OMG Meat's Plant-Based Shrimp Dumplings satisfy a growing subset of consumers in Asia who are seeking out healthy, environmentally friendly alternative protein products – whether they are flexitarian, vegetarian or otherwise. This plant-based seafood product rivals the functional properties, characteristics, taste, and sensory texture of real shrimp and it promises to help people move toward a more sustainable seafood future.
The newly introduced OMG Meat shrimp joins Thai Union’s plant-based tuna, as well as crab meat and dumplings, and fish nuggets. As Tunyawat Kasemsuwan, Thai Union’s innovation director, said "We have had consumers come to us and say, ‘I know you are an expert in seafood and shrimp – I would like to have a shrimp tempura, but not containing shrimp."
Key Themes Behind This Trend
- Plant-based Seafood
- The rise of plant-based seafood alternatives presents an opportunity for companies to provide healthy and environmentally friendly options to consumers.
- Functional Properties in Plant-based Alternatives
- Developing plant-based alternatives with functional properties, such as taste and texture, can disrupt traditional meat and seafood industries.
- Sustainable Seafood
- Increased demand for sustainable seafood presents an opportunity for companies to develop and market plant-based alternative products to reduce the negative impact of traditional seafood production on the environment.
Where This Applies
- Plant-based Food Industry
- The plant-based food industry can take advantage of the growing demand for plant-based seafood options and create innovative products to disrupt traditional seafood industries.
- Seafood Industry
- Traditional seafood companies can target flexitarian and vegetarian consumers by incorporating plant-based alternatives into their product lines.
- Sustainable Food Industry
- Companies focused on sustainability can develop and market plant-based seafood alternatives to promote environmentally friendly and ethical food choices.
