Inspired by classic calamari battered in tempura, Jinka created Plant-Based Squid that's packed with protein and omegas. The perishable appetizer is sold and stored frozen and it boasts a "real seafood taste and texture." These "squid" rings have the potential to be enjoyed as a simple snack or a gourmet meal made at home.
Now that plant-based versions of chicken and beef have been mastered, brands are introducing sustainable seafood alternatives that can be enjoyed without contributing to overfishing, mercury contamination or by-catch.
Jinka's Plant-Based Squid was recently showcased at the annual Plant-Based World expo, along with other innovations in plant-based eating. This new alternative seafood product from the brand is set to join others like crabless cakes, vegan tuna spreads and onigiri.
Image Credit: VegOut
What's Driving This Trend
- Sustainable Seafood Alternatives
- The trend shows an opportunity for the development of more plant-based seafood products that reduce the environmental harm of industrial fishing.
- Plant-based Seafood Snacks
- The trend shows an opportunity for companies to bring plant-based seafood snacks to the market to meet the growing demand for alternative protein sources.
- Innovations in Plant-based Eating
- The trend indicates the potential for companies to create more plant-based alternatives to traditional animal products in the food industry.
Who This Affects Most
- Food and Beverage
- The industry needs to explore and invest in developing innovative plant-based seafood alternatives to capture the market demand for alternative protein sources.
- Sustainable Agriculture
- The industry has an opportunity to focus on expanding innovative plant-based seafood farming and aquaculture technologies.
- Retail
- The industry needs to diversify its offerings to meet the market demand for plant-based seafood alternatives, to capture a growing consumer segment interested in environmental sustainability and healthy food choices.
