for the now-mature meat alternatives category in this video from Natural Products Expo East.
This piece originally appeared on New Hope Network, a Supermarket News sister website.
