In partnership with clean comfort food restaurant Bareburger, plant-based seafood brand Good Catch introduced its Plant-Based Classic Fish Burger for a limited time. At the restaurant, the plant-powered, fish-free burger was served in two ways: The Gulf, a vegan option stacked with fresh vegetables and signature spinach-based green goddess dressing or The Bay with a spicy kick from jalapenos and chipotle buttermilk ranch.
At the restaurant, the plant-based seafood burger was also introduced as a protein option for Bareburger's
Be My Burger menu section for customizations.
The plant-based burger patty itself is made with simple ingredients like green onion, celery, sea salt and pepper, plus a proprietary six-legume blend of peas, chickpeas, lentils, soy, fava beans and navy beans. The burger shares a high-protein experience without the environmental impact of traditional fish burger patties.
What's Driving This Trend
- Plant-based Proteins
- There is an opportunity for companies to develop and market more plant-based seafood alternatives as consumers become more aware of the environmental impact of traditional fish burger patties.
- Transparency in Ingredient Sourcing
- Brands can capitalize on consumer interest in transparency by highlighting the simple and natural ingredients used in plant-based burgers.
- Customization Menus
- Restaurants can attract consumers by offering flexible menus with options for customization, such as the Be My Burger section at Bareburger.
Who This Affects Most
- Plant-based Foods
- The plant-based foods industry has an opportunity to expand and offer more seafood alternatives.
- Sustainable Seafood
- Companies developing sustainable seafood alternatives can appeal to environmentally conscious consumers who want to reduce their impact on the environment.
- Fast Casual Restaurants
- Fast casual restaurants can attract more customers by offering flexible menus with customization options.
