Future Ocean Foods: Alternative seafood start-ups join forces to drive ocean-friendly NPD

14 Nov 2023 --- Future Ocean Foods (FOF) has been set up to promote the burgeoning alternative seafood industry, pegged as having massive global potential as consumers seek ocean-friendly alternatives. Initial member interest comes from companies in the US, UK and Singapore, with the association geared toward future food concepts, including plant-based, precision fermentation and cultivated food technologies.

Food security, human health, environmental sustainability and ocean conservation will also be at the center of the FOF’s strategy.

While in its infancy, the alternative seafood sector is growing, addressing challenges posed by the increasing global demand for protein. With venture capital backing from food and climate investors, FOF members are making strides in working alongside traditional seafood industries to foster sustainable food options.

Marissa Bronfman, founder and executive director of FOF, tells Food Ingredients First: “Future Ocean Foods is looking forward to collaborating and working with traditional seafood companies and organizations, and a handful of our members already are. With 36 members in 14 countries, we offer knowledge-sharing opportunities, community and collaboration.”

“It’s an incredibly exciting time for alternative seafood, with the successful development of a number of different species analogs. Although this is still a new space, we’ve seen lots of early wins from companies across plant-based, fermentation and cultivation.”

Marissa Bronfman, founder and executive director of Future Ocean FoodsExpanding alternatives
This diversity is key to the food industry’s appeal. With over three billion people globally relying on seafood as their primary protein source, innovators are actively adopting the latest technologies, working on creating various alternatives, ranging from whole-cut salmon filets to sushi-grade tuna, shrimp, and calamari to 3D-printed fish.

“Under the umbrella term ‘seafood,’ there are dozens and dozens of different species to recreate, and outside of North America, seafood plays a much more central protein role on people’s plates,” Bronfman explains.

“Taste, texture and nutrition are continually being improved upon, and prices are coming down as distribution increases. There are currently lots of excellent plant-based options in the market, and the coming years will see some very novel products from fermentation and cultivation, as well as hybrids.”

Sustainable solutions for the planet
Covering about 71% of the Earth’s surface and being the largest carbon sink, oceans are facing threats like warming, acidification, algae blooms, coral bleaching, and pollution, posing a risk to biodiversity and global food supplies.

The current seafood industry’s dependence on wild catch and aquaculture is not sustainable. “There are finite fish in the sea, and aquaculture alone is not a viable solution for meeting global demand,” Bronfman addresses.

“Fish stocks are in precipitous decline while the global population continues to grow exponentially. We need to work together to develop sustainable alternative seafood products that are good for people and the planet. ”

Animal protection activists are advocating to halt the construction of an industrial seafood farm, aiming to prevent additional environmental exploitation. This year, dissenting voices opposed Nueva Pescanova’s construction of the industrial octopus farm. In regions such as the US State of Washington, octopus farming has already been prohibited.

FOF has laid out a strategy revolving around raising awareness about alternative seafood’s environmental benefits. “Alternative seafood products are intrinsically good for the planet.”

“They’ve got a much smaller footprint and are replacing the extraction of sentient beings from the oceans, which avoids all the unfortunate issues associated with that, including pollution and bycatch.”

Collaborative initiatives for the future
The association aims to boost product trials, market penetration, and enhance the nutritional profile of these alternatives, focusing on protein and omega content.The taste of many plant-based seafood is almost indistinguishable from conventional.

Bronfman points out: “We’ve seen the adverse health issues related to seafood in headlines for years, first with mercury and more recently with the omnipresence of microplastics. Alternative seafood products today are most often made from plants, offering consumers a much healthier choice.”

“We are keen to work with traditional seafood players to diversify their offerings with alternative seafood products that are good for people.”

“We are looking forward to working with traditional seafood companies and organizations, and a handful of our members already are. The seafood industry is faced with problems that are unlike the terrestrial meat industry, and aquaculture alone cannot solve them.”

“Alternative seafood is a new but rapidly developing industry, and we have the opportunity to learn from the trajectory of alternative meat and alternative dairy industry and from each other. We have the opportunity to build a future in which seafood made from plants is no longer an alternative, but mainstream, feeding people and saving our oceans,” Bronfman concludes.

By Sichong Wang and Elizabeth Green

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