SeafoodSource is closely following the plant-based and cell-based seafood alternatives market by compiling a regular round-up of updates from the sector.
-Mind Blown Seafood Plant-Based Seafood Co. headquartered in Gwynn’s Island, Virginia U.S.A., announced the launch of its New Bay Crab Cake Sandwich. The product is a limited-time offer and sold exclusively at 7 PLNT Burgers locations in the U.S. states of Maryland, and Virginia and in Washington D.C., VegWorld Mag reports.
“We are thrilled to partner with PLNT Burger to bring our Mind Blown Crab Cake to life in the irresistible New Bay Crab Cake Sandwich,” Mind Blown Seafood CEO Monica Talbert said. “I can’t think of a better partner to launch this LTO with and the timing couldn’t be more perfect ahead of World Ocean Month!”
-Cologne, Germany-based food manufacturer and retailer Eat Happy Group has introduced three new plant-based products, the Vegconomist reported, including a salmon nigiri analog, a salmon maki analog, and a tuna analogs for trial at its Vienna, Salzburg, and Innsbruck retail locations in Austria.
“We see the proportion of those people who eat a purely vegan diet rising steadily in Austria as well,” EatHappy CEO Peter Sturm said. “In the vegan version of our sushi, we use fish substitutes. But here, too, it was important for us to follow the Eat Happy philosophy and use only top quality with unique and natural flavors.”
- German food manufacturing and beverage company Frosta announced the launch of its Vegan Fish Fingers, made from plant-based frozen fish products. The company announced the launch of the frozen fish analogs after three years of product development, the Vegconomist reported.
In 2020, Frosta announced an expansion into plant-based seafood by launching its Fish from the Field campaign. Its first products were a crispy fish fillet analog and a fried fish cake analog, made from salsify, cauliflower, beans, and jackfruit.
“In addition to classic dishes such as chicken fricassee, Germany’s most popular frozen dish, plant-based innovations such as vegan Asian street food dishes were able to arouse consumer curiosity,” Frosta Marketing Director Sebastian Bernbacher said. “After almost three years, our team has succeeded in doing away with the last additive so that we can now offer consumers something truly new in the freezer.”
Photo courtesy of Mind Blown Plant-Based Seafood Company
