Plant-based fish alternatives are emerging on the market, but are these products really ready for consumers’ plates? Host Gemma Tadman chats with ProVeg Health and Nutrition Manager Valentina Gallani, who takes us through the hidden challenges in nutrition, taste, and consumer acceptance, and reveals what it will take for plant-based seafood to truly make waves.

We explore:

• Why developing alternatives to fish is becoming urgent, from overfishing and ocean pollution to human rights concerns in the fishing industry.
• The biggest consumer barriers to trying plant-based seafood, including taste, texture, and perceptions of nutrition.
• How the sector can close the omega-3 and micronutrient gaps to match – or surpass – animal-based fish.
• The role of retailers, policymakers, and product developers in making plant-based fish a mainstream choice.
• The most promising innovations, from algae oil and mycoprotein to precision fermentation and hybrid approaches.
• How brands can communicate effectively with consumers, from health to sustainability messaging.
• What the next 5-10 years could look like if industry, retailers, and policymakers work together.

Whether you’re a food manufacturer, retailer, policymaker, or sustainability advocate, this conversation offers practical insights into scaling a young but vital category.

Resources and links:

• Download ProVeg’s new alternative seafood report Out of the Net, Into the Future.
• Connect with Valentina Gallani on LinkedIn
• Learn more about ProVeg International’s B2B work at the New Food Hub
• Keep posted for ProVeg’s upcoming webinar on plant-based fish alternatives in September!

For more support on your alternative protein strategy, get in touch with ProVeg's experts at [email protected].