Global Google searches for “vegan” have surged, searches for “paleo,” “gluten-free” & “low carb” have plateaued
Chad Sarno, co-founder and vice-president of culinary at Good Catch Foods, hopes to hook mainstream consumers with faux fish dishes designed to look and taste like the reel deal. His company’s products are slated to hit the market later this year and include pouches of tuna created from a proprietary six-bean blend.
Good Catch, Newtown, Pa., was among a plethora of plant-based food and beverage brands exhibiting at Natural Products Expo West, held March 8-11 in Anaheim. Companies are churning out frozen desserts, yogurt, cheese and burgers made from nuts, legumes, vegetables and grains, as more and more consumers opt to eat less meat and dairy.
“We’re seeing all of these incredible innovative products come out, but we’re just scratching the surface of what’s possible in the protein space,” Mr. Sarno said during a panel discussion at the tradeshow. “I think the seafood space is absolutely wide open… There are 7 or 8 million in the U.S. with seafood allergies, so it’s a growing need not just from a vegan standpoint and an environmental standpoint but also from an allergen standpoint.”
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