Move over, plant-based burgers. The alternative protein industry's newest frontier is plant-based seafood, and industry analysts predict it will be the breakout food trend of 2026. Several startups have launched products this spring that closely mimic the taste and texture of shrimp, tuna, and salmon using a blend of seaweed, pea protein, and algae extracts.
Leading the charge is San Francisco-based company OceanFree, whose plant-based shrimp recently received a glowing endorsement from celebrity chef Marcus Samuelsson. The product, which hit grocery shelves nationwide last month, has already outsold initial projections by 200 percent.
Environmental advocates are particularly enthusiastic, noting that overfishing remains one of the most pressing ecological crises. If plant-based seafood can capture even five percent of the $150 billion U.S. seafood market, it could significantly reduce pressure on endangered ocean species.
